This winter acclaimed Indian chef, Abdul Yaseen brings inspired modern Indian cuisine to the City. After over a decade spent at the iconic Cinnamon Club and Cinnamon Kitchen, this will be Abdul’s first solo project and will feature a sharing dining experience inspired by the banquets of the Indian Royal Court in a vibrant yet relaxed setting.
Interpretation of the palaces of ancient India
Located within five minutes from both Shoreditch and Liverpool Street Stations and set over 5,500 square feet, Darbaar will house a 70-cover destination cocktail bar area, 120-cover restaurant including an interactive grill seating area, 20-cover private dining room and a bespoke chef’s table for up to 10 people.
Interior design company Nanu Design has worked alongside Abdul, to create a breath-taking modern day interpretation of the palaces of ancient India. Midnight blue, gold and copper tones will be used dramatically throughout the space, with striking chandeliers, ornate mirrors and exquisite drapes coupled with cutting edge furniture and an ultra-modern open kitchen.
The separate bar area will be a plush and welcoming setting where guests will be able to enjoy a spiced-infused cocktail list and lighter sharing dishes. An extremely flexible space, Darbaar will be able to accommodate any function, whether private dining or a cocktail party, with a beautiful private room and other areas that can cater for parties ranging from 2 to 200 people.
Inspiration from the diverse regions of India
Already well known in Britain for being a dynamic and innovative Indian chef, Abdul’s style is built on blending the best of both worlds. Combining traditional royal Indian spices and recipes with the best of local seasonal produce whilst adapting western cooking techniques, he creates unique and theatrical food both in taste and presentation. His cooking is all about pushing the boundaries, experimenting with different flavours and reinterpreting staple traditional dishes. He is passionate about his ingredients and his suppliers love being challenged to source new and interesting spices for him that meet his high standards.
Darbaar’s cuisine will take its inspiration from the many diverse regions of India and the cooking with traditional clay ovens and large charcoal Robata grill on display will lend a sense of theatre to the restaurant. The menu will feature healthy grills, street tapas, spit roasts, biryani and Royal Indian gravies with artisan bread.
Signature sharing dishes will include: Nawabi Slow Roasted Leg of Lamb, Keralan Shrimp Cocktail and Kid Goat Biryani. A real highlight will be ‘The Royal Pot’ popularly known as Shahi Degh, which will be served in an earthenware pot and inspired by feasting dishes served at the courts of the Maharajas. They will change on a seasonal basis with everything from spiced guinea fowl in the winter to lamb in the spring. Other interesting specialities will include a range of wood fired Naanzas, a versatile preparation of naan bread combining European flavours with those of the sub-continent.
About Abdul Yaseen
Abdul Yaseen is an award-winning chef and a modern Indian food connoisseur with a reputation for excellence both in the UK and overseas. Moving from Jaipur to London fifteen years ago, he was part of the founding team of iconic London Restaurant, Cinnamon Club. He then went on to become Head Chef at Cinnamon Kitchen and Anise where he played an instrumental part in building the Cinnamon brand. Other accolades include, winning the British BBQ Championships and the Canapé Cup at Square Meal Venues & Events for three years consecutively. He has featured in many high profile cooking demonstrations and cookery television programmes such as BBC2’s Hairy Bikers, ITV’s Great Britain’s Best Dish and the Alan Titchmarsh Show.
Darbaar, 1 Snowden Street, Broadgate West, London, EC2A 2DQ
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