Hoxton hotel and Gleneagles owner Ennismore is to open Tandoor Chop House in London’s Covent Garden later this month.
The restaurant is designed to be a combination of North Indian communal eatery and British chop house, featuring a selection of hearty sharing plates based on prime cuts with Indian spicing.
Three brass tandoor ovens will be the focus of the interior, delivering dishes such as tandoori masala chicken (half a corn-fed chicken in a marinade of hung curd, garlic, ginger, and spices), beef boti, amritsari lamb chops and tandoor masala pollock.
The finish on the ovens has been inspired by brass Indian lunch boxes, which is in contrast to the reclaimed oak panelling on the walls, scarlet leather banquettes, and marble tables.
The menu of the restaurant on Adelaide Street will also feature the likes of Chettinad style crab, roti, pomegranate and mint chutney, as well as IPA battered and spiced squid and prawns, smoked tomato chutney, alongside larger sharing plates such as bone in rib and lamb shank.
Ennismore founder and chief executive Sharan Pasricha said: “The restaurant is the first to be solely created by the Ennismore team, from name and branding to menu and interiors. It’s incredibly exciting to see it come to life and in such a vibrant area too, one that is perfectly suited to the atmosphere we hope to create inside.
“Indian food has become increasingly popular of late, thanks to the work Dishoom and Hoppers have done to change people’s perceptions of the incredibly diverse cuisine. We want Tandoor Chop House to compliment the thriving London restaurant scene by serving up something a little different to what’s already on offer.”
Pasricha is also preparing to open the first permanent site for pop-up taco brand Breddos in Clerkenwell having partnered with the street food brand. At the same time the owner and developer is in the midst of transforming Gleneagles, the iconic hotel in Perthshire, which it acquired in June last year for around £200m, and working on a new budget brand called NoCo.
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