Karam Sethi, chef patron of the Michelin-starred Trishna restaurant in London, is to name his new Mayfair venture Gymkhana.
The new 100-cover site, at 42 Albemarle Street, is inspired by the colonial Indian gymkhana clubs, set up by the British Raj, where members of high society came to socialise and play sport.
Sethi's menu is modern Indian with a focus on the tandoor oven and sigri charcoal grill. Signature dishes include club-style nashtas (Indian all-day snacks) such as Duck egg and white crab bhurji, kerala paratha (£6.00); Paper Dosa, Chettinad duck, coconut sambal (£6.00); and Veal sweetbread and wild mushroom dopiaza (£6.00). Dishes such as Achari roe deer chops, pickling spices, clove smoke, mustard mooli (£24.00); Jungli grouse, grouse leg naan, moong-urad-masoor lentils, smoked aubergine bharta chutney (£22.00); and Gilafi buffalo seekh kebab, coriander and black salt chutney (£10.00) will be served roasted from the tandoor.
Seasonal curries and biryanis will be available, such as Dum pukht muntjac biryani (£24.00); Suckling pig shank vindhaloo (£20.00); and Lucknawi kid goat raan (£50.00 to serve two), and are accompanied by traditional Indian naans, parathas, kulchas and rotis from the tandoor and tawa skillet (£1.50 each). The dessert menu features a selection of kulfi falooda, with flavours including saffron pistachio, alphonso mango and rose water (£7.50), as well as a classic Jaggery Caramel Custard (£6.50).
The interior design of Gymkhana, by B3, references British Raj India with ceiling fans that hang from a dark-lacquered oak ceiling, cut glass wall lamps from Jaipur, and hunting trophies from the Maharaja of Jodhpur.
The lower ground floor will be a modern day interpretation of a 17th Century East India punch house, with an aged brass bar at its heart. The bar will feature a range of spirits, tonics and mixers from the sub-continent including Old Monk rum, Amrut whiskey and arrack produced from coconut sap. Signature punches derived from old recipes will be served in wax-sealed glass bottles, such as the Regent's Punch (£12.50), containing arrack, cognac and Assam tea, served with a nutmeg, grater and Champagne for dilution. Alternatively, the Classic Arrack Punch will be accompanied by second flush Darjeeling tea (£12.50).
The cocktail menu will include the Ooty Town Gimlet, made with Old Raj Export Gin and crystalized rose petals (£10.50) and a Flutterby Lassi with Butterfly Boston absinthe, cucumber and dill (£8.50).