Indian cuisine has become an enduring staple of the London dining scene in recent decades, fuelling the success of venues such as The Cinnamon Club and Chutney Mary. Now, Abdul Yaseen, chef at The Cinnamon club and Cinnamon Kitchen for over a decade, has branched out to create his own unique offering, serving up modern Indian cuisine to London lovers of fine dining. Set over 5,500 square feet, Darbaar – Yaseen's first solo project, is inspired by the banquets of the Indian Royal Court and encourages sharing between diners, offering both a restaurant and bar, along with private dining room and bespoke chef's table for up to 10 people.
Meanwhile, Yaseen's menu offers a blend of traditional royal Indian spices and recipes with the best local and seasonal produce, created using a blend of Indian and Western cooking techniques, making use of traditional clay ovens and a large charcoal Robata grill. Signature sharing dishes include Keralan Shrmp Cocktail, Kid Goat Biryani and Nawabi Slow Roasted Leg of Lamb and a particular highlight includes 'The Royal Pot', popularly known as Shahi Degh, served in an earthenware pot, that changes on a seasonal basis. Variations include spiced guinea fowl in the winter and lamb in the spring. As an added bonus, Darbaar will also be open on Christmas day and New Year this year, serving up a rich feast of modern Indian delights, for for a maharaja.
1 Snowden Street,