Darbaar is the first solo project from Abdul Yaseen, formerly at The Cinnamon Club, which opens in Broadgate West, London. It’s a sharing dining experience inspired by the banquets of the Indian Royal Court with unique and theatrical food both in taste and presentation. Think modern Maharaja.
A modern-day interpretation of the palaces of ancient India – cool lines with touches of warmth in the velvet drapes.
Close to Shoreditch and Liverpool Street Stations the 5,500 square feet space has a 70-cover 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. It’s on the same block as L’Anima and HKK and it’s a good-looking, glamorous neighbour.
The separate plush bar area serves spice-infused cocktail list and lighter sharing dishes.
View from the Chef’s Table
Design for private dining room
The private dining with beautiful wall covering and a fridge filled with European wines – Indian wines might be on the menu soon
The menu is 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. The highlight has to be The Royal Pot popularly known as Shahi Degh, which will be served in an earthenware pot. Other interesting specialities are wood-fired Naanzas or naan pizza. The opening Menu Daawat – which means an invitation, is £35 per person.
Abdul Yaseen in the Daarbar kitchen with a great team cooking up a storm at the launch party
hands on head chef – Abdul Yaseen at Darbaar
samosa – this one with a mint and coriander chutney
Nanu Design came up with a modern-day interpretation of the palaces of ancient India. Midnight blue, gold and copper tones, with striking chandeliers, ornate mirrors and drapes coupled with modern furniture and an ultra-modern open kitchen. Shields in the entrance foyer, silver elephants at the Chef’s Table and sabres in the dining room – effective touches without being over the top.
beautiful hand carved stone tea light holders – with elephant relief. It’s the details that count!
More about Abdul Yaseen
Abdul moved from Jaipur to London fifteen years ago and 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.
He’s a very hands on chef and even helped served the canapés at the opening party – they were delicious and snapped up immediately. Crisp samosas with tamarind dip, lamb curry stuffed in mini brioche buns, shrimp cocktail with a curry leaf, chick pea towers with spicy tomato sauce dab and best of all, sensational salmon hot from the robata grill.
Abdul doing the rounds with very tasty canapes
We received a right royal welcome.
Darbaar 1 Snowden Street, Broadgate West, London, EC2A 2DQ
W: www.darbaarrestaurants.com E: info@darbaarrestaurants.com T: DarbaarbyAbdul
Soft launch: 50% off food bill
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