Darbaar, inspired by the royal courts, is Chef Abdul Yaseen’s fabulous new restaurant serving modern high end Indian cuisine and is based on Snowden street near Liverpool Street station.
Chef Abdul Yaseen, the previous head chef at Cinnamon Kitchen has got impressive accolades such as winning the British BBQ Championship and Canapé Cup for three years consequently.
The restaurant is beautiful with high ceilings, dark wood and stunning interiors, reminiscent of ancient India with impressive chandeliers and mirrors and intricate details as well as lots of elephants everywhere which I love.
As you walk in there is a modern bar area to the right where you can enjoy an impressive list of cocktails. I went for a Mojito of course and it was really refreshing and delicious.
The restaurant is really spacious, seats 120 and and there is an open kitchen with a tandoor clay oven, where his signature “nanzas” are made, and a robatta grill.
The menu is unique and has some interesting dishes inspired from the different regions in India. He has “nanzas’ on the menu, which is a hybrid of nan breads and pizzas, which I didn’t get to try this time but will definitely order next time as they looked amazing when saw them being served to the table next to us.
For starters we went for the royal Bengal style wild madgascar prawn, which was massive and evoked nostalgia of coastal regions with its delicate and beautiful flavours. I was so tempted to order a second round as it was that good and a dish you must order if you are a seafood lover!
We also ordered the ‘Sufiani’ lamb seekh kebab with herbs and spices as a starter and this was so juicy and flavoursome. It was cooked to perfection.
For mains we went for the butter chicken which was rich, tasty and exactly what I was hoping for as my expectations were sky high. This did exceed my expectations as the curry itself had such a wonderful flavour we ordered two rounds of naan bread just to devour it some more.
We took a mini break after all that and then Chef Abdul made us a fantastic dessert platter so we could try a few different dishes. This included Hulwa, which is spiced carrot cake with black cardamom shrikhand and lemon figs as well as matka kulfi. Both were spectacular. The presentation was fantastic too.
The meals were priced reasonably and the service was very good. The staff were very attentive and chef Abdul mingled with the diners frequently, which I thought was really lovely.
As we were walking out of the restaurant I was awe struck by the intricate detail on this wall & door.
Finally, here is Chef Abdul 🙂
I really recommend going to try out Darbaar by Abdul as the food is different and delightful.
For more information and to view menus visit: http://www.darbaarrestaurants.com