It’s been a while since I ventured to east London for an evening out but an invitation from Darbaar was the perfect excuse to make my way across town.
So, I’ve decided to take my outfit shots pre-dinner from now on since I keep forgetting to take them through the course of the evening!
This latest offering from the award-winning chef and modern Indian food connoisseur, Abdul Yaseen, opened its doors in The City late last year. Yaseen first moved over to London from Jaipur fifteen years ago and became a part of the founding team of the iconic Indian restaurant, Cinnamon Club. He later became Head Chef at Cinnamon Kitchen and now brings us his very own, Darbaar.
The menu begins with the Hariyali Date & Samosa Chaat. The warm and spicy samosas perfectly complement the sweet and refreshing mix of tamarind and yogurt sauce drizzled over the top. I’m a big fan of Indian street food so I love a good chaat on any Indian menu.
Next arrived the Tandoori Salmon Tikka with Kokum Berries and Sufiyani Lamb Seekh Kebabs. Salmon has over the years become one of my favourite dishes but growing up in India, it wasn’t commonly (or at all) used in Indian cooking so I love seeing it combined witth Indian flavours.
Finally, the main spread!
An array of Butter Naans (it’s only my favourite type of Naan), Pulao Rice and Kaali Daal to accompany the main dishes.
Kasturi Butter Chicken, a clear favourite amongst one and all. Perfectly, sweet, rich and buttery!
Kadhai Spiced Paneer, the right amount of spice laid on top of a gigantic slice of paneer. No complaints here!
Kerala Spiced Shrimp, while the pieces of shrimp were perfectly delicious and juicy, I personally wasn’t a fan of the flavours here.
Step one: Delicately tear your Naan, avoiding any spillage of butter (you don’t want to waste all that deliciousness).
Step two: Dip into one of the rich and inviting curries. Step three: Open wide and enjoy!
Repeat steps one through three as many times as physically possible.
For dessert, we were presented with Spiced Carrot Cake, Cardamom Shirikhand and Lemon Figs. The Carrot Cake was incredibly soft and warm, as though fresh out of the oven. The Shirikhand was thick, smooth and creamy and the Lemon Figs were a perfect light addition against all the rich flavours.
If all that wasn’t enough, a cup of good old Royal Indian Tea to finish!
I was beyond stuffed by the end of this feast; a menu fit for a royal banquet. Speaking of banquets, Darbaar can easily seat over two hundred guests including an interactive grill seating area, a private dining room and a chef’s table.
The closest tube station to Darbaar is Liverpool Street and you can find out more information, here.
I was invited as a guest of Darbaar.
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