High end London Indian restaurant and cocktail bar
Serving fine Indian cuisine with fresh European influences in the heart of London’s Piccadilly, this high profile restaurant is one of the largest and most celebrated in its sector – and we were there from the beginning. Working closely with Indian cuisine specialist, K K Anand (previously with The Cinnamon Club) our brief was to create a complete restaurant kitchen from a single, open area of 100 square metres.
Cooking styles can vary greatly throughout India, but with the comprehensive capabilities of the 15 chefs, each a regional specialist, the possibilities are endless.
Therefore, it was crucial that the restaurant kitchen design should accommodate all the equipment needed for each to explore his full repertoire with no restrictions on either planned cooking or future menu development. A central island was devised which shared the cooking facilities across an wide area allowing the chefs to move around easily.
After much deliberation a 5 metre long central island was devised which contained everything from gas ovens, a griddle, salamander grills, a Chinese-style wok cooker, 18 open burners and two charcoal-fired tandoor ovens.
Nelson took Mint Leaf’s specification (less the tandoors) to Falcon Catering Equipment with the view that an entire, bespoke, cooking suite created by one key manufacturer offers many advantages to the client such as a uniformity of operational features and easily-managed service agreements.
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