Top class Indian in The City
Category : Restaurant
| Cuisine : Indian
Address : 1 Snowden Street Broadgate West, The City, London , EC2A 2DQ, UNITED KINGDOM - Directions
Web : http://www.darbaarrestaurants.com/
Opening Times : Mon-Fri: 12pm-2:45pm & 6pm-10:45pm Sat: 6pm-10:45pm
Closest Tube : Liverpool Street
Indian cuisine has recently been going from strength to strength, what with Hoppers launching, Chutney Mary relocating, Dishoom opening a spate of new locations and, now, with the appearance of Darbaar. Located just next to HKK in The City, Darbaar was launched by chef patron Abdul Yaseen, who spent over a decade crafting culinary masterpieces at Cinnamon Club and Cinnamon Kitchen. Darbaar shares DNA with Gymkhana in that it mines India‘s rich colonial history for inspiration.
The restaurant has the high-end finish that you‘d expect of The City and a relaxed ambience that you might expect of neighbouring Shoreditch. Spread over 5500 square feet, the room has been tweaked to perfection by Nanu Design, and includes a destination bar and landmark interactive grill area, where guests can perch next to an open kitchen. The motif carried throughout is the Indian Royal Court - and noble colours of midnight blue, gold and copper permeate the room, as well as chandeliers, drapes and ornate mirrors.
On our visit we enjoyed a bottle of Terrrazas Reserve Malbec from Argentina, which proved to be the perfect accompaniment to many of the dishes. We kicked things off with Amritsar spiced calamari fritters, which were fried crisp yet retained moist and sumptuous centres. We padded this out with lucknowi lamb shami kebab, home cured organic salmon and a Hyderabadi duck roll with caramel onion jam. You must order the Nanza, a type of Indian flatbread pizza. We had ours topped off with chilli chicken, caramelised onions and cheddar but were sure that any of them would have been delicious.
The curries were powerfully spiced yet elegant and arrived in copper Balti dishes. Hyderabadi kid goat biryani was exceptionally good, the animal cooked low and slow until its meat fell off the bone, its succulent flesh intermixed with tender rice. Butter chicken, on the other hand, was smooth and easy, not exactly pushing any boundaries, but executed with a talented hand.
Darbaar is a great new addition to the neighbourhood. The quality of its food (and dearth of many great Indians in the neighbourhood) is sure to establish it as a hit.