Indian Bazaar by Nabil Ansari
A Sunda chef is taking over the Cricketers Bar for a two-week pop-up fusing regional Indian flavours with modern technique.
Nabil Ansari, sous chef at Sunda, is putting the tail-end of his lockdown to very good use. From October 28–November 7, he'll be taking over The Hotel Windsor's Cricketers Bar for a dining pop-up inspired by the flavours and buzz of Mumbai's bazaars.
Running Thursdays to Sundays across the 11-day period, the Indian Bazaar menu is set to serve up a modern, fine dining riff on authentic regional flavours from across India. The kitchen's tandoor oven will be given a workout, used to bring elements like naan, chicken and fish to life with its signature smoky touch.
The share-friendly lineup includes the likes of sourdough naan matched with confit garlic and smoked butter; duck samosas; crispy school prawns finished with curry leaves and turmeric; coconut curry flounder; and even a mango lassi-inspired soft serve with white chocolate.
Bookings are recommended, with a limited number of seats reserved for walk-ins each day.