Empire Empire: Five launch dishes from the disco-themed Indian restaurant arriving in Notting Hill
Opening in March, Empire Empire will embody late 1970s Indian disco vibes and specialise in northwestern cuisines from across the old Punjab Empire
Empire Empire, a new Indian restaurant inspired by the late 1970s Indian disco era, is to open in Notting Hill this spring.
The 40-cover space will be separated into two, one side housing a bar, and the other lined with tables dressed in paper cloth-covered white line reminiscent of old-school curry houses in India.
Founder Harneet Baweja, best known for his home-style Indian kitchen concept, Gunpowder, says he wants Empire Empire “to bring the golden age of Indian music, art and food together in one place”.
A custom-made jukebox will play “Bollywood bangers” in the dining room, surrounded by vintage LP covers from 1970s Indian artists and artwork from two of the 20th century’s most respected Indian artists, Jogen Chowdhury and Rabin Mondal.
The menu, which is ‘predominantly inspired by the northwestern cuisines stretching across the old Punjab Empire, from Bihar across to Afghanistan’, will feature the likes of kebabs charred over hot coals, rich curries, biryanis, and plenty of naans and roti.
A few of the Empire Empire launch dishes have already been revealed, with Egg Soldiers happy to test its knowledge of traditional Indian offerings:
The 40-cover space will be separated into two, one side housing a bar, and the other lined with tables dressed in paper cloth-covered white line reminiscent of old-school curry houses in India.
Founder Harneet Baweja, best known for his home-style Indian kitchen concept, Gunpowder, says he wants Empire Empire “to bring the golden age of Indian music, art and food together in one place”.
A custom-made jukebox will play “Bollywood bangers” in the dining room, surrounded by vintage LP covers from 1970s Indian artists and artwork from two of the 20th century’s most respected Indian artists, Jogen Chowdhury and Rabin Mondal.
The menu, which is ‘predominantly inspired by the northwestern cuisines stretching across the old Punjab Empire, from Bihar across to Afghanistan’, will feature the likes of kebabs charred over hot coals, rich curries, biryanis, and plenty of naans and roti.
A few of the Empire Empire launch dishes have already been revealed, with Egg Soldiers happy to test its knowledge of traditional Indian offerings:
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1
Lasooni Tangdi Kebab
"A tangdi (or tangri) kebab is a traditional chicken dish from Northern India, made with chicken drumsticks grilled either in a tandoor or over charcoal.
"Lasooni (the Hindi word for garlic) is the key ingredient here, with lemon juice or yogurt, pepper, cream, corn flour, ginger, cardamom, and garam masala commonly found in Tangdi marinades, which typically differ from one restaurant to another."
"A tangdi (or tangri) kebab is a traditional chicken dish from Northern India, made with chicken drumsticks grilled either in a tandoor or over charcoal.
"Lasooni (the Hindi word for garlic) is the key ingredient here, with lemon juice or yogurt, pepper, cream, corn flour, ginger, cardamom, and garam masala commonly found in Tangdi marinades, which typically differ from one restaurant to another."
2
Malai Methi Matar
"A popular North Indian dish, Methi Matar Malai combines fresh methi leaves (otherwise known as fenugreek) with green peas and creamy in a sweet, rich and creamy curry."
"A popular North Indian dish, Methi Matar Malai combines fresh methi leaves (otherwise known as fenugreek) with green peas and creamy in a sweet, rich and creamy curry."
3
Chicken Malai Curry
"A North Indian dish traditionally made with chicken pieces marinated in yogurt and mild spices, cooked in a rich heavy cream-based curry."
"A North Indian dish traditionally made with chicken pieces marinated in yogurt and mild spices, cooked in a rich heavy cream-based curry."
4
Lobster Dum Biryani
"Dum biryani is said to have originated as a blend of Mughal and Iranian cuisine in the 18th century. Here, meat (or lobster, in this case) is typically marinated with a range of traditional spices and cooked in layers with short grain and fine rice on a slow low fire (or dum) for a fragrant and aromatic flavour.
"Said to be a ‘showpiece signature’, Empire Empire’s Lobster Dum Biryani will be ‘complete with the crustacean’s head emerging from the pastry lid’."
"Dum biryani is said to have originated as a blend of Mughal and Iranian cuisine in the 18th century. Here, meat (or lobster, in this case) is typically marinated with a range of traditional spices and cooked in layers with short grain and fine rice on a slow low fire (or dum) for a fragrant and aromatic flavour.
"Said to be a ‘showpiece signature’, Empire Empire’s Lobster Dum Biryani will be ‘complete with the crustacean’s head emerging from the pastry lid’."
5
Bihari Boti Kebab
"Made famous in Bihar, the East Indian state that borders Nepal to the north; Bihari Boti is a popular street food dish traditionally comprising raw papaya-tenderised, marinated and grilled meat (usually beef or chicken), uniquely flavoured with mustard oil."
"Made famous in Bihar, the East Indian state that borders Nepal to the north; Bihari Boti is a popular street food dish traditionally comprising raw papaya-tenderised, marinated and grilled meat (usually beef or chicken), uniquely flavoured with mustard oil."
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