Meaning ‘new and old’ in Sanskrit, Navateet will explore ‘Indian cuisine through time’, showcasing everything from the dishes of the Mughal era and the British Raj to the more contemporary fare shaped by the migrant communities from the Subcontinent who settled in the UK.
Dishes will include paneer Akbari tikka; mint lamb chops; Darjeeling momos; sweet potato Bengali chops; bamboo chicken changrezi with quail’s eggs; Goan venison vindaloo; and Lucknow-style oxtail cooked in a clay pot.
Desserts, meanwhile, will feature an Eton Mess made with spiced summer fruits, meringue, strawberry compote, and tikka masala macarons.
The 130-cover restaurant is the creation of brothers Sharif and Mansoor Rahman, along with their business partner Hiron Miah.
Sharif and Hiron are also behind the halal burger and steak brand Smoky Boys, which operates 12 sites in and around London.
Chef Stephen Gomes, best known for his ‘modernist’ Cardiff Indian restaurant Moksh, which closed in 2018, will lead the kitchen. He also appeared on Series 10 of The Great British Menu in 2015.
Humayun Hussain — a well-known figure in the UK Indian food scene, who helped launch Elephant & Castle restaurant Kachori in 2023 — is acting as a consultant on the project, which is set to launch next month.
