Black Salt Sheen Limited appointed Rupen Patel and Duncan Coutts of Coots & Boots as joint administrators on 15 September.
The Upper Richmond Road West restaurant appears to remain open, with bookings still being taken through its website.
A sister restaurant to the Michelin Big Gourmand-holding Dastaan, Black Salt has attracted national attention, including favourable reviews from Jay Rayner during his time as The Observer’s restaurant critic and The Mail on Sunday critic Tom Parker Bowles.
Black Salt was launched in 2021 following the success of Michelin Bib Gourmand-holding Dastaan in Epsom.
It was created as a joint project between father-and-daughter team Sanjay Patel and Simeron Lily and Dastaan chefs and restaurateurs Sanjay Gour and Nand Kishor Semwal.
The restaurant says its aim is to provide high-quality Indian food in a relaxed and informal setting.
Its menu spans street food-inspired starters, tandoori dishes, curries and biryanis, with dishes including soft-shell crab with chilli and mustard tomato chutney; duck and chicken seekh kebabs; lamb shank nihari; and pork vindaloo.
There is also a substantial plant-based selection that includes Calcutta sprout cutlets, gobi 65, wild mushroom and jackfruit biryani, and tandoor-roasted aubergine.
Black Salt and joint administrators Rupen Patel and Duncan Coutts of Coots & Boots have been contacted for comment.