Gunpowder founders to open latest venture in Spitalfields

02/10/2017 - 11:20
Harneet and Devina Baweja, founders of Indian restaurant Gun Powder, are set to open their latest restaurant, Gul and Sepoy, in London’s Spitalfields tomorrow (3 October.)

Showcasing Northern and Southern Indian cuisine, the menu will be divided into two sections – ‘Gul’ and ‘Sepoy’ – drawing upon “the rustic, provincial style-food associated with the soldiers of the Indian army” and “the age-old banquets of the Raj palaces in North-Western India” for inspiration respectively.

Created by executive chef Nirmal Save, ‘Sepoy’ dishes offer a modern take on the food he grew up on at his family home in Maharashtra, and will include: wild rabbit terrine with kasundi celeriac and pickled fig, clams sukka masala, and potted pig head with blood masala onions. ‘Gul’ on the other hand features ‘the royal flavours of Northern India,’ such as: three birds awadhi korma, jackfruit and walnut galouti, red leg partridge in Afghani sauce, and walnut fudge alaska with salted almond chikki.  

Speaking of the new two-story restaurant, co-founder Harneet said: “Commercial Street feels like home, we’ve been so warmly welcomed over the last few years with Gunpowder and Madame D’s and we’re very much looking forward to embarking on our next adventure with the friends we’ve met so far.

“There’s something really romantic and beautiful about the cooking of the Raj-days of old and we’ve found that those flavours and dishes harmonise particularly well with the more rustic cooking you’d commonly find in historic tales of Sepoys (soldiers) travelling through colonial India.”

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