Ex-Cinnamon Club chef to launch first solo restaurant

Located five minutes from Liverpool Street station, the 5,500 sq.ft site will include a 120-cover restaurant and grill seating area, 70-cover bar, 20-cover private dining room and 10-cover chef’s table.

Yaseen’s menu has been designed to create a sense of theatre, with dishes cooked in an open kitchen in traditional clay ovens and over a large charcoal Robata grill.

Signature plates will include Nawabi Slow Roasted Leg of Lamb; and The Royal Pot - known as Shahi Degh​ - served in an earthenware pot inspired by feasting dishes served at the courts of the Maharajas.

Yaseen said: “My vision of Darbaar is to encourage sharing food which once was the charm of the royal courts.

“Love for food has shaped the course of my life, taking me on a fascinating journey from India to the UK where I have spent over a decade promoting modern Indian cuisine to London restaurant-goers.

"Now I’m delighted to offer Darbaar to the capital and I look forward to giving [diners] a royal welcome soon.”

The chef moved from Jaipur to London fifteen years ago, and was part of the Cinnamon Club’s founding team.

He went on to become head chef at Cinnamon Kitchen and Anise where he played a key role in developing the Cinnamon brand.

Darbaar will open at 1 Snowden Street, London.