Burra Khana will open on the same floor as Red Dog Saloon but have its own entrance and trade as a standalone restaurant.
It is the second time this year Brooke has converted part of an existing site to a new concept, after opening hot chicken brand Louie’s in the basement of Red Dog Saloon Hoxton in May.
Burra Khana will have 70 covers and serve meat skewers cooked over a charcoal pit, street food-inspired dishes, salads and freshly made bread.
Amit Goyal, formerly the head chef at Brooke’s Red Dog Saloon site in Southampton, will be Burra Khana’s executive chef and oversee a menu including Taley Aloo Ki Chaat, which features a fried fresh potato served with green peppers, tomato and spices on a bed of iceberg lettuce; and Panipuri, a round hollow puri crisp filled with flavoured water and potato.
Brooke launched Red Dog Saloon in 2011 and has grown the brand to six sites; three in the capital and one each in Southampton, Liverpool and Nottingham.
Earlier this year he told BigHospitality that Red Dog Saloon's growth had been difficult and he didn’t plan to open any more restaurants under the brand in the future.
