Named after a town in northern India, Hotel Dalhousie will have ‘vibrant, retro-inspired interiors’ and will offer a ‘refined’ menu of tandoor specialities.
Dishes will include galouti kebab with fresh herb chutney; sea bass coated with coconut, green chillies, coriander, garlic and mint; mutton chops marinated in yoghurt and cream, with spices and peppers; and tandoor king prawns with carom seeds, coriander and cumin.
During the week, Hotel Dalhousie will open early for breakfast with a lighter menu, and on weekends, there’ll be an epic Mighty Thali Feast on offer for brunch.
Hotel Dalhousie - which despite its name won't have any bedrooms - will also feature a separate bar on the ground floor, with Indian-inspired cocktails and a dedicated bar snack menu, plus a garden at the rear.
The kitchen will be led by chef Kundan Rawat, who has been at Tandoor Chop House since it opened in 2016 and will now oversee both restaurants.
In 2020, it was announced that Tandoor Chop House was to launch a sister site in Notting Hill, but the restaurant never came to fruition.
The Tandoor Chop House team is also behind Notting Hill brunch café Eggbreak.
Tandoor Chop House was originally operated by Ennismore but is now an independent business owned by Ennismore's founder Sharan Pasricha.
