The new hotel restaurant will have 65 covers and will look out over the river Thames. The venue’s name is a reflection of this, with ‘Sindhu’ meaning ‘river’.
Head chef at Sindhu will be Gopal Krishnan, previously of Mint Leaf and Tamarind. Kochhar, who is currently chef patron at the Michelin-starred Benares in Mayfair, has created the restaurant’s menu, which features his signature traditional Indian cuisine cooked in a contemporary manner.
Sindhu will be located at the site of the hotel’s previous restaurant Aubergine. The space has undergone a redesign by HKDi Interior Design Associates, which took inspiration for the restaurant’s interiors from India’s rivers, culture and lifestyle. The redesigned site features plush furniture with saffron-coloured splashes, a tributary-style carpet, and vibrant canvases.
Sindhu’s menus will reflect Kochhar’s research into ‘ever-evolving’ regional Indian fare, but dishes will be put together using British suppliers and ingredients.
The menu will include choices such as Hiran ka Boti (venison saddle with cardamom and mace), Meen Moilee (wild sea bass with coconut moilee sauce) and Bathak Falliyan (Gressingham duck breast with three bean stew and coriander cress).
There will also be a tasting menu on offer featuring a selection of appetisers, mains, sides and desserts.
MacDonald dining revamp
Compleat Angler is one of a number of restaurants at Macdonald Hotels currently undergoing a revamp. The company has invested £2m in its food and beverage offer to re-launch the restaurants.
The group is launching a number of ‘unique’ concepts, such as the Rocca@Holyrood restaurant in the Macdonald Holyrood Hotel in Edinburgh. It also plans to de-formalise some of its restaurants and create a more casual dining option.
Read our interview with Macdonald Hotels restaurant operations director Harwood Warrington here.