With a menu designed by chef-patron Bhaskar Banerjee, Lotus uses imported Indian spices and fresh, locally-sourced meat, fish and game which includes British Roe Deer, Duck and the Isle of Man’s Queenie Scallops.
On the menu will be a variety of starters which include Aubergine and Courgette Flowers with Stuffed Green Chilli and Coriander Mint Chutney, Masala Prawn, and Rabbit Kheema with Green Peppercorns and Missi Roti.
Main courses on the menu include British Lamb shanks in Khorma sauce served with 23 karat edible Gold Leaf, which is traditionally served to Indian royalty to give them vigour in battle.
The cocktail menu has been designed to have medicinal qualities, aiding digestion and promoting wellbeing.
Banerjee told BigHospitality: “We are delighted to be opening and bringing our unique flavour combinations to the heart of London. Here at Lotus we want to use traditional spices and cooking techniques with more unusual ingredients, including Roe Deer and Duck.”