Sholay Indian Kitchen will join Josh Eggleton’s Salt & Malt and the Polpo founders' second Spuntino restaurant in the shipping container project.
It is the brainchild of Moe and Luthfur Rahman, whose fine dining Mint Room restaurant in Bath has previously been recommended in the Michelin Guide, and food writer turned hospitality consultant Humayun Hussain.
The team have created Sholay to offer a more casual take on Indian cuisine, eschewing curries for simpler dishes targeted at a younger demographic.
The more affordable menu will be priced at £3.50 - £8 a dish and include a vegan spinach and garlic bhaji; masala machli (spiced fish chunks in a marinade); a Sholay chicken slider; and grilled lamb kebab skewer with paratha, pomegranate and salad.
Sholay will open daily from 12pm - 10pm and plans to launch a takeaway service within the first few months.
Hussain told BigHospitality that though the concept has been devised to work in the confines of its 25-cover shipping container site it could potentially roll out to other locations.
“It’s very much on the minds of the team to proceed with opening other sites in Bristol and elsewhere,” says Hussain.
The Rahman's currently run two Mint Room restaurants in Bath and Bristol.