Gunpowder team to launch Gul and Sepoy restaurant
Harneet and Devina Baweja will launch Gul and Sepoy close to their other two restaurants this autumn.
The couple's Indian restaurant Gunpowder won a Bib Gourmand in the 2017 Michelin Guide while their second site Madam D’s, which opened in May, focuses on Himalayan cooking.
Gul and Sepoy will pair the flavours of northern India with dishes from the country's more relaxed south western coastline.
The menu will be divided into two sections, with ‘Sepoy’ reflecting executive chef Nirmal Save’s modern interpretation of the provincial style-food associated with the soldiers of the Indian army.
Dishes will include masala wild rabbit terrine with celeriac and fig; potted coorgi pig’s head; and wild berries and lavender kheer.
The ‘Gul’ menu will echo the banquets of the Raj palaces in North-Western India and feature kid goat raan with pickled root vegetables designed to share. Desserts include walnut fudge with baked alaska and salted caramel.
“There’s something really romantic and beautiful about the cooking of the Raj-days of old and we’ve found that those flavours and dishes harmonise particularly well with the more rustic cooking you’d commonly find in historic tales of Sepoys (soldiers) travelling through colonial India,” says Harneet.
While there is no confirmed date for the opening the new venue is expected to launch either at the end of September or beginning of October.
