This September, a new Indian inspired charcoal barbecue restaurant, Burra Khana, in Nottingham will be opened by the founder of Red Dog Saloon, Tom Brooke, on the same floor as the Red Dog Saloon site, but with its own entrance.
Named after the Hindi expression meaning ‘big feast’, the menu at Burra Khana will be centred on small plates and offer a unique mix of Indian and charcoal barbecue.
The restaurant’s menu is inspired by the streets of Delhi and Jaipur, as well as the traditional techniques of Middle Eastern cooking in countries such as Persia, Turkey and Lebanon. The dishes on the menu will reflect on these two influences.
At Burra Khana guests will enjoy Indian street food and small plates, such as Taley Aloo Ki Chaat, a fried fresh potato in a delicate combination of green peppers, tomato and spices, on a bed of iceberg lettuce, or the Panipuri, a round hollow puri crisp filled with flavoured water and potato.
All the breads will be freshly made, including a selection of Naan, Roti and Potato Kulcha. For a lighter bite guest can enjoy a wide variety of Indian-style salads, as well as fragrant pickles, chutneys and sauces.
The other main influence of the menu, coming from the Middle East, will allow guests to discover a selection of unique skewers. The skewers will be cooked on an authentic charcoal pit including dishes such as Chooza Tandoori, featuring a baby poussin, marinated in fragrant yoghurt, malt vinegar, ginger and garlic paste and a plethora of exotic spices. The meat will be then skewered and char-grilled, to be served with a sprinkle of kebab masala.
Other highlights include Jhangiri Jeenga – a jumbo king prawn kabab marinated in a yoghurt-based paste, topped-off with ground carom seeds, red chillies, turmeric and garam masala, skewered and cooked traditionally in a clay oven. Raunak-E-Sheek showcases a blend of various spices with mutton, wrapped in peppers and skewered then chargrilled over charcoal.
The menu at Burra Khana drinks list with feature an array of unique signature cocktails such as the refreshing lassis and Indian-inspired contemporary cocktails using botanical ingredients. Guests can also expect classic Masala chai teas.
Executive Chef at Burra Khana is Amit Goyal, has a notable background, working at India at the Ananda Hotel and Spa in the Himalayas before moving to the UK and working in various Indian restaurants. He crossed paths with Brooke over 3 years ago and has since been Head Chef at Red Dog Saloon in Southampton. He will be bringing his combined expertise in the techniques of barbecue and Indian inspired cooking the kitchen at Burra Khan.
The interiors at Burra Khan are designed by Design LSM, a Brighton based multi-disciplined studio specialised in Architecture and Interior Design who’s worked with a diverse portfolio of clients within the hospitality industry. Burra Khana has 70 covers.
Brooke said, “I am thrilled to introduce Burra Khana to the Nottingham food scene, with the menu offering lighter Indian -inspired small plates and charcoal barbecue skewers the focus is on sharing – the name Burra Khana comes from Hindi and means ‘great entertainment or feast’, hence why the menu is based on conviviality.”