Bollywood and Bhajia
North West London welcomes a heart and soul-warming addition to its portfolio of family and social-oriented eateries as Indian fusion restaurant, Flavours, opens its doors in Edgware. With its décor matching its fusion style food, each area of the restaurant is characteristically different, from the distinctive, yellow Chesterfield couches and white pebbled bar-front to the exposed brick walls and subdued, tea light-enhanced alcoves.
Flavours is unique in combining its carefully edited menu of delectable Indian fusion cuisine and comfortable dining backdrop with a vibrant bar environment that has no shortage of screens to enjoy both Bollywood songs and live sports. Additionally, the restaurant boasts a playing area dedicated to the infamous game of Carrom, for adults and children alike, with the aim of hosting regular Carrom events and tournaments. The outdoor area provides for perfect summer lounging and enjoying the desserts menu al fresco, with a designated shisha area planned for younger adults, catering to all social tastes.
Launched by the successful restaurateurs behind Bloomsbury-based, South Indian fine dining restaurant, Malabar Junction, whose previous restaurants include Utsav, Kensington and Malabar, Lincoln, the immaculately designed eatery spares no attention to detail. With a capacity of 110 across a variety of table sizes to cater for small to large groups, the open planning and communal environment, with no private dining areas or booths, encourages an extremely social and warm ambience.
The Flavours philosophy is about consistently delivering high quality cuisine, with the utmost importance placed on the food served to ensure diners keep coming back for more amid a sociable environment for families and friends. The kitchen is presided over by coveted Head Chef, Anil Panchal. Originally from Mumbai, his previous tenures include a portfolio of 5-star hotels such as the luxury Oberoi Group and Centaur Group, as well as establishing the first Indian restaurant in Antigua’s world-famous Jolly Beach Resort – Utsav. Anil has curated a menu that draws inspiration from Indians living across the globe, whose cuisines have adapted to local flavours to create ever-dynamic fusions with culinary twists. Flavours captures the variety of Indian cooking from around the world, presenting a bespoke menu with a further South East Asian influence.
Signature dishes include adaptations of culinary delights such as Mogo Chatpatta Lasooni (a traditional Kenyan cassava dish cooked with garlic and spices, delicately finished with fresh coriander); Chowpatty Chaat Ki Tokri (from the famous Mumbai Chowpatty beach, renowned for its snack foods and chaats, crispy baskets filled with rice puffs and vermicelli and served with assorted chutneys and spiced with green chillies); Vegetable Manchurian (vegetable dumplings cooked in black bean sauce with chillies, garlic and spring onions); Fish Koliwada (from the streets of Koliwada, Mumbai, fillets of king fish marinated with carom seeds, chillies, garlic and chick pea flour and deep fried and seasoned with lemon juice); Dragon Paneer (Indian cheese cooked with peppers and onions in a spicy chilli garlic sauce, flavored with Thai basil); Murgh Makhni (diced chicken pieces cooked in a smooth, tomato and cashew nut gravy, finished with cream and butter); Manglorean Prawn Curry (prawns cooked in onion and tomato curry, flavoured with tamarind juice and tempered with mustard seeds and curry leaves and laced with coconut milk); Masala Dosa/ Ghee Roast Dosa (traditional South Indian pancake filled with potato masala, served with a lentil sauce (sambhar) and chutney); Chinese Hakka Noodles; and Singapore Sizzlers.