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Bombay Bicycle to open restaurant and eight
takeaways in London
Indian restaurant and takeaway group,
Crystal Palace, Kennington, Streatham
Bombay Bicycle, is to open eight new
Hill and St Paul’s.
In January 2009, Bombay Bicycle
sites - one of them a restaurant - in was taken over by V8 Gourmet, which
London by the beginning of March this
According to Maurice Abboudi, opera-
also owns the Tiffinbites and Vama
year.
tions director, “Bombay Bicycle is a tre-
brands. The company has said that
mendously strong brand name, whose
despite harsh economic conditions it
A 90 cover restaurant and takeaway
focus has always been our customers.
had experienced a tremendously suc-
will open in Chelsea while takeaways
We have always had great feedback
cessful year in 2009, which meant it
will be added to three existing res-
from them particularly as our food is
could focus on expanding the Bombay
taurants in Balham, Holland Park
traditional with just the right hint of
Bicycle operation.
and Hampstead. Four new sites will
modernity about it and prepared with
operate as takeaways and will open in
love and care.”
Kochhar empire expands with new Colony
Atul Kochhar, founder of Benares in London, has unveiled plans for a joint ven- India.
ture with restaurateur Carlo Spetale, owner of the First Restaurant Group. Called Colony will serve tapas-style dishes
Colony, the new restaurant, which opens in Marylebone Village, west London in inspired by Indian street food with
late February, will be modeled on the bars and clubs of the British Raj region in Kochhar compiling the menu and
head chef Saurav Nath overseeing the kitchen. Front of
house will be managed by John Lacombe, who will be in
charge of the 60 seat lounge bar and 65 seat restaurant,
as well as two private dining rooms. The cocktail menu
will be overseen by head bartender Marco Perrotti.
The menu at Colony is focused on three ancient Asian
grilling methods: Tandoor - a hot clay oven used for
roasting; Tawa- (a heavy cast iron plate used as a
griddle; and Sigri - a method of cooking over hot coals.
Typical dishes will include roasted mallard breast mari-
nated in lindi peppers and stone moss with spiced lentil
stew; veal fillet and cheek with a spiced chili sauce and
coriander chips; and monk fish glazed in the Tandoor,
served with crab vermicelli.
Spice Business Magazine 17 February | March 2010
spice_37.indd 17 11/02/2010 00:07
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