Abdul Yaseen's first solo project, a shared dining experience based on the banquets of the Indian Royal Court

The former Head Chef of Cinnamon Kitchen, Abdul Yaseen, has created Darbaar in the former Chrysan site near Liverpool Street. The 120-cover restaurant has been designed (a modern interpretation of the palaces of ancient India) by Nanu Design and the menu takes inspiration from the banquets of the Indian Royal Court, featuring an interactive grill seating area, 20-cover private dining room and a chef’s table for up to 10 people.

Darbaar’s cuisine takes its inspiration from the many diverse regions of India – cooking with traditional clay ovens and a large charcoal Robata grill - with a menu featuring healthy grills, street tapas, spit roasts, biryani and royal Indian gravies with artisan bread.

Ideal For

A true taste of India, foodies, spicing up your evening...

Signature Dishes

Nawabi chicken pasanda with rock moss & all-spice, Keralan shrimp cocktail & kid goat biryani, baked leg of rabbit with Rajastani Chilli & corn sauce