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The famed Bundu Khan restaurant, probably Pakistan's greatest
culinary export, has officially launched on Commercal Street, in
London's East End. Steeped in history, Bundu Khan needs no
introduction in Pakistan, where it has fed both the public and the
great and the good alike with its home-style cooking since the 1950s.
Quietly amassing an avid following, the Commercial Street outpost is
the first of what is intended as a national franchise and aims to
follow in the pedigree that has made its original sites in Pakistan
such revered institutions. The ethos, which has kept generations
happy, is very simple: to offer customers earthy, uncomplicated
cooking which is bold and flavoursome.
Noteworthy starters include Shammi Kebab (a melt-in-the-mouth ground
lamb pattie) and Fish Sindhi Style (grilled in the tandoor with
medium spices). Smoky Tandoori dishes are a house favourite, with
Bundu Khan's famed Bihari Boti Kebab (juicy and highly delicious
chunks of tender lamb, skewered in the tandoor). The Lamb Chops and
Murgh (baby chicken) Tandoori are equally enticing.
Hearty and unpretentious curries are prepared fresh to order,
offering robust and arresting flavours. Kofta Benazir (minced lamb
balls in a silky and subtly spiced sauce) is a standout, while Ginger
Chicken is a sublime curry that delivers zingy and gingery flavours.
At weekends, clientele can order the Badshahi Haleem (a rich and
sumptuous dish of blended lamb with mixed lentils and wheat in a
thick and finger-licking sauce).
For sides, dishes such as Zeera Aloo (sliced potatoes tossed in
butter and cumin) and Baingun Bharta (whole aubergine baked, mashed
and infused with herbs and spices) are distinct and welcoming. The
rice and breads are also exemplary, with the latter offering an
unmissable treat of the Bundu Khan Paratha (a house speciality of
fried and flaky bread made with the restaurant's own, rather
distinctive dough).
Desserts feature such home-made perennial favourites as Sooji Ka
Halwa (made with semolina), Muzafer Kheer (a milky rice pudding
enriched with nuts), and the timeless Gajar Ka Halwa (made with
carrots, milk, almonds and pistachios).
While Bundu Khan operates a BYO policy when it comes to alcoholic
beverages, the drinks menu offers plenty of refreshing virgin cocktails.
The spacious décor at this corner site restaurant exudes an
airy and minimal feel, marked by magnolia walls, large dark brown
pillars and black and cream interlocking tiles on which seating is
provided by high-backed leather and ribbed-backed wooden chairs.
Abstracted motifs, signifying various copper sculptures, discreetly
adorn the upstairs dining area.
Modernist chandeliers give way to a wooden staircase leading to the
more intimate downstairs dining area, where warm lighting, stainless
steel Paisley cut-outs and banquette seating with decorative
scattered cushions make for an inviting and relaxing environment.
It's just one of the many reasons why Bundu Khan - along with its
modest prices and ample portions - is a must-visit! |
