The new restaurant is set to open in Trafalgar Square this November.

It has been announced that following the success of the original Holborn based restaurant, a second venue of Colonel Saab will launch in Trafalgar Square next month.

The new restaurant will open around the second anniversary of the first, flagship dining concept and feature a curated menu and art, with recipes and artefacts collected by the Choudhary family on their travels across the continent. This restaurant will also feature a sleek bar, lounge area, opulent dining room bathed in light by a canopy of ornate chandeliers from Firozabad with a mezzanine area, plus two private dining rooms. Executive Chef Sohan Bhandari is overseeing both restaurants.

Roop Partap Choudhary came up with the concept of Colonel Saab as a “love letter” to his family and India. It has already won newwcomer of the Year at the Asian Curry Awards, Best Newcomer at British Curry Awards, Best Restaurant in Feed the Lion awards and was awarded Harden’s Certificate of Achievement. He said: “We opened Colonel Saab two years ago to celebrate India’s diverse cultures and introduce the capital to the authentic flavours and textures, which are lovingly prepared at homes, street markets and royal kitchens across India And we are humbled that our Holborn restaurant was welcomed so enthusiastically by the capital, that we are now able to open a second Colonel Saab, near Trafalgar Square.”

The all-day dining menu introduces diners to progressive takes on nostalgic dishes, from British and Indian fusion afternoon high tea, regional favourites rarely served in the UK, like the Sunday Lamb Curry, signature dishes, like the Falahari Curry Kofta, their popular Gutti Vankaya – Andhra curry, baby aubergines in tangy tamarind gravy – and the restaurant’s outstanding desserts, including signatures like the Rasmalai Milk Cake in cardamom cream and Boondi Caviar or the Bengali, Mishti Doi Cheesecake in jaggery syrup.

Meanwhile, the drinks also create a multi-sensory experience of India including a Masala Dabba – or spice box – of artisanal gins, whiskies and rums based on Indian botanicals has been created with the Diageo mixology team, along with innovative cocktails, designed to complement the food and named after Choudhary’s family members.

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