Eat this: Burra Khana, a mash-up of Indian and Middle Eastern

Indian street food has spread all over the country. Now, a new Nottingham restaurant from the founder of Red Dog Saloon is blending in influences from Persia.

29 July 2019
indianmeatmiddle easternrestaurant openingstreet food
image credit: Getty Images
  • The Gist: Indian charcoal barbecue with influences from Persia, Turkey and Lebanon
  • The Chef: Amit Goyal
  • Location: 20 Victoria Street, Nottingham NG1 2EX
  • Food in 5 words: Fusing two on-trend cuisines together
  • See more: TBA

How did we get here?

Tom Brooke, founder of American barbecue joint Red Dog Saloon and Louie’s Hot Chicken, is branching out from fast food to launch a new restaurant in Nottingham in September. But he isn’t leaving barbecue behind entirely, instead turning to a different country for his latest venture.

Called Burra Khana, the new Indian-inspired charcoal barbecue restaurant will be centred on small plates with a touch of Middle Eastern technique.

Executive chef Amit Goyal will be bringing his expertise to the restaurant. He previously worked in India at the Ananda Hotel and Spa in the Himalayas before moving to the UK. Crossing paths with Brooke three years ago, he has since been head chef at Red Dog Saloon in Southampton.

What’s different about it?

The restaurant’s menu is inspired by the streets of Delhi and Jaipur, as well as the traditional techniques of Middle Eastern cooking in countries such as Persia, Turkey and Lebanon.

Indian small plates will include pani puri, a round hollow puri crisp filled with flavoured water and potato. For a lighter bite, guests can enjoy a wide variety of Indian-style salads, as well as pickles, chutneys and sauces. All breads will also be freshly made, including a selection of naan, roti and potato kulcha.

Middle Eastern influence will come in the form of skewers cooked using a charcoal pit, including dishes such as Chooza Tandoori, featuring a baby poussin, marinated in fragrant yoghurt, malt vinegar, ginger and garlic paste and sprinkled with exotic spices. After marinating, the poussin is skewered, chargrilled and served with a sprinkle of kebab masala.

Raunak-E-Sheek showcases mutton in a blend of spices, wrapped in peppers, skewered and then chargrilled.

“I am thrilled to introduce Burra Khana to the Nottingham food scene, with the menu offering lighter Indian-inspired small plates and charcoal barbecue skewers,” Brooke said. “The focus is on sharing – the name Burra Khana comes from Hindi and means ‘great entertainment or feast’, hence why the menu is based on conviviality.”

You’ve got to try…

Jhangiri Jeenga, an Indian-inflected Middle Eastern kebab of jumbo king prawns marinated in a yoghurt-based paste, topped-off with ground carom seeds, red chillies, turmeric and garam masala, cooked traditionally in a clay oven.

Sparkie also likes…

Taley Aloo Ki Chaat, a fried fresh potato with a combination of green peppers, tomato and spices, on a bed of iceberg lettuce.

Go if…

You want to get skewered on Indian and Middle Eastern flavours.

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