- The Gist: North London pizzeria attempting to marry the flavours of southern Italy with northern India
- The Chef: Devinder Singh
- Location: 135 Fortess Road, London NW5 2HR
- Food in 5 words: Pizzas with an Indian flavour
- See more: https://eastwestlondon.com/
How did we get here?
Pizza and curry are two of the British public’s favourite meals. Indeed, according to an exclusive survey for Food Spark by Streetbees, 68% respondents agreed with the statement “I love pizza…”, while curry is regularly voted as the nation’s most popular dish.
However, the classic dishes been fused in any meaningful way - but restaurateur Devinder Singh is aiming to change all that with his new East West establishment.
The restaurant is set to open its doors next week in north London’s Tufnell Park, offering customers a menu of southern Italian-style pizzas with the flavours of northern India.
“East West is all about the fusion of Indian and Italian, reimagining age-old north Indian recipes, passed down through generations and found on dinner tables across the region and bringing them together with the Western pizza culture,” Singh said.
“I’ve always been a huge admirer of how Italians from the southern regions, Puglia in particular, make their pizza and the light and gentle base found throughout the area provides the perfect stage for punchy Indian flavours, we can’t wait to bring our creations to NW5.”
The 48-cover restaurant replaces the Stingray Bar & Pizzeria on Fortress Road.
What’s different about it?
Fusion food has always had a rather mixed track record and combining the flavours of southern Italy with those of northern India is an intriguing proposition.
Pizzas are unsurprisingly front and centre of the menu, such as butter chicken (with semi dried tomatoes, truffled oyster mushrooms and fennel pesto) and masala jackfruit (with black olive tapenade and grilled peppers).
Diners can also enjoy other Italian classics (with an Indian twist, of course) including a bruschetta topped with paneer cheese and roasted masala tomatoes, as well as arancini balls stuffed with paneer, tandoori chicken and butter chicken stuffed variations.
On the dessert front, there is the carrot-based sweet dessert gajar ka halwa based on a recipe from Singh’s father, while the light Indian dessert gulab jamun parfait also makes an appearance.
You’ve got to try…
Saag Paneer pizza with grilled artichoke and crispy onions.
Sparkie also likes…
Murgh Kofta Polpetta (meatballs) made with Punjabi chicken.
You believe southern Italian and north Indian flavours could be a winning combination.