Strand Palace Hotel launches Indian restaurant Daawat at Johnstons
Authentic Indian food to celebrate Diwali
Art deco masterpiece The Strand Palace Hotel invites guests to an Indian odyssey of food in the heart of London. The new Indian restaurant Daawat at Johnstons is now open and offers a selection of Indian delicacies, from street-food to regional specialities.
The restaurant, based on London’s Strand is set to be a popular location for Diwali (13th – 17th of November) celebrations across the capital as London embraces Indian culture during the festival of lights.
Only the finest ingredients have been combined with traditional cooking methods to create menu items including:
- Bel Puri – ‘A tangy mixture of puffed rice, fresh mint, coriander and tamarind chutney’
- Aapam and Stew – ‘Rice batter pancake bowl served with beef and coconut cream stew’
- Achari Jhinga – ‘Tandoori prawns marinated in traditional Indian pickle spices including caraway and fennel seeds’
- Nalli Nihari – ‘Slow braised lamb shank in a mace and cinnamon flavoured curry’
- Awadhi Kofta – ‘Fried goats cheese and spinach balls in a creamy aromatic sauce’
- Baghara Baingan – ‘Aubergines cooked in peanut, sesame, tamarind and jiggery paste’
- Carrot Halwa – ‘Hot carrot and milk dessert flavoured with cardamom, served with vanilla ice cream’
Experienced staff can also offer a selection of wines to complement the delicate balance of flavours in Indian cuisine.
Being located at the epicentre of London’s theatre-land, Daawat at Johnstons also presents diners with the option of a Pre-theatre menu. The menu offers two-courses priced at £14 or three-courses at £17 between midday and 10pm.
Daawat’s head chef, Krishna Shankar who brings a wealth of experience from his time cooking throughout India comments “With the help of my two Indian-born sous chefs, we have sourced authentic Indian ingredients to design a unique menu which I believe captures the diversity and spirit of Indian cuisine.”
- Ends -
For more information/images please contact Triggerfish Communications on
Notes to editors