From the folks behind Gunpowder, G&S is now their third restaurant.
And, unsurprisingly, it’s dynamite.
Because in the mere three years since culinary couple Harneet & Devina Baweja first opened the doors to the acclaimed Spitalfields restaurant, they’ve gone on to open the equally barnstorming, Himalayan-focussed Madame D‘s – and now they’re returning to Indian cuisine with Gul and Sepoy.
They’ve taken Gunpowder head chef Nirmal Save (also formerly of the first Michelin-star winning Indian restaurant in London, NBD) with them to the lightly stuccoed space, set over two floors and boasting marble tabletops, an oak-panelled cocktail bar, and several tasteful appearances by potted plants.
This juxtaposition between pared-back interiors and decadent design touches all serves to subconsciously prepare you for the concept behind the menu, which comes in two parts. The Gul menu features rich, sumptuous dishes inspired by the feasts served up in the Raj palaces, while the sepoy (‘soldier’) menu draws from the rustic cuisine of south-west India.
In practice, this means you can mix and match between dishes like wild rabbit terrine with celeriac and pickled fig; yam and paneer kofta chaat; masala clams; jackfruit and walnut galouti (melt in the mouth kebabs); potted pig’s head; and leg of kid goat raan with pickled root vegetables. Moving on to the sweet stuff, there’s an enviable selection of puds on offer, including lavender kheer, a walnut fudge alaska, and rum-soaked dough pillows served with spiced cream cheese and berries – all of which sound pretty much compulsory.
If you’re going for a blow-out meal, that is.
NOTE: Gul and Sepoy is open Mon-Sat (no lunch on Mondays). You can find out more and book online HERE.
Gul and Sepoy | 65 Commercial Street, E1 6BD
Looking for drinks beforehand? Then you should check out what’s beneath Blixen…