Sindhu by Atul Kochhar, the latest restaurant from the Michelin-starred chef, will open its doors in the luxury Macdonald Compleat Angler hotel in November.
Atul, a world-renowned chef-patron and the first ever to win a Michelin star for Indian cuisine, is universally acknowledged as having transformed the way we perceive and experience the food of his native country. His head chef Gopal Krishnan, like Atul, has undergone the revered Taj Hotel training - an unbeatable culinary education in India. He’s also worked in some of the UK’s best kitchens including Mint Leaf and Tamarind.
The sophisticated menu is designed to celebrate the very best of traditional Indian cuisine in a contemporary manner. And the idyllic setting in a beautiful hotel on the picturesque banks of the River Thames, is a surefire recipe for success.
The menus are inspired by Atul’s love of traditional Indian cuisine, kept alight by his continuous research into ever-evolving regional dishes, combined with his dedication to using the finest British ingredients. The result is an innovative style of authentic modern Indian cuisine that is totally unique. So you’ll find deliciously distinctive creations such as Hiran ka Boti (venison saddle with cardamom and mace), Meen Moilee (wild sea bass with coconut moilee sauce) and Bathak Falliyan (Gressingham duck breast with three bean stew and coriander cress) to name a few.
For those struggling to make a decision among all the tempting options, the tasting menu offers a delicious solution, featuring a specially chosen selection of appetisers, mains, sides and dessert. The most carefully selected ingredients, the subtlest of spicing, the most exciting flavour combination -every dish has been designed with more than a dash of that legendary Kochhar magic.
All this in a beautifully designed space with breath-taking views across the Thames. The transformation of the previous restaurant, took inspiration from the rivers of India and their connection to culture and life. The result is an impeccable fusion of complementary colours. Set against the backdrop of its peaceful riverside location, the splashes of golden saffron across the plush furniture, striking tributary-style carpet and vibrant canvases are blended with subtle muted tones to create a comfortable, welcoming space that is both elegant and eclectic – the perfect setting for Atul’s sophisticated cuisine. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
