Please see below some information on the iconic, fine-dining Indian restaurant, Chor Bizarre, which is fifteen this year. To celebrate this landmark, the restaurant has launched a brand new taste bud tantalizing menu and makeover of the restaurant including a launch of a Bollywood Basement, celebrating 100 years of Bollywood.
Located on Albemarle Street in Mayfair, opposite Browns Hotel, Chor Bizarre captures the spirit of the ‘Chor bazaar’ (‘thieves market’) within its kaleidoscopic interiors and serves authentic Indian cuisine in a unique atmosphere. An Aladdin’s cave of bric-a-brac and fascinating antiques, the resplendent furnishings and décor have been collected from various bazaars of India. The interiors have been given a new makeover and they uniquely represent the bazaar to which it owes its name.
Some amazing facts about the restaurant:
- Chor Bizarre is the only restaurant in London serving traditional Kashmiri cuisine.
- On special request Chor Bizarre can fly in their Master Chefs from India to conduct traditional Kashmiri Wazwan – the famed 36 course authentic Kashmiri feast for Indian Kings
- Chai Bazaar was in fact the first Indian Tea Bar in London, serving over 30 varieties or carefully selected blends including Darjeeling, Assam, Nilgiri, Kashmiri Kehwa, etc including the famous Masala Tea, flavoured with the warming and delicate spices. There is also a wide range of hot, spicy & aromatic snacks available replicating those found on the street tea stalls of India like Pakodas (vegetables covered with spiced gram flour, deep fried), mini-samosas, Kurkuri Bhindi (crisp and spicy, fried okra), papdi chaat, kathi rolls, etc.
- Each and every item (furniture, tables, chairs, etc) in Chor Bizarre is up for sale; ‘just make them an offer than we can’t refuse’ is our age old mantra.
- To celebrate its anniversary, for the first time ever the restaurant has introduced a £15 menu – all you can eat kebabs and curries, which shall be brought hot to your table. The limited period offer is valid only if all on the table take it.
The new Head Chef, Sanjay Kaul has redesigned the menu. He has brought in a unique collection of recipes from different parts of India. While he has introduced new dishes like Kerala fish moilee, prawn butter pepper garlic, tofu harra pyaaz (for vegans), chutney wale nadroo and dahi batata puri amongst others, he has also kept the old favourites intact, which include a variety of chaat, tak-a-tak platters, gajab ka tikka, dakshni crabcakes, shehnai gosht, sharabi kababi tikka masala, tandoori lamb chops, etc.
