Zumbura showcases traditional cuisine of the Purab region of North India. Head chef Raju Rawat is in charge of the kitchen, bringing with him over 15 years’ experience working in both the UK and the subcontinent. Having trained at one of India’s finest five star hotels, The Oberoi in New Delhi, Raju went on to work at the Michelin starred Benares in Mayfair. Prominent roles at both the Cinnamon Club and Bombay Bicycle Club followed before he helped develop popular Indian Street food brand, Moolis.
Highlights of the menu include Kullia (aromatic lamb and turnip stew), Shami Kebab (velvet soft lamb and lentil patties) and two dishes prized for their purification and nutritional benefits: Karela (bitter gourd here cooked with lentils) and Ghugni (black chickpeas with a tangy mango and onion dressing). The menu will feature a wide selection of small sharing plates designed to be eaten in the traditional way, with an average spend-per-head of £20-£30.
