JKS Restaurants (AKA the Sethi siblings), the founders of Gymkhana and Hoppers, will launch an Indian BBQ restaurant and drinking tavern at Bloomberg Arcade in the City on 6 June. It is slated to arrive alongside a new project from Andrew Wong. The dining hub already boasts Vinoteca, Koya, Bleecker Burger, Ekte Nordic Kitchen and more.
Inspired by the army mess bars of India, where military regiments go to eat, drink and socialise, Brigadiers will accommodate 140 covers internally with a further 34 on an outdoor terrace. Encouraging socialising and camaraderie, live sport will be shown on demand in selected rooms, while pool and classic card games will be offered for those who wish to play while they eat and drink.
Designed by BradyWilliams Studio, Brigadiers will reference Indian art deco design, featuring a collection of rooms, each with their own unique identity and experience; while the atmosphere of each space will vary, the overall feel will convey opulence and familiarity reflective of Indian club culture.
The reception area will house Brigadiers’ resident shoe shine attendant, and will act as the gateway between Blighters, a restaurant and bar with booth seating flanking a central bar and sports screens and the more intimate dining room, which leads into The Tap Room and The Pot Luck Room. Adjoined to Blighters and the Dining Room will be the heart of the club, The Pool Room, where a full-size pool table will be the main attraction, along with the Brigadiers whisky vending machine, and fast-pour self-serve beer taps. From there, corridors clad in custom tiles of rhino motifs and monkey bust alabaster wall lights will connect The Kukri Room and The Bidi Room, which will offer private dining spaces.
Emphasis will be placed on beer with a monthly changing list of 10 beers on tap that showcase a range of styles from across the globe. The draft beer will be served in 2/3rd Schooners and pints, which will allow guests to explore multiple styles of beer or share a preferred style between groups with 4-pint Growlers.
Brigadiers will be collaborating with British breweries to commission bespoke beers with a nod to India. The first of these will be a specially commissioned JKS Restaurants session pale ale beer entitled 4th Rifles – a tropical citrus-led session pale ale, brewed in collaboration with the award-winning Thornbridge Brewery. Beer and spirits will also be playfully combined in the signature Mango Shandy fermented mango juice, ginger, topped with 4th Rifles pale ale.
On-tap cocktails will include a Nitro Espresso Martini, which will be served like a milky stout, and a cask Handpulled Buffalo Trace Old Fashioned. These will be complemented by a small list of seasonally changing, deco inspired cocktails and large serve champagne fountains and punches. A lunch drink offering will feature low ABV beers and a low alcohol mixed drinks list using fresh fruits and vegetables, such as: Mosaic Spritz (Aperol, Tropical Soda, Mosaic Hops, Prosecco); Rhubarb Paloma (Tequila, Rhubarb Shrub, Lime Leaf, Grapefruit Soda); and All Day Bloody Mary (Ketel One Vodka, Fresh Vegetable Juice, Tomato, Masala Spice Mix, Pickles).
For those looking for something stronger, Brigadiers will showcase a carefully curated global whisky list that can be explored via a Whisk(e)y flavour map, split into four distinctive tasting sections: Smoky’, ‘Delicate’, ‘Light’ and ‘Rich. Premium blends, special releases, rare malts and whisky cocktails will be available to purchase with a pre-paid top up Brigadiers card, where you will be able to dispense at leisure via a Whisky Vending Machine available within The Pool Room. Highlights will include Johnnie Walker whiskies, which will be paired with bespoke sodas, bottled and carbonated on site, such as Johnnie Walker Green Label, Tobacco, Banana & Coconut Soda.
Methods of Indian barbecue cooking, utilising tandoors, charcoal grills, rotisseries, wood ovens and classic Indian smokers will form the foundation of the food menu at Brigadiers. This opens with a section dedicated to Beer Snacks, Nuts and Crisps created to go beyond the usual pub snack. To follow, Chotta Chatpata (translated as fiery small plates) Eggs, Paratha Rolls, Bun Kebabs and Paoswill offer something a little more substantial for guests to eat alongside their drinks, with highlights from these sections to include: Madras Mess Mix; Oysters Saagafeller; Chaat Masala Pork Scratchings, Smoked Roe & Fennel Raita; Cocktail Pig Cheek Samosa; Achari Masala Rump Steak Paratha Roll; Shellfish Pakora Pao; Goat Chapli & Smoked Bhuna Goat Bun Kebab; The Brigadiers Tandoori Chicken Club Sandwich an Indian take on the British cult-classic.
Focusing on classic methods of grilling and barbecuing meat, Brigadiers will also dedicate a section to Mixed Grill cast iron sizzler plates (meat, seafood and veg). A selection of On the Bone cuts, Steak, Ribs and Chops will feature: Chargrilled Bhopali Goat Chop Korma; Tandoori Chicken Chop Dopiaza; Awadhi Wood Roasted Skate Wing; Dry Masala Rib Eye Steak; and Smoked Nepali Bhutwa Lamb Ribs.
Finally, revolving around a sense of occasion and fun, group dining will be encouraged with a number of pre-order feast menus including dishes such as Whole Suckling Lamb Biryani. Further information on Brigadiers, including confirmed opening date and reservation lines, will be announced in due course.