Burra Khana will be centred on small plates, will focus on the street food of Delhi and Jaipur, and will also draw on techniques and flavours from Middle Eastern countries such as Iran, Turkey, and Lebanon.
Indian dishes set for the menu include chaat, panipuri, and breads, which will be made in house, an announcement said. From elsewhere will be the likes of baby poussin marinated yoghurt, malt vinegar, ginger and garlic paste, and a jumbo king prawn kebab in red chilli and turmeric.
Burra Khana’s executive chef is Amit Goyal, who worked in hotels across India and the Himalayas before moving to the UK to work in Indian restaurants.
Brooke said: “I am thrilled to introduce Burra Khana to the Nottingham food scene, with the menu offering lighter Indian -inspired small plates and charcoal barbecue skewers the focus is on sharing – the name Burra Khana comes from Hindi and means ‘great entertainment or feast’, hence why the menu is based on conviviality.”