Namaste – I'm Chef Sohan Bhandari, and if there's one thing I've learned, it's that the most memorable meals are the ones that tell a story. At Colonel Saab, every dish does exactly that - it carries with it the elegance of Indian heritage, the boldness of regional flavour, and a dash of the unexpected.
The spirit of this restaurant began long before I joined the kitchen. It started with Colonel Manbeer Choudhary and his wife Binny, who spent years travelling across India - not as tourists, but as curious souls soaking in the culture, flavours, and traditions of every region they passed through. Their son, Roop, created Colonel Saab as a heartfelt tribute to their journey - a way to honour both the diversity and beauty of India through food and design.
As a chef, this kind of origin story is a dream. It gives me a foundation of nostalgia, respect, and authenticity - and the freedom to build on it creatively. My role is to take those memories, dishes and ingredients that hold deep cultural meaning and reimagine them with refinement. I like to think of it as luxury not just on the plate, but in the story, the preparation, and the experience.
Today, I’d love to share three dishes that reflect this vision. These are my personal expressions of modern Indian luxury - rooted in tradition, elevated with care.
Three Dishes of Modern Indian Luxury
1. Shikari Raan
Slow-cooked kid lamb in rich sauce, served with pickled onion & bun pao
Why it's luxurious:
This dish draws inspiration from the royal hunting traditions of India, where raan - the leg of lamb - was a centrepiece at grand feasts. At Colonel Saab, we marinate the lamb with a blend of aromatic spices and slow-cook it to tender perfection. Paired with pickled onions and soft bun pao, it offers a harmonious balance of richness and texture.
My inspiration:
Reflecting on the opulent banquets that Colonel and Mrs. Choudhary might have attended during their travels, I wanted to recreate that sense of grandeur and indulgence - but present it in a way that's elegant and approachable for today's diner.
2. Chef Sohan’s Confit of Cauliflower
Slow-baked cauliflower, cardamom saffron sauce, red radish
Why it's luxurious:
Cauliflower may be humble, but in this dish, it takes centre stage. The slow baking creates a velvety softness, and the sauce - infused with cardamom and saffron, two of India's most precious spices - adds fragrance and warmth. Finished with crisp radish for bite, it's a dish that surprises every time.
My inspiration:
This one's close to my heart. It's about showing that even the simplest ingredients can be transformed into something extraordinary - and vegetarian food can be just as luxurious as any meat dish.
3. Kandhari Paneer Tikka
Cottage cheese stuffed with prunes & pomegranate in tomato, garlic mustard salsa
Why it's luxurious:
Paneer is a staple in Indian kitchens - but here, it gets the royal treatment. Stuffed with a sweet-savoury mix of prunes and pomegranate, then grilled and served with a punchy garlic mustard salsa, it's layered, rich, and full of surprises.
My inspiration:
The use of dried fruits and bold spices reminds me of Mughal kitchens, where indulgence was part of everyday cooking. I wanted to bring that spirit into the dish, but lighten it, modernise it, and make it sing.
Final Thoughts
Luxury isn't just about price or presentation – it's about thoughtfulness, technique, and storytelling through food. Each of these dishes blends centuries-old tradition with modern refinement. At Colonel Saab, we're not just cooking food - we're continuing a journey that started with two people falling in love with India. I'm honoured to bring that journey to life, one plate at a time.
I invite you to join us in Holborn or Trafalgar Square to try these dishes - or to simply come and discover what modern Indian luxury tastes like.
See you at the table,
Chef Sohan Bhandari
Executive Chef, Colonel Saab
