This exciting new addition to Ealing’s eating scene will showcase Patri’s new menu, which features a delicious range of dishes from New Delhi.
The influence of owner Puneet Wadhwani’s upbringing – whose vegetarian mother married into a non-vegetarian family – is evident throughout the menu, where succulent kebabs and old Delhi meat classics rub shoulders with vegan street food and signature vegetarian dishes based on family recipes.
Alongside this is a selection of hand-crafted cocktails and mocktails, a specially selected wine list with pairing notes, artisan gins, a range of refreshing craft beers and ciders and authentic Indian soft drinks – all chosen to perfectly complement the flavours of the food.
Enhancing the experience is a restaurant plan that pays homage to the ticket halls, waiting rooms and train carriages of India’s railways. Tables are dressed as they would be in a restaurant car, while platform-style benches help create a convivial, social atmosphere – all designed to take customers on a journey that’s authentic, fun and conducive to fine dining.
For Puneet Wadhwani, whose understanding of Indian food is drawn from childhood experience helping prepare meals in the family kitchen and cooking for staff at his uncle’s Brick Lane distribution business, Patri is an opportunity to bring the flavours he grew up with to a new audience.
He says: “Our new 55-cover restaurant in Ealing continues the journey we started in Hammersmith and Northfields. We’re bringing the true taste of Indian street food – as cooked by chefs on trains and in stations – to diners in an atmosphere that genuinely evokes the Indian eating experience”. “This is not the kind of food you get in British curry houses – it’s the cuisine I would travel thousands of miles back to India to eat when I was feeling homesick.”
Already a firm favourite among foodies in Hammersmith and Northfields, Patri is seeking to establish itself on the Ealing eating map. And that means being a good neighbour too, sourcing ingredients from award-winning nearby suppliers, supporting local charities and operating a fair-pay policy for staff.
For further information, contact Gaby Mayall at The Pass Restaurant Marketing.