Bundu Khan: Pakistan's Legendary Restaurant Comes to London's East End
December 2009

The famed Bundu Khan restaurant, probably Pakistan's greatest culinary export, officially launched on Commercal Street, in London's East End in December 2009. Steeped in history, Bundu Khan needs no introduction in Pakistan, where it has fed both the public with its home-style cooking since the 1950s. Quietly amassing an avid following, the Commercial Street outpost is the first of what is intended as a national franchise. The ethos is very simple: to offer customers earthy, uncomplicated cooking which is bold and flavoursome.

Noteworthy starters include Shammi Kebab (a melt-in-the-mouth ground lamb pattie) and Fish Sindhi Style (grilled in the tandoor with medium spices). Smoky Tandoori dishes are a house favourite, with Bundu Khan's famed Bihari Boti Kebab (juicy and highly delicious chunks of tender lamb, skewered in the tandoor). The Lamb Chops and Murgh (baby chicken) Tandoori are equally enticing.

Hearty and unpretentious curries are prepared fresh to order, offering robust and arresting flavours. Kofta Benazir (minced lamb balls in a silky and subtly spiced sauce) is a standout, while Ginger Chicken is a sublime curry that delivers zingy and gingery flavours. At weekends, clientele can order the Badshahi Haleem (a rich and sumptuous dish of blended lamb with mixed lentils and wheat in a thick and finger-licking sauce).

For sides, dishes such as Zeera Aloo (sliced potatoes tossed in butter and cumin) and Baingun Bharta (whole aubergine baked, mashed and infused with herbs and spices) are distinct and welcoming.

The rice and breads are also exemplary, with the latter offering an unmissable treat of the Bundu Khan Paratha (a house speciality of fried and flaky bread made with the restaurant's own, rather distinctive dough).

Desserts feature such home-made perennial favourites as Sooji Ka Halwa (made with semolina), Muzafer Kheer (a milky rice pudding enriched with nuts), and the timeless Gajar Ka Halwa (made with carrots, milk, almonds and pistachios).

While Bundu Khan operates a BYO policy when it comes to alcoholic beverages, the drinks menu offers plenty of refreshing virgin cocktails.

The spacious décor at this corner site restaurant exudes an airy and minimal feel, marked by magnolia walls, large dark brown pillars and black and cream interlocking tiles on which seating is provided by high-backed leather and ribbed-backed wooden chairs. Abstracted motifs, signifying various copper sculptures, discreetly adorn the upstairs dining area.

Modernist chandeliers give way to a wooden staircase leading to the more intimate downstairs dining area, where warm lighting, stainless steel Paisley cut-outs and banquette seating with decorative scattered cushions make for an inviting and relaxing environment.

Bundu Khan, 43 Commercial Street, London E1 6BD
T: 020 7375 2595. Email: info@bundukhan.co.uk, www.bundukhan.com

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