Entrepreneurs set to spice things up with new Notts restaurant
A new hybrid restaurant and street food venue is set to open in Calverton, Nottinghamshire, just in time for Christmas.
360 Indian Restaurant Bar and Grill, located on Main Street, will open in December.
It’s a collaboration between Bobby Singh, owner of 4550 Miles From Delhi, and the Ghuman family, owners of the Octavian Group.
Ghuman said: “We felt this part of Nottinghamshire needed an Indian restaurant/bar concept. I have been saying to my Dad that we have to travel to Birmingham, Leicester or Derby to find a more relaxed Indian, a hybrid between a pub and a restaurant. I also wanted to add music to make Sundays and some evenings more fun.
“360 Indian Restaurant will be completely different from its more traditional counterparts. This allows people to not have to trek all the way into town to experience something unique and beyond the norm. We can’t wait to get started and welcome our first guests.
“I have known Bobby for 13 years and have been a regular customer of 4550 Miles from Delhi since 2004. This new concept will mean people can come in, have a drink and street food in the bar or they can have the complete formal sit-in dining experience – the aim being to grow this concept around the UK.”
Singh has 16 years of experience in the Indian food industry and spent three months last year studying the craft of India’s speciality chefs in Punjab and New Delhi’s diplomatic sector.
The venue will feature a modern interior with a bar menu, Indian street food, a formal dining area and an event space for up to 150 guests.
It will also host live music and DJ nights.
The restaurant will be open seven days a week, from lunchtime to 11 pm, and until midnight on Fridays and Saturdays.
Singh said: I love 4550 and the fact that it has been going strong in Nottingham for over 20 years, but I wanted to create the start of a hybrid concept of informal/formal dining, that can grow aggressively in the UK – this is why I chose the Ghumans as my partners – they know how to scale aggressively.
“I have many recipes that can form part of a Hybrid eatery, to complement our current formal dish menu. I also have noticed way more vegetarians, so I have catered for a balanced menu, whereas traditional UK Indian food menus have had a meat bias. Some of the dishes are so unique that I am sure the customers will love them, the Indurrito being one (which is an Indian Burrito) and the Caramelized Mixed Grill, which is a much more flavoursome Mixed Grill.”
