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Award-winning chef Abdul Yaseen has announced the opening of his second delivery kitchen Barbers Bazaar in Kentish Town, serving authentic, restaurant standard dishes on Friday 12^th March.

Abdul is an award-winning chef and an Indian food connoisseur and having moved from India to London nineteen years ago, he soon became a founding chef of iconic London Restaurant, Cinnamon Club before opening Darbaar, serving Modern Indian cuisine in the City. Now, his new project, Barbers Bazaar which first opened in Crouch End in 2020, is set to open his second site in Kentish Town, bringing a fresh perspective on hearty Indian dishes.

Inspired by the families of barbers working in old food markets in old Pakistan and India before the partition, Abdul tells the story of the deep-rooted connection between these two countries through his creative cooking. Favourites from Crouch End coming to Kentish Town include Lamb Saag Bhuna Masala, a blend of popular dishes in both Pakistan and India combining slow cooked lamb with garlic, chillies and spinach to create an authentic and hearty curry using the best locally sourced ingredients.  Also showcasing Abdul’s award-winning BBQ skills, Barbers Devil Tandoori Wings are marinated for 24hrs before being cooked in the tandoor.

Abdul’s refined take on classic takeaway curries are elevated through his unique and contemporary twists on well-known dishes using fresh and healthy ingredients with no compromise on taste. On the Barbers Bazaar curry menu, Bengali Chingri Prawns with mustard and coconut can be ordered alongside Paneer aur subz methi korma with vegetables simmered in cashew and fenugreek sauce. In addition to a varied selection of side dishes including Chana Masala, Tarka Daal from Northern India, cooling Raita and Sadey Chawal – steamed rice, Abdul has created three Indian Burgers made with Indian burger bun’s (Pao). Each cumin scented and fermented yeast bun is filled with a choice of Masala potato fritters, Chicken tikka or Barber’s pulled and smoked chilli beef.

For those with a sweet tooth, Gulab Jamun, caramelised milk puddingor Ras Malai Kesri, poached cheese dumpling can be ordered for dessert alongside homemade Mango Lassi.