Bulbul Opens in London, Bringing Regional Indian Cuisine to Blackfriars

Indian restaurant and bar Bulbul has opened in Blackfriars, London, marking the first UK restaurant venture of chef and restaurateur Rohan Dsouza and restaurateur Twinkle Keswani. The restaurant is located near South Bank and St Paul's Cathedral and focuses on regional Indian cuisine.

Dsouza and Keswani are also behind Pisco by the Beach in Anjuna, Goa, along with restaurants across Kerala, Leh, Mumbai, Bangalore and Hyderabad. Dsouza previously trained and worked in the UK alongside chefs James Martin and Marco Pierre White before returning to India. Keswani previously served as Executive Vice President of Silver Beach Entertainment and Hospitality and later developed restaurant businesses across India, Kenya and the Gulf.

The London opening follows more than two years of work on the project, including the conversion of a 130-year-old former printing press into a restaurant.

“There were moments over the last two years when Bulbul felt a very long way off. Converting a 130-year-old printing press into a restaurant has tested us in every possible way. It's been a journey full of surprises, problem-solving and more cups of coffee than I'd like to admit. Seeing the restaurant finally come to life, and become part of the neighbourhood we now call home makes every bit of it worthwhile.” Twinkle Keswani

Dsouza and Keswani spent two years travelling across India while developing the menu, drawing on recipes and cooking methods observed in home kitchens, local markets, toddy shops and street-side eateries. The restaurant's approach is centred on regional ingredients and cooking techniques rather than adapting dishes specifically for the London market.

“I've spent much of my career travelling, cooking and opening restaurants across very different parts of India, from the coastlines of Goa and Kerala to the mountains of Ladakh. What those years taught me is that Indian cuisine is far more diverse than most people imagine. With Bulbul, we're bringing together some of those regional flavours and techniques in a way that feels honest, approachable and relevant to London today. The aim isn't to reinvent Indian food; it's simply to share a broader, more personal perspective of it.” Rohan Dsouza

The kitchen is led by Dsouza, Chef Yash and Chef Ashfaq Shaikh. The menu covers dishes from different parts of India, including Dorothy's Braised Goan Chorizo Sausages and New Potatoes, based on Dsouza's childhood food experiences in Goa; Aunty Marie's Goan Shrimp Balchao, which is aged for 48 hours; and Mewari Laal Maas, a slow-braised lamb preparation associated with Rajasthan.

The restaurant serves small and large plates along with a tandoor section using live charcoal. Its beverage programme also uses Indian ingredients and regional references, including cocktails such as Feni and Rice, made with Goan feni, pandan liqueur and toasted kolam rice vodka, and the Sandalwood and Nannari Negroni, made with nannari-infused gin and sandalwood hydrosol. The drinks offering also includes Indian gin and Indian single malts.

Bulbul's interiors have been designed by Mumbai-based Right Brain Design Studio, with the design centred on an Indian forest-inspired setting using colour, layered textures and contemporary art. The restaurant also includes an 8-seat private dining room for exclusive bookings.