Great authentic Indian cuisine can be hard to come by in Cape Town so you can imagine how excited we were to hear that renowned chef, Seelan Sundoo is gearing up to open a New York-style Indian Tapas eatery in Sea Point! Seelan Sundoo’s SUNDOO restaurant will offer a stylish, intimate environment where diners can enjoy fresh, crispy dosas, mouth-watering biryanis and delicious, traditional tandooris, all made to share. Here’s all the details on the new spot opening in Cape Town in the coming weeks.
Seelan Sundoo is best known for his creative talent behind the success of La Perla, The Grand Beach, Shimmy Beach Club as well as the Reserve Brasserie. Seelan finally opened his own restaurant, SEELAN, at the V&A Waterfront in 2014 and today the eatery is known for its relaxed yet sophisticated ambiance and signature Mediterranean-style meals. The Sea Point space, SUNDOO will be an extension of the ever popular SEELAN, but shifting the focus closer to home for Seelan with Southern Indian-style cuisine. Seelan’s roots, originate in Kerala, Southern India (known as the “Land of Spices” ) and Seelan is adament that he wants his heritage to come through in the menu of the new spot.
“I want SUNDOO to represent the best of my Kerala heritage in a comfortable, chic environment and to become a home away from home for Capetonians”, enthuses Seelan. While Seelan has been known for his outstanding Italian, French and Mediterranean cuisine, his passion for cooking actually started with traditional Indian food made by his grandmother in Durban. “It’s this organic, spice rich heritage with a lot of heart that I want to share with guests at SUNDOO” explains Seelan.
Opening in 2 week’s time at the beginning of November, SUNDOO will be a typical New York-style gourmet tapas bar and eatery, offering quick authentic tapas-style southern Indian dishes, created to share between friends. A traditional tandoori oven is being constructed in the venue which will serve up succulent chicken, duck or quail prepared with yoghurt and spices and which can be enjoyed with papadums or a dosa – a large, thin pancake made from chickpea flour, lentils and, or potatoes. Diners looking for rice dishes will love the delectable biryanis made with garden-fresh vegetables, seafood or tender meat.
Seelan says that the focus of the eatery will be on modern Indian food and smaller portions that offer good value. All of the vegetables and spices used are being grown especially for the restaurant at an organic farm in Wellington which means no pre-mixed spices or sauces will be used at this restaurant.
SUNDOO will be opening its doors at Shop 6, La Rhone at number 77 Regent Road in Sea Point. For inquiries and bookings email firstname.lastname@example.org. Booking is essential as the restaurant only has a seating capacity of about forty people.