Bhanu Pratap

Director Operations
Bhanu Pratap combines a thorough understanding of traditional values and contemporary style. He has enjoyed a successful career for over two decades in the hospitality industry. After graduating in Hotel Management and being trained with Oberoi and Taj Hotels in India he has excelled in the industry before deciding to move to London and join the growing Indian London Restaurant scene.

Manoj Vasaikar

Director Cuisine
Manoj Vasaikar is passionate about real Indian cuisine. His ethos is to offer refined and flavoursome Indian cooking with imagination. His impressive CV includes time spent in some of the best kitchens in both Mumbai and London including Deputy Head Chef at Chutney Mary and Head Chef at Veeraswamy. In India he worked for Taj Hotels, Oberoi hotels, & ITC Sheraton.

Behind the scenes

On 7th February 2008 the area around Sunbury upon Thames welcomed a new Indian restaurant with open arms. Situated just by the picturesque River Thames, Indian Zest is the brain child of Bhanu and Manoj. The idea was to create a restaurant serving the exciting taste of the many regions of India, combined with style, flair, and presentation.

India, home to one of the world’s greatest cuisines, is evolving. Her cities are becoming ever more sophisticated and cosmopolitan, and discerning diners are demanding the finest food from across the country. Regional dishes with traditional ingredients, fresh herbs and spices are playing a great part in today’s Indian kitchen.

Both Bhanu & Manoj are passionate about real Indian food and understand this mix of traditional and contemporary values. They have travelled extensively throughout India to experience the best of Indian regional cuisine in private homes, stately palaces and not least from street vendors, who purvey some of India’s most exciting cooking. These have all influenced the menu at Zest and the menu blends regional recipes and traditional ingredients with modern techniques and presentation. All dishes have an emphasis on lightness but still with all the spicing and flavour expected from an Indian meal, and organic ingredients are used where possible.

The tandoori oven is used imaginatively, not only for the obvious candidates such as chicken and lamb, but also for fruit (figs served with apple crumble for example) and vegetables (artichoke & paneer).

Our ethos is to offer refined and flavoursome Indian cooking with imagination, which is matched by a service that is at once friendly and highly efficient. This includes our rich Indian heritage which is at the heart of our restaurant.

Elegance, good cooking, fine wines, warm service, fair pricing and an ambience which is understated yet refined, is what puts the zest in Indian Zest.

Now let the food, drink and service speak for itself.