You originally trialled Tamila at Hackney Bridge food hall. Was the plan to always take it permanent?
Hackney Bridge was where the concept began. Prince and I needed to demonstrate its viability, but our resources were limited, making it a cost-effective way to enter the market. Given the setup, we faced space constraints, restricting the full menu we desired. The intention was always to establish a restaurant as soon as feasible.
How has the concept evolved?
With the extra space, we have experienced a practical evolution that has enabled us to acquire new cooking equipment, allowing for a broader range of dishes. For instance, the addition of a tandoor lets us expand our menu to include classic curry house items like naan and tandoori chicken. Many curries remain the same as those we’ve offered since day one.
You’ve said you want to ‘redefine the curry house’ with Tamila. What does that mean?
We aim to create a modern version of the traditional curry house. We appreciate the classic establishments and want to incorporate their best elements while adding our unique twist rooted in Prince’s South Indian heritage. Our menu features a more extensive selection of poori and dosas, which are less common in conventional curry houses. This philosophy also influences the restaurant’s contemporary look and atmosphere.
Why Clapham?
Currently, we’re based in north London, and many customers travel across the city to visit us, making it logical to explore locations south of the river. Prince has a history in Clapham, making him familiar with the area, and when we found this site, it felt like everything clicked into place.
Is Tamila built for scale?
From the beginning, scaling Tamila has been a goal. Our success with the pubs was unexpected, and now we’re eager to pursue this vision. We have a second site set to open next month. While these two openings are close together, it wasn’t by design—many rejected bids meant these opportunities appeared simultaneously. The new restaurant will feature a similar menu but have a unique space, including more bar elements due to its basement. We believe the venue defines the restaurant experience.
You and Prince have enjoyed a lot of success with The Tamil Prince and The Tamil Crown. Why do you think they connected so well with diners?
It’s not a completely new idea; Desi pubs have been around since the 1950s. We resonate with something familiar, combining beloved British pub culture with bold Asian flavors. Diners appreciate the authenticity brought by Prince’s Indian heritage, paired with my British pub background. Plus, who doesn’t enjoy a curry with their pint?
What’s harder, running a pub or a restaurant?
Pubs tend to have a bit more going on. Both Prince and I have extensive experience in hospitality, so it’s familiar territory. The biggest challenge with Tamila has been perfecting kitchen operations. We’ve had to focus on retraining staff for the new tandoor equipment, which has proven challenging. As we diversify our menu, we’re also expanding our skillset, but I wouldn’t say it’s necessarily harder than running a pub.
Are more pubs planned in the future?
I wouldn’t dismiss the idea entirely. We have a passion for pubs, but our current focus is on establishing the Tamila concept and launching these two new sites. While I would love to open another pub eventually, it’s not something we’ll pursue in the immediate future.
