Kebab collabs as Le Bab teams up with top Indian, Mexican and vegetarian chefs

Le Bab: kebabs, but not as you know them

Prepare for kebabs to get (even more) creative, as Le Bab announces an exciting line-up of collaborations which will see the post-pub staple turned Indian, Mexican and even vegetarian.

The Carnaby restaurant will be whipping up the specials over the next three Sundays and are kicking-off by pairing-up with chef and supperclub sensation Asma Khan whose restaurant Darjeeling Express is due to open this summer.

The sunday lunch on May 7 will feature shikampuri kebab, a light Indian kebab made from finely ground, spiced meat and yoghurt, and a kosha mangsho wrap which sees Asma’s traditional goat curry served with homemade flatbreads, seasonal veg garnish and sauces.

Other dishes will include a lamb biryani and a masala chai brûlée for pudding.

On May 14, the kebabs will be all veggie as Joey O’Hare of Herne Hill supperclub Hare on the Hill joins the crew. She will whip up babs filled with the likes of chargrilled asparagus, roasted garlic hummus, cucumber ribbons, pickled radish, tarragon sauce and toasted hazelnuts alongside small plates including charred miso aubergine, tahini mayo and fermented turnip.

Finally, on May 21 the Le Bab team will travel to another corner of the world via guest chefs Edson Diaz-Fuentes and Manu Canales of Shoreditch’s now closed (but crowdfunding for a return - do support them) excellent Mexican restaurant Santo Remeido.

For this Sunday lunch they’ve translated the kebab into its Mexican form: tacos. Expect pork tacos spiced with pasilla chillies with pea and coriander puree and pickled red onion, among other dishes including a mutton barbecoa.

The meals all run of a Sunday lunchtime and cost £39 a head including a cocktail, except the vegetarian meal which is £32 a head. Tickets should be bought in advance and are available at