Oojam. It's Indian for enthusiasm!

And its in everything we do, especially our food

The TROOPS consist of a bunch of entrepreneurs, restaurant enthusiasts, food-lovers and an Executive Chef, Anil Karhadkar. Have a look below for more details....

SHMOOZER
Michael Beard, Director of Operations
"We've always considered Oojam to be as much about India influencing Britain as it is Britain influencing India. We sent over Indian Pale Ale, they sent back Chicken Tikka Masala - fair trade really"

Michael has been in the food industry for over 35 years with experience in manufacture, marketing, multi-site management and product innovation. Along with the Board of Directors and restaurant concept specialists Ignite Marketing, Michael was able to create an experience like no other, that would represent Britain's interlinked history with India, in a more contemporary setting than mainstream Indian restaurants:

If we can't put a smile on people's faces, then we're not doing Oojam justice - it's our greatest objective.

HEAD FOODIE
Anil Karhadkar, Executive Chef
"It was our passion for Indian cuisine and British culture that gave inspiration to creating a more modern style of Indian restaurant. Our approach to eating and drinking is quintessentially British but combined with the flavours, textures, design, colour and diversity found in India today and you've got what we refer to as 'Modern India'."

Under the watchful eye of Anil, the Oojam FOODIES have been busy crafting the dishes that Britain loves with fresh ingredients and more considered cooking methods. Oojam's all about serving better Indian food in a better way. And with an open plan kitchen, customers can watch the Foodies at work.

Dishes will be less oily, lighter and healthier than traditional Anglo-Indian cuisine. Dishes such as the Great British Chicken Tikka Masala or the Chai-spiced Breakfast Porridge set the mood for what promises to be a fresh new experience for lovers of India's flavours.

The food may be heavily influenced by India's main culinary frontiers, but we're pioneering a blend of this authenticity with what's popular, what we're all eating and what we, as British consumers love about Indian food."