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We Spoke With Fatt Pundit's Huzefa Sajawal On Pioneering Indo-Chinese Cuisine In London

Published . By Anisah Audu-Evans.

We're helping you get to know some of the biggest disruptors in London food and drink, from the rogue chefs and the tastemakers to the trendsetters and the hospitality history redefiners. In this episode, we're joined by Huzefa Sajawal who is the co-founder of London's first ever Indo-Chinese restaurant Fatt Pundit. 

Photo of Huzefa Sajawal.

Photo: Huzefa Sajawal.

Tell us who you are and what you do.

I’m Huzefa Sajawal, co-founder of Fatt Pundit, an Indo-Chinese restaurant. I run the restaurant alongside my brother Hamza, and we currently have two locations in the West End: one in Soho, which we opened in 2019; and a second in Covent Garden, which launched in 2021. I oversee the group's operations, including menu development and managing our talented chefs and front-of-house staff.

Tell us more about Fatt Pundit and why people should visit.

Fatt Pundit serves traditional Indo-Chinese dishes with a modern twist. Our menu features recipes that originated in Kolkata, India, during the 17th century when Chinese migrants settled in the region. The Hakka community began cooking traditional Chinese dishes while incorporating Indian spices and ingredients, leading to the creation of what we now know as Indo-Chinese cuisine. When Hamza and I moved to London, we noticed a lack of restaurants serving this incredible food in Central London, so we made it our mission to introduce it to Londoners in a creative and contemporary way.

I believe people should visit Fatt Pundit because our food is unique and not easily found elsewhere. Our dishes are delicious and fun, as most diners can recognise both the Chinese and Indian elements, but they may have never experienced them combined in the way we serve them. For example, our Crackling Spinach is reminiscent of both Indian chaat and Chinese crispy seaweed. The dishes on our menu are both familiar and exciting, making a meal at Fatt Pundit a truly special experience.

If anyone is ordering just one dish at your restaurant, which one and why?

The Crackling Spinach is a must have, I really enjoy how the dish comes together with flavours of the plum and tamarind sauce, sweetened yoghurt combined with the crispy light texture of the spinach leaves.

Collage of the restaurant at Fatt Pundit Covent Garden and the crackling spinach dish.

We can confirm that Fatt Pundit's indulgent crackling spinach is a standout dish. 

If you're heading anywhere after a shift at Fatt Pundit, where are you going and why?

After a shift at Fatt Pundit, a cosy bar like SOMA would be a perfect spot to wind down. It's great for relaxing with friends and enjoying nice cocktails.

What does London’s restaurant scene have above other cities in the world?

In London you can literally taste the world, thanks to its multicultural vibes. Chefs constantly pushing boundaries, not afraid to innovate; It’s not just the food it’s also the creative energy the city has to offer which adds to the experience. 

If you could only use one ingredient in all your dishes for the rest of time, what would you choose and why?

That’s a tough one, I love the use of spices so if it has to be one, I would go for cardamom. I am probably a bit biased as it would be something my grandmom or mom would always give us after a meal was over for digestion and as a mouth freshener, so have gotten to use to it. It’s a unique spice used in both sweet and savoury, it adds a warmth to curries and compliments puddings, cakes including beverages especially a masala chai! 

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