New restaurateur, Sadiq Warsi, has opened a 200-seater venue, Ophim, in Soho, London with head chef Sitangsu Chakravarty (previously at The Red Fort).

The name Ophim, is derived from A-feem, the Urdu for opium, part of Sadiq Warsi's family history. His grandfather was part of the Nawab family of Bihar who used to keep opium in a godown (warehouse) by the river Ganges.

The restaurant, café and bar have been 'arranged symmetrically with respect to Mughal architecture' and serve a variety of regional Indian foods, starting at £7.50 for the set lunch menu with no upper limit on quantity of dishes.

Mixologist, Dick Bradsell, formerly of Dick's Bar at The Atlantic, has been appointed as cocktail consultant and includes Asian-inspired cocktails, exotic juices and a range of liqueurs on the drinks menu.