A plant-based restaurant in Oadby has closed following the death of the head chef Bindu Patel who was 37-years-old.<\/p>\n
Leicester-born Bindu worked in the kitchens of Michelin-starred London restaurants Gymkhana and Trishna, before launching the restaurant\u00a0Sanctua in April 2019.<\/p>\n
The statement that was announced read: “To all customers and friends. “It is with great sadness that we inform you that Sanctua will no longer be opening. “Please all say a prayer for Chef Bee who sadly passed away on the 24th January 2020.”<\/p>\n
When the restaurant opened last year, Bindu spoke of her passion for her home city and her excitement for the opening of her new restaurant.<\/p>\n
She said in April last year “I love Leicester, it’s my home. Everything about Leicester is wonderful – the people, the food.”<\/p>\n
Bindu was a lawyer before turning in to a chef where her passion truly laid.<\/p>\n
Sanctua was due to open in February last year but was delayed due to Bindu becoming ill.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
A plant-based restaurant in Oadby has closed following the death of the head chef Bindu Patel who was 37-years-old. Leicester-born Bindu worked in the kitchens of Michelin-starred London restaurants Gymkhana and Trishna, before launching the restaurant\u00a0Sanctua in April 2019. The statement that was announced read: “To all customers and friends. “It is with great sadness […]<\/p>\n","protected":false},"author":1,"featured_media":31153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,3,112],"tags":[],"class_list":["post-31152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-news","category-news","category-top-stories"],"_links":{"self":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/31152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/comments?post=31152"}],"version-history":[{"count":0,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/31152\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media\/31153"}],"wp:attachment":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media?parent=31152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/categories?post=31152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/tags?post=31152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}