It’s the start of National Curry Week, the nation’s favourite dish. To celebrate, we have chosen our top three Indian restaurants in London. With so many different varieties of curry, you could use this as an opportunity to explore a new dish every day of the week!
Located in the heart of London’s City and very close to Shoreditch, Darbaar brings a unique blend of Royal Classics & Modern Indian cuisine. Abdul Yaseen, former head chef of the renowned Cinnamon Club, is well known for being a dynamic, creative and innovative Indian chef. Pushing the boundaries, Chef Abdul experiments with different flavours and reinterprets staple traditional dishes. The menu features a mixture of grills, street tapas dishes, spit roasts, and sharing dishes such as Nawabi Slow Roasted Leg of Lamb, Keralan Shrimp Cocktail and Kid Goat Biryani. In true modern Maharaja style, a dish called “The Royal Pot”, popularly known as Shahi Degh, is served in an earthenware pot and inspired by the feasting dishes straight from the royal court. For dessert – halwa spiced carrot cake with lemon figs, or a lemon and stem ginger brulee with rhubarb compote.
Lotus is a contemporary restaurant located in the heart of theatre land. Chef Patron and Manager, Bhaskar Banerjee, has over two decades of experience. Along with his knowledgeable and dedicated kitchen team, he has created a large repertoire of dishes with a modern twist: Spiced Venison, Liver and Lamb Brain with Malabar Parotta, 23 Karat Gold Lamb Shanks Khorma with roast potato mash and papaya pickle, and the Lobster Tail and Scallops in a ginger and coconut curry sauce. Lotus has also created a series of desserts that are unique and unconventional within the UK. Dishes include the rose petal srikhand, the coconut langcha and the stewed apricots and saffron sweetened vermicelli.
Nestled in the heart of London’s Bloomsbury, Salaam Namaste is the definition of the modern Indian Restaurant. The award winning Indian restaurant from Chef Patron and owner Sabbir Karim, offers a menu with traditional favourites with the new wave of exciting flavours and innovative ideas. Opt for familiar classics, such as the Green Chicken Curry from Goa, combining fresh coriander, tamarind, green chillies and fresh mint with succulent chicken. Alternatively, try the Wild Rabbit Achari, a curry from Rajasthan made with pickling spices, or the delicious Lamb Xacuti from Goa, made with a blend of poppy seeds, grated coconut and dried red chilies. Of course the menu would not be complete without the Bukhara Grill, featuring distinctive dishes cooked in the tandoor oven. For something truly indulgent, choose the Tandoori Rubiyani Duck: Gressingham duck breast marinated in yoghurt, cheese and carefully selected spices, before being charred in the tandoor.