London

Rating: ***** Part of the MW Eat stable, comprising the Masala Zone mini chain, Chutney Mary and Veeraswamy. Contemporary décor

Discover the food of undivided Punjab — India and Pakistan — and their shared food heritage. Feasts find their roots

Review: George Shaw delves into London’s culinary underbelly to unearth some of the finest Indian cuisine to be found in

Rating: ***** Ambitious renditions of regional Indian dishes, presented with modern European touches from Chef Taneja Sameer helped regained its

Part of the JKS group’s growing empire of top fine and casual dining venues – Bao, Brigadiers, Hoppers, Gymkhana, Lyle’s,

Rating: *** A labyrinth of heavily themed rooms inspired by the Indian army’s old mess bars, with staff liveried in

Rating: *** Having been offering the regional Indian cuisine of Goa, Kolkata, Mumbai and Peshawar since 1990, a time when

  Rating: ***** Opulent setting of Grade II-listed Old Westminster Library. High ceilings, hard wood floors and bookshelves lined with

Rating: *** Vivek Singh’s expanding family of modern Indian venues, bringing age old Indian dishes into the current day.  An

12 Upper St Martin’s Lane Covent Garden London WC2H 9FB 5 Stable Street Kings’s Cross London N1C 4AB 7 Boundary

Unpresupposing cafe renowned for its authentic Sylheti home-style cooking. Curated by Chef Atik Rahman who worked for Sir Terence Conran’s

Rating: ***** Inspired by Raj polo clubs during days of empire.  Spread over two floors, the ground-floor dining room booths

Set just of Sloane Square, Kahani means ‘story’ in Urdu.  Owner-chef Peter Joseph (ex Tamarind) weaves threads spun from travels

View Chef Profile

https://www.mintleaflondon.com/

Relative newcomer to London’s Indian fine dining scene.  Close to Kensington’s museums and moderately priced hotels the small but perfectly

Laid back neighbourhood pub (formerly the Charles Lamb), with a selection of South Indian sharing plates known locally for it’s

Restaurant Review: Yaatra  On a cold winter’s day, hearing of great things from an aspiring young chef, George Shaw goes