Pravaas

Relative newcomer to London’s Indian fine dining scene.  Close to Kensington’s museums and moderately priced hotels the small but perfectly formed venue attracts at a diverse international clientele.   Contained over two floors, with a subterannean open kitchen observaton.

For value, it is hard to beat the £69 tasting menus offer excellent tasting.  The major curiosity of this sector is (with a few notable exceptions) is the lack of female chefs – especially as most of the male cooks originately learnt under the pupillage of a grandmother, mother, aunt or sister.  Pravaas translates from ‘journey’ as Chef-owner Shilpa Dandekar delights a with guiding customers with her unique take regional Indian dishes.  Her curious influences, are not limited to spells with Raymond Blanc at Le Manoir and Sriram Ayular at Quilon.

Standout dishes were the lightlly scallops seared coated with black poppy and pumkin seeds, crispy rice and pistachios; a tangy tika of moist chicken thighs, marinated in wasabi, cheese, cream, funugreek leaves and cardamom; and red snapper (with complexity of red chilli, ginger, garlic and tamarind) in a rich and perfectly balanced palourde moilee of ginger, green chilli, clams, and samphire with a fluffy steamed rice.

www.pravaas.com