Restaurant Reviews

Bayleaf Restaurant

bayleaf-takeaway-slider-1Bayleaf in North London has just launched its new a la carte menu. Opened over three years ago in Whetstone, the owner Toffozul Miah wanted to mix well-made traditional dishes with refined Indian regional delicacies with a modern twist. The restaurant on the High Road has a light, bright  and airy interior with the glazed, panelled entrance divided by bisected glass walls highlighted by a waterfall feature, giving a heightened sense of privacy and one side of the dining room harbours gilt back-lit screens whilst the other has pendant lighting, creating an attractive and intimate environment. 

The menu is comprehensive with all the favourites that one would find in a contemporary Indian restaurant. There's a Chutney Tray with homemade relishes including coriander and fresh mint, coconut chutney, yogurt mint sauce, tomato salsa and mango chutney. The Lajawaab Lamb is a lightly and simply spiced; a piece of sheek kebab and two cubes of lamb grill-barbecued in a traditional clay oven and served with fresh salad. For an unusual vegetarian option, The Gobhi Tree is a centre piece of a cauliflower lightly spiced with black pepper, coated with semolina, shallow-fried and garnished with pomegranate seeds.

5-indian-food-bayleaf-restaurant6-indian-food-bayleaf-restaurantThe seafood section has a notable dish called Kerala Style Red Snapper, a grilled fillet of fish served on a bed of spicy cassava served a spicy sauce of mango, mustard seeds, curry leaves and coconut milk. Amongst the other mains are the highly flavoursome Laal Maas (a popular Rajasthani dish - cubes of lamb simmered and smoked with whole spices and Kashmiri red chilli paste) or even he Patrani Machli (cod fillet marinated with ginger, garlic, fresh mint and coriander, steamed and served in banana leaf).
The Maharani Daal is a combination of five types of daal including toor, yellow moong, red masoor, white urad and chana daal. All cooked on a slow heat in turmeric then tossed with fried garlic and red chillies. Or you could go with the perennial favourite the Punjabi Daal Makhni - black lentils cooked with fresh tomatoes and red kidney beans in a luxurious creamy sauce.

All the dishes are noted for their presentation and the staff are warm, friendly, extremely efficient and always at hand to meet your needs. Tofozzul Miah says, “Bayleaf has built up a great reputation for itself in a relatively short space of time since it opened. We have a tremendous following both from locals and in and around North London. A customer loyalty that will last for a very long time.

1282-1284 High Road,
N20 9HH
Tel: 020 8446 8671

Pure Indian Cooking - Fulham, London

pure4Resting near a junction on Fulham High Street is the unassuming restaurant front for Pure Indian Cooking. The brainchild of the husband and wife team Faheem Vanoo and Shilpa Dandekar who started out at Taj Group in India, Pure Indian Cooking does what it says on the tin. Chef Shilpa’s menu combines her creativity from Brasserie Blanc with the eastern culinary techniques of preparing Indian food.




pure1Her gentle nuances of French classic fare are reflected in the Pounded Coriander and Goat’s Cheese Samosa with mint, tomato and beetroot chutneys and the moreish Mussel Soup which is mild and flavourful delicately seasoned with lime leaf and coconut is remarkable. My brother couldn't put the spoon down and once he started he was unstoppable. The tapas style sharing board is amply festooned with tandoori paneer and vegetables, chilli fried squid, malai tikka (creamy chicken) and seekh kebab (minced lamb).
The Maharashtrian style lamb preparation cooked in dry spices is something my Mumbai born mother would be proud of and the Crab Kokum Fry is inspired by Goan cuisine that tastes good simply with plain tandoori roti. The Mangalorean Chicken introduces new flavours to a varied menu that has something for everyone’s palate. Even the Asparagus and Pine Nut delicacy sautéed with mustard seeds and coconut is a pleasant surprise where all the ingredients work well together. The indulgent Dal Makhani has been honed down to the right consistency with accurate spice notes. 
The Apricot Halwa is a homage to the British crumble infused with hints of cardamom while the trio of lychee, mango and pistachio baked yogurts celebrates the eastern Indian Bengali dessert mishti doi.
Softly launching in 2015, Pure Indian Cooking has emerged as a favourite haunt for the Fulham set. It’s one of those places where one has to visit at least twice to savour fully the complete and affordable menu. Shilpa Dandekar has lovingly designed her food with authentic ingredients, innovation, thought and a great deal of skill to make one’s dining experience spot on.
PURE Indian Cooking
67 Fulham High Street
Tel : 020 7736 2521 or 020 7834 2165
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Coriander - Hatch End

Coriander 4resizedHatch End near Pinner may not be classed as a culinary hub but nestled along a high street teeming with other eateries is Coriander. It’s classed as a fine dining restaurant serving the local clientele with a selection of Indian dishes inspired predominantly by Northern Indian and Bangladeshi delicacies.

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Shampan - a new a la carte menu to start the new season

AuberginesTucked away in an idyllic pocket of Kent is the fine dining restaurant Shampan. Executive Chef Sadek Miah with the help of his kitchen team has managed to come up with fresh ideas using British ingredients, some even sourced locally from the ‘Garden of England’ as Kent is so affectionately known.

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Bangalore Express - Real Curries and Asian Cuisines in the heart of the City of London

B Express Food Pic 1Chef and patron Yogesh Datta who also owns the award winning The Painted Heron in London’s Chelsea has come up with an extensive yet definitive menu for his casual dining Indian restaurant Bangalore Express. 

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Chakra on Holland Street - A new venue for a great menu

Chakra Hopll St - Tandoori Seabass-750The fine dining brand Chakra has moved from west London’s Notting Hill to Holland Street. It’s just a stone’s throw away from the shopper’s paradise that is High Street Kensington. After you’ve shopped till you’ve dropped and want to get away from the hustle and bustle, you can stroll into Chakra on Holland Street and take a break with an indulgent meal in calming cool surroundings emphasised by the decor of the grey muted walls adorned with black and white images of India.

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Global Street Food Kitchen

Have you ever had one of those evenings when you cannot decide whether to go down the road for an Indian, uptown for a burger, order a Chinese takeaway, head west for a Mexican, book a Thai table in advance or make reservations for a pizza trattoria? Well a new concept that has sprung in west London is the Global Street Food Kitchen. Located by a giant Asda superstore in west London, the restaurant has an airy, eclectic and lofthouse style feel to the premises. It can handle 120 covers at any one time.
Six different core national cuisines make up the menu – Oriental, Indian, Mexican, British, Italian and American with ingredients, which are sourced from high quality suppliers and farms. The proprietors, Akhil and Nikhil Junghare consultant chef Shailesh Deshmukh and Head Chef Sudhir Jadhav, the latter whose line of credits includes the Dorchester, Marriott, Four Seasons and Jumeirah, have ensured that the concept and the menu is not too cluttered. Global Street Food Kitchen offers a choice selection of dishes which can be updated according to the seasons and the availability of ingredients. Provenance is very much on their minds too with a focus on freshness and the use of local produce.
The menu is also inspired by popular dishes with a focus on Indian street food. Interestingly there are some dishes which are quite unique to our British palates as they are regionally authentic. In particular, certain delicacies from Mumbai.
The Misal Pav is a vegetarian dish from the state of Maharashtra in western India. It can only be described as a combination of a sprouted moong beans curry with a varied assortment of gram flour vermicelli (like Bombay mix) accompanied by soft white bread rolls. 
Another gem is the Dhaba Chicken which is a classic from northern Indian roadside eateries - a deliciously spiced gravy based curry served with rice or Tandoori rotis. They will temper the chilli heat factor according to your personal palate.
All the chicken dishes on the menu are made with free-range produce from Pilmore Farm in Yorkshire which gives the Global Street Food Kitchen the upper hand on other mainstream popular chicken based restaurants. The tomatoes are organic, the pizza flour and cheese for the pizza is imported from Italy, the Mexican ingredients are from an award-winning specialist Mexican food supplier and all the breads are made for the restaurant by artisan baker Maison Blanc.
British Fish and Chips has line-caught cod has a batter made from London Pride beer. Another popular menu choice has become Mushroom on Toast - Portobello Mushrooms with shallots, cream and parsley served on sourdough bread.
The Mexican selection offers freshly made Nachos to Roasted Corn and Pepper Quesadilla.
The pizza selection includes Peppers and Rosemary Chicken and the Artichokes and Black Olives come alongside such must-haves as the Arancinis. Penne with a Creamy Chicken and Mushroom Sauce with a hint of garlic is comfortingly indulgent on a cold day.
And for the sweet toothed, there are indulgent offerings such as Apple Crumble and even Bread & Butter Pudding.  With the restaurant having opened recently, plans are afoot to launch delivery and takeaway facilities soon so that customers can enjoy its stupendous cooking at their own leisure at home. However, I’d strongly advise a visit in person to soak up the unique flavours and atmosphere that is unrivalled.


Global Street Food Kitchen
Blenheim Centre
Prince Regent Road
Tel 020 8572 7100

Shampan 4 - Indulgent Food at a lovely location

shampan4It’s really exciting to visit an eatery that doesn’t look like an eatery from the outside. However, when you enter the Shampan restaurant, one is met with deep darkwood decor in lofty surroundings which includes a lounge with a welcoming fireplace. Extremely apt for those cold and wintry evenings where you fancy indulgent food in a plush backdrop with plenty of spice. And Shampan doesn’t disappoint.

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Benares - Atul’s All-Day Sunday Brunch

benares-7580-1f you’ve become awash with tea and cake recently and would like to try something a little more left-field at the weekend, there’s another spicier way to spend your Sunday. Benares has come up with a delectable menu of tapas style plates of Indian dishes for those who fancy a lazy hazy afternoon of chilling out. Set in the heart of London, Benares still evokes a feeling of being far far away from the hustle and bustle of Sunday shoppers.

Known as Atul’s All-Day Sunday Brunch, Benares has opened it’s doors on Sunday for this Indian style feast presented from midday through till ten o’clock at night.

First off, pick from either a vegetarian or traditional brunch menu. Then you begin with a veritable selection of lipsmacking starters ranging from Masala Omelette to Tempered Dhokla - a steamed savoury cake to a Chicken Tikka Caesar Salad and Amritsari Sea Bass. The tapas dishes are served in beautiful tableware which gives an air of fresh and alfresco eating - perfect for the summer months ahead. The Tandoori Broccoli was melt in the mouth marvelous as were the Lamb Seekh Kebabs.



After the opening courses, cute little saucepans arrived with coconut laced Mangalorean Chicken Curry, a Malabar Fish Curry and a hearty Sweet Corn and Spinach Stew amongst other flavoursome curry based dishes; all accompanied by a selection of Tandoori Bread, spiced Pulao Rice and a northern Indian Boondi Raita - a yogurt salad. The food was seasonal yet indulgent, a theme which carried on into the mini desserts. My favourite was the almost deconstructed Black Forest Gateau and the Pineapple and Coconut Sorbet. Or for further extravagance opt for the nutty and creamy Pista Kulfi. Both equally good, but you have to choose (why Atul why?).




It’s a well balanced brunch with subtly spiced dishes that you could eat all afternoon and, for just for a few hours in a hectic life, forget about everything and regroup.


The price of Sunday Brunch at opulent Benares is a reasonable £45 per person that includes either a thick and rich Lassi - an Indian yogurt drink or Atul’s Signature Sauvignon Blanc which is well worth a try. The sommelier Vincenzo explained the notes which had hints of pineapple. It was crisp, fresh and smooth. The flavour was not too overpowering and you were left with a relaxing and comforting warmth to your palate. I’d say it was a spot-on match with the food. 




A brunch is a combination of breakfast and lunch eaten usually during the late morning so I’d advise to skip both those meals before you head to Benares to savour the flavours and decadent atmosphere of Atul’s All-Day Sunday Brunch. So go on, spoil yourself.










12A Berkeley Square




Tel: 020 7629 8886











Chakra, Notting Hill, London

Chakra 1Andy and Arjun Varma have tweaked the A la Carte menu at Chakra most recently with some lipsmacking additions to their spicy fare.
The Malai Kebab ke Dande - skewers of chicken breast marinated in cream, yogurt and northern Indian spices have a freshly baked tandoori feel and are light enough as a starter dish. While the Kamal Kakdi ki Chaat. This authentic Indian vegetable known as lotus root that’s been tossed with red onions and coriander leaves and drizzled with a tangy tamarind chutney and green relish is well worth the experience. However, if you fancy more of an indulgence, the Patiala Chops - English lamb chops cured in a blend of warming garam masala and cardamom are extremely popular with regular diners.

In terms of the main menu, the Adraki Gosht - a rich lamb curry in fresh ginger is a must for the doyens of traditional northern Indian fare. A side of south Indian Asparagus Poriyal which is seasonal baby asparagus mixed with green beans sauteed in Indian herbs and cooked al dente complement the Adraki Gosht favourably. Another vegetarian delight is the Navratan Korma that’s fabulous with Tandoori Rotis. The creamy and lightly spiced medley of mixed vegetables combined with fresh pomegranate and black grape makes the use of seasonal fare in an innovative and tasty way.
The selection of biryanis is awesome and can be eaten without any other accompanying dishes besides a raita (an Indian yogurt salad). There’s a rich sauce that comes with the rice dish.
A celebration of Punjabi cooking comes in the form of the Chakra style of Butter Chicken that’s synonymous with the hearty Indian state. Lean chicken is cooked in a rich buttery based tomato gravy garnished with boiled egg. The Chakra Black Cod that’s roasted in a tandoor (clay oven) after being marinated in lime and cracked black pepper remains on the menu and rightly so for its uniqueness and flavour.
The homemade refreshing Mango Kulfi with lime curd rounds off the spiced cuisine nicely. take-awayAlthough my favourite still has to be the Apple Sponge Pudding seasoned with nutmeg and cinnamon and served with an elderflower mousse. The chocoholics amongst us can opt for the Gooey Chocolate Melt with cardamom ice cream. But if you’re indecisive, just get all three!

The menu is laid out in a simple and straightforward way and the staff are there to assist you with your choices. There’s something for everyone and if you cannot eat everything you wanted in one session, then you’ll just have to return for a second helping.

157-159 Notting Hill Gate
W11 3LF


Amani, Chelsea Harbour

amani-thumbSituated within Harbour Yard by the Chelsea marina is the location for upmarket Indian restaurant group Amani which launches its first culinary venture in the capital.

Combining their respective talents together, Amani is the brainchild of Managing Director Azad Miah and Executive Chef Rajeev Kumar. Azad is an experienced hand in the restaurant sector with a keen and experienced eye on culinary innovations. The chef who’s from the renowned Indian Oberoi Hotel Chain as well as London’s Cinnamon Club, draws his inspiration from the regional cuisines of India combining the flavours of the north such as pomegranate, rose and fenugreek with the tastes of Western India - Goan red chillies. The food is authentic Indian cooking with fusion elements plucked from Rajasthan, West Bengal and Kerala. The menu is changed seasonally in order to refresh the flavours and to keep in line with food trends.
Amani’s menu is clear and concise clean menu with enticing descriptions of various dishes.

Amani 2-resizeThere are innovative starters such as the Trio of infused Chicken Tikka, Mint and Garlic Tikka, Reshmi Kebabs with moong bean sprouts and Grilled King Prawns in a Lime and Cheddar Marinade. The Smoked Fennel Lamb Chops hark back to the days of the Moghul Emperors of India and the Gilaafi Seekh Kebabs are served on slates for an earthy feel when eating.
For the vegetarian palate, there’s plenty of fare including a sumptuous Vegetable Grilled Kebab, Malai Paneer (Indian cheese skewered) and Stuffed Tandoori Aloo (potato). The chef has put a fun element in his cooking too with a Bombay Street Food Chaat consisting of scrumptious Samosas, a Potato and Pomegranate Cake and Pani Puri (a refreshing mini puffed deep fried bread filled with spiced tamarind water).

The main courses provide a seafood lovers’ feast with four different dishes to satiate the appetite such as Baked Halibut Fillet with a Garlic Spinach in a South Indian Moilee Sauce. There’s Seared Fillet of Red Mullet in a Spicy Classic Goan Sauce served with Roasted Vegetables and Tandoori Freshwater King Prawns in a Creamy Malai Curry Sauce with Pickled Shrimp Rice and Dill, Mustard and Honey Salmon Tikka.
The popular choices are the Delhi style Butter Chicken Curry made with tomato, fenugreek and cream with a Coriander Naan, Chickpea cooked with Dry Mango and Garlic, the hearty Kadhai style Paneer and Babycorn, the fresh Spinach Koftas or dumplings and my personal fused favourite the Mashed Potatoes with Crispy Fried Okra in Five Spices and the Tandoori Roasted Aubergine Crush.
However, if you’re spoilt for choice and want to try almost everything, a tasting Tapas Cocktail Menu is available and during the day, you can’t go wrong with Amani’s abundant Lunchbox Special for £6 with a choice of 3 menu meals including Biryanis and a Grilled Mixed Meat Platter of kebabs. Another sought after selection is a Business Lunch of two courses at £15.
There are plans afoot for masterclasses in engaging and educating diners about flavours and spice and set against the breathtaking backdrop of the most exciting city in the world, who could say no to that?
Amani is by the marina at Unit G6, Harbour Yard, Chelsea Harbour, Chelsea, London SW10 0XD.

Tel: 020 7352 9444

Chakra Restaurant, Notting Hill, London

Chakra 3-thumbIf you’ve lamented the loss of the much loved and all time best Indian restaurant in London known as Vama, you’ll be pleased to know that chef Andy Varma and his brother Arjun have come up with another culinary creation. Nestled in the heart of London’s Notting Hill is Chakra.


Despite being in an upmarket location, Chakra through its ethos has the essence of good food in relaxed surroundings. The dishes are sophisticated yet possess an air of Indian regality. 
Chakra derived from ancient Sanskrit is the energy points of the body according to Hindu and Buddhist traditions. And it’s that very energy which Chef Varma and the team bring to the dining table. Their interpretations of Indian dishes are vibrant with starters such as the unusual Butternut Squash Galouti - vegetable kebabs made with yellow chilli and black pepper. This makes the most of seasonal British vegetables. Something which is very close to Chakra’s heart. Innovative dishes encompass another vegetarian delight called the Lucknow Plate that’s well worth ordering purely for it’s simplicity and genius combination of a delicately spiced lentil and mint kebab, red kidney bean patty and a spinach and nutmeg infused kebab.
Chakra 3-mediumA signature speciality is the Lamb Seekh Kebabs marinated in a homemade spice blend and then grilled on an Indian coal barbecue known as a chula. There are several classic main dishes to choose from including the popular Chakra Black Cod that’s roasted in a tandoor (clay oven) after being marinated in lime and cracked black pepper. The Patiala Chaap gets its inspiration from the Royal Kitchen of a King in Northern India - Maharajah Bhupinder Singh of Patiala and consists of fresh English lamb chops cured with a touch of cardamom and lemon.
My personal favourite is the Cucumber, Pomegranate and Tomato Raita that sits comfortably with a bread platter assortment of unique Okra Naan, Lamb Naan and Peshawari Naan. The varied choice of curries include the Jalandhar Chicken - a clever Chakra version of a Punjabi classic of tandoor cooked chicken simmered in a tomato and cream masala. You can also savour the fresh flavours of Spiced Sauteed Greens of baby asparagus and beans and the warmth of Chakra Chana which are chick peas tempered intake-away-medium cinnamon and clove. 
The desserts also have that Chakra touch. From the Mango Kulfi with a rich and tart Raspberry Coulis through to the fluffy and light Lemon Cheesecake, there is something for everyone to sweeten the tastebuds.
Chakra’s clientele is like a who’s who of Hollywood, Bollywood and the British glitterati so you wont be surprised to find yourself rubbing cutlery with the stars. The staff are incredibly warm and hospitable making sure your visit is enjoyable and informal and with the Varmas at the helm, Chakra is not an award winner for nothing.  
157-159 Notting Hill Gate
W11 3LF
Tel: 020 7229 2115