Log in    Register

Login to your account



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

Add a comment

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
Add a comment

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. Add a comment


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.

Add a comment


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
Add a comment
Spice Bites