Try the wonderful soft scallops which are served with crispy puffed rice, or the delicate stone-bass tikka, which is soaked in milk and whole spices before being roasted in the tandoor, and served with avocado chutney. Veeraswamy was the first restaurant to be established in the UK to serve Indian food to the local population apart from inventing what came to be known as the Anglo-Indian cuisine. Hong Kong. Interiors are stripped-back but offset by a stunning mosaic-tiled floor and three large brass tandoor ovens. By Teddy Wolstenholme. You ring the bell before being guided into a dining space of pistachio-green walls with mirrors and prints of elephants and tigers — the nature theme extends to vibrant bird-print panels on the bar, and flower-branch lights and hypnotic tree wallpaper elsewhere. Chicken dishes. Central Asian. The design is a modern memoir to Mumbaiwith bare walls and rough plastering and large communal tables in a dimly lit basement. Carrot Cake.
Quilon, Buckingham Gate, London.
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Image Source. Benares, Mayfair, London. Image Source. Trishna, Marylebone Village, London. Image Source.
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Pork Roll. Unlike Brigadiers' fine-dining sibling, their City spot is themed as an Indian gastropub.
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Creme Brulee. Beef Cheeks. Kung Pao Chicken. Baba Ghanoush.
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The Ambrette, Margate, Kent.
The name means 'small cottage in the middle of nowhere' in Sanskrit — in this case a very exclusive one, and certainly not off-the-map remote. Tikka Masala.
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Grilled cheese. The chicken tikka is particularly delicious with a soft, coconut-stuffed peshwari naan. A new menu focuses on three grills — the tandoor, hot griddle and charcoal — and all the wonderful things you can flame on them ask the brilliant manager Arvind Chavhan for his recommendations. It's worth noting that parties of four can book - useful in Soho.