Best Restaurants Near Me In Wandsworth

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion.

Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat.

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt.

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt.

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay.

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.

Twice the bacon. More power to you.

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.

Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure.

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying.

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns.

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast.

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato.

Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.)

Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.

Fiery ginger-apple tonic. Put pep in your step.

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple.

A concoction of yoghurt, banana, mango and oats. Keep regular.

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.

A charming couplet of dark chocolate and spicy chai.

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright.

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige.

A spearmint steeper to cleanse the palate.

Fresh vigour and increased joie-de-vivre.

Consult your server about our finest grade guest filter coffees – hot or iced.

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy.

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks.

Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself.

Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple.

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping.

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.

Fine lady’s fingers for the fingers.

A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf.

Bombay’s Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping.

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay.

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Fall-apart leg of lamb bedded in a pot with buttery saffron rice, caramelised onions, rich stock and warming spices. Best with raita.

Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.

Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas.

It means “the fragrant one”.

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.

Choicest monkfish and green beans simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!

Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender.

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families.

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing!

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style.

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair.

A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way.

Delicate minty yoghurt, cool as a cucumber.

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli.

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.

Minced lamb is marinated with green chilli, coriander and cumin, then grilled.

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety.

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs.

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles.

Much loved, humble, unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste.

Freshly baked in the tandoor.

With minced garlic and coriander sprinkle.

Cheddar is melted inside.

Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint.

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.

Wholewheat bread, delicately charred from the tandoor.

Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side.

Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.

Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

A full-flavoured lesser-known version of Tandoori Chicken, made with father’s favourite spices. Succulent chicken, still on the bone, lingers in yoghurt richly spiced with distinctive carom, roasted cumin, fenugreek leaves and chilli. Charred over the flames of the bhatti (not a tandoor) for a crisp black hue. Accompanied by zesty heaps of green chutney and onion salad.

Kindly ask your server for details of our vegan lassis.

Warming comfort and satisfying spice. Made with oat milk.

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.

A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato.

Where to start? Chef’s favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

A delicious crispy-smashed sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami.

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion.

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt.

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks.

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping.

Fine lady’s fingers for the fingers.

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.

Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste.

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.

Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating.

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.

Where to start? Chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice.

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs.

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing!

Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style.

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair.

It means “the fragrant one”.

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.

Wholewheat bread, delicately charred from the tandoor.

A rare embellishment of sweet and sour and spice. A little goes a long way.

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray. No food is more Bombay.

Glistening gold, a bowl filled with soft orange cubes of the season’s splendour. Limited portions available, limited time! Add a scoop of vanilla ice cream.

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.

A medley of pineapple, apple and raspberry, crowned with toasted coconut crumble and silken coconut ice cream. Flavour and texture come together in harmony.

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share.

Satin-smooth, sweet real mango.

Creamy, proper pistachio.

The original with a hint of caramel.

On a bed of almond mascarpone cream: fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating.

Cinnamon, Coconut or Kashmiri Chilli.

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.

Consult your server about our finest grade guest filter coffees – hot or iced.

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.

A charming couplet of dark chocolate and spicy chai.

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright.

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige.

A spearmint steeper to cleanse the palate.

Fresh vigour and increased joie-de-vivre.

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy.

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame.

The charming couplet goes a little madcap with Slane Irish Whiskey.

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say.

London Dry Gin shaken with Rose’s lime and celery bitters, finished with fresh dill. The gimlet is an old-established drink devised for sailors to avoid scurvy – you too can benefit.

Tequila El Jimador and lime juice shaken with clarified tamarind and subtle spice. Magic dust on one half of the rim. Admire the subtleties of mango. And switch the tequila with The Lost Explorer Mezcal Espadín, for that smoky feeling.

Sincerely dry sour of Amrut and Nikka Days whiskies, with Dishoom Plum Liqueur and eggless (aquafaba) foam. Historians: Amrut distillery was founded in the year between India’s Independence and Bombay’s Prohibition. Vegans: enjoy.

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame.

Sparkling wine atop fresh passion fruit liqueur, lashed with vanilla bitters and laced with Finlandia Vodka. An otherwise well-known cock-tail affair, here up-dated.

A tipple for any time of day or night, such is its allure. Beneath deep foam is sparkling wine with juicy mango and guava syrup. A hint of kokum, India’s ancient cooling fruit.

Tanqueray’s Rangpur Lime Distilled Gin on ice with sparkling wine, shiso cordial, white balsamic syrup, soda and a ruffle of shiso leaf. Tall, pale pink, light and less inebriating than most.

Classic ice-crush of coconut cream and pineapple juice dances with dragon fruit and pawpaw. Blushing pink, with a warm heart of Takamaka Seychelles Rum Blanc. Adorned with crimson dragon fruit.

Be not fooled by innocent appearances! Crystal-clear muddle of Takamaka Seychelles Rum Blanc, dry white vermouth, soda and house-made mojito cordial. A bushel of fresh mint pleases noses.

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda.

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice.

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda.

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice.

Heady holiday of Beefeater Dry Gin, Campari, sweet vermouth, Manzanilla dry sherry, apricot liqueur and Calvados. In a wistful moment, some will recall northern India’s hilltop apples.

Clarified yet creamy, cooling blend of Diplomático Reserva Exclusiva Rum, almond milk, black pepper and cardamom bitters – not to mention fragrant Thandai syrup. Adorned with fresh cardamom leaf.

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say.

Delicate green with oat cream, pistachio butter and aromatic gin from Stranger & Sons’ Third Eye Distillery in Goa. A comforting drink one can sink into, much like a pale sofa.

For a bold new nation, a jubilant libation: H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and black cardamom. Hitherto made only for gatherings of four or more people, but today also procurable in individual glasses. Do not hesitate to enquire.

Green apple and apricot, no-alcohol gin, no-alcohol vermouth, no-alcohol bitter syrup. Dishoom hand-made them all, singing no, no, no. Dressed with crisp desiccated apple, yes.

Glittering like the lights around the bay, this easy-breezy sunset tonic is lengthened with citrussy Crossip non-alcoholic spirit, Cabernet Rosé grape juice and soda.

All feist and fizz. Chai-charged cold brew lashed with ginger beer and orange cordial. Lion’s mane, zinc and turmeric for vital energy.

Light on the tongue. Darjeeling, jasmine and grapefruit-mango fizz laced with CBD. Nibble your mango and go carefully in Balaram Street!

Sharp-sweet coupette of matcha, lime and moringa with velvety kefir-yoghurt top. Soft and strong, like the Instructress herself.

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety.

Transparent and innocent: house-made mojito cordial of mint, cardamom and lime, mixed with soda and non-alcoholic aperitivo. Bejewelled with a crisp lime wheel and a posy of fragrant mint.

Frozen pineapple-coconut classic – with lime juice, syrup of pitaya (dragon fruit) and papaya two ways (purée and garnish). Plenty of shimmy, but no rummy.

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice.

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda.

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice.

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda.

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry.

A high-class organic extra-dry Prosecco made with hand-picked Glera grapes, no added sulphites. Pale straw hue, toasted apple notes, fresh clean palate. Unhesitatingly perfect in all respects.

Hand-harvested Pinot Meunier, Chardonnay and Pinot Noir grapes, grown by the Chiquet family in Champagne since 1746. Golden hue, fine long-lasting mousse, rounded red fruits, floral nuances, zesty racy freshness... Pre-eminent.

Alcohol-free organic sparkling wine of Muscat Blanc and Rivaner grapes, with the giddy name of ‘Funky Sausage’ (one must ask the Selbach family for precise meaning). Light, balanced, German.

Pale peachy blossom colour. A happy nose, pleasant and full of promise. Slightly saline on the palate. Southern French charm at moderate terms.

Cool altitudes and herbal fields are at play in this unendingly drinkable delight. Organic, balanced, refreshing and elegant beyond compare. All who are drinking it are swearing by it.

White Rioja’s most important grape, Viura, gives rise to this very light, refreshing snifter. Pairs pleasingly with coconut curry, etc., etc., etc.

Aromas of white flowers and a pithy citrus finish. With Vermentino and Colombard grapes in harmony, you can be satisfied. Dry.

The coolness of the Dolomites is sure to marry well with your spicy food. Classic and refreshing. One could not quarrel with a detail.

Grapes spritzed in sea mists are behind this lively sip. Green apple and lime sherbet tickle cheeks, tame spice, refresh palates. More mellow in alcohol than most (10.5% ABV).

Off-dry attack, ripe orchard-fruit palate, a textured pithy finish. Organic, modern and complex, changing characterfully as you drink. Make hay: Tempranillo Blanco is astoundingly rare to find.

Melon, citrus, then white blossom. Organic and vegan. The loopy name has a story: winemaker Ben’s sister Kate (aka ‘Bob’) was a woman of honesty and joie-de-vivre. A richly expressive character.

Brambles and dusty incense, with white pepper, but markedly soft and light. Lower alcohol than others in this line. Affable and quaffable.

Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food.

There is no mistaking the full-bodied, rich and powerful character. And yet there is velvet. Organic, biodynamic, obtainable for vegans and other persons.

Enticing rose-garden bouquet. Delectation of plum, liquorice, spice and very red fruit. A paragon of mellowness and refreshment. Earnestly, the more you are having of it, the more you are desiring of it. Organic and vegan also.

Sappy woodfire, leather, tar and spice give way to mellow cocoa and liquorice in this rich Vino Passito made with partially air-dried Primitivo and Negroamaro grapes. Darkly divine with House Black Daal.

Sauvignon Blanc with structure and rich amber colour thanks to 14 days hob-nobbing with grape-skins. Subtleties of bruised apple, mango and cinnamon – a boon to curry and buttery dishes. Organic, biodynamic and vegan.

This mild and malty easy-drinking lager is India’s choicest favourite. 4.5% 330ml / 650ml

Delectable IPA with fruity citrus notes and a clean bitterness. Bold and vigorous in character. 5.0% 330ml

Mondo explores tropical territory. From Mosaic and Simcoe hops, plenty of oats and late-dry-hopping pours forth juicy hazy golden goodness. 4.8% 330ml

Inspired by timeworn porter recipes that washed up in India, made modern by Kernel Brewery. Indulge in notes of chocolate, coffee, tobacco and leather. 6.0% 330ml

Bitter marmalade on toast with subtle aroma of warm mangoes, washed down with bright citrus. Long-lasting hops. Zesty, vegan and refreshingly sippable, morning to night. 3.4%, 330ml

An UnBarred x Permit Room collaboration – exceedingly drinkable, slightly tart. Prized pineapple perked up with a twist of cracked black pepper and vanilla spice. Enriched with a little buttery-biscuit crumble. 5.5% 440ml

Crafted by skilled workmanship in Herefordshire. Very mellow fruitfulness, best cider apples, kissed by the maturing sun. Pairs well with feisty food. 4.8% 500ml

Reborn John Barleycorn trips gently on lion’s mane mushroom and calming ashwagandha. Malty, citrussy and alcohol-low, an effervescent brew for clear beer-like good moods. 0.5%, 330ml

Same-same but different. The sober sister to India's favourite. 330ml / 0.0%

The golden key to wet-your-whistle soberly. Bold hops and best botanicals mingle in this crisp and mighty modern miracle. Senses remain intact, minds are happily mellowed. 330ml <0.5%

Fried lentils, spices, nuts and sev.

Sprinkled with magic masala and served with lime.

First-class yoghurt-drink with mango and a sprinkling of fennel seeds.

Sweet and subtle as a perfumed love-letter.

Creamy yoghurt, salted and gently spiced with crushed cumin.

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. of reliable supply. Let minds be calmed and not altered.

Sweet-berry creamy concoction with tangy kefir. Select vitamins, tremella mushroom and a drop of aloe vera bring inner and outer glow. We make or unmake our lives every day.

Yoghurt, banana, mango, oats and generous plant protein (20g). Whether you are upar hathi (broad like elephant) or agarbatti (skinny like incense), you must enjoy life. Keep regular.

Bombay’s favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml

Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml

“Parsi is raspberry and raspberry is Parsi!” according to Mr. Kohinoor. 300ml

Devon spring water bottled in recycled glass by Frank Water, a charity that donates all profits to safe water projects in India and Nepal. 750ml

Pear, apple and lime mingle sweetly with cucumber, best leafy greens. And chilli. Choice vitamins and Ayurvedic roots & shoots for swifter healing than a trip to the bone-setters. Chilli may be fire or not fire, such is life.

Chilli-powered mango for the horse-like strength of lady-wrestler Hamida Banu. Defeat stress, noggin fog, low urges and the like.

Fiery ginger-apple tonic. Put pep in your step.

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple.

Compromised constitution? Swallow this ube-berry-ade made with cider-vinegar. Repeat as necessary.

If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

Acclaimed tart-sweet lemon-elderflower fizzy drink with lion’s mane and ginseng for marvels of the mind. 250ml

Lightly sparkled apple-raspberry water, sparked with Sarawak pepper. Wild mushrooms and best B-vitamins chivvy up your chakras with neither caffeine nor sugar. 250ml

Still elderflower-peach water for balancing humours after exercise and excess. Enigmatic magnesium allays exhaustion. 500ml

Sparkling balance of sharp pink grapefruit, lime and salt, brimming with health benefits first discovered on the prickly pear cactus in Mexico. Embrace your digestive inmates!

Spicy, sweet and creamy, our beetroot and coconut soup has as many tastes as you can imagine! Gazpacho is a cold soup; ours is completely smooth and topped with a silky cashew and dill cream.

Massaged kale with a creamy orange dressing. It is then garnished with figs, sunflower seeds and goji berries.

Mushroom, aubergine and broccoli are coated in a golden batter with onion seeds and a mix of spices. Fried and served with our home-made peanut satay and sweet chilli sauces.

We’ll let you know what our special is!

Our twist on a traditional dahl, this is a mild and creamy dish. The two lentil and coconut curry is served with fluffy white rice, sesame slaw, green salad as well as our crispy pakoras and a coconut and tamarind chutney.

A Second curry that changes with the seasons, served with rice, salad and pakoras.

Fresh wheat noodles stir-fried with roasted mushrooms, broccoli, sesame and chilli. Garnished with a crunchy peanut sauce and fresh herbs, each dish is made to order so we can adapt it to your tastes. If you don’t like any of the ingredients or would like the spice levels adjusted, just let us know!

Fresh and hearty - kale salad, sautéed mung bean sprouts, cashew cheese, sesame slaw, pickles vegetables, chef special, all surrounding a tasting pot of our beetroot gazpacho.

Rich chocolate brownie, our chocolate sauce and caramel drizzle, served with your choice of gelato.

Cashew cream no bake, crumbly biscuit base. We’ll let you know flavours! (GF)

Creamy, light yet indulgent mousse. We’ll let you know flavours! (GF)

Salted peanut butter, Mint choc chip, Creamy mango, Vanilla. Made by our friends in Earlsfield- Chill Gelato

(ginger hibiscus, elderflower raspberry)

(we will bring some more after your meal its the best for digestion)

Two pieces of Roti served with a choice of Kari

Two pieces of Roti served with a choice of Kari

Two pieces of Roti served with a choice of Kari

Two pieces of Roti served with a choice of Kari

Two pieces of Roti served with a choice of Kari

Stuffed Roti with choice of filling served with Dhal Kari

Stuffed Roti with choice of filling served with Dhal Kari

Steamed coconut rice served with peanuts, fried anchovies, cucumber, egg, sambal and chefs spiced fried chicken

Beef slow cooked in aromatic spices, served with steamed coconut rice

Stir fried rice with eggs, prawns and chicken

Penang shiitake mushrooms cooked in aromatic spices, served with coconut rice. The perfect plant based alternative

Stir fried flat rice noodles with egg, chicken and prawns

Stir fried egg noodles with egg, chicken, prawns, peanuts and tofu

Egg noodles in a warming coconut curry broth, served with seafood and tofu

Spicy crunchy salad topped with crushed peanuts

Chef’s spiced fried chicken, with sambal dipping sauce

Chef’s spiced fried chicken, with sambal dipping sauce

Morning glory cooked in shrimp paste and sambal

Stir fried prawns in spicy aromatic sambal sauce

Sweet roti drizzled with warm condensed milk

Sweet roti with warm banana

Sweet roti filled with Malaysian coconut jam

Malaysian pulled tea served hot or over ice

Lemon tea served over ice

Malaysian chocolate malt drink, served over ice

juicy, slow-cooked lamb and anchovy

smoky barbecued greens with cooling ricotta, fresh peas and toasted almonds

Barbie-pink cubes of soft rhubarb crowned with a blob of aerated vanilla custard and topped with shards of meringue

Prawn hash, poached egg, gochujang hollandaise

House sausage, poached egg, gochujang hollandaise

Crispy chicken, Szechuan maple butter, smacked cucumber, onion relish

Braised beef brisket, pickled mooli, wasabi slaw, coriander

Teriyaki shiitake mushrooms, pickled onions, miso

Ginger braised tofu, house kimchi, crispy onions, coriander

Slow braised outdoor reared pork, house pickles, roasted peanut

24 hour marinated chicken, fried, mayo, house kimchi, coriander

Sesame panko prawn, mayo, sweet chilli, five spice crispy kale

Pickled cucumber, sesame oil, garlic and chilli

Grilled aubergine, rich sesame sauce

5 grilled dumplings, sesame sauce

Taiwanese-style fried chicken thighs, spiced dipping sauce

Curry dip

Crunchy fritters, Thai basil sauce

Fermented chilli pepper paste, onsen egg, crispy pancake

Bacon chilli crisp, soy glaze

Blanched edamame, sticky ginger garlic sauce

Cured ChalkStream trout sashimi with rhubarboshi and green herb dressing

Dry aged sirloin steak with wasabi butter

Lime, pink peppercorns, fried Thai basil

Rum, green tea, agave, lime, ginger

Tequila, grapefruit, lime, tonic

Passion fruit, lime, apple sidra

Lychee, apple fizz, lemon

Non-alcoholic botanical, Fever-Tree. Herbal, bitter & citrusy

Cloudy, rich, sweet & delicious

This main course impresses diners with its rich flavors and melt-in-your-mouth quality.

a pure, unadorned Amalfi lemon tart

A decadent dessert praised ...

Chipotle & braised tomatillo

Pineapple & habanero

Serrano chillies, tomatillos & coriander

Toasted pumpkin seeds, chile de árbol & garlic

Charred habanero & lime

Raw soy-marinated yellowfin tuna, chile de árbol, sesame and guacamole

Chipotle and cumin marinated chicken, lettuce, sour cream, salsa verde fresca, queso fresco

Refried beans, vegan feta, caramelised onion, crispy shallots

24 hour marinated pork shoulder, grilled pineapple, trio of salsas

Mushrooms, queso, pumpkin seeds, chile de árbol

Habanero-braised brisket, salsa verde

Caramelised onion, chile de árbol, vegan feta cheese

Crisp fried soft-shell crab, chipotle chilli mayo, jicama & chayote slaw

Al pastor pork, queso, grilled pineapple, salsa morita, salsa taquero

Marinated aged rump, melted cheese, fresh chilli, avocado, salsa morita, fried shallots & crispy potato

Crispy potatoes, chile de árbol, sour cream, coriander

Refried beans, avocado leaf, cheese

Crispy wheat tortilla strips, sweet cinnamon, dulce de leche

With burrata, avocado, coriander

Scrambled eggs cooked with refried beans. Served with warm corn tortillas.

2 eggs any style, crispy pastor ends, chorizo, frijoles refritos, grilled tomatoes, mushrooms, sauteed potatoes. Served with warm corn tortillas.

Wheat tortillas, cheese, al pastor pork, grilled pineapple, salsa morita, salsa taquero

Wheat tortillas, cheese, chipotle and cumin marinated chicken, lettuce, sour cream, salsa verde fresca

Wheat tortilla, cheese, mushrooms, pumpkin seeds, chile de árbol

Potatoes, chile de árbol, sour cream, coriander

Flor de Jamaica, Agua de Piña or Horchata

The house classic. El Jimador Reposado, fresh lime, Cointreau, agave, served frozen

El Jimador Reposado, fresh lime, Cointreau, aguamiel

El Jimador Reposado, avocado, passionfruit syrup, lime juice, Cointreau, agave, served frozen

El Jimador Reposado, mango, Cholula, fresh lime, Cointreau, agave, served frozen

El Jimador Reposado, Cointreau, agave, blackberry puree, Chambord, fresh lime, served frozen

Mezcal Verde Momento, El Bandarra Vermouth, Campari, served on the rocks

El Jimador Blanco, Soulsauce, fresh lime, tomato juice, celery, served long

Bread basket, Extra Virgin Olive oil & Balsamic Vinegar

Olives marinated in chilli and garlic (Vg) (GF)

Deep-fried courgettes

Deep fried giant olives stuffed with mortadella salami

Sicilian saffron rice arancine with mozzarella and green peas, arrabbiata sauce

Deep fried calamari, prawn, whitebaits, courgettes and panelle

Tomato bruschetta

Tomato and burrata bruschetta

Thinly sliced roasted veal, with tuna, capers, mayo and anchovies sauce

Pan fried goats cheese with warm beetroot salad and red onion vinaigrette

Parma ham & burrata (GF)

larger selection to share with bruschette, olives & n’duja

Mixed vegetable soup with bread croutons and Sicilian olive oil

Homemade Mantova pumpkin and ricotta ravioli with butter and sage

Homemade gnocchi with tomato sauce and basil

Linguine with fresh Cornish crab, garlic, sweet chilli and white wine

Fresh black pepper spaghetti with wild boar ragout

Risotto with Parmesan, artichokes and parsley (Please allow 20 minutes)

Chargrilled octopus with warm new potatoes and Taggiasche olives salad

Panfried cod fillet with Castelluccio green lentils and salsa verde

Fish that has been ethically sourced whenever possible

Grilled beef entrecote steak with rocket & Parmigiano Reggiano salad and Aceto Balsamico

Roasted milk fed Pyrenean leg of lamb and rosemary roast potatoes (Please allow 25 minutes)

Chargrilled T-bone steak to share. Please ask for price, weight and availability

Pistachio tart with coffee ice cream

Pear and chocolate tart with vanilla ice cream

Vanilla panna cotta with wild mixed berries sauce

Italian cheese selection: Pecorino Romano, Pecorino Sardo, Fontina, Taleggio, Gorgonzola

Deep fried gnocchi puff with Mortadella

Toasted Italian bread with fresh tomato, basil and garlic or Calabrese spicy salami spread

Deep fried courgettes

Pan fried goat cheese with beetroot salad and red onion vinaigrette

Deep fried chickpeas fritters

Mixed vegetable soup with bread crouton and Sicilian olive oil

Rigatoni with tomato, black olives, capers, parsley & chilli

Spaghetti with Bolognese ragù

Tonnarelli with wild boar ragù

Grilled salmon with spinach and horseradish dressing

Pan fried chicken Milanese or chargrilled chicken paillarde with spinach and fries

Grilled beef entrecote with rocket, Parmigiano, Aceto Balsamico di Modena (GF)

Pistachio tart with coffee ice cream

Pear and chocolate tart with vanilla ice cream

Vanilla panna cotta with mixed berries sauce

Mixed ice-cream

Italian cheese selection

Pistachio tart with coffee ice cream

Pear and chocolate tart with vanilla ice cream

Vanilla panna cotta with wild mixed berries sauce

Italian cheese selection: Pecorino Romano, Pecorino Sardo, Fontina, Taleggio, Gorgonzola

“Espresso & vanilla ice cream”

An enticing smell of nuts and candied fruit oozes off this wine. Served with Cantucci biscuits.

Intense nose of Muscat grapes with honey and flower notes

Aromatised wine infused with rhubarb, cinnamon and cloves. Cloudy, unfiltered.

A full-bodied, muscular red, mainly sweet in the middle and a touch of dryness on the finish

Light ruby red, sweet, aromatic sparkling red wine with fine persistent bubbles

Elegant wine with lovely acacia honey aroma and good acidity

White or Black Coffee

“Espresso & vanilla ice cream”