The Raj of Kensington is an Indian restaurant at 1 Abingdon Road. Its menu explores regional dishes associated with routes and communities across India during the period of British rule, while also revisiting the familiar curries that later became part of British dining culture. The result combines historical inspiration with a relaxed neighbourhood restaurant format.
Appetisers range from Punjabi samosas and potato chaat to Mangalorean chicken and king prawns in a sweet, sour and hot patia sauce. The clay oven prepares cumin scented chicken tikka, lamb seekh kebab, Kashmiri chilli chicken and tiger prawns with caraway. Lamb chops, salmon with fenugreek and paneer stuffed with prunes broaden the grill selection.
Regional main dishes move from chicken with curry leaves, chilli and coconut milk to lamb cooked with shallot, fennel and red chilli. Railway lamb curry, Kashmiri rogan josh and prawns with coconut, lime and mustard seeds give each part of the menu a distinct identity. Dum biryani seals aromatic rice, cardamom, cinnamon and yoghurt together over a slow fire.
Paneer butter masala, okra with onion, yellow lentils, aubergine with coconut and tamarind and black lentils cooked overnight provide substantial vegetarian choices. Traditional madras, dopiaza and dhansak remain available for diners seeking familiar curry house styles. Fresh breads, rice, chutneys, beer and other drinks allow the table to build a complete shared meal.
Address: 1 Abingdon Road, Kensington, London W8 6AH, United Kingdom
Most loved here
Based on diner reviews and ratings
- Tandoor Ka Khazana – Clay Oven Delicacies Salmon Methi Tikka (Delhi) £8.50
- Shuruaat – Appetizers King Prawn Patia Puri £8.95
- Khaane Khaaas – Regional Cuisine Specialities Uppu Kari (Karaikudi, Tamil Nadu) £13.95
- Khaane Khaaas – Regional Cuisine Specialities Murg Jal-Frezi (Calcutta, West Bengal) £12.95
- Tandoor Ka Khazana – Clay Oven Delicacies Malai Jhinga (Jaipur, Rajasthan) £9.25
Raj of Kensington Menu
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Shuruaat – Appetizers
Starters and appetizers
Onion Bhajia
Finely shredded onions and spinach spiced with fennel and gram flour, tamarind chutney.
Murg Bezule
West coast mangalorean street food of chicken morsels coated with aromatic spices.
Raj Platter
Selection of tandoori delights, lamb chop, chicken tikka, sheekh kabab and salmon.
Papadoms
Thin, crispy Indian flatbreads served as a starter.
Aloo Tikki Chaat
Lightly spiced shallow fried potato patties, spiced chickpeas and chutneys.
Dal Soup
Freshly home-made prepared lentil soup, aromatic spices and fresh lemon juice
King Prawn Patia Puri Loved
King Prawn cooked with sweet, sour and hot spices served on fried Indian flat bread
Keema Kulcha
Minced Lamb stuffed white flour bread served with Seasonal Raita
Tandoor Ka Khazana – Clay Oven Delicacies
Tandoori specialties cooked in clay oven
Murg Tikka (Lucknow)
Grilled chunks of boneless chicken flavoured with cumin and rock salt.
Malai Jhinga (Jaipur, Rajasthan) Loved
Tiger prawns marinated with cream, yogurt, and Green Cardamom.
Barra Lamb Kabab (Peshawar)
Best end lamb chops marinated in golden brown onions, yoghurt and garam masala.
Tandoori Murg (Punjab Province)
Char grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base.
Gilafi Sheekh Kabab (Awadh)
Soft minced lamb, roasted spices, ginger, and coriander, coated with onions & mixed bell peppers.
Paneer Sashlick (Punjab)
Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt.
Salmon Methi Tikka (Delhi) Loved
Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt.
Khaane Khaaas – Regional Cuisine Specialities
Regional specialty dishes from across India
Butter Chicken (Delhi)
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves.
Murg Jal-Frezi (Calcutta, West Bengal) Loved
Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers.
Railway Lamb Curry (Bombay, Maharashtra)
A wholesome dish once served on the long train journey from bombay to calcutta.
Uppu Kari (Karaikudi, Tamil Nadu) Loved
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves.
Jhinga Masala (Malabar)
Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves.
Vegetable Dishes
Market fresh vegetable preparations
Bhindi do piaza
Okra tossed with onion, tomato and shallots
Tadka dal
Slowly cooked yellow lentils tempered with garlic
Chana masaledar
Black chick-peas tempered with carom seeds, chopped onions, tomatoes, chillies and garam masala
Saag bhaji
Spinach cooked with light spices and onions
Dal makhani
Black lentils cooked overnight, finished with cream
Palak paneer – side
Indian cottage cheese with fresh spinach tempered with garlic
Rice Dishes
Rice preparations
Pulao Rice
Pulao Rice
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