Best Indian in London

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Raan Utthapam

Universally hailed as 'transcendent' by critics, this dish features kid lamb simmered for 12 hours and served on a fermented rice pancake.

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Lamb Galouti Kebab

A "melt-in-the-mouth masterpiece" and the "star of the starters," these kebabs are marinated in saffron and secret aromatic spices and served with a delightful flaky bread.

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Tandoori Lamb Chops

Described as 'chunky beasts' and praised by local reviewers as the 'best I've ever tasted', these are a high-quality staple of the restaurant's tandoor menu.

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Guinea Fowl Tikka

Described by critics as 'melt-in-your-mouth' and 'spice-infused', this dish is praised for its 'spot-on' spicing and unique accompaniment of tempered curd rice.

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Channa Bhatura

Described as a 'giant's pillow of deep-fried dough,' this is the standout dish that Hot Dinners claims you 'won't be able to stop yourself from ordering' when you see it served to everyone else.

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BBQ Butter Chicken Wings

These wings are 'blackened in a furious spice crust and then doused in a thick butter sauce.' Reviewers describe them as so addictive they've imagined 'popping back alone and having two bowls.'

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Masala Dosai

Critics rave about this dish, describing it as 'light and crispy with a lovely buttery flavour' that outperforms versions at other highly-regarded South Indian establishments.

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Lamb Roti Tacos

Regarded as the 'undisputed star' of the menu by Jay Rayner and 'one-bite umami wonders' by Kentishtowner, these consist of flaky, buttery roti filled with a hot, dry lamb curry and topped with crispy fried curry leaves.

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Ghati Masala Prawns

Regarded as a highlight of the menu, these prawns are described as 'delicate but fiercely flavoured' and are a go-to recommendation for those new to Rohit Ghai's cooking.

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Samosa Chana

This standout starter uses traditional, thick flaky pastry rather than filo, served with tender chickpeas and a tamarind chutney that provides a pleasant kick of spice.

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Sharmaji’s Lahori Chicken

Critics describe this succulent dish as 'tender grilled' chicken served in a 'rich cashew and yoghurt whey sauce' that diners 'rave about for days.'

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Mutton Rolls

Universally praised across all reviews as the perfect crunchy, spicy starter; described as 'a thick but crisp spring roll heavily filled with grown-up spiced sheep'.

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Mangalore Bun & Scottish Crab Sukkha

Described as a 'harmonious' combination of delicate, slightly sweet buns and tender crab flavored with fennel and ginger.

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Paratha

Described as a dish of 'flaky, buttery moreishness' so good it prompted a critic to quote the M&S ads: 'This isn’t just a paratha. This is a Ganapati paratha.'

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Barfi

Dense, fudge-like squares made from milk, milk powder, and sugar syrup. The chocolate, pistachio, and almond flavors are legendary but sell out fast.

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Robata Lamb Chops

A signature staple brought over from the original sister restaurant; they are widely considered the menu's masterpiece for being blackened, crusty, and tender.

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Steamed Shoulder of Lamb

A signature dish marinated for 100 hours in Punjabi masala; consistently praised for its tenderness and depth of flavor.

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Tandoori Lamb Chops

Consistently cited as a standout; Andy Hayler rated them 17/20, calling them succulent with 'none better'.

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Chicken Tikka Masala Pie

Regarded as the definitive dish of the 'desi pub' genre, this pie is widely praised for its flaky pastry and authentic Anglo-Indian filling.

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C.T.M

Winner of 'Britain’s Top Takeaways', this reimagined classic is a 'perfectly balanced' mix of savory, smoky, and tangy flavors that manages to feel 'both familiar and exciting'.

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Tangra Chilli Garlic Prawns

Drawing influence from Kolkata’s Chinatown, these are described by critics as accurately cooked with 'punchy' spicing and 'plenty of garlic'.

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Banana Flower Croquettes

Critics highlight their "delightful crunch" and "real meatiness," noting the clever blend of banana florets, coconut, and cinnamon served with a delicate mint-kasundi dip.

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Chana Masala

The quintessential and comforting staple that anchors the all-you-can-eat spread.

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Seekh Kebab Roll

A favorite of critics and diners alike, this 'robustly spiced' minced lamb kebab is served on a well-blistered naan with pomegranate seeds and a mint sauce that helps 'tame the dish'.

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Kid Goat Methi Keema, Salli, Pao

A must-order signature dish that is lusciously rich in flavour and oozing umami; it's served with buttery pao and topped with crunchy salli for a deeply comforting experience.

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Tandoori Portobello Mushroom

Regarded as a signature dish, this 'unusual and successful medley' is stuffed with figs, cashew nuts, and raisins, setting the tone for the restaurant's creative approach.

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Yellow Dal

Eater London describes this dish, made from split moong beans and bengal gram, as 'much superior' to the black dal, praising its 'austere, stripped-down flavours of onions, browned garlic, and cumin seeds.'

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Old Delhi Butter Chicken

Described as a "gloriously lively, but light and zesty" plate, critics appreciate that it delivers classic richness without the heavy, weighted-down feeling typical of the dish.

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Thanjavur Chicken Curry

Consistently praised as a knockout dish, it is described as being laced with turmeric, coriander, and coconut with 'just the right amount of heat.'

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Kashmiri Lamb Chops

Acclaimed by Andy Hayler as 'one of the best versions' he has tasted, these chops are so popular that CN Traveler notes guests often end up 'fighting over them and ordering more.'

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Samphire Pakoras

A 'world away from stodgy' versions found elsewhere, these are 'super-crunchy' spears with a 'top-notch' level of crispiness, served with a tangy date and tamarind chutney.

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Thali

Described as the 'headline acts' of the restaurant, these 'pure' meat-free platters offer a regularly changing selection of curries, soups, and breads.

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BBQ Butter Chicken Chops

A signature dish so rich it 'incapacitated' critics, serving as a defining example of the restaurant's lavish, butter-sauced Punjabi style.

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Tandoori King Prawns

A highly praised standout dish known for being exceptionally tender with an almost chicken-like texture.

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Chicken Biryani

A staple at this biryani institution, traditionally cooked with fragrant saffron-laced rice and layers of flavor.

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Hariyali Bream

Cited as a signature 'Trish dish', these jade-like slices of fish are cooked with expert precision in the tandoor.

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Kerala Chicken Fry

Cited by Eater as potentially the best in London; crisp, light, tender, and fried with sweet onion slivers.

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Vada Pav

The namesake 'star attraction' of the menu. Reviewers describe it as a 'notoriously famous street food' featuring a deep-fried potato dumpling inside a bread bun that captures the authentic taste of Mumbai.

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Chicken Ruby

Consistently cited as a 'hit' that should be on your table; a rich and reliable curry option.

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Vada Pau

Regarded by critics as the 'best dish' on the menu, this Mumbai street food classic is described as 'divine' with a soft yet crunchy texture and an 'electrifying bolt of complex spicing.'

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Minty Lamb Chops

A highly recommended, consistent crowd-pleaser that pairs perfectly with a pint.

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Mixed Grill

The ultimate benchmark pub-grub dish packed with flavorful tandoori meats, frequently praised by regulars.

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Deigi Methi Chicken

Highlighted as one of the best dishes on the menu that truly sings with spices.

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Tikka Monkfish

Lightly but convincingly seasoned and perfectly cooked, entirely avoiding the tough texture often found with monkfish.

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Saag Aloo

A perfectly executed, comforting classic that keeps locals coming back repeatedly.

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Paneer Kathi Roll

Grilled cottage cheese and mango mint chutney wrapped in a warm, fluffy naan.

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Meat curries cooked on the bone

Regarded as "authentic home-style" fare, these dishes capture the essence of traditional Indian canteen dining.

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House Black Daal

The restaurant's signature dish that people come specifically to eat; it is described as mild, rich, and incredibly warming.

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Lamb Chops Karahi

This 'no nonsense' dish hits all the right notes with a flavor profile of chilli, ginger, and garlic, featuring meat so soft it 'demands to be had with either rice or naan'.

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Hot Idly

Described as a 'favourite' with a 'spongy texture' that acts as the perfect vehicle for a 'range of chutnies and lentil and chili sambar'.

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Unda Roll

The benchmark egg paratha; crispy, comforting, and consistently praised as a breakfast staple or base layer.

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Nethali Kothu Roti

Highlighted by critics as the 'winner' over the chicken version, featuring crispy anchovies and a green chilli kick.

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Masala Dosa

Consistently praised for being crispy and authentic; the benchmark dish here.

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Grilled Chicken

Praised for its remarkable consistency and a flavor profile that remains reliable no matter the day you visit.

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Vada Pav

This signature dish is described as a "testament to their passion," offering a "perfect balance of spicy potato filling and crisp outer coating" served inside soft pav bread.

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Toasted Dabeli

Famous for being the restaurant's signature dish, it is described as the 'most authentic and best dabeli' with a 'perfect blend of sweet, spicy, and tangy flavors.'

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Maharaja Pesarattu

Highlighted by critics as a standout: paper-thin green moong bean dosa stuffed with snow-white upma.

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Benne Masala Dosa

MTR's most popular dish, made with generous amounts of fresh butter. It is smaller and thicker than a typical dosa and is described as being in a league of its own.

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Naan Bread

Described as soft, supple, and particularly impressive.

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House Black Daal

Commonly regarded as the restaurant's signature, it represents what fans call an 'outstanding' and 'fresher take' on Indian classics that lives up to the hype.

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Vada Pav

The namesake dish is a benchmark specialty here, offering an 'authentic street food experience' with flavors 'reminiscent of Mumbai itself.'

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Jeera Chicken

A classic dish from the original Brilliant that maintains its quality here, featuring tender chicken on the bone with a 'punchy cumin flavor' and served on a sizzling iron tray.

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Jeera Chicken

This award-winning signature dish was specifically judged as a triumph for chef Shamin Syed when he was named International Indian Chef of the Year.

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Chilli Paneer

A crowd-pleasing signature Indo-Chinese dish tossed in green chillies, peppers, and spring onions.

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Fish curry (sea bass fillets)

Described as "so yummy" and "absolutely fantastic," this dish is a standout that one reviewer ordered multiple times, calling it "stratospheres above" other local options.

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Dum-Style Biryani

The fragrant and expertly spiced rice dish is king, cooked sealed with a pastry lid, though some recent diners have found it inconsistent.

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Sabzi Nan

Described as a 'hallelujah!' moment in an otherwise dismal review, this nan is noted for being large, hot, and well-made.

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Maru Bhajia

The namesake dish: thin, crispy potato slices served with a legendary spicy tomato chutney.

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Egg Ghotala

Endorsed by critics as a 'beast of a dish'—a muddle of omelette, curry, and cheese that rivals iconic London dishes.

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Chilli Paneer

Cited by Eater London as potentially the best in the city; the undisputed star of the menu.

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Paneer Tikka Sandwich

A highly-rated customer favorite that defines the shop's fusion style, featuring spiced paneer, onions, cheese, and chutney.

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Pottalam Parotta

A frequently mentioned signature dish wrapping flaky parotta and curry in a banana leaf bundle.

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Rava Idli

MTR's legendary invention from WWII made from semolina, now a global favorite.

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Vizhinjam Chicken Fry

A spicy, regional signature that perfectly captures the essence of Kerala cooking.

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Delhi-style Butter Chicken

A signature dish that perfectly showcases their healthy, dairy-free twist on an absolute classic.