Veeraswamy dining

The rich, princely 1920
heritage is evoked in the
contemporary and sumptuous
manner interiors

WHAT THE CRITICS SAY

We continue to please the food critics along with our customers and are grateful for the feedback that brings with it praise, as well as a reward for our talented chefs and obliging staff.

Michelin Guide 2017

“It may have opened in 1926 but this celebrated Indian restaurant just keeps getting better and better!”

Featured as one of the Ten Best Destination & Special Restaurants by National Geographic

“Undoubtedly the best Indian cuisine in the world. The menu features classical dishes from throughout India as well as contemporary creations prepared by a team of regional chef, each producing their own specialties. The restaurant’s décor is equally spectacular”

Evening Standard 2016

“Part of the beauty of Veeraswamy is its diversity. Although it adheres strictly to traditional recipes from different regional Indian cuisines, it is happy to place dishes from across the country side by side on its menu.

Highlights of the starters selection includes an exemplary chicken tikka, a rich venison kebab and the rather splendid raj kachori — an oversized large wheat puri filled with crispy snacks, yoghurt, tamarind chutney, herbs and more.

Mains include patiala shahi raan, a slow-cooked lamb shoulder with seductively flavoured bone marrow sauce; roast duck vindaloo; and a light and bright, coconut milk-laced Keralan-style prawn curry”

Hardens 2017

“You would never guess from its “beautiful and relaxed” interior that this first-floor Indian veteran, near Piccadilly Circus, is London’s oldest (est 1926). Service is “professional” and the “delicate and expertly prepared” cuisine has fully moved with the times – “it shows just how the amazing flavours of subcontinental cooking can be elevated!”

Square Meal

“Founded in 1926, London’s oldest Indian is currently under the aegis of MW Eat, the company behind  Chutney Mary  and Amaya. Those regal beginnings live on in a blingy room with silver ceilings and multi-coloured glass lanterns, while the old colonial relationship remains alive and well in cooking that blends tip-top renditions of the classic repertoire with some dramatic house specials.

Kick off with punchily spiced chicken tikka ahead of a rich roast duck vindaloo, or go off-piste with raj kachori (a crunchy puri filled with yoghurt and vegetables), followed by a pie of flaky pastry cracked open to reveal slow-cooked lamb shank. Also, don’t neglect vegetable sides such as cauliflower with chilli and cumin, which might very well be the best thing that you eat all night” 

For reservations, please click here