mustard crusted scottish salmon rails steakhouse

Crunchy with strong undertones of ginger, enough to convert even the most determined kale sceptics. The sauteed curly kale and shredded Hispi cabbage side was a fabulous mix of flavours. The beautifully presented basmati rice topped with pistachio and flavoured with fragrant kaffir lime leaf was very comforting, a great accompaniment to the curry dishes. The creamy and makhani sauce demanded not to be left behind in the dish so we had to order some chilli garlic naan to mop it all up. The corn-fed bergamot lemon chicken tikka was a very well-made dish. The rogan josh was perfectly cooked soft meat from a suffolk lamb shoulder, slowly braised to release all it’s juices into the flavourful gravy sauce. Curried crab meat coated in a crunchy batter served with a tasty chilli tadka mayo.įor mains we shared a lovely selection of dishes, each one picking one curry dish.

The chef surprised us with an off-menu delight – crab cakes. The next dish, however, was our favourite – a soft shell crab coated in batter, Amritsari fish style and served with tadka mayo on a bed of mash made with King Edward potatoes. The yellowfin tuna and baby leek dish were dressed in black and white sesame and chilli caviar – we both agreed that it was delicious. We decided to share some of the modern Indian small plates from the A la carte menu. Why not have a browse through her interesting blog post about her visit to a fine dining restaurant at Mayfair. They have an extensive gin menu keeping in line with the botanical theme. I picked a gin cocktail from their very unique cocktail menu. She described this mixture of pomegranate juice with coconut water, citrus and a homemade spice rub, as very refreshing.

The restaurant is very spacious with a seating of 30 on the ground floor and 70 in the plush downstairs area which is equally quirky in terms of decor.Īs I made a wild dash to meet my friend, I had worked up a proper appetite by then, I found her seated sipping on an interesting herbal mocktail called Flavours of Indica. Creative interiors at Flora Indica Creative interiors at Flora Indica Probably not in The Tardis though but just as exciting am sure. Imagine the excitement of the Scottish botanists as they journeyed through India all those years ago discovering exotic flora and fauna.

The heavy metalwork and a large collection of objects ranging from botanicals stored in pretty glass jars to gas masks and an intricate network of copper and zinc pipes are a creative nod to the Victorian period. The huge lifesize blue telephone box immediately reminded me of The Tardis in Doctor Who and I think I was probably as excited as young Billy Piper was whooshing away into galaxies unknown! Time travel to the Victorian era This is why I am always interested to see how traditional Indian food is interpreted either based on a theme such as this – Botanical and using British ingredients or fusion.Īt first glance, the bold blue at the entrance and the prominently placed nameplate tend to draw people into this airy space. I graduated with a degree in Lifesciences and have a natural interest in Botany and thanks to my Indian roots, I have a keen interest in Indian cuisine particularly the regional diversity.

Located a short walk from Earls court station on Old Brompton Road, this stylish venue is fitting of its splendid surroundings. The restaurant is named after and their theme derived from a book titled Flora Indica by two botanists Joseph Hooker and Thomas Thomson. I am always intrigued by the concept of modern Indian and was drawn to this restaurant because of its unique menu. Modern Indian dining with a botanical themed menu

Mustard crusted scottish salmon rails steakhouse