By Shrinivas Iyer | London
Indian food continues to charm Londoners with its vibrant flavours and rich heritage, moving beyond stereotypes to become an integral part of the city’s culinary identity. From bustling curry houses to Michelin-starred restaurants, the appetite for authentic yet inventive Indian dishes has never been stronger.
At the heart of this trend is Jamavar in Mayfair, renowned for its refined take on classic delicacies. The restaurant, led by Michelin-starred chef Surender Mohan, has emerged as a favourite for both Indian and international diners.
“Indian food in London is very popular and has taken everyone by surprise,” said Chef Surender Mohan. “At Jamavar, we see not only our Indian guests but also a large number of foreign guests enjoying the richness and depth of our cuisine. The response has been overwhelming and truly heartening.”
Jamavar is also a preferred dining destination for the city’s elite. The restaurant attracts the who’s who of foreign dignitaries, global celebrities, and high-profile Londoners. It is frequently visited by Bollywood superstars, business tycoons, and leading Indian politicians, adding to its reputation as one of Mayfair’s most exclusive culinary addresses.
Indian High Commissioner to the UK Vikram Doraiswami with Michelin-starred chef Surender Mohan
Food critics note that Jamavar’s rise reflects a broader shift in London’s dining scene, where regional treasures — from Goan curries to Kashmiri rogan josh — are celebrated alongside contemporary interpretations. Jamavar’s menu pays homage to India’s culinary heritage with standout dishes such as the indulgent Sabudana Truffle Khichdi, delicately infused with fresh truffle and asparagus, and Leela’s Lobster Neeruli, a coastal delicacy in spiced coconut milk served with soft kal dosa. Blending authenticity with innovation, these creations have become signatures that delight both Indian and foreign guests.
The surge in popularity is also tied to changing consumer tastes. Younger diners are embracing vegetarian and vegan options rooted in Indian traditions, while seasoned food lovers value the intricate use of spices and slow-cooked techniques.
With Indian restaurants now featuring regularly on global award lists and new ventures opening across London, the momentum shows no sign of slowing. As Mohan observes, Indian cuisine in the British capital is no longer just a nostalgic comfort for the diaspora but a powerful culinary force that resonates with the world.
