Led by a chef passionate about that era in history, The Raj of Kensington and Islington serve up regional cuisines of India made popular during the period of British rule. Opt for a Tandoor Ka Khazana, dishes char-grilled in a traditional clay oven.
Finely shredded onions and spinach spiced with fennel and gram flour, tamarind chutney.
Butter Chicken (Delhi)star_filled
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves.
CTM (1970s Glasgow, Scotland)star_filled
Chicken tikka masala, A British national favourite. “Enough said.”
Dum Biryani (Lucknow, Awadh)star_filled
Authentic biryani cooked with aromatic basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with raitha.
Saag Bhajistar_filled
Spinach cooked with light spice, garlics and onions.
