Situated in a prime location overlooking London’s Regent Street, Veeraswamy has been offering the finest classical Indian cuisine since 1926.
As the first of its kind, it is celebrated as the Grand Dame of Indian restaurants, known for its refined cuisine & opulent Raj-inspired style. For reservations, please visit www.veeraswamy.com
Veeraswamy’s raison d’etre has been focused on refining splendid classical Indian cuisine, with contemporary panache specialising in recipes served in palaces & patrician homes of India. This is served alongside personally inspired contemporary creations all prepared by chefs from the region of the dishes origin. The food is rarely found in the restaurants of India let alone Europe, making Veeraswamy an original Indian gourmet experience, and one that has proven to be, over the many decades, a generational favourite.
Veeraswamy is open for lunch and dinner Monday to Sunday. The average for lunch comes to £45-50 per person; and £65-£70 per person for dinner.
A set Business Lunch Menu at £28.50 for 2 courses is available Monday to Friday; a Pre & Post Theatre Menu at £24 for 2 courses and £28 for 3 courses is served Monday to Saturday. Veeraswamy offers a special Sunday lunch of Indian favourites at only £26 for 3 courses with a full choice from the a la carte menu.
The wine list features over 100 bins with unusual wines from around the world; many are available by the glass.
The private dining room at Veeraswamy is perfect for private dining up to 22, or cocktail parties up to 50. The décor is romantic and playful, baccarat chandeliers, a flickering candle lit wall, rich Moghul style carpets, elegant silk curtains, create an atmosphere of romance and celebration.
|Last Orders||10.30 pm, Sun 10 pm|
"Had not been for some years but visited for wife's significant birthday as we held her 25th there many years ago. Missed ther staff in National costume from yesteryear. Were surprised at the leap in prices, even after a gap of 5 years or so, to pay £60 a head for admittedly a good curry with one glass of wine and a pudding seemed a bit outragious to us. Otherwise a very pleasant meal."
"Really good Indian Food. Scallop starter was divine, as was Tiger Prawn. Paneer Tikka also very good.One main and a number of sides was the right way to go. Really full of flavour without being too spicy or greasy. Good quality wine list and friendly and attentive service. Pricy but just about worth it."
Rarely do London restaurants come with more history than this veteran institution overlooking Regent Street - home of the longest-established Indian restaurant in what is now the greatest Indian restaurant city in the world.
Established in 1926, it makes much of this history. Continuity, however, has sometimes been more apparent than real: immediately after WWII, the menu had become almost entirely French. The past two decades have seen no fewer than two major revamps, each more lavish than the last.
This latest incarnation has been something of a critical 'rave' elsewhere, and we visited with high expectations. Let's start with the good news. The service is very good, and the waiting staff often very engaging. However the setting is less so. The new look is comfortable enough, but it can't quite decide whether it's ancient or modern. Contemporary dark-wood tables, for example, stand on very traditional Wilton carpet. Similarly, the light fittings include both a large Edwardian-style chandelier (although the ceiling is really too low for it) and clusters of trendy single-bulb lamps with glass shades in various colours. Perhaps the effect is supposed to be witty: if so, the joke eluded us.
In the end, though, it was the food that really let the place down. It started off well enough with a pretty dish of mussels, and a very spicy crab croquette. Thereafter, blandness set it. It seemed symbolic that that the couple on the next table were French - our meal tasted like Indian food for foreigners. Prawns lacked spice. A biryani - 1926 recipe, mind - was elegant but totally without interest. A nan had a good taste but was rather dry, and a kulfi' Well, let's just say we're pudding men, and we left half of it.