Harden's survey result
“The cooking is back on form after a year or two off” (during which the restaurant was closed following a fire), say fans of this Bayswater old-timer, hailing its “excellent food, with fresh spices and not messed about as at many of the newer nouvelle Indians”. The interior is a little “dull” but “at least you can hear yourself talk”.
This long-time Bayswater favourite reopened at long last after a fire closed the doors for over a year, sparking concern among the many fans of its “fabulous Indian flavours”. “After the initial hiccups, they’ve got it just right”, is the relieved verdict shared by most – if not quite all – reporters. The interior, always the weak point at this venue, is “a marked improvement, and the food still of consistent high quality”.
“Will it ever re-open?”, sigh fans of this beloved – if monumentally dull-looking – Bayswater Indian. After a summer 2015 fire, its website has continued to promise that it will… and a date we understand has now been set as this guide goes to press (in autumn 2016).
“All the ambience of Terminal 3, but quality is sky high!” – this grand but “drab” Bayswater Indian is “not the most exciting venue”, but “that does nothing to disguise the fabulous flavours” of its “exemplary” cooking, which has been “consistent over many years”; it closed unexpectedly in summer 2015, but was set to re-open in mid-Autumn.
Bombay Palace resides in a top-end location near Marble Arch matched by an interior of simple elegance – dark red walls and furnishings around immaculate white tablecloths and forests of glass surrounding the subtle lighting. Bombay Palace on Connaught Street, London is part of an international chain with branches in New York, Beverley Hills, Montreal, Kuala Lumpur, Brampton and Hyderabad.
The first Bombay Palace was opened in 1970s by the former fighter pilot Sant Singh Chatwal. Chatwal grew up in the Indian half of the Punjab region that straddles India and Pakistan, and his restaurants focus on the cuisine of his childhood, consumed in the years before his restless adventuring had led him to fly around the globe, settle briefly in Ethiopia, and then strive to establish himself in several of the world’s great cities.
Punjabi cuisine is remarkable for having fewer hot dishes than many other regions of India, and for its alternative focus on creamy marinades and, especially, charcoal-cooked tandoori dishes.
The London branch, opened in 1981, has undergone a massive refurbishment and is looking very sleek, with a beautifully designed lounge bar. The staff is infused with a greater focus to make the revitalised restaurant a success, and is warm, friendly, and knowledgeable about the food it is serving. Despite the reasonably large size of the room, the warm well-matched colour scheme made it feel cosy – a very relaxing, comfortable ambience allowing one to forget one’s cares and lose oneself in the eating experience.
|Wine per bottle||£19.95|
Harjeet Singh, Head Chef, Bombay Palace, London
Harjeet Singh, head chef of Bombay Palace in Connaught Village, counts among London’s most experienced Indian chefs at the top level. Having spent eight years working for the Bombay Palace group’s Kuala Lumpur restaurant, he joined the original London branch in 1999 and has, since then, had full responsibility for maintaining standards and advancing the cuisine of this iconic dining institution.
Harjeet boasts some 24 years experience at some of legendary Indian restaurants – among them, Bukhara, at Luxury Collection ITC Maurya Hotel in New Delhi, voted one of the S.Pellegrino World’s 50 Best Restaurants four years in a row. Harjeet spent five years there working under legendary master chefs, perfecting the fine art of tandoor-cooking. There, he learned everything there is to know about the food of the North West Frontier Province, experience that has stood him in good stead at Bombay Palace, where the kebabs are considered second to none in London.
The experience of working under such renowned names has stayed with Harjeet Singh ever since and continues to influence his cuisine in Bombay Palace. Bombay Palace in London, one of eight Bombay Palace restaurants across the globe, reopened in the spring of 2012 after a massive refurbishment both front and back of house. The brand new state-of-the-art cuisine allows Harjeet and his brigade to offer delicious authentic regional Indian dishes to the highest standards for Bombay Palace’s many new guests and returning regulars. Signature dishes include: Changezi Champen (juicy lamb cutlets marinated in fresh mint, fennel, pepper and yoghurt) and Tandoori Jhinga (grilled jumbo prawns, not kidding about the ‘Jumbo’, marinated in home made paste made of fresh herbs and the best spices).
Bombay Palace Restaurant Diner Reviews
"Good Indian cuisine. It gives you the certainty of tasty curries, without surprises "
"Had not been for a log time but still excellent."
"Wasn’t sure about the food in this restaurant when it reopened but it all seems to have settled down now and the food is reliable and good."
50 Connaught St, London, W2 2AA
|Monday||12:30 pm-3 pm, 6 pm-11:30 pm|
|Tuesday||12:30 pm-3 pm, 6 pm-11:30 pm|
|Wednesday||12:30 pm-3 pm, 6 pm-11:30 pm|
|Thursday||12:30 pm-3 pm, 6 pm-11:30 pm|
|Friday||12:30 pm-3 pm, 6 pm-11:30 pm|
|Saturday||12:30 pm-3 pm, 6 pm-11:30 pm|
|Sunday||12:30 pm-3 pm, 6 pm-11:30 pm|