Binita Shah

"For this entire meal we ordered vegetarian choices. Starting with Chana Pakodi Chaat, which is black fried chickpea dumplings, this was scrumptious and my favourite from our starter choices."

The Critics Guide

"My partner chose the Chana Pakodi Chaat to start, which saw black fried chickpea dumplings served with textures of chickpeas. The textures and flavours were intricate and complemented each other very well, making for a wonderful dish."

Justine Murphy

"With creamy potatoes and lots of fresh mint, it was a nice opening light taste to freshen the palate."

British GQ

"And the Naan! Ah, the Peshawari Naan was a juicy, fatty bed of thick, fluffy ground almond paste encased in the thinnest and crispiest of breads."

British GQ

"Old Delhi style Chicken Tandoori Murg is so damn good. No need for curry sauce or condiments, the moist, ever-so-wonderfully greasy texture of the chicken does all the work by itself."

Marina Benjamin

"Feather-light naan, agleam with garlicky ghee. Comforting buttery naan."

Evening Standard

"We lost all reason on the side dishes — it’s hard to resist naan breads filled with cheese."

Emma F.

"I’m not normally a fan of poppadoms, seeing them as a tasteless vehicle for excessive amounts of lime pickle, but these mini versions were a complete delight – light, crunchy, utterly grease free and with real wheaty flavour. The chutneys were all fabulous."

Jamie Ndah

"Exploring the tantalizing tasting menu whilst enjoying the delightful mini - poppadoms certainly began to whet my appetite. The poppadoms were exceedingly moreish and came with a selection of three tasty chutneys, which I had to tear myself away from after a little while."

Deepa Mistry

"We started with little poppadoms with three chutneys – pineapple, tomato (my favourite) and mango & ginger, they were a good introduction to the style of spicing used at Benares, all very well selected, not too hot but with enough to leave you with a slight chilli warmth when you’ve finished eating."