Salloos

Salloos Restaurant Review:

London's first luxury “Indian” restaurant is in fact authentically Pakistani, so the menu's emphasis is on meat and the “Vegetables, etc.” section looks like an afterthought. Fine tandoori dishes take time to arrive as they are cooked to order and are best as a separate course, with curries or other Salloos's specialties to follow. Most are familiar, but not haleem akbari, the restaurant’s unique dish from the days of the Moghul emperors. Shredded lamb is cooked in whole-wheat germ, lentils and spices; the resulting porridge-like texture is curious. The claim that no two dishes are identically spiced is exemplified by distinct tastes in masalas of gurda (lamb's kidneys) and jhingha (prawns). The wine list has some exalted prices that reflect the location; service is old-fashioned and formal.