Bombay Brasserie

The story

Bombay Brasserie: AA Rosette Winning Indian Restaurant in South Kensington

The Kitchen and Regional Roots

Bombay Brasserie has anchored South Kensington’s dining scene since 1982, building its reputation on distinctly modern Indian cooking. Chef Sriram Aylur directs the kitchen with a focus on regional authenticity rather than generic spice blends. His approach weaves Goa’s peppery heat, Bengal’s delicate preparations, and Mughal richness into a single cohesive menu. This commitment to precise technique earned the restaurant two AA Rosettes for culinary excellence in 2026.

Light, Craft, and the Conservatory

Guests pass through a backlit fretwork screen framed by glowing petrol lanterns before entering the main dining areas. The layout divides into intimate lounge corners and a sunlit conservatory that hosts the popular weekend brunch service. Handcrafted wooden furniture sits alongside colonial-era photographs and original paintings by contemporary Indian artists. Every surface reflects a deliberate blend of metropolitan comfort and Mumbai heritage.

Seasonal Plates and Sweet Finishes

The a la carte selection rotates around fragrant biryanis, tandoori grills, and delicate chaats built for sharing during the weekend brunch service. Evening service leans toward structured tasting menus that highlight seasonal produce and carefully balanced heat levels across the broader Indian cuisine portfolio. Cardamom and saffron appear frequently in the dessert course, often paired with fresh mango or tart cherry reductions. The wine list pairs crisp whites and full reds directly against these layered flavour profiles.