Gymkhana

The clubs of colonial India are the inspiration for this impeccably run restaurant. It's spread across two levels: the ground floor booths are perfect for lunch, while the vivid red basement has a more intimate feel. The extensive menus are predominantly Northern Indian in style, featuring superbly executed, traditionally based dishes. Balance, sophistication and depth are all present in the cooking, with options like tandoori masala lamb chops and kid goat methi keema standing out.

What stands out

• A club inspired Mayfair setting split over two levels, booths upstairs, a more intimate basement room.
• Big, traditionally based Northern Indian flavours, cooked with unusually tight balance and depth.
• A precise, high touch operation, the kind of room where timing and temperature feel engineered.

Ingredient stars

• Lamb chops: marinated in tandoori masala, cooked for char and tenderness.
• Kid goat: minced for methi keema, a rich base lifted by fenugreek.
• Northern Indian spice mixes: layered roasting and blending, more perfume than heat.

Menu shape

• Predominantly Northern Indian cooking, served across extensive a la carte menus.
• Signatures frequently cited include tandoori masala lamb chops, and kid goat methi keema.