Veeraswamy

Here are three unique and unconventional aspects of Veeraswamy, the Michelin-starred Indian restaurant in London:

1. Nearly a Century of History with Regal Ambience
Veeraswamy is the UK's oldest surviving Indian restaurant, established in 1926, and it has maintained its prestigious status for almost 100 years. Its interiors are luxuriously ornate, paying homage to its royal Indian heritage with rooms like the Regency Room featuring Maharajah-era dress and artefacts, and the Paisley Room recalling its 1920s past with velvet and flowing fabrics.

2. Culinary Journey Through Indian Royal Palaces with Modern Expertise
The menu uniquely blends traditional dishes inspired by the Hyderabadi and Mughal royal palaces with contemporary culinary techniques. Signature dishes include slow-braised shahi patalia raan (lamb shank in golden puff pastry with bone marrow, saffron, and rose sauce) and slow-cooked rogan josh from Kashmir with saffron and cockscomb flower. This combination of slow-cooked royal dishes alongside light, grilled seafood and innovative biryanis offers a distinctive dining experience.

3. Pioneering Wine and Cocktail Pairings for Indian Cuisine
Veeraswamy stands out for its sophisticated wine list that precisely matches various white, red, rosé, and sparkling wines to the unique spices and flavors of Indian dishes. Additionally, it offers a playful range of Indian-inspired cocktails, elevating the traditional Indian dining experience with a modern, international beverage program.

These elements collectively make Veeraswamy a unique Michelin-starred institution that honors its rich history while innovating in cuisine and beverage pairing.

• Welsh lamb shank
  Used in the signature dish Patiala Shahi Raan en Croute: slow-braised for at least six hours, wrapped in golden puff pastry, and served with a sauce of bone marrow, saffron, and rose—a nod to southeastern Punjabi palace cuisine.
• Saffron
  Integral to the sauce for the Patiala Shahi Raan en Croute, and also used in the Rogan Josh from Kashmir, where it imparts a heady fragrance and deep color.
• Bone marrow
  Combined with saffron and rose in the sauce for the Patiala Shahi Raan en Croute, adding richness and depth.
• Cockscomb flower (mawal)
  Used in the Rogan Josh for its unique aroma and traditional Kashmiri flavor profile.
• Madagascan tiger prawn
  Featured in the Tandoori Green Prawn starter, coated with fresh herbs (coriander, mint, chili) and cooked in the tandoor for a vibrant, aromatic dish.