An Indian tasting menu in London is a chef-chosen sequence of small courses that moves from light, crisp snacks through tandoor and seafood to a main course, a palate cleanser and dessert, so you taste far more of the kitchen than one starter and one main allow. Ours, by Chef Shilpa Dandekar, has ten courses at £68 per person, and this guide covers what the evening actually feels like: the pacing, the spice, dietary needs and what to drink.
At a glance
- Ten courses, £68 per person, prices include VAT
- A discretionary 12.5% service charge is added to the bill
- Available at 67 Fulham High Street, SW6 3JJ
- Allergens marked on the menu; tell us about allergies when you book and again at the table
What is a chef-led tasting menu, and why choose one?
With à la carte, you build the meal. With a tasting menu, the chef does, and the order of dishes becomes part of the cooking. Each course is sized so that you finish the evening satisfied without feeling defeated, and the sequence is designed so that flavours build, contrast and reset.
Indian food suits the format especially well. A single region can swing from sour to sweet, crisp to silky and gentle to fiery, and a tasting menu lets you experience that range in one sitting. It also removes the classic Indian restaurant dilemma of ordering too much of the same thing.
Shilpa's background explains the structure. She trained with the Taj Group in India, cooked at Quilon, one of the first Indian restaurants in the UK to earn a Michelin star, and then learned classical French technique at Raymond Blanc's Brasserie Blanc. Running her own kitchen, she says, gives her "so much freedom to perfect dishes and to experiment." The tasting menu is where that freedom is most visible.
How is the evening paced?
Think of it in four movements rather than ten separate plates.
1. Snacks and chaat
The meal opens with Pani Puri Shots, crisp hollow puris you eat in one bite, followed by Crispy Buttermilk Chicken, marinated overnight in buttermilk, coriander and spices, then Patra Chaat, colocasia leaves with yoghurt, date and tamarind chutney, pomegranate and sev. These are bright, tangy and textural, designed to wake up the palate. If patra is new to you, our piece on what patra chaat is explains its roots.
2. From the clay oven
Next come the Lamb Chops, a French-trimmed rack with carrot and raw papaya salad, and the Methi Malai Chicken Tikka, marinated in cream, fenugreek leaves, cardamom and mace. This is the smoky, charred heart of the meal.
3. Seafood and a reset
The Panfried Seabass & Mixed Seafood arrives in a sauce of black and yellow mustard, lime leaves, coconut milk and raw mango. Then a Kokum Granita cleans the palate. Kokum is a sour fruit from India's west coast, and as an icy granita it works much like a sorbet in a French menu.
4. Main course and sweet finish
The main is Lamb Sukke, a spicy Maharashtrian-style lamb preparation with cloves and chilli, served with asparagus poriyal, dal makhani and naan. It is the most generous course, a small feast in itself. Dessert is the Gulab Jamun Chocolate Brownie, followed by Coffee & Petit Fours.
How long does an Indian tasting menu take?
A ten-course menu is a relaxed evening, not a quick dinner. The pace is set by the kitchen and by your table, so give yourself plenty of time and avoid booking it before a show or a train. If you are short of time, the early dinner (two courses £27, three £33, 5.30–6.30pm) is the better fit. Our tasting menu and early dinner comparison sets the two side by side.
How should you prepare for the tasting menu?
- Arrive hungry, not starving. Portions are tasting-sized, but ten courses add up, and the Lamb Sukke course is substantial.
- Mention allergies when booking. Allergens are marked on every menu. Tell us about any allergy or intolerance when you book a table and remind your server on the night, so the kitchen can advise what is possible.
- Ask about dietary swaps in advance. We offer vegetarian, vegan and gluten-free options across our menus; ask the team ahead of your visit how the tasting menu can be adjusted for you rather than assuming a fixed alternative.
- Note the heat. The Lamb Sukke is marked spicy. Everything else leans on aroma and tang more than chilli.
- Mention a celebration. If it is a birthday or anniversary, say so in your booking. Our guide to a romantic dinner in Fulham has more ideas.
What should you drink with an Indian tasting menu?
With ten courses, a single bottle that can travel across many flavours is more useful than a big red. Aromatic, fresh whites and lighter reds tend to work best with spice. All of these are on our wine list:
| Stage of the menu | Try | Price |
|---|---|---|
| Snacks and chaat | Pasqua Prosecco Treviso Spumante | £11 glass / £45 bottle |
| Tandoor and seafood | Sauvignon Blanc, Grover's (Karnataka, India) | £10 glass / £41 bottle |
| Seafood in coconut and mustard | Estate Riesling, Dreissigacker | £55 bottle |
| Lamb Sukke | Fat Bastard Pinot Noir, or La Réserve, Grover's | £9 / £10 glass |
| Dessert | Sauternes, Carmes de Rieussec | £9 glass (75ml) |
Not drinking? The Kokum Sharbat (£7) echoes the granita course, and the Elderflower Ginger Cooler (£7) is refreshing throughout. See the full cocktail and mocktail list.
Is there any tasting menu etiquette?
Very little. Eat at your own pace, ask questions about any course, and use your hands for the pani puri, which is designed to be eaten in a single bite. If a course is not to your taste, tell your server; that feedback is useful, not rude. And leave room for the petit fours.
Book your tasting menu evening
Friday and Saturday evenings are the most popular, so reserve early and book your table online. Directions and opening hours are on our visit page, and the full ten-course line-up sits on the tasting menu page.
Frequently asked questions
How much is the tasting menu?
The tasting menu is £68 per person, including VAT. A discretionary 12.5% service charge is added to the bill.
How many courses are on the tasting menu?
Ten, from Pani Puri Shots and Crispy Buttermilk Chicken through Lamb Chops, seafood and a Kokum Granita to Lamb Sukke, a Gulab Jamun Chocolate Brownie and coffee with petit fours.
Is the tasting menu very spicy?
Most courses focus on aroma, tang and smoke rather than heat. The Lamb Sukke main course is the one dish marked spicy.
Can the tasting menu cater for allergies or dietary needs?
Allergens are marked on the menu, and we offer vegetarian, vegan and gluten-free options. Please tell us when you book and again at the table so the kitchen can advise what can be adjusted.
Book a table at Pure Indian Cooking
67 Fulham High Street, London SW6 3JJ · 020 7736 2521
