The Indian Kitchen

The Indian Kitchen

Best Indian Takeaway in Heckford Street, London E1W covering Limehouse, Stepney, Shadwell & Canary Wharf, offering different type of authentic Indian food.

Best Indian Takeaway in Heckford Street London E1W I The Indian Kitchen

We have been established in the Indian food industry for over 18 years in East London & have been providing exceptional quality cuisine & service to the locals.

We have introduced our very own & authentic Curry Dishes created from the finest & freshest ingredients available, so why not try them now for an experience you will never forget.

None of our food contains any GM ingredients or products which are high in cholesterol.

Reviews and related sites

Kricket Restaurant London Food Tasting Review August

Review analysis
food   menu  

Combining British ingredients with the authentic flavours, aromas and spices of India, our focus from the start has been to create seasonal, modern Indian plates and drinks, served in a relaxed space.Read Kricket Restaurant London Food Tasting Review August as given In Fine dininhg Indian magazine.

What we found ‘kricket’ as new age British gastro pub styled restaurant using Indian cuisine as inspiration, don’t like to call it as fusion cuisine.

But it’s clearly not an Indian restaurant as far as food and taste goes.

Or new restaurants will try to emulate krickets success and Indian cuisine will lose its originality.

Would love to see More Kricket like restaurants in French cuisine, Japanese cuisine…

Restaurant Review: Thali Ho - The Indian Kitchen, London | Blogs ...

Review analysis
food   menu  

As the name suggests, this Halal restaurant in London i s popular for home cooked food served in thalis.

I've previously tried several restaurants in Dubai that serve food in thalis, so this wasn't my first time trying a thali.

Moreover, most of the restaurants serving thalis offer to refill the bowls for anyone who would like another serving of any dish and the dessert is also included in the thali but these restaurants charge a per head cost like it's charged at buffet restaurants (the difference being at thali restaurants is that they come and serve you on your table).

Thali Ho has a great, one page menu with variety and not a booklet type menu with hundreds of dishes that gives a hard time in deciding what to order, and therefore, it didn't take long for us to choose what we wanted to try.

I really wanted to try the Mango Lassi as I’m really fond of it and the best lassis I’ve had in the past was also at a Halal Indian restaurant in London .

Divertimenti Cookery School

Divertimenti Cookery School is the place to learn about the culinary arts.

From hands on masterclasses to experiencing Michelin-starred menus in a truly unique environment,our School caters for amateurs, enthusiasts and accomplished cooks alike.

We have a diverse selection of classes of classics, contemporary, and the latest trends, with a combination of demonstrations and hands on classes.

Hands On Masterclasses allow you to cook alongside the chef then sit down for a meal to enjoy the results.

Please note that all Cookery School Vouchers may be redeemed in the shop and if you have any further questions please do not hesitate to contact the Cookery School office on 020 7581 2764.

Hotel in Reading - ibis Styles Reading Centre

Kricket, Soho - opening up the Indian kitchen | Articles ...

Review analysis
food   ambience   staff   menu  

The menus at Gymkhana and Hoppers have been inspired by chef Karam Sethi; the fun of Dishoom has been created by cousins Shamil and Kavi Thakrar; Gunpowder's food is inspired by the recipes that Harneet Baweja and his wife Devina remember from their grandparents while growing up in West Bengal.

While Campbell subsequently went off to work at Deloitte's, Bowlby trained as a chef under Rowley Leigh at Le Cafe Anglais before taking a job as head chef in a European restaurant in Bombay, where he promptly fell for the charms of the restaurants that focused on more local cuisine.

Returning to London he worked as a chef in an Indian restaurant to learn more about the essential spicing of Indian food and then he and Campbell opened the initial Kricket in a shipping container in Pop Brixton last year.

Today, with the financial backing of the White Rabbit Growth Fund, Bowlby and Campbell have taken over a former Italian restaurant and converted it, ably assisted by the design company Run For The Hills, whose first restaurant commission this was, into a place that at first sight looks very much like the original Barrafina on Frith Street.

It does come as quite a shock, even to someone as experienced as myself, to watch chefs close up preparing Indian food, a style of cooking that has for too long been confined to basement kitchens or kitchens behind swing doors.

Carlton Lounge, London, Kingsbury. Book now!

Review analysis
food   menu  

Anything is possible at Kingsbury’s Carlton Lounge, so get ready to indulge.

As we’re assuming you’re here for the food, however, we’ll go right ahead and shed a little light on the North Indian cuisine that is so expertly-prepared and served up here.

The chefs certainly know their way around the Indian kitchen and don’t allow anything to leave the kitchen that they wouldn’t eat themselves.

In this part of London, Kingsbury diners have equal choice between meat and vegetarian North Indian options.

Of course, Carlton Lounge then offers all the curry house classics so well-loved in London and indeed the rest of the UK.

Travels in spice and time - Telegraph

Review analysis
food   drinks   staff   ambience   busyness  

Quite what 1950s Indian food tasted like, I can do no more than imagine, but Reza is convinced that the ubiquitous high street Indian restaurant has been hugely influenced to this day by the food his father began to serve in London all those years ago.

Reza slaps the galouti kebabs - little flat meat patties that the two of us have been shaping with wetted hands so they won't stick - on the griddle, and minutes later we are pulling the black crusted flesh apart, hot, spicy mouthfuls with each taste taking its turn to be discovered.

Elaichi murg, or cardamom chicken Serves 4 This is Reza's fabulous new dish, a sort of Indian/Thai cross.

Melt the butter in a pan, add the onions, sprinkle over a bit of salt to get the full impact of the flavour, do the same with the chopped green chillies, and saute for a minute.

Heat the oil, add the ginger and garlic paste, cook for a minute, add the tomato paste and the remaining spices, and stir for 30 seconds.

Le Raj - Worlds First Flying Restaurant - YouTube