Gymkhana is a widely acclaimed Michelin star restaurant in the heart of London. After reading another blogger’s experience with the service of Gymkhana, I was initially reluctant to try it. However, I thought let’s give it a go as majority of the reviews were in its favour. And, I am pleased to say I wasn’t disappointed.  

Ambience: The restaurant was already quite busy at 12.10 pm. The atmosphere was pretty casual and the décor was subtle. There were pictures from the British Raj on the wall. The toilets were clean and well maintained. It is a medium sized restaurant with slightly crammed but comfortable seating.

Service: The waiters and waitresses were all dressed smartly, were polite and explained each dish as it arrived. I didn’t feel rushed at all.

Food: The food was great. I especially thought the following items were extraordinary: Shrimp chutney, Chicken Chops, Leg Chaat and Lasooni Dal. However, some items were salty. The portions were generous and the presentation was visually appealing.  

I was seated on a comfortable corner chair. The poppadum’s were quick to arrive. They were different than the ones served in conventional Indian restaurants which usually serve lentil poppadum’s. There were 3 different types to try: cassava, lentil and rice. I really like the combination of it with shrimp and mango chutney. The shrimp chutney was my favourite.

The Mango Lassi was one of the best I have ever had; I loved the stainless steel container it was served in. The garnish of crushed pistachio was not only visually appealing but also tasty.

My starter was Beetroot Chops served with mini buns, chutney and couple of sweet pepper fritters. The dish tasted good and looked amazing.

The next to arrive was the Chicken Chops with Chicken Leg Chaat and Green Chutney. The chicken was cooked to perfection was moist and had a fantastic chargrilled flavour. The Leg Chaat was a revelation. It had juicy bits of chicken, potato straws, onions and was delicious. To accompany there was also beautifully seasoned Dal Lasooni, Naan bread and Aloo Methi. All was delicious and I was struggling to finish my plate.

For dessert I had Cardamom and Strawberry Kheer which was good, not overly sweet. The combination of tangy strawberry compote and creamy rice kheer was soothing.

I finished the meal with a very cute identical duo of petit fours. They were divine! I loved the subtle flavour of almonds in it.

I had chosen a 3 course lunch menu which is priced at £30 per person. Discretionary service charge of 12.5 % was added to the final bill, plus an optional charge of £1 to the worthy charity Akshaya Patra which provides food and education to underprivileged children in India.  

To sum up, I was happy with my meal. It is definitely a good choice for special occasions, a day out with friends or indulging office lunches. The interior was not as nice as its neighbouring close rival Benares, mainly because Benares in bigger with a larger reception area downstairs. But, the service was better in Gymkhana. 

Location:

42 albemarle street | london | w1s 4jh
E: info@gymkhanalondon.com
t: 020 3011 5900

Nearest station: Green Park underground station

http://www.gymkhanalondon.com/

Overview:

Food: 4.5/5

Ambience: 4/5

Service: 5/5

Value: 3.5/5

Disclosure: I didn't receive any incentive to write this post. I paid for the meal.

PHULKA

Phulka is staple, unleavened bread. They are best cooked on a gas hob. It requires some practice to get this bread right. It is a healthy bread, as you control the amount of fat to add. I cook these just the way my mother used to cook without any oil or butter. This bread tastes great with any curry of your choice. 

Serves 4-6

 

INGREDIENTS

250g chapati flour, plus extra for dusting and rolling,

Salt to taste

150 ml warm water for kneading

1 teaspoon oil

  

METHOD

 

1. Put the flour into a large bowl, add the water and mix with your hands until the dough starts to come together, keep kneading for at least 2 to 3 minutes. The dough will be sticky, so grease your palms with little oil, as this will help to knead the dough; Keep the dough aside. 

2. Divide the dough into roughly 8 to 10 equal pieces or as per the size you would like your phulka, then form them into balls and press to flatten slightly. Put a flat griddle pan over a low heat while you roll the bread.

3. Dust some flour over the ball, place it on a lightly floured work surface and roll it into a thin and round disc. 

4. Place the prepared disc on the pan, increase the flame slightly, cook one side till done, then take the pan off the flame; with the help of a pair of tongs, gently slid the uncooked side of the  phulka over an open flame, revolving gently, so that it is cooked evenly from all sides. Little brown spots will appear all over the phulkas. Some may puff up and some may not, which is perfectly fine as far as they are cooked evenly on both sides. 

5. Repeat the process, until all the phulkas are prepared. Keep covered in an insulated casserole dish, or in an airtight container until ready to serve. If you like, smear a butter stick gently on one side of the phulka for extra flavour.