what the critics say
Tuesday, November 26, 2013 - I had kid goat methi keema. The menu makes a huge fandango about the goat, and leaves you the impression you’d be mad to miss it. Sceptical, I ordered it in its smallest possible incarnation. Crikey, it was good. It had a smoky under-taste, an aniseedy aside (that’s actually leaf fenugreek) and such a complex interleaving of flavours that I kept kidding myself I would figure it out if I had just one more bite...This is a stunning addition, not just to the posh-curry fraternity, but to the entire restaurant landscape.
Thursday, November 07, 2013 - Sethi lays on a splendid spread of modern Indian dishes based on regional masalas and marinades. Fried South Indian chicken wings, steeped in wispy gram-flour and chilli batter, pack a fiery kick, and make a tempting opener for dinner...Goan pork vindaloo – slow-cooked chunks of suckling pig cheek, with vinegary red chilli-garlic masala, spiced with sweet cinnamon and coriander – was outstanding.
Giles Coren in The Times said, from memory, that this was the best restaurant that he had ever been to, so I booked in January for the first table for two at eight o'clock. The wait was eight weeks, which on the night surprised me as there were a number of empty tables upstairs, and I think some downstairs as well. They may have an explanation for that, I don't.
The food is brilliant; you try things that you certainly do not associate with your normal Indian restaurant, and they are all delicious. The service was impeccable, and there was a pleasant atmosphere. £34 for a half carafe of white sauvignon surprised me, but their own lager was very drinkable, so no complaints on the quality of the drink.
We probably ordered one dish too many, but I would not have missed any that we had. Gymkhana is certainly not cheap, but represents value for money in its true meaning, with original and delicious food of exceptional quality.
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Food 10 | Service 9 | Atmosphere 8 | Value for money 9
Thursday, March 20, 2014
what the bloggers say
Cheese and Biscuits - 9/10
Wednesday, September 25, 2013 - The Trishna sea bream dish I spoke about earlier, perfectly cooked and delicately dressed in bright green coriander and chilli, Indian fine-dining that sacrifices none of the spice or colour. And breast of guinea fowl, powerfully spiced and all crunchy and smoky from the tandoor, also essentially another faultless bit of cooking...Prices are reasonable for Mayfair and the toilets are very smart. There is really very little to fault, and you will love it, I guarantee it.
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