Gymkhana, in London you can eat well
In the hodgepodge of some fans of gastronomy and even in that of a certain more rigorous and supposedly traveled criticism, that old refrain circulates that in London you don't eat well , that the restaurants are expensive and the product is mediocre.
Let's grant that London ain't cheap – neither more expensive than any of the great capitals of the world – but the richness and diversity of its gastronomic offer It hardly has a rival in the rest of the planet.
Practically any cuisine, not just national but regional and even local, finds its place in this wonderful multicultural city.
Goat Methi Keema from Gymkhana
It happens with almost all Asian cuisines and, as is obvious for historical reasons, with India in particular. In London the northern kitchens of Rajasthan and Kashmir closest to the kitchens of influence pakistani and persian of the Mongols.
Also the southern kitchens of Kerala, Madras and Goa that mix the most extreme spices and coconut milk with Portuguese and French influences and elegant Ceylon cuisine . Or the kitchens of the East, those of the Bay of Bengal, closest to the Far East and abundant in fish.
Chola, Sweet Potato Kulcha, Indian Lemon Achar
And just as there is this geographical diversity, the styles are also very diverse. From traditional cuisine restaurants with all the kitsch paraphernalia of Brick Lane to the great Indian haute cuisine restaurants of Mayfair there is a whole cast of places that are now being joined by neo-bistros like Gymkhana which is located in Albemarle Street , a few meters from Brown's Hotel , in the middle of Mayfair.
In a place with such outrageous competition, he has managed to find the key to success: an informal but “cool” bistro – without going overboard, that everything fills up – and that, however, makes no compromises in the kitchen.
We would feed only on Naan
dishes with authentic, stimulating and raw flavors , without fuss, but with opulent ingredients. Especially when it comes to hunting. Good atmosphere, good wine list and ambitious cocktail bar . It's perpetually crowded for a reason.
The festival, a journey through the different cuisines of India, is substantiated with cassava, lentil and sabuna papads with mango and prawn chutneys, a tandoori ghobi – cauliflower – with green chili raita, a pheasant sheek kebab with spicy green chili chutney , a tandoori guinea fowl, with thigh chaat and mint raita and a Ceylon prawn curry.
A festival of spices , dosed in such a way that they enhance the products without destroying them. Add a hurried service – this is London and numbers rule – but friendly and knowledgeable about their offer and the happy and fun atmosphere of young and carefree rich Mayfair and they will have the complete equation.
A Gymkhana Banquet