Trishna

Trishna’s “modern take on Indian cuisine” is where the Sethi family’s restaurant story started. Their clutch of new openings may be markedly young ’n’ funky compared to the original, but that’s how Trishna’s fans like it – and there are plenty of them, including Michelin.

The food is beautifully presented to fit a restrained dining room with doors that open onto the street in summer. Although the prevailing breeze might not be coastal, much of the cooking has a noticeable briny tang: order pink prawns with chilli, garlic and smoked tomato chutney or quail pepper fry with Keralan spices to start, followed by the now-famous tandoori hariyali bream in a vivid green chilli-herb jacket.

Biriyanis are inventive, as in a wild mushroom and berry version with pink peppercorn raita, while venison and duck come with superior keema naans. Oenophile Sunaina Sethi has devised some “exceptional” wine pairings to match the complexity of the food: you are in safe hands.

As one of the only Michelin-starred Indian restaurants in London, Trishna’s reputation precedes it. This refined restaurant on Blandford Street in Marylebone Village turns out beautiful dishes, to be enjoyed in the form of a tasting menu or a la carte. There are also extremely reasonably priced lunch menus for those wanting to enjoy the excellent food on a budget.

Start off with an elegant pre-dinner cocktail such as a Himalayan gimlet composed of Tanqueray 10, Himalayan cordial and Timur peppercorn. There is also a selection of gin and tonics, soft like lassis and sodas and beers, including the king cobra premium lager.

Those who have opted for a la carte can commence the meal with a quail pepper fry, soft shell crab varuval or telicherry squid and shrimps, among others. The blazing hot tandoor turns out grilled delights like bream, salmon, scallops, duck, lamb chops and poussin, with a mixed grill also available for those who can’t decide. Mains at Trishna include cashew and pepper chicken, mango prawn curry and Welsh lamb with pickled sorrel leaves, poppy seeds and Guntur teja chilli.

Biryani is also available here, with chicken, seafood and wild mushrooms as the respective core ingredients. Classic Indian sides here are elevated to new heights, such as lemon rice with cashew, mustard seeds and curry leaves or duck keema naan with pink peppercorn raita. Diners can end their meal with a truly lavish Indian dessert, with options like pear and saffron mousse, chocolate chikki and fig and cardamom kheer.

Every starter, main and dessert at Trishna denoted with a suggested wine pairing, while the tasting menu offers pairings too. The wine list offers a wide selection of bottles from all over the world, carefully chosen to match the food. There is also an extensive list of spirits from similarly global origins.