Finding the Best Indian Food in London

Today, we're in London trying to find the best Indian restaurant. Now, you know how this works. We're going to be talking about the price, the service, and the vibe. Let's get on with it. First stop, we have Brigadier's. This opened in 2018. It's a 4.5 on Google. This is in Bank, so it's a bit more of a businessy area of London. It's on Bloomberg Arcade. We've got a bunch of restaurants here. Bao, Coya, Poke House, Bleecker Burger, Caravan. There's actually quite a lot of options. It's owned by the same group as Gymkhana, the expensive Indian, two-star Michelin. This is their more relaxed sports bar vibe of a restaurant. Let's get inside and try it. Looking at the menu, they've actually got a map up. So I've heard that this is a maze of a place. There's 55 seated. There's 25 standing in that room, 42 seated in that room, 18. They've even got a pool table and 120 seated if you want exclusive hire of the venue. So it's quite a big gaffe. It looks like we're going to be in the dining room section. So I was wrong. We're not in the restaurant dining area. We're in the bar, which I'm actually not mad about. The football's on. You've got about one, two, three, four, five screens in it. Got cocktail menu and food on the... No, we haven't got food on the back. We're here to get drunk. We've just ordered a Masala Margarita, £15, and then a two-thirds of a Cobra pint for £6.50. Not too bad. He just gave us the gigantic food menu. You can get snacks and bites and then you've got bigger appetizers and then they've got kebabs, grilled and curries, and then also a biryani. So you can kind of take a pick and I think you can just get a few bits, relax, have a beer with the boys. Pop it on basket has arrived. It looks like quite a chunky amount compared to like when we went to Gymkhana. I feel like they're a bit more generous over here. These look similar. I don't remember these. I don't even know what that is. Looks like polystyrene balls. Some sort of spice on there. We've got the chutneys. I've asked twice what this was and it's gone in my ear and out of the other. My favourite is always the green one. We've got a roasted tomato one in there as well. Oh, that was quite... It's quite hot. Don't have that much. Just a little dab. All right, that one kicks. Let's have a little bit of the red one now. Oh, that is a juicy tomato, that one. Masala margarita. It's got the dusting on the side. Looks a little bit different. Tastes absolutely heaven. Honestly, mate, the spices are kicking everywhere right now. Yeah, I look like an absolute amateur in here. Coughing, wheezing. The tomato chutney, very, very lovely. That is like a juicy tomato, concentrated, really lovely. This yellow one, again, don't know what this is. I can't imagine this to be hot. That one cools everything down a little bit. I can have a bit more of that. Give me a bit more of that. Lovely selection of a poppadom basket. I don't think you're getting a better basket than this. Very satisfying start. Looking forward to the main meal. Just got some starter dishes. These are the paneer Indo-Chinese lettuce cups. So I think they're doing like an Indian-Chinese fusion dish we've got here. And then we have the achari chicken skins. The lettuce cups are 12 quid. The achari chicken skins are nine quid. Three pound a pop for these. Let's see how they compare. They still look like a fine dining dish. I'm assuming it was. Oh yeah, it's not a hot dish, it's a cold dish. The chicken skin base is spot on. Actually quite a decent chunk of a bite. I'm very happy with that. Also, both of them very good like finger food. Could probably do this in two. I like that one. If I was going to get one, I'd get this. I wouldn't get the achari skins. So much lighter. And also crunchy from the lettuce. This is a well-balanced starter dish. I'd come back and get this with a few margaritas for sure. Barbecue butter chicken wings have arrived. They look ridiculous. Some fresh coriander on top. Bit of sauce at the bottom. I think there's no... There is not! These fingers right now are burning. That's going on a cold plate for a sec. I don't know if the waiter was spitting absolute facts or not. He said you had to get this with a chili cheese naan. Apparently it goes well. You're getting, by the way, about one, two, three... You're getting maybe six, seven, I don't know, chicken wings in there. I don't know, I hate you. You are! Maybe you are. This isn't bad for 13 pounds 50. Loaded with coriander, loads of sauce. I'm assuming the thought process is when you finish the wings, you've got loads of sauce there and you mop it up with the bread. And then you've got like a chili cheese barbecue butter chicken toasty. Here we go. When that touched my lips, I was like, oh my creamy buttery chicken wings. Only way I can describe it. Charred. I'd actually eat all of them. Honestly faultless. I don't mean to make them better. I don't think you can improve them. No words with that. We're almost done with the wings. I thought I'd give this little chili cheese naan a go. Loaded with coriander on top. I think there is cheese stuffed in the middle of that. Loaded with butter as well. I kind of want to avoid all this. I believe it's called ghee or clarified butter. So we'll push that down to the bottom. Mop that up with the sauce. Mate. Come here for a margarita and that and a chili cheese naan and those bites. That's all you probably need. This is starting very strong. Gymkhana group wasn't going to let us down, were they? Right, we've just chopped into the lamb chop. These were £36 for the half rack. We've got the butter chicken over here. Maybe some dried fenugreek, some coriander and some fresh ginger on top. £29 for this. And then the onion and pine nut rice £7.50. They know how to coat a lamb chop. But will it be up to Gymkhana standard? They know how to make a lamb chop. They probably do some of the best lamb chops out of anyone. You have an overcooked lamb chop. It's depressing. Covered in the Indian spices as well. It just like takes it to another level in my opinion. We weren't sure what rice we were getting. He said like a pila rice. I was like, yeah, sure, whatever. And then we got this one brought out. So the pine nut and the onion one. I don't know if that's a traditional thing, but I'm not opposed. I'm seeing a couple of cardamom pods in there as well. The money dish here. It looks a little bit more chunkier here. In Gymkhana, they really like blitz it down and it looks like, you know, heavy on the butter, heavy on the butter. This looks a bit more tomato focused, which I kind of prefer. I feel like we're getting bigger chunks of chicken here as well. We shouldn't really be comparing it to Gymkhana because it's a completely different restaurant. But if you want to get like a taste of Gymkhana, I definitely recommend just coming here. Everything's a little bit under, you know, no Michelin stars. I think it's a good way to come and try it. Right, butter chicken. I think that's banging. I'm about to say Gymkhana again. That is a brilliant butter chicken tikka masala, that. I like it's focused on the tomato. It's not overly too buttery. So I think this was a tikka masala. It wasn't a, or was it a butter chicken tikka masala? It was a chicken tikka masala. I stand corrected. So it is more focused on the tomato. I like that. I feel like butter chicken gets all the glory and I'm kind of like, it makes you sick after like two or three bites, you know. The rice. I'm going to get some bits of the onion. Almost looks like a brown rice, this. But don't taste like it. Very fragrant. Tasting the cardamom. I like the pine nuts in it. Again, I don't know if this is a traditional thing, but I'm all for it. These three dishes are good shouts. I think this is actually probably what you need. If there's two of you coming, just do this. Or just come for some drinks and them starters that we had before. Take your pick. We just paid the bill and noticed that they had a pool table. We asked like, oh, can we have a quick game? They were like, yeah, of course. Guy's walking down and he was like, boys, do you want a litre of Guinness? Because I'm only, it's a mistake. Someone ordered it and didn't want it. Had two of them as well. Me and the cameraman both have a litre of Guinness each. I mean, if they're giving out free Guinness, well, sure. Overall, I'm going to give it a 4.6. On to the next. Next up, we have Cricket. This Indian restaurant is owned by the same group that own Lina Stores, Poke House, Bar Lina, and now they have an Indian restaurant. Co-owner and head chef is called Will Bowlby. Fun story, he moved to India, learned the technique and styles of cooking, came back to the UK and uses some British ingredients along with Indian spices. This is what Cricket is. So let's get inside and try it out. We're at the location in Soho, but they do have one in Brixton, I believe, which is where they had the pop-up and that's where they started. And then they also have one in White City. We're at the one in Soho. So we've got snacks ranging from £2 to £6.50. Small plates, £8 to £15. Then you've also got a taste menu here. Minimum four people, £49 per person. And then you've got grills and curries. Quite nice. First impressions, we've sat down. I'm loving a bar seat. I can see what's going on. Music's popping. I'm by the window. I can chat to the cameraman. We're a bit close actually. You know, our knees are... I'm seeing the cocktail menu as well. I feel like we might have to get an Indian-inspired spicy cocktail. We did at Brigadier's. It'd only be right to get one here. He did recommend to get four or five dishes and it's kind of like a sharing style. You get a few plates. You can nib and nab between yourselves. But he doesn't know we're about to eat at another Indian restaurant after this. So maybe we go on the three to four. First up, we have the Santra Paloma. This was £12. This is mezcal, clementine, chilli and soda. So a bit like a Paloma. Well, it is a Paloma. Indian spicy Paloma. It's spicy, but it's not hot spices. You know what I mean? It's like masala spices. Whoa, that's a good drink, mate. I really, really like that. So mezcal is making it smoky. The spices with it, it's just a smoky, spicy drink. But my throat isn't burning. I'm not like at Brigadier's. That is probably one of the most spiciest margaritas you can get. This is different, but I like it. The small plates have arrived. We've got the Keralan fried chicken, £15 with the curry leaf mayo in there. We have the prawns, £17. We have to just say they look spectacular. And also big fat portions. I mean, for £15 fried chicken, you kind of want it to be. That's like a main. It's a main right there. Let's start with the fried chicken. We're probably getting, by the way, four, five, six, seven pieces of chicken. So quite a few. Look at that. Oh my God. Yes, look at even the marinade on that. They're using chicken diet, but you can even see the marinade still on there. That is a brilliant bit of fried chicken. Oh my God. Mayo as well is banging. Again, not spicy hot, just a load of Indian spices that you're like, wow, that is pleasant. Even this, everything works together really, really well. That already I can tell is a dish that you have to get if you come here. Right, prawns. I saw the guy over there zesting this lime looking thing, did a Google. And this is, I hope I'm saying this right, gondaraj. Gondaraj, which is essentially a lime from what I can tell. Distinctive citrus fruit, larger than a regular lime. It's basically a fat lime. Got the prawns in there. So they've been split down the middle, grilled over there. We've seen them being grilled. Very nice touch. Spring onion on top. Got some radish. There's actually even a sauce as well at the bottom. So let me just cut this open a little bit more so we can get everything together. That is a fresh prawn. The zesty lime. This is a good dish. I'm still gonna favour the fried chicken, but I can appreciate this. This is lovely. But I'm going for the chicken every single day. The main has arrived. We've got the Mangalorean chicken. But the lunch version for an extra two quid, we basically got all the sides. So you've got the bread, the dal, mango, samosa, the slaw. I think it's a good deal. Shall I just start with the chicken and just get in there? Mate, lunchtime, 20 quid and you're getting all of this? I'm for it. Chicken's banging. Not an overly spicy curry. Pretty mild. Creamy. The chillies are on top, but we did say, oh, is it a spicy one? Because it's known to be spicy. But it's not overly spicy. I think he did a few less chillies. So I'm not too mad about that. The dal here, lovely. I like that we've got everything going on at the same time. Even the mango. This is a good lunch option. I'm not mad about that. Samosa, I've absolutely shafted that. Got some cumin seed in there. That is a beautiful samosa. That peas in there. This is solid. Honestly, I'm very happy. I'm gonna give this a 4.2. Brilliant experience. Love sitting at the bar. On to the next. Next up, we're at Mocha. Now this is the wildcard option. I wanted to include something that you could still get to from London. So we've jumped onto the Metropolitan line. About 30 minutes. I've walked down 30 seconds and now we're here. This is a little modern take on an Indian restaurant. So we are going to get a few more options here than we are at some of the other spots. Let's get inside and give it a go. Right, just looking at the menu. They've got a little Asian fusion section in here. So we've got two bites from there. A little small bite. We're going for a papadichat. Papadichat, £9.25. It's a crunchy wafer potato with yogurt, pomegranate and tamarind. We've also gone for the prawns just because I was like, I had them in Gymkhana once. I was like, they are the best prawns of my life. These are £18.95. You get four or five of them, apparently. We'll see what they are like compared to Gymkhana. The lamb chops here are £17.99. Maybe we might have to get them. We've ordered quite a lot of food. This video is going to be very difficult to film. I am starting to realise this. Normally, we just get one dish. Within Indian, we've kind of got to get a few bits. We've got to compare the bread. We've got to try the rice. We've got to try the curries. From the Asian fusion, we went for a chilli mogo. It's fried cassava with chilli sauce. It's like a root vegetable. Think of like a hard potato, basically. And then we've gone for coriander fish, which is tilapia with coriander, spring onions, green chilli and a house spice mix. Chilli mogo is £11.45. The coriander fish, £13.50. Also looking at the menu, they have tacos on it. They'll do like an Indian-inspired taco. Quite cool. For the traditional mains, we've gone for a butter chicken. That's £14.99. And then the lamb dish is £15.45. I mean, we're not in central London and there's still kind of London prices, but it's a 4.8 on Google. I'll tell you one thing I have noticed looking at the menu. They know how to charge for a rice. A peel of rice here, plain, is £8.45. That's giving Jim Carler a run for his money. And then we've gone for a garlic naan, which is £4.25. So honestly, don't get the rice and just get a bread. But we're trying it for you. No joke, this took about that. The papadichat took about two minutes to come out. The rest of everything else, nine minutes? Probably not even that. Under 10 minutes. Papadichat. So this is the yogurt. There's pomegranate seeds on there as well. It's kind of like crispy wafers. And then like a kind of chutney on there as well. Tamarind. Oh yeah, crunchy, refreshing. Honestly, this is the star to get or the little nibble if you want. Heavily rate that. Now this is the coriander fish using tilapia. This is like a popular fish used in Indian cuisine. Bit of an Asian fusion twist on it. Chilli, spring onion, more coriander, wedge of lime as well. And then fresh chilli, quite heavily spiced. Oh yeah, that just like falls apart as well. Good heat to it. Oh yeah. So this is the cassava or the mogo. I've got fresh chilli and onion mixed in with the sauce. It's crunchy but also coated in the sauce like a tangy spicy sauce. I like all three of these starters equally. I don't know what I would put on top. These are the prawns marinated in yogurt and Indian spices. Will they compare to Gymkhana? Oh, they are jumbo. The prawn is yellow from how much it's been marinated as well. So that's a good sign. It's not a Gymkhana prawn. But if you don't want to pay 33 quid for prawns, these are good. A lot more spicier as well. With the Gymkhana ones, they're kind of coated in the sauce that they're almost like a saucy prawn. This is a bit more of a dry prawn. Still plump and still juicy. All right. Three slices of bread there. More of a crispier naan but loaded with the fresh herbs and the garlic on top as well. Happy with that. We've got the eight pound 45 rice. All right, fair enough. There's a load of rice but do I need to spend eight quid on it? I'm not too sure. I'm not normally one for a lamb curry but this does look like quite a special one. This sauce is almost like a tomato velvety looking one. I think this is a spicy one as well. So we're going to be careful. The butter chicken looks too good to be true. Look at that. I'm seeing like fresh fenugreek grounded on top. Sauce is looking nice. Okay, so they're using chicken thigh. Oh no. I'm like kind of comparing it to Gymkhana because they make a brilliant butter chicken. Gymkhana's butter chicken is so heavy on the butter that you kind of like at the end of it, you're like, oh, this is more focused on the tomato. Imagine a little scale, right? Tomato 50%, butter 50%. I feel like Gymkhana's is like 70% butter, 30% tomato. This is like 65% tomato, 35% butter. You're getting more concentrated on the tomato. I think I kind of prefer it. It's very good and a bit of a kick. So I'm a bit scared about the lamb dish I'm about to have now. Smells great. Fresh ginger and coriander on top. Damn. Kind of sounds mad to say but I think I actually prefer this to the butter chicken and I love a butter chicken. Wow. I always say I'm not a fan of lamb. Maybe I am. That's good. If you're thinking, Harrison, how on earth are you going to chomp all this down? Well, first of all, an Indian curry is probably my number one cuisine, but I do have the help of my mum and dad today. So honestly, I could put a good shift in and probably polish off at least a good two thirds of it anyway. I'm in heaven right now, honestly. Across the board, I'm super, super impressed. I don't think there's actually anything that I wouldn't have ordered. Everything was like, oh, I'd have that again. Damn. Ah, I wouldn't get the rice. Just sack off the rice, get more bread. Spectacular food. Heavily recommend coming and visit. Nice little touch that they do, by the way. We finished up the water bottle and they just place another one on the table. They're not charging it. They just give you the option if you want to crack it open and help yourself to water, you can. Honestly, I'll be coming back. Expect to see me in here again. Some of the dishes are a little bit pricier than what I'd expect, but this is the wild card option. Wanted to include it. Get a little bit out of London and show you something. Let's get on with the next one. Next up, we have Empire Empire. We're in Notting Hill. This is a 4.6 on Google. Quite a new restaurant. It opened in 2023, but it's a modern take on an Indian restaurant. Definitely worth putting on my list. Also, they are repainting the logo. So if you come here and they're still painting it, I'd be worried. Let's get inside. A prawn pakora is one of the specials. It's £10. That's a snack. I've got a trio of chutneys, £2.50. Like that. Margarita. Where? Just seen a margarita on the menu, £14. And then we've been told to get a skewer. They do chicken tikka, £9. Lamb chops, £11. And then they do a beef kebab, £7. So I've got a few options. All the skewers for £22. And then we've been told that we have to try the butter chicken. That's £20. And then also, I'm kind of leaning towards that special. They change up the specials every month. Right now, it's a venison pot pie with mashed potato. And I'm guessing Indian spices. So it's quite cool they're doing like... I feel like this place is definitely a modern take on an Indian restaurant. Berry fizz, non-alcoholic. Aquid or homemade lemonade. I'll get a margarita though. First thing in the morning. Might be a bit scared to drink this one. Bit of the dust. Okay, it's hot. Not on the sweet side. Bit more of a traditional margarita. Little bit of sweetness. Good spice. Really good spice. Okay, we'll put you back there, mate. We're going in spice. Brigadier's one is still top for the most spiciest. This is second. And then the third one, I'm gonna go cricket. Because cricket was just smoky. It wasn't actually spicy hot. This is a good chili margarita. I don't know why we just adapted to getting chili margaritas in every single spot. But we have. Woman looked at me and was like, I need to inform this guy which one's the spicy one. That one's the spicy one. Lamb chop, £11 per piece. Beef kebab over here, £7. I'm kind of amazed that's £7. I feel like that's too good to be true. Try that with a bit of this shredded onion with some herbs in. Oh yeah, well spiced. Good heat to it. Nice char on it. Juicy. Prawns have arrived. Now these look a little bit different, don't they? They've got a lime here. Dusted. See what we've got going on. Unbelievable. That's everything you want it to be. Lightly crispy. Not breaking your jaw. The spice is on there. Nice and mild, not too much. This is a brilliant dish. I think this is the standout dish. You have to get these. They were definitely right with the recommendation there. But let's try the lamb chop. Everywhere where we've been getting lamb chops, they'll be £36 or £20. You know, they're always in the high-end region. £11 a pop here. A bit more on the well-done side, but still coated in a sauce of some sort. Very soft. I'm actually surprised with how soft they are. Oh, I've actually got a bit of heat to them as well. They're not the best lamb chops we've had, but those, I'd come for them. That is a dish that if you come here, you need to get that. Also for value, this beef kebab, you should get that as well. Let's try the chutneys. We'll start with the mild one first. If this is hot, I'm going to be a bit worried. That's everything you want it to be. Oh, that's a proper coriander chutney there. Now let's try the hot one. I can handle that. The waiter didn't know that we've been to loads of Indian restaurants, so I think I've got a tolerance now of some spice, especially with this margarita. That's nothing compared to this. The mains have arrived and oh my, do they look good. We have the butter chicken over here. We have the venison pot pie, the garlic naan and we have the rice over here. They've also given this sauce that is meant for the pot pie. Now I'm just thinking actually, I've kind of deeped it a little bit. I know the video we're doing is trying to find the best Indian, but that is 20 quid and now I'm just getting flashbacks to like cricket. We got a whole plate for 20 quid. I know the curry was small and it had like two or three bits of chicken, but you're paying 20 quid just for a butter chicken. I feel like I'm old by saying this, but bro, I remember the times of when it was like eight quid for a butter chicken. Where's that gone? Maybe 12 toks, but now it's become normal that we're paying like 20 pounds for just one curry. Yeah, we are in London. Yeah, we are trying to find the best and now I need to say it does look remarkable that. Them fried curry leaves on top. I'm seeing bits of char on the chicken. Even the colour of the sauce looks pot pie special. They change the special every month. Today is venison pot pie. They've got poppy seed, pumpkin seed, sunflower seed and fennel. Nice crust on top, fried onions on the rice, sauce for the pot pie. So we can see the inside. Oh my mate. So we've got the potato in there as well. I didn't know Indian cuisine would feature mashed potato, but this is a modern take on an Indian cuisine. I like that. Got a bit of a meaty sauce with the venison. Probably going to blow my tongue off. Here we go. Indian spices throughout. I'm liking the potato with it. The only thing, and I didn't mention this with the beef skewer as well, I just want a little bit more salt. I know I like salt. The beef skewers definitely needed it. I would, I would just, just that. Just that. The meat is good. I'm liking the fennel seed in this. With the pastry on top, it's good. I didn't think that would work as good as it does, but it does. Very unique topping of a pie. Now let's get to the main attraction. Look at that mate. The rice. You know what, for the culture, I feel like we've got to use the hands. Got to use the hands for the sauce. Okay. A bit more of a creamier, buttery sauce, this one. Definitely compared to the other places we've been. Less focused on the tomato. I'm liking the fried crunchy curry leaves. Also, we're getting a few more chunks of chicken in the curry. So I'm not mad about that. This is a very good butter chicken. Chicken is soft as anything, by the way. It's almost like it's been slow cooked. And they're not even using chicken diet. They're using like little mini fillets of chicken. Very good sauce. Good bread as well. It's an impressive Indian. I actually kind of highly rate it. Washing it down with my infused green chili margarita as well. It's just getting hotter by the second. The spiciest thing here is this. We're supposed to have this sauce. I might just pour that in there. You know what, maybe that's going to change it all now. You can just try that with the... So hot. That sauce on top makes the world of difference. I take back what I said about the salt. But I don't take it back on the beef skewer. Honestly, I'm impressed. I really like it. I think it's a good neighborhood Indian restaurant for Notting Hill. I'd definitely come back and I'd actually really recommend coming. Out of all the dishes, I love that loads of them are inventive and their modern take on them. I think it's a 4.3 out of 5. It's really, really solid. It's just a few dishes missed the mark with not having enough salt. If you're not a fan of salt, then maybe it's going to be a higher ranking for you. But the chutney's solid. Drink's solid. I'd definitely come back. Next up we have Indian Lounge. Now a few people are saying this is a bit of a tourist trap. We're in King's Cross. But something's sus. Something's going on. There's 12,000 reviews and it's a 4.7. And all the photos feature a certain someone. A guy called Chris. Now we're going to pop some reviews up here. Five star. Chris is a lovely host. He looks like a funny guy. And I want to meet him because, like I said at the start of the video, we are rating it based on price, service, and vibe. I feel like he's going to be the trifecta of the service. So Chris, let's see if you're in. How are you doing? Are you Chris? How are you? Harrison, nice to meet you. We've come specifically for you. I'm just waiting for you. Table for two, please. Thank you. Hello, I'm back now. So Harrison, what's your name, darling? I go by cameraman. Cameraman. Shall I call you watermelon? Yeah, whatever you think. Whatever. You surprise me. Surprise me. I'm going to surprise you tonight. Bro, what have we got ourselves into? You can probably understand why we are judging this one based on the service. I think the service of this place is going to be unbeatable. I've just been given a... How big is this bottle? Am I making this up? Just over a pint. I've never had Cobra before. Just had a little sneaky sip, expecting it to be a bit dead. It's actually really nice. That's the beer that everyone gets when they come to an Indian restaurant, right? I know every Indian restaurant does a Cobra, but I'm feeling good, you know? Sometimes the place can be elevated from the service. So looking at the menu, we've got the scrumptious starters. No joke, it's actually called the scrumptious starters. Onion bhaji, £4.99. Samosa, £4.99. We've got paneer tikka for £5.99. Chicken tikka, £5.99. Vegetable mixed starter, £6.99. There's 15 items on the scrumptious starter. Mango garlic chicken, £11.50. I've never heard of mango garlic chicken. Chicken tikka masala, £11.50. Butter chicken, £11.50 as well. So we're kind of in the £11 to £12 region for the traditional mains. Looking at some... Oh yes, Chris. Can I please say something? Yeah. So this table is small for you. Here is the bigger table, darling. Let's do the bigger table, darling. Do you want to follow me, or I'm going to follow you? I'll follow you. I'll be close. Make sure you don't kick me. I won't kick you. All right, okay. We're here, yeah? You're here, all right. Okay, so what do you recommend starter-wise? Do you like spicy food? I love spicy food. I can see. Yeah. I can see. Chicken chilli fry. Okay, so we've definitely got to get that. And how about for him? I'm less spice. Less spice, no spice. He's spicy enough. Well, I can feel that. I know, I feel it often as well. Oh God, how often do you feel that? Not enough, to be honest. Just a mix of everything. Yeah. Okay, we'll do that. I'll definitely recommend something nice food and spicy for you. Okay. Lovely. Don't move, I'm coming. Thank you so much. We've got poppadoms. Chris has given us a lovely big table. Nice little selection of dips. I just always go for the onion. I love the onion. Cameraman hates the fresh onion. You're hot, darling. You need a beer. You need a beer, love. Maybe this beer is tasting better because of Chris. I really can't get over how much I like Cobra. I've actually found a beer that's all right. I'm guessing this is lime pickle we've got here. Let's try a little bit. This actually looks a bit fiery, to be honest. It is lime pickle. I love that. Kind of just wakes you up, you know. Right, got a little... What is this one? So it's like a spice here. I'm sure it's more downstairs. It's downstairs? Do you have time to see? I'll see downstairs. Come, let's see downstairs. So you get really busy or? You're talking about me or the restaurant? The restaurant. I'm very busy, darling. Oh, wow. Look at that. Very cool. Indian lounge. I wouldn't have known this was here. Oh, it's like we're in the Amazon Rainforest Cafe. No way. Something very special. Oh, look at this. Oh, yeah. You don't know? Oh, you've actually got fish. It's me. She's a black queen. Is that Chris the fish? This is me. You're way more fun than that fish. Well, she bite the boy. We need to throw a party down here. Do you do parties? We do food party. You do do parties? Yeah. Down here? Do you want to go downstairs? What, there's more? I'll take you upstairs. Downstairs not now, later on. You're going to get excited. Jokes aside, I think this is going too far. Honestly, this is great. It's what you expect at your local Indian restaurant. We've got the mixed lounge starter here. Getting a samosa, a bit of chicken. It's looking good. I'm liking the little decoration and the veg on the side. Chilli chicken fry here. Now, has Chris absolutely ruined me and gone for something so spicy that I'm going to absolutely melt. Am I? Is this really hot? No, it's not very hot. Yeah, it's not very hot. Oh, yeah, we're good. We're good. Oh, I can handle this. Oh, chilli boy. We're going to try our best to review the food, guys, but Chris is pouncing up and down here. It's hard to keep my eyes off him, honestly. Green chilli, it's smoky. Okay, you're getting peppers in here as well. It's a tangy tomato-y sauce loaded in the sauce, but you don't want to be eating them green chillies. I actually really like this. Really like this. This is me to a T. Marinated chicken, banging. Now, you know what's funny is that on Google, there are some one-star reviews on this place, and it's clearly people that haven't met Chris and they just want to hate on the food. If he ordered the chilli chicken fry, I think he would have probably put that rating up. Chris aside, I actually rate that. That's pretty bangin'. This was, what, $5.99 for a mix of this? I'll take it. Again, we've actually got to try and be honest with you here. They clearly know we're filming, right? Whether this is actually going to be the portion size you're going to get if you come, I don't know. But maybe they want it to look good on camera, but we, you know, obviously it's a fun time. If you come here, I doubt you're going to be let down. And if you do come here, you've got to say, you've got to say, hey, just send it in. Getting two bits of the chicken as well. It's what you want. It's kind of what you want. Your local Indian friendly service. It's fun. Honestly, really strong starters. I'm looking forward to the mains. So you've just subscribed? I did already for you. Plus like. And like the video. Can you believe that 65% of people aren't subscribed that watch this? You're very special. Well, some people clearly don't think that. Harrison, is it a good starter? It's a lovely starter. Thank you. I'm glad you have it as a starter. Do you have any partner in your life? Yeah, I do. Who's a lucky person? Yeah, there's a lucky person. Yeah, yeah. Oh, you're vegetarian and vegan? Wow. I thought you like meat. That's why I recommend meat for you. How about we just skip to dessert? Greek yogurt. Oh, more muscle there, yeah. I can't work tonight. I think I need to go my home. I'm feeling very hot. Right, we've been given a mixed grill. Didn't order it. We have got chicken. I'm assuming paneer. Oh, have we got prawns? Oh, a bit of chicken. We're loaded. I was just expecting the mains, mate. Now we gotta get stuck in. I'm a sucker for this sizzling. I don't get a mixed grill enough. Every time I see a mixed grill on the menu, it's like 17, 20 quid. Here, I bet you it's 15, probably less. It's banging. I want to try this prawn. You don't really normally get a prawn, do you, in a mixed grill? I never really see that. Very, very red prawn we've got going on there. This is brilliant. Yeah. Love this. Oh, wow. Thank you. Decoration and all that is going crazy. He's brought me another beer. He's genuinely brought me another beer. Is it a traditional thing to have a lamb shank? I've never seen it before. Covered in a medium spice. Here we go. Oh. Oh, yeah. That's really good, actually. It's kind of a bit of an onion-y sauce with a bit of a kick. Not too much. I really, really like that. Pillow rice. Now, this chicken tikka masala is looking very red. Even the chicken pieces are very red. Seeing that? Okay. A bit more of a sweeter chicken tikka masala than anywhere else. But this is your chicken tikka masala that you get at your local curry house. This is this. I'm actually most impressed with the mixed grill. This is seriously really good and I love that we're getting a prawn with that. Weirdly, and I don't say this much because I always opt for this. I'd go for that. This sauce with some of the rice is actually probably the shout. Come down to Indian Lounge, get the lamb shank, get a mixed grill and shout to Chris. I think it's a solid, solid spot to come. Now, how on earth do we rate this? It's definitely a five star for service. The food is less extravagant here than it is compared to, let's say, Honestly, everywhere we've been. But it's what you want. Good price, great time. We've got to give it a 4.5 and that's high. That's high. I think that wraps up this video. You've seen all the places. They are spot-on. We have some great Indian restaurants in London. Thank you so much for watching. I'll see you next week. Peace out. Later.