These lamb chops are impressively large — the size of your hand — and extraordinarily well-marinated in tandoori spices. Despite their chunky size, the meat is tender, succulent, and juicy. Multiple reviews emphasize the robust flavors and good kick of heat and spice without overpowering the lamb. The walnut chutney adds earthiness and texture. This is the signature dish that defines Gymkhana's approach.
Tips from diners
These chops are the reason to come to Gymkhana — they're excellent. Order them and don't skip them. The marination is perfect, the spicing is balanced, the meat is tender.
Wild muntjac (small Indian deer) is braised and layered with fragrant basmati rice, caramelized onions, and aromatic spices. The game meat brings richness that works beautifully with biryani technique. This showcases how Gymkhana uses British seasonal ingredients (muntjac is hunted in Britain) in traditional Indian preparations. It's sophisticated, not a standard curry-house biryani.
Tips from diners
If you appreciate game meat and are willing to explore beyond standard Indian dishes, order this. The muntjac is braised to tenderness, and the biryani technique elevates it. Very modern Indian fine dining.
Ground lamb (keema) cooked with methi (fenugreek), which adds a subtle bitterness and herbaceous quality. It's a curry-style dish (saucier than tandoori preparations). The fenugreek is the distinctive ingredient — it's not common in Indian restaurants outside specialist places. Rich and aromatic.
Tips from diners
Kid goat methi keema is also available — even more distinctive. If you want something beyond standard curries, these are excellent.
Fried chicken with refined technique — marinated in Patiala spices (a blend from Punjab), then fried until the exterior is crispy and the interior juicy. It's described in reviews as 'genuinely delicious and stands out.' The spicing is warming without being overwhelmingly hot. Works as a main or shared dish.
Tips from diners
This is surprisingly good for what seems like a simple preparation — the Patiala spicing is complex and warming. It's lighter than tandoori chops but full of flavor.
Boneless chicken breast marinated in yogurt and tandoori spices, then cooked in the tandoor. It's tender and juicy — surprising for white meat. The yogurt marinade is key to keeping the chicken moist. This is more refined than typical restaurant tikka — perfectly cooked, properly spiced, plated with care.
Tips from diners
If tandoori lamb chops feel too adventurous, this is a safe choice. It's executed perfectly — no dry white meat here. The spicing is balanced for fine dining.
Gymkhana is inspired by the exclusive clubs of India where high-society members dine, drink, and play sport. The dining room evokes this atmosphere with understated elegance. Two Michelin stars for contemporary Indian cuisine using seasonal British ingredients with a focus on the tandoor and chapatta. Tandoori lamb chops and wild muntjac biryani are signature dishes. Fine dining prices and technique applied to Indian cooking.
This is a fine-dining experience — jacket required for men, dressy for all. Book well ahead (especially dinner). Set lunch (Mon-Fri) is £60 for four courses; early evening menu is £120. Dinner tasting menu is £155.
Lunch is the best value — £60 for four courses (Mon-Fri) gets you a proper meal. Dinner is 2-3x the price. À la carte mains are £26-42, sides £12.50. Wine list is expensive.
The spicing is thoughtful and balanced — never aggressive or cloying. This is Indian fine dining, not curry-house spice heat. Ask the sommelier or server about spice levels if concerned.
The dining room is elegant and intimate — understated luxury. It evokes the atmosphere of Indian elite clubs. Service is attentive and knowledgeable.
The menu changes seasonally to match British ingredient availability — muntjac biryani in autumn/winter, lighter dishes in spring/summer. Call ahead or ask about current specials.
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