Best Dishes at Gymkhana

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.

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.

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.

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.