The Michelin Guide specifically calls out the tandoori salmon with mint as a well-executed starter. The carom seed and dill marinade is unusual for tandoori fish — most places use standard tikka spices. The salmon comes out with a char from the tandoor while staying moist inside. Uber Eats data shows an 86% approval rate from diners who have ordered it.
Tips from diners
This is one of the dishes the Michelin Guide highlights specifically. Order it as a starter — it arrives fast and sets the tone for the meal.
The Michelin Guide describes this as a superior curry with rich, deep flavours. The rogan gosht here uses lamb cooked until tender in a spiced sauce where the red oil separates from the gravy — the hallmark of a properly made rogan josh. The depth comes from the slow cooking and the quality of the spice mix rather than cream or butter. This is the main course reviewers return for.
Tips from diners
Pair this with a plain naan rather than garlic — the curry has enough flavour on its own and the naan should not compete with it.
The most popular single item on the menu, with an 89% approval rate across hundreds of delivery orders. Black lentils are simmered for hours until they break down into a thick, creamy consistency, then finished with butter, cream and a touch of tomato. The richness is the point — this is comfort food, not health food. It works as a side alongside any of the mains or as a vegetarian centrepiece with naan.
Tips from diners
Even if you are ordering meat mains, add a portion of the makhni dal. At seven pounds it is the best side dish in the restaurant and the most consistently praised item across reviews.
A reliable starter that regulars order by default. The marinade is ginger and garlic-forward with mild spices, keeping the lamb flavour front and centre. The tandoor gives them a good char without drying the meat. They come in a generous portion and are a solid way to start the meal before moving on to curries.
Tips from diners
The lamb chops and tandoori salmon together make the strongest starter combination. Order both for the table and share.
This is one of the Kenyan-Indian dishes that makes Madhu's different from every other Punjabi restaurant in Southall. Machuzi is a Swahili word for sauce — the chicken is cooked in a sauce that reflects the Anand family's Nairobi roots. Uber Eats reviewers give it a 73% approval rate. It is milder and more coconut-forward than the Punjabi curries, which makes it a good contrast on the table.
Tips from diners
This dish reflects the family's Kenyan background — you will not find it at other Indian restaurants. Order it alongside a Punjabi curry for the contrast.
Opened in 1980 by brothers Sanjay and Sanjeev Anand, aged 17 and 16, inspired by their grandfather's Brilliant Hotel in Nairobi. The name comes from the nickname of their father Jagdish Kumar Anand. Madhu's was the first Asian caterer to serve at the House of Commons, Windsor Castle and Buckingham Palace. Four decades on, the restaurant holds a Michelin Guide listing for its Punjabi cooking with a Kenyan-Indian twist — dishes like machuzi kuku and nyamah choma reflect the family's East African heritage alongside classic Punjabi curries.
Closed on Tuesdays. Book ahead for Friday and Saturday evenings — the restaurant fills up with families celebrating occasions. Weekday lunch is quieter and easier to walk in.
Worth combining with a visit to Southall's shops and markets. Free parking is available after certain hours. The restaurant is on South Road, a short walk from Southall station.
The dining room has mirrored walls and a slightly glitzy feel — it is a step up from most Southall restaurants in terms of ambiance. Good for birthdays, anniversaries and family occasions.
Saturday evenings can be understaffed — some reviewers note long waits for drinks. Go at lunch or mid-week for more attentive service.
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