Benares

Atul Kochhar, the Chef/Patron of Benares is one of the most critically acclaimed chefs in Britain; he was the first ever Indian chef to win a coveted Michelin Star and has received numerous awards and accolades during his career.

He has been instrumental in changing the perception of Indian food in Britain with his boldly flavoured contemporary cooking; this is strongly reflected in the menu at Benares, which demonstrates Atul's extensive research as it incorporates dishes from all parts of India.

Benares has achieved quite some distinction in the short time that it has been open; it was nominated as Best Indian Restaurant at the Hotel and Restaurant Magazine Awards in 2003, as well as best designed restaurant by FX magazine.

It is named after the spiritual city of Benares in Northern India, and Atul has taken great efforts to translate that reverberating beauty and vibrancy into his restaurant. Hand crafted Indian furniture and water pools scattered throughout help in imbuing a sense of mysticism that is revered as much as it is admired.

This pleasing marriage of traditional and contemporary leads the way for dishes such as karara kekda, spiced soft shell crab with apple-crab millefeuille and lemongrass-cumin mayonnaise, or seared Scottish scallops with cauliflower masala grit amongst the starters. Other delightful options could include tandoor roasted rabbit in a spicy crust, marinated with hot plum chutney while the lamb, basil chicken tikka and king prawn kebab platter is an excellent choice if you can't seem to make up your mind.

Moving down the menu, you can spy a distinct inspiration from South India with the pan fried lobster tails in a Goan style red chilli or coconut sauce. Other regions of India are also given their due consideration with the murg korma, tandoori chicken supreme with korma sauce and smoked courgette, or the mongsho ghughni, roast Romney Marsh lamb rump on rosemary sweet potato and chickpeas.

Vegetarians will be a happy lot, considering that they are not considered the poorer cousin of their meat eating counterparts at Benares, as there's a superb range of dishes to choose from, such as potato cakes with ginger, crisp pastry and wheat puff amongst starters. Main courses also attract attention with the subz kofta, lemon-thyme infused vegetable dumplings with caramelised onion sauce or paneer lasagne with spiced courgettes.

For dessert, feast your senses on rose pannacotta with frozen raspberry mousse or the traditional Goan coconut jaggery layered cake with banana basil ice cream.

They also have a selection of five private dining rooms that include The Bruton Room (seating 22), The Dover Room (capacity 30 with three subdividing zones) and finally The Berkeley Room (14); while the whole restaurant can be made available for private hire. These rooms are also suitable for small drinks parties, theatre style conferences or product launches; their stand alone bar area can also accommodate 40 seated and approximately 100 standing.

If you'd like to watch culinary action at close quarters, then head to the Chef's Table that can accommodate up to six diners, with an experienced sommelier recommending wines to complement each course. A walk-in Wine Theatre also draws considerable interest and can be hired out for intimate dinners for eights guests.

Jan Moir in The Telegraph said: "Benares is notable for the outstanding quality of the ingredients that the kitchen uses and the abundance with which they are served".

In 2007 Benares achieved the distinction of gaining a star for the first time in the Michelin Guide, which it retained in 2008 and 2009. For more information, view their Website.