Here in the UK, Indian cuisine is a staple family-favourite. After all, who can resist the delicate crisp of the onion bhaji or the masala’s fragrant spices? There’s something about the cuisine that provides instant comfort- the warm aromas that fill the nose before each bite is like a heartfelt hug, straight from the chef. However, tempted by the old saying “if it’s not broke, don’t fix it”, we often need some extra encouragement to venture away from the reliable dishes we know and love. That is what makes Pravaas in South Kensington the perfect destination for your next date-night. With a seasonally-changing menu inspired by the diverse regional flavours and time-honoured recipes passed down through generations, Pravaas offers a culinary journey through India like no other.
Needless to say, with the extensive selection of fine-dining Indian restaurants to choose from, the UK’s favourite take-away has evolved to become the perfect candle-lit date-night. Having just opened this year, Pravaas is a recent addition to this mouth-watering list, and has certainly made its mark. It already boasts the Rosette Award for Culinary Excellence and cult-status upon locals, with an elegant, fine-dining venue that’s perfectly balanced with a warm, welcoming atmosphere. The waiting staff have knowledge of the menu that exudes an undeniable passion for their place of work- if they recommend a particular dish, order it.
We started with the elderflower and lemon sparkler. Like an elegant Hugo spritz, this pre-dinner cocktail is the perfect appetite-stimulant. We were suggested the Seared Scallops, the Patra Chaat, and Wasabi Chicken Tikka to start. The juicy scallops were perfectly paired with a crunch from black poppy and pumpkin seeds, and a delicious crust of crisped rice and pistachio. Elegantly served in a dainty seashell decorated with swirls of a walnut and pomegranate chutney and jerusalem artichoke puree, the quality and pristine attention to detail was a taster of what was to come.
Next to try was the Wasabi Chicken Tikka, two chicken thighs marinated in fresh wasabi, cheese, cream, fenugreek leaves, and cardamom. The heat from the fresh wasabi was cooled by hints of cream, resulting in just the right amount of tasty spice.
Already overjoyed with our dishes, little did we know the star of the show was yet to come. The highly recommended Patra Chaat came as a generous bowl of colocasia leaves dressed in a yoghurt, date, and tamarind chutney, and sprinkled with pomegranate, onion, tomato and sev. The plate boasted a myriad of textures and flavours- from the sev’s mouth-watering crunch to the burst of pomegranate juice- which blended together in perfect harmony to create a dish that is yet to leave our minds.
At this point, our hopes for the main courses were significantly high, and upon seeing the slow cooked lamb shank making its way towards our table, we had full confidence our expectations would be exceeded. The tender meat fell off the bone and the aroma of the pickling spices trailed from the dish.
We also opted for the monkfish curry, Chef Shilpa’s own recipe which can only be described as luxuriously creamy yet delightfully light. We’d highly recommend the Ragi Bhakti for dipping- a steamed dough bread made with a gluten-free grain, red millet, which has a beautiful pillowy texture. With an espresso martini selected from the extensive cocktail menu and a spiced chocolate fondant on the way, we couldn’t think of a better end to a blissful evening at Pravaas.
At Pravaas, you can embark on a culinary journey that celebrates the culinary heritage which makes Indian food a tapestry of tastes, in the heart of South-Kensington no less. The expertise and passion of the chefs is apparent from every forkful of each, carefully curated dish. Meanwhile, the seasonal menu, nodding to the age-old Indian tradition of cooking with the rhythms of nature, is vibrant and fresh, a fusion of tradition and innovation. Thank you for having us Pravaas, and needless to say, we will be back. To secure your culinary experience, make a booking through the website today.
