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  Indali's Philosophy

 
 
What the press says:

India's answer to Heston Blumenthal is launching London's first butter and cream-free curry restaurant.

 
Dr Kartar Lalvani is emulating the three Michelin-starred chef with his own version of molecular gastronomy.
 
It is dramatically different from the dairy-based cooking of the average high street Indian restaurant - closer to home-cooking on the sub-continent.

No one has done this before in the world, it's unique.



What the customer says:

We had a fabulous time. What a marvellous restaurant you have, Great food, excellent staff…they could not have been more helpful  
Hugh Whittow, Editor of the Daily Express

Excellent!   - Tony Blair , London, UK 25.02.2010

As someone who is sceptical about eating so much spicy food I have to admit it was one of the nicest and enjoyable meals I have experienced. - Alec Stewart, Former England Cricket Captain, London, UK, 17.05.2012

Excellent food. Rich in flavour and taste. Best in UK - Stefen Wallin, London, UK 12.11.2010

Indali cooking is slow and gentle,
retaining the freshness and medicinal
value of the herbs.
Uniquely, No butter,
Ghee or Cream is used in any of the dishes, instead only sparing amounts of sunflower & Olive Oils.


 

Our Special Seafood Cuisine is selected from India's exotic and famous coastal regions.

Our Naans and Breads are blended with flours of Whole Grain Alpine Barley, Oats and Wheat.

Indali food is neither over-spiced nor over-cooked and contains an all natural ingredient approach

With this philosophy I welcome you to an altogether lighter and healthier dining experience without any compromise
on taste.