Example of a Featured Restaurant Advert 

(shown on our 'The Guide 2 Bath Recommends')

-----------------------------------------------------------------------------------------

Cuisine

Moti Mahal prides itself on a history of ‘firsts’ - from its invention of ‘murgh makhini’ (precursor to the

famous ‘chicken tikka masala’) in the Sixties through to the use of the tandoor in the commercial kitchen.

In London Moti Mahal has also been among the first Indian restaurants to adopt the use of the ‘Thatee

Grill’ - a hallmark of Indian rural cooking. In addition to returning to these traditional techniques of

cooking, chef ‘Ani’ places great emphasis on sourcing the finest local and global organic produce.

Menus change regularly, based on seasonality and freshness. Too often in Indian cooking bold

flavours are used to overpower inferior produce. Not so at Moti Mahal where results are infinitely more

sophisticated. For while the menus are steeped in tradition, contemporary combinations ensure entirely

new experiences with presentation a key ingredient. The parameters of influence are as wide as

the Grand Trunk Road is long, incorporating the fish-based cuisine of West Bengal through to Punjabi

dairy - based dishes and the warming curries of Mogul tradition.

Moti Mahal boasts one of London’s largest selections of whiskies (the restaurant is a member of the Scotch

Whiskey Society). The range includes rare single malts such as a 32-year-old Mortlach from Speyside,

a 29-year-old Dalwhinnie as well as a Johnnie Walker Blue Label rare blend. Whiskey pairs well with Indian

cooking; for this reason the restaurant offers bespoke whiskey tasting dinners. Moti Mahal’s cocktail selection,

much like the restaurant’s cuisine, includes traditional favourites as well as original, modern combinations.

A house specialty is the Gin Shikanjvi comprised of Bombay Sapphire Gin, roasted cumin, diced green chillies,

black pepper, crushed mint, ice and fresh lemonade - a refreshing long drink once favoured by the Raj.

Special Events

Two Saturdays a month (except December), chef ‘Ani’ hosts cooking classes - both a hands-on course

and a Spice Blending Masterclass - for up to 11 people. At other times, bespoke classes are available

for private groups (minimum of six). Reservations are subject to availability and must be made in advance

by calling +44 (0)20 7240 9329 or emailing This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Moti Mahal’s location, fringing both the West End and the City, makes it the ideal choice for a private

event, from birthday celebrations through to lunchtime business gatherings and product launches.

Combining fine dining menus with an informal spirit, Moti Mahal strikes a rare note. This is reflected

in the mix of tradition and modernity in the airy, buzzy interiors featuring a theatrical ‘open’ kitchen,

copper detailing and artwork by the contemporary Indian painter, MF Hussein. Able to accommodate

up to 150 seated diners over two floors, with a smaller lower dining room for semi-private events,

Moti Mahal prides itself on its ability to accommodate a client’s demands - from table configurations

through to the creation of original menus for a film launch.