Rohit Ghai Brings a Taste of India to Knightsbridge

February 1, 2025

Vatavaran Knightsbridge Dining: Rohit Ghai’s Culinary Triumph

Knightsbridge, a city within a city, now shines with wealth, luxury boutiques, and the excellence of Vatavaran Knightsbridge dining. It’s a postcode synonymous with opulence, but not necessarily a destination for those seeking truly remarkable dining experiences. That, however, may be changing with the arrival of Vatavaran, the latest venture by Rohit Ghai, a chef renowned for his ability to elevate Indian cuisine to extraordinary heights.

A few months before Christmas, Ghai opened the doors to his newest culinary playground, welcoming diners to experience his creative vision. For those who appreciate both finesse and flavour, this restaurant offers a dining experience that is truly worth the journey.

A Bold New Addition to Beauchamp Place

Vatavaran Knightsbridge Dining Set in a grand townhouse on Beauchamp Place, Vatavaran immediately makes a statement. The ground floor houses a sumptuous cocktail bar, bathed in warm peach and amber tones, setting the stage for an indulgent evening. Upstairs, the main dining area is a striking contrast – a serene cerulean blue space flooded with natural light, offering a glimpse into the open kitchen. A second dining area on the first floor embraces a darker, more intimate aesthetic, exuding an air of late-night sophistication.

Clearly, no expense has been spared in designing this restaurant. Unlike many local establishments that focus on flashy extravagance, Vatavaran prioritises elegance without ostentation, creating a refined yet welcoming atmosphere. At the same time, it balances sophistication and comfort, creating an inviting yet refined atmosphere for diners. Moreover, it ensures an indulgent dining experience that feels luxurious but never overwhelming.

A Menu That Celebrates Complexity and Craft: Vatavaran Knightsbridge Dining

At lunchtime, diners can enjoy a three-course set menu for £30, offering a well-crafted selection of dishes. However, those seeking to experience Ghai’s full talent should explore the à la carte menu, where the magic truly happens. Divided into six sections, it offers a journey through an array of bold yet carefully balanced dishes.

An Unforgettable Start: Samosas Worthy of a Family Rivalry

First on the table: lamb samosas with smoked ketchup. Now, samosas are a dish that can stir up passionate debates, particularly among those who grew up with generations of family expertise behind them. With high standards in mind, one might expect these Michelin-starred versions to fall short. Instead, they exceeded every expectation—light, crisp, grease-free parcels packed with shredded lamb and a masterfully balanced spice blend. The absence of an oil-absorbing air pocket within the pastry showcased the level of precision behind their execution.

From the Charcoal Grill: A Study in Contrast

Next, two selections from the Charcoal Grill section: butterflied prawns with mustard and honey glaze and sea bass Reacheado. The prawns, arriving on a bed of chickpeas, were a revelation – succulent, subtly smoky, and irresistibly moreish. At £16, they felt like a steal.

The sea bass Reacheado, a Goan speciality, was also well-prepared, but the heavy-handed spicing somewhat overpowered the delicate nature of the fish. Perhaps if it hadn’t followed the prawns, its merits would have been more pronounced.

Tandoor Mastery: Lamb Chops That Steal the Show

Then came the highlight of the meal – lamb chops from the Tandoor section. These were monumental, with each chop meticulously trimmed of excess fat, leaving behind only the most tender, spice-infused meat. Ginger, chilli, and Kashmiri spices combined in perfect harmony, creating a dish so deeply satisfying that it lingered in memory long after the last bite. The ritual of licking spices from one’s fingers turned into an experience of pure indulgence, heightening the enjoyment of every bite. Extracting every last morsel from the bones felt primal yet irresistible, making the meal a truly immersive dining experience.

Main Courses: A Slightly Softer Landing

Given the extraordinary highs of the previous courses, maintaining the same level of exhilaration was always going to be a challenge. The chicken biryani, served with a theatrical pastry-sealed lid, was well-executed but suffered from slightly dry meat. The curried lamb Barbat, while deeply flavoured and featuring excellent-quality meat, struggled to compete with the lamb chops’ sheer brilliance.

A Sweet Finish: A Cheesecake with a Twist

Vatavaran Knightsbridge Dining To close the meal, a cheesecake infused with Alphonso mango cubes and pink pepper provided a delightful contrast between sweetness and gentle heat. Light yet indulgent, it served as a fitting conclusion to an extraordinary culinary experience.

A Wine List That Commands Attention: Vatavaran Knightsbridge Dining

Vatavaran’s wine list leans towards the higher end of the spectrum, with selections that quickly become expensive. The most affordable bottle – a soft red from Languedoc at £40 – proved to be an excellent pairing for the bold flavours of the meal. While some may find the pricing ambitious, the quality of the food justifies the splurge.

A Hidden Gem in a Gilded Neighbourhood

Vatavaran Knightsbridge Dining It’s tempting to assume that a restaurant in Knightsbridge would cater exclusively to those drawn in by prestige rather than culinary excellence. But Vatavaran defies that expectation. Rohit Ghai has created something exceptional here—a restaurant where each dish is crafted with precision, where the ingredients are of the highest calibre, and where the dining experience feels as considered as the food itself.

Admittedly, much of the passing trade may not fully grasp the skill that goes into these dishes. But for those who appreciate true culinary artistry, Vatavaran is not just a worthy addition to London’s fine dining scene—it’s a destination in its own right.