A fine-dining escape marrying Indian flair with modern finesse, helmed by a chef with Raymond Blanc credentials.
There’s something gloriously understated about Pravaas. Hidden on a side street just off Old Brompton Road, it feels more like a secret you stumble upon than a place vying for your attention. The white leather chairs, verdant green walls, and elegant lighting are a far cry from the clichéd look of “Indian fine dining.” But this is no ordinary restaurant. Pravaas has the DNA of its Chef Patron Shilpa Dandekar, whose culinary story spans continents and Michelin stars.
Dandekar trained in Mumbai with the iconic Taj group, refined her skills with Chef Sriram Aylur at Quilon, and learned the meticulous art of modern European cooking under Raymond Blanc, the man behind the legendary Belmond Le Manoir aux Quat’Saisons. In her kitchen at Pravaas, spices are storytellers, harmonizing with global techniques to create dishes that linger in your memory long after you’ve paid the ( very reasonable) bill.
Festive Cheer, the Pravaas Way
At £48 for two courses or £58 for three, the festive menu at Pravaas steers clear of predictable ‘seasonal flavours’ and delivers a thoughtful journey through Dandekar’s culinary heritage, complete with a few clever surprises along the way. Start with seared scallops, served on their shell and adorned with chutney pearls and Jerusalem artichoke purée that shimmer like baubles. Or dive into Patra Chaat, where colocasia leaves, pomegranate seeds, and tamarind chutney combine beautifully for a burst of flavour and texture.
Mains are equally refined. The Pan-Seared Halibut Fillet, topped with brown shrimp and perched on a bed of garlic potatoes, comes with a saffron mussel sauce that feels indulgent but not heavy. The Roasted Chicken Breast, infused with thyme and juniper berries and served with Brussels sprout porial and baby carrots, is a study in festive elegance.
And if you dare to indulge further (as I did), the Trio of Figs awaits: warm fig halwa, crispy crepe dentelles, and vanilla ice cream. But what makes Pravaas truly special is its mulled wine, made with Grover Vineyards’ Indian Red—a bold Bangalore blend that gives this classic drink a spicy, full-bodied twist.
Beyond the Festive Menu
Pravaas isn’t just for the festive season. Its à la carte menu is a masterclass in marrying Indian tradition with Western techniques. Take the Wasabi Chicken Tikka—fresh wasabi and cream cheese work unexpectedly well in a marinade that’s so good, I found myself Googling the recipe before I’d even finished the plate.
Vegetarians aren’t left out either. The Tandoori Gobi, with its vodka-battered tempura cauliflower, feels light yet decadent. Meanwhile, the Malvani Chicken, a nod to the coastal town in Maharashtra, balances coconut, tamarind, and chili in a dish that’s as vibrant as its origins.
Seafood fans should keep an eye out for the Tandoori Stone Bass, delicately infused with orange and star anise, or the Red Snapper & Palourde Moilee, a coastal-inspired dish featuring clams and samphire pakora.
Why You Should Book a Table Now
Pravaas is a reminder that fine dining doesn’t need to be stuffy or inaccessible. The festive menu is a steal when you consider the high-end cooking, the creativity on every plate, and the kind of attention to detail you rarely see in bigger restaurants.
If you’re lucky enough to live in the Royal Borough of Kensington and Chelsea, Pravaas is practically on your doorstep. But it’s also a perfect pit stop if you’re en route to Christmas festivities at the Royal Albert Hall, a weekend pilgrimage to the museums (we trust our readers have cultural leanings), or even a twirl on the gorgeous skating rink at the Science Museum.
So, come for Christmas, stay forever—and if anyone asks, yes, you can tell them I sent you.
Key Information
Address: 3 Glendower Place, South Kensington, London SW7 3DU
Contact: 020 3161 7641 | www.pravaas.com
Festive Menu: £48 (2 courses) or £58 (3 courses), available until December 23.
