The Great Indian, Archway, London Review

"It was indeed - one that dates back to the Victorian era and has long served as a neighbourhood drinking spot for locals - tucked away off the main road on a quiet street. Inside the décor is fancy but still retains a bit of pub character. There's a bar but the two main rooms have been converted into contemporary, light-filled dining spaces. It's a sympathetic transformation that has retained the period architecture."

"The food menu has been created by Executive Chef Surjan Singh who is better known as Chef Jolly and perhaps familiar to some as a judge on MasterChef India. He sets out to blend classic Indian dishes with innovative twists so you have dishes like Lamb Ghee Roast Roti Tacos alongside Paneer Tikka and Butter Chicken or Palaak Saag with Bocconcini next to Biryani. It's an extensive dinner menu with small plates averaging around £10 and main dish curries around £14."

"But while the main menu is understandably drawing a lot of attention, the reason for my visit was breakfast and this is where The Great Indian becomes distinctive. London has lots of great Indian restaurants, but surprisingly very few of them explore Indian breakfast culture. Here, breakfast introduces diners to some typical dishes that define mornings across India. Dishes that are comforting, savoury and spice-led plates but Chef has added some Western influences too."

A Victorian-era London gastropub tucked on a quiet street serves Indian food in a setting that keeps period architecture while adding contemporary, light-filled dining spaces. The menu blends classic Indian dishes with innovative twists, including items such as lamb ghee roast roti tacos, paneer tikka, butter chicken, and palak saag with bocconcini, alongside biryani and tandoor-roasted options. Small plates and main curries are priced affordably, with weekday lunch specials using elements from the dinner menu. The standout visit centers on breakfast, offering Indian morning dishes that are comforting, savoury, and spice-led, with added Western influences.

Read at London Unattached