We'd add
Our runner-upKid Goat Methi Keema, Salli, Pao
Keema, minced kid goat slow-cooked with methi, fenugreek, under potato straws, with pao, bread rolls. It starts the meal.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstWild Venison Biryani
- Cooked overTandoor
Biryani of wild venison and basmati, cooked dum, sealed in its pot. The centrepiece, to share.
Gymkhana
Indian grill · Mayfair
42 Albemarle Street, London W1S 4JH
JKS Restaurants' Mayfair dining room, styled on the Gymkhana clubs of India, cooking from the tandoor and the dum pot. The game biryani is what we'd book for.
The proof, in the house's own words
Why the wild venison biryani
Wild Scottish venison and saffron rice sealed under pastry and cooked on dum, opened at the table.
Tradition
The Mughal court's biryani, the house's way.
“Born from humble beginnings in the camps of Mughal soldiers, this dish found its way to the tables of the royal courts.”
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