Review on The Eastern Eye
The moment you walk into The Eastern Eye you realise that this is no ordinary curry house. It occupies the whole upper floor of a cavernous Georgian hall designed by renowned architect Henry Goodridge, with three huge, ornately framed glass windows running the length of its extraordinary domed ceiling. All around are tapestries and echoes of colonial India, which fit in perfectly.
It's been run as a family business since 1984, moved to Quiet Street in 1997, and has scooped numerous awards and accolades along the way. The menu is lengthy and scrupulously annotated as regards fieriness, nut content and other nutritional details, and most dishes are listed with their regional provenance.
From Bengal you might find channa bhajis made with chick peas, or dhaka chicken roll (marinated for 12 hours, shallow -fried and rolled in a paratha); the north-west contributes kebabs and tandooris, while sultan puri pilau (spiced rice with lamb and tropical nuts served with lamb curry) has its origins in Uttar Pradesh. There are even one or two specialities from Nepal, plus the usual crop of biryanis, dhansaks, kormas and the like. Finish with traditional Indian sweets or fresh seasonal mangoes.
The Eastern Eye is also featured in: Michelin Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Indian
Chef
Abdul Rashid / Zamal Miah
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Mon-Fri (11.30am all day Sat-Sun)
Dinner: 6.00 - 11.30pm Mon-Fri (12.00pm Sat) (11.30pm Sun)
Accepted credit cards
Visa, Master Card, American Express
