Review on Babur
A recent design makeover has given new life to this long-running Indian restaurant, Babur at Forest Hill. 'Art is integral to Babur,' say the owners and the interior is now filled with marvellous 'kalamkari' dyed fabrics, hand-woven 'kantha' table runners, antique print blocks and Raj mirrors from a Nawab's palace.
Enam Rahman has been running the kitchen since the early days and his aim has always been to promote the regional traditions of Indian cuisine. His menus read like a cook's tour of the Sub-continent with seafood as a strong suit and plenty of native British ingredients on show. Clove-smoked cutlets of Yorkshire deer are cooked with rock salt and fennel seeds, curried rabbit is given the Old Delhi treatment, while baby lamb comes with a sesame and poppy seed sauce.
Elsewhere, you might find Bengali beetroot and potato cakes coated in crispy sago, tandoori-roasted beef ribs 'xacutti' simmered in Goan spices, and Kerala-style baby aubergines with roasted peanut sauce. There are fashionable crossovers too, witness masala mushroom and goats' cheese spring rolls, black cod in mustard oil with mustard mash, and eclectic desserts such as poached William pear in saffron sauce or candied apple with cinnamon ice cream.
Babur is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Indian
Chef
Praveen Kumar Gupta
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Mon-Sat (12.00 - 4.00pm Sun Buffet)
Dinner: 6.00 - 11.30pm Mon-Sun
Accepted credit cards
Visa, Master Card, American Express
