Review on Indian Zing

Chef/proprietor of Indian Zing in Hammersmith Manoj Vasaikar worked at Chutney Mary and Veeraswamy before striking out on his own and now has a stable of three restaurants, Indian Zing was followed by Indian Zest and the latest is called Indian Zilla. Indian Zing brings him to this elegantly simple, purple-fronted restaurant in Hammersmith.

The whole set up is guided by the mystical principles of Vastu Shastra - a religious practice that seeks to create harmony between the five elements (earth, sky, fire, water, air) in the environment. There's no doubt that the dining room looks and feels perfectly at ease with itself.

Manoj's cooking is a cohesive mix of traditional and modern, with regional recipes and signature dishes generating plenty of culinary excitement. 'The food is sure to speak for itself', and everything that arrives from the kitchen on designer white plates has a trademark lightness and subtlety.

Refresh your palate with a raw mango, mint and cucumber frappé before ordering something like duck Chettinad with new potatoes or fiery lobster balcho with Goan jaggery and spices served with a timbale of spicy semolina. Alternatively, try Manoj's take on chicken jalfrezi or rogan josh with a 'strong punch of knuckle juice and marrow'. Fusion is the name of the game when it comes to desserts.

Indian Zing is also featured in: Michelin Guide, Hardens

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Cuisine

Indian

Chef

Manoj Vasaikar

Restaurant Opening Times

Lunch: 12.00 - 3.00pm (1.00 - 3.30pm Sun)
Dinner: 6.00 - 10.30pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Indian Zing

Facilities at Indian Zing

  • Alfresco dining
  • Private parties
  • Vegetarian menu
  • 58 covers
  • Family Friendly

Address

Indian Zing
236 King Street
Hammersmith
West London
W6 0RF

Nearest tube station: Hammersmith (Hammersmith & City Line)

Customer Ratings on Indian Zing

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Indian Zing Sample Menu

STARTERS

Papadums and khakara basket with pickle and relish (for two)
Dahi kachori with sprouted beans
short crust pastry filled with tangy spices, served with fresh yogurt, tamarind and fresh herb relish, topped with sprouted beans.
Paneer samosa missal
paneer samosa served with whole lentils fresh coriander chopped onions tomatoes and sev.
Vegetable bhanavla
our version of the ubiquitous onion bhaji, first steamed and then grilled in the authentic Maharashtrian way.
Prawn and aubergine kharkhatla
a warm medley of jumbo prawns and aubergine finished off with a caramelised onion, tomato and pickle masala.
Mussel rasam
mussels gently simmered in tomato and tamarind broth with a prominent flavour of garlic and curry leaves.
Bhajlela calamari
calamari marinated with spices and herbs, steamed and grilled, served with roasted tomatoes and green masala.
Patrani macchi
seasonal fish marinated in fresh green herbs and coconut rolled in banana leaves and steamed.
Green peppercorn malia tikka
succulent pieces of chicken breast, marinated with fresh green pepper corns, cheese, cooked in clay oven.
Thalipit chicken patti
chicken mince with green chilies garlic and spices flattened on a banana leaf, griddled and served with fresh herb relish.
Chapli kebab with aubergine
lean flat strips of lamb marinated with fresh herbs and spices served with a darne of grilled aubergine.
Our version of a mixed platter (for two)
vegetable bhanavla, green peppercorn malal tikka, chapli kebab and prawn kharhatla. Served with fresh salad leaves and relish
Raw Mango Mint And Cucumber Frappe (Seasonal)
to refresh your palette we recommend this concoction of natural coolant, sweetened with jaggery and flavoured with cardamom.

MAIN COURSE

Vegetable thali
Indian version of a complete and balanced diet for vegetarians. Smoked aubergine and corn, lentils, new potatoes, meloni tarkari and kadhi pakora served with rice and bread.
Tropical vegetable kofta and spinach curry
a tropical vegetable dumpling in onion and spinach gravy
Tandoori artichoke and paneer in mahi khaliyaa sauce
cottage cheese and artichoke in a rich gravy of cashew nuts, onions and tomatoes.
Jumbo prawns in pomegranate seeds and dill
jumbo prawns marinated in yogurt, pomegranate seeds and dill, griddled and served with beans tomatoes and onions.
Monkfish tikka
chunks of monkfish marinated in a green masala of coriander and mint, griddled in a clay oven, served with a tamarind relish.
Karwari fish curry
seasonal fish curry from the west coast of India with an unusual flavour of the spice only grown in that area, trifala.
Lobster balcho
lobster tails seared with full flavoured hot sauce and balanced with Goan jaggery and spices, served with a timbale of spicy semolina.
Fish Shirale
assorted seasonal fish in a delicate sauce of yogurt gram flour and coconut milk, finished with onion and tomato masala.
Duck chettinad
breast of Barbary duck cooked in a blend of chettinad community spices served with new potatoes.
Chicken miravna
a classic dish from the earliest settling community of Mumbai (the pathare prabhu) with natural green fresh herbs and spices.
Chicken makhani
succulent pieces of tandoori chicken simmered in a tomato and fenugreek gravy.
Malabar chicken curry
chicken cooked in coconut oil tempered with mustard seeds whole crushed spices and roughly chopped onions, ginger, garlic, curry leaves, tomatoes and finished with tamarind and coconut milk.
Saffron chicken korma
pieces of chicken cooked in a very delicate onion, cashew nut and saffron gravy.
Chicken jaffrezi
succulent pieces of tandoori chicken stir fried with onions, peppers, tomatoes and green chilies simmered in a light tomato gravy.
Mevaari chicken
chicken braised in a robust spinach fenugreek leaves and dill sauce finished with fresh Indian mustard.
Khyber pass raan
shanks of lamb braised in a robust gravy of poppy seed onions, ginger and spices, a north west frontier dish.
Lamb roganjosh
lamb cooked in a traditional awadh way with a unique flavour of rogan (tinged, flavoured and spiced oil) and josh, a strong punch of knuckle juice and marrow.
Lamb dhansak
lamb cooked with dill, pumpkin, aubergine, tamarind, fenugreek and lentils
(a speciality of the Mumbai Parsee community).
Malvani lamb curry
from the rich coastal belt of Maharashtra, a curry made using stone ground masalas and fresh herbs with a prominent flavour of black pepper and dried coconut.
Gymkhana Lamb Chops
lamb cutlets marinated in ginger, green chillies and mint, served with a smooth, spicy curry.

SIDE DISHES AND SALAD

Mixed vegetables & cottage cheese in tomato and fenugreek sauce
(subz paneer makhani)
New Potatoes, peanuts and fresh herbs (Batatachi Bhaji)
Smoked aubergine, onions and corn (baingan and Makai Bharta)
Mixed vegetables with coconut yogurt and mustard seeds (Aviail)
Spinach, fenugreek and dill leaves (Meloni Tarkari)
Lentil garlic and red chilies (Tarka Daal)
Lentils and mixed beans (Chauli usual)
Braised cauliflower with onions, spices and green peas (Dum Gobi Matter)
Indian zing salad
Raita smoked aubergine, onion, tomato cucumber or combination of any

RICE AND BREADS

Aromatic Basmati Rice
Jeera and Saffron Pulau
Lemon and Ginger Rice
Leavened bread (Nan)
Leavened bread (Garlic Nan)
Cottage cheese stuffed in leavened bread (Paneer Kulcha)
Nuts, cheese and raisins stuffed in leavened bread (Peshwari Naan)
Organic whole wheat bread (Roti)
Organic layered whole wheat bread (lacha pratha)

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Indian Zing Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Indian Zing

Indian Zing Hammersmith

Virtual Tour of Indian Zing