Review on Salloos
Muhammad Salahuddin ('Saloo' to his mates) set up his long-running restaurant in a Belgravia mews house in 1976. It's a family affair: his daughters help out front and many dishes on the menu are based on recipes from his mother.
Paintings by Pakistani artists line the walls of the first-floor dining room – a clue to the main business in the kitchen. Chef Abdul Aziz has been at the helm since day one and he works to a menu that doesn't seem to change much over the years.
Classic Pakistani cooking is the order of the day and Salloos keeps things as they should be: no artificial colourings or flavours are used, and all meat is butchered to Halal standards. The tandoori oven gets a lot of use: marinated lamb chops are a speciality of the house. Otherwise, expect a mix of familiar curry-house stalwarts like chicken jalfrezi and bhuna gosht alongside some less familiar items: chicken taimuri consists of marinated thighs deep-fried in seasoned batter, while haleem akbari comprises shredded lamb with wheatgerm and lentils. Drink beer or Corney & Barrow house wine.
Restaurant Opening Times
Lunch: 1.30 through until
Dinner: 10.45pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express