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Baluchi - A Pan Indian Destination London Yelp Reviews
Latest Reviews On Yelp
6 Reviews
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Amazing food, service and location! We went here for an
Amazing food, service and location! We went here for an amazing dinner at the end of our London trip and so glad we did! They were closing for a month long renovation just the next day! We were literally the last meal they served and it was AMAZING! Definitely a hidden gem in the city, can't wait to go back!
Be the first to ReplyRestaurant was empty and the food didn't taste great!! The
Restaurant was empty and the food didn't taste great!! The high tea was really mediocre and didn't even taste close to authentic.
Be the first to ReplyWe came here for tea.
We were looking for a new and fun option. We have done Harrods in the past, but we wanted to try a new place with new food and new tea. The food was delicious and the tea was perfect. 2 1/2 hours of tea and enjoy the free refills on tea and food. The room is also beautiful with nice air-conditioning which is great in this heat. They're also very fancy bathrooms which is fun after all the tea :). We are headed to a show at the global later this was the right location.
Be the first to ReplyI decided to give Baluchi a try.
Although it didn't have many ratings, but both reviews were positive. I ordered a chicken tikka appetizer and grilled shrimp. Surprisingly both dishes arrived at the same time with no sense of timing. Both dishes looked ok, decently plated, but the taste and the cook was completely off. The chicken was over charred leaving a very bitter taste. The meat had dried out, and overall, there was no flavor as if it lacked Indian spices. The shrimp on the other hand was under-cooked and almost a bit raw, but it was hard to see under the dark setting and blue lighting. Taste-wise, I was not impressed. Not much flavor and couldn't even taste the shrimp. The sauce was underwhelming to the point I had to use the sweet spicy chutney served with the crisps as sauce. The shrimp sits on a bed of greens and some mayo based sauce, which also made no sense from a flavor profile. To my dismay, I was correct and the shrimp were undercooked. I ended up throwing up the entire dinner right when I returned to the hotel, but felt instantly better afterwards.
Be the first to ReplyWe are visiting from the US.
We just got back to our hotel after having an incredibly inspiring meal at Baluchi. Although It is just past 1:30 am, we felt compelled to write about it. My husband chose Baluchi to celebrate my birthday. He specifically chose Baluchi because a review had described the food as blending regional flavors, including from my home state of Kerala, India. We have never experienced flavors of Kerala celebrated through fine dining. Baluchi is fine dining blending flavors that date back centuries with modern culinary techniques and exquisite presentation. My husband described it best. "I taste the flavors of India. It washes over me subtly." Indian food, like India itself, strikes all our senses. It is powerful, vibrant, and memorable. It's rarely subtle. Chef Jomon creates onto a modern canvas using a traditional spice palette, weaving in ingredients from around the world. The result is subtle yet powerful. This is Chef Jomon's gift. His creations evoke images of beautiful India for those yet to experience her and sweet memories for those who have. We have experienced talented chefs who take traditional comfort foods and reintroduce them with a modern twist. Chef Jomon's culinary art takes traditional familiar flavors and transports you across regions in India, and in my case, right into my grandmother's wood-burning stove kitchen in Kerala; smoke included. The dish that managed this fete was the Orkney scallop appetizer. The perfectly braised scallops were dusted with crushed spices and presented in a clam shell, housed in a glass-domed cheese platter filled with smoke. Moses, our impeccable waiter, set the dish on our table, swirled the glass dome around the platter a few times, then lifted it to release the smoke. It was instantaneous. The smoke was that of aromatic wood burning; more specifically for me, evoking memories of home. It graced the delicate buttery scallops with a touch of smokiness that accentuated the crushed coriander and Malabar peppercorn; just enough to convey centuries-old tradition while allowing the modern interpretation to take the lead. The pickled grape garnish was perfect. And that was just the scallops. Each dish we had can be similarly disassembled for its attributes and celebrated for Chef Jomon's clever and thoughtful preparation. Even the dessert did not disappoint our taste or imagination. We had Paan Pistachio Kulfi with rose syrup. One of the main flavor notes is beetle leaf, which is a very fragrant leaf that is a common presence in Indian street vendor stalls that sell the ubiquitous paan (a stimulant that is chewed). Our waiter, Moses, saw the look on my face when I first read it and assured me that only the beetle leaf flavor was there, not the psychedelic stimulant of paan. We ate this slowly talking about it with every bite. And maybe this is the point. We took our time enjoying every bite and talking with one another about every flavor, smell, and texture, sharing what we each remember from India and inviting one another to experience it. We did not once consult our phones. We relied on each other's impressions and imbibed them. We were in the moment, ย transcended together; the food our medium. Thank you Chef Jomon. You are a wonderful. We will be back.
Be the first to ReplyI seek out Indian food when traveling.
ย This restauraunt blew my mind. ย Refined, complex flavors with just the right heat. ย I did not want to leave and can't wait to go back. ย I live in Las. Eva's and only wish this was in my neighborhood!
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