![\"\"](\"https:\/\/chourangi.co.uk\/wp-content\/uploads\/2026\/09\/IMG_1672-scaled-e1788863569886.jpg\")
<\/figure>\n\n\n\nKosha Lamb<\/strong> is one of the dishes that deserves attention.<\/p>\n\n\n\n Some dishes are worth the whole journey, and this is one of them.<\/p>\n\n\n\n The lamb is slow-roasted with yoghurt, green cardamom, cloves, cinnamon and mustard oil \u2014 and then given the one thing it really needs: time. Hours of it. The gravy darkens and deepens until it turns almost glossy, and the meat gives way at the touch of a fork.<\/p>\n\n\n\n Order it if you want to understand, in a single bite, why the world falls in love with Bengali and Calcutta-style cooking.<\/p>\n\n\n\n Looking for something comforting?<\/p>\n\n\n\n Try the Daak Bungalow Chicken Curry<\/strong>.<\/p>\n\n\n\n When you want comfort, this is the dish.<\/p>\n\n\n\n Its name comes from the old colonial rest houses \u2014 the daak bungalows \u2014 where travellers stopped for the night and the cook improvised with whatever was to hand. Out of that make-do spirit came something quietly wonderful: chicken cooked with fenugreek, mace and stewed tomato in a mellow, cashewbased sauce. <\/p>\n\n\n\n It’s proof that a handful of simple ingredients, handled with care, can build a curry you’ll be thinking about for days.<\/p>\n\n\n\n For anyone who loves seafood, this one is unmissable. <\/p>\n\n\n\n Plump tiger prawns are simmered gently with coconut, cinnamon and bay leaf until the sauce turns smooth, fragrant and delicately sweet. There’s no heat fighting for attention here \u2014 just a soft, rounded richness that lets the prawns shine. <\/p>\n\n\n\n It’s the lighter, more graceful face of Indian cooking, and a lovely counterpoint to the deep, dark Kosha Lamb.<\/p>\n\n\n\n Vegetarian? Start right here.<\/p>\n\n\n\n The Kasundi Paneer Tikka<\/strong> is a great place to start.<\/p>\n\n\n\n Paneer is marinated in Kasundi \u2014 Bengal’s preserved mustard \u2014 along with nigella seeds, then cooked until the edges take on a little colour. That mustard is the whole point: sharp, tangy, faintly pungent, it lifts the paneer far above the mild, creamy tikka you might be used to. One taste and you’ll understand why Bengalis are so devoted to their mustard.<\/p>\n\n\n\n Biryani lovers, this is your dish \u2014 and it comes with a secret.<\/p>\n\n\n\n Chourangi’s Calcutta Lamb Biryani layers tender lamb with basmati rice, saffron and aromatic spices \u2014 and, crucially, potato. In Calcutta, the potato isn’t an afterthought; it’s the signature, a beloved quirk of the city’s biryani tradition that soaks up all that fragrant, spiced fat and becomes, for many, the best bite in the bowl. There’s a Calcutta Chicken Biryani and a vegetable version too.<\/p>\n\n\n\n One of the great joys of Calcutta cooking is its sheer range \u2014 and Chourangi’s menu makes room for everyone at the table, whether they eat meat, keep vegetarian, or live fully plant-based. <\/p>\n\n\n\n You’ll find dishes such as:<\/p>\n\n\n\n \u2022 Kasundi Paneer Tikka<\/p>\n\n\n\n \u2022 Banana Flower <\/p>\n\n\n\n \u2022 Croquettes Mango <\/p>\n\n\n\n \u2022 Mustard Aubergine<\/p>\n\n\n\n \u2022 Jackfruit Biryani<\/p>\n\n\n\n \u2022 Spinach and Pumpkin <\/p>\n\n\n\n \u2022 Subzi Tangra Chilli<\/p>\n\n\n\n \u2022 Paneer Calcutta Fish <\/p>\n\n\n\n \u2022 Kosh Lamb<\/p>\n\n\n\n \u2022 Daak Bungalow Chicken Curry<\/p>\n\n\n\n \u2022 Tiger Prawn Malai Curry<\/p>\n\n\n\n The current menu also marks vegetarian, vegan and nut-containing dishes, making it easier to choose according to your needs.<\/p>\n\n\n\n Great food is only one part of a restaurant experience.<\/p>\n\n\n\n Chourangi’s interiors are designed to reflect the character of Calcutta, with natural rattan-stained furniture and cream walls inspired by the city’s architecture.<\/p>\n\n\n\n The restaurant is located close to Oxford Circus<\/strong>, making it an easy place to visit while exploring central London.<\/p>\n\n\n\n Whether you are meeting friends, enjoying a family meal or planning a special dinner, the setting adds to the experience.<\/p>\n\n\n\n So when you’re searching for the best Indian restaurant in London UK, what tips the balance towards Chourangi?<\/p>\n\n\n\n Authentic Calcutta inspiration<\/strong> Unique flavours<\/strong><\/p>\n\n\n\n Mustard, coconut, cardamom, five-spice and other ingredients come together in interesting ways. <\/p>\n\n\n\n Something genuinely different.<\/strong><\/p>\n\n\n\n If you already know your North Indian, South Indian and Punjabi favourites, Chourangi opens a door onto a whole other India.<\/p>\n\n\n\n A great location.<\/strong><\/p>\n\n\n\n Find it at 3 Old Quebec Street, London W1H 7AF, moments from Oxford Circus.<\/p>\n\n\n\n A menu made for sharing<\/strong><\/p>\n\n\n\n Street-food-inspired plates and sharing dishes make it easy to order widely and taste your way across the city of Calcutta in one sitting.<\/p>\n\n\n\n Finding the best Indian food in London<\/strong> is not only about finding the hottest curry or the biggest naan.<\/p>\n\n\n\n It’s about food that carries a story.<\/p>\n\n\n\n At Chourangi, that story comes from Calcutta \u2014 a city shaped by hundreds of years of trade, migration, culture and appetite. From slow-cooked Kosha Lamb to silky Tiger Prawn Malai Curry, from sharp, smoky Kasundi Paneer Tikka to a fragrant Calcutta Biryani with its treasured potato, every dish is another reason to keep exploring.<\/p>\n\n\n\n Come and discover the unexplored flavours of India at Chourangi.<\/p>\n\n\n\n Come and discover the unexplored flavours of India at Chourangi.<\/p>\n\n\n\n 3 Old Quebec Street<\/p>\n\n\n\n London W1H 7AF<\/p>\n","protected":false},"excerpt":{"rendered":" If you’re hunting for the best Indian food in London, begin with the dishes that show exactly what makes Calcutta cooking so special. 1) Kosha Lamb Kosha Lamb is one of the dishes that deserves attention. Some dishes are worth the whole journey, and this is one of them. The lamb is slow-roasted with yoghurt, […]<\/p>\n","protected":false},"author":1,"featured_media":655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_thinkrank_schema_form_data":"","_thinkrank_selected_schema_type":"","_thinkrank_additional_schemas":"","_thinkrank_canonical_url":"","_thinkrank_og_title":"","_thinkrank_og_description":"","_thinkrank_og_image":"","_thinkrank_twitter_title":"","_thinkrank_twitter_description":"","_thinkrank_twitter_image":"","_thinkrank_imported_from":"","_thinkrank_focus_keywords":[],"_thinkrank_focus_keyword":"","_thinkrank_robots_meta_enabled":0,"_thinkrank_robots_meta":"[]","_thinkrank_advanced_robots_meta":"[]","_thinkrank_primary_category":0,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dining-guides"],"_links":{"self":[{"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=421"}],"version-history":[{"count":7,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/421\/revisions"}],"predecessor-version":[{"id":658,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/421\/revisions\/658"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/media\/655"}],"wp:attachment":[{"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chourangi.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}2. Daak Bungalow Chicken Curry<\/h2>\n\n\n\n
![\"\"](\"https:\/\/chourangi.co.uk\/wp-content\/uploads\/2026\/09\/IMG_1673-scaled-e1788864646121.jpg\")
<\/figure>\n\n\n\n3. Tiger Prawn Malai Curry<\/h2>\n\n\n\n
![\"\"](\"https:\/\/chourangi.co.uk\/wp-content\/uploads\/2026\/09\/b4.jpg\")
<\/figure>\n\n\n\n4. Kasundi Paneer Tikka<\/h2>\n\n\n\n
![\"\"](\"https:\/\/chourangi.co.uk\/wp-content\/uploads\/2026\/09\/b5.jpg\")
<\/figure>\n\n\n\n5. Calcutta Biryani<\/h2>\n\n\n\n
![\"\"](\"https:\/\/chourangi.co.uk\/wp-content\/uploads\/2026\/09\/b6.jpg\")
<\/figure>\n\n\n\nIndian Food for Everyone<\/strong><\/h1>\n\n\n\n
More Than Just a Meal<\/strong><\/h1>\n\n\n\n
Why Chourangi Stands Ou<\/strong>t
<\/h1>\n\n\n\n
Authentic Calcutta inspiration. The menu is rooted in the genuine food culture of historic Calcutta \u2014 not the usual curry-house greatest hits.<\/p>\n\n\n\nDiscover the Best Indian Food in London at<\/strong> Chourangi<\/strong><\/h2>\n\n\n\n