The story
Babur brings progressive Indian cooking to Forest Hill, London, where the kitchen blends classical technique with contemporary creativity. Since opening in 1985, the family-run restaurant has built a reputation for seasonal menus that move beyond standard fare. The Indian kitchen scours the Subcontinent for regional ideas to craft dishes that respect tradition while pushing boundaries. This dedication to quality has earned AA 2 Rosettes and a place in the Michelin Guide.
Dishes often bypass familiar kormas for intricate preparations like steamed shoulder of lamb marinated for 100 hours and served with beetroot rice. Other highlights include Kasundi king prawns with Bengali mustard and green papaya murabba, or seared Gressingham duck accompanied by clove and plum sauce. Vegetable sides offer their own depth, such as garlicky spinach with mushrooms or thinly sliced potatoes dusted with dried mango powder.
Exposed brickwork grounds the dining room, while low-hanging lights soften the atmosphere. Wooden partitions hold elaborate floral displays throughout the space. A hand-painted kalamkari horoscope hangs in the foyer, adding texture to the entrance. Outside, a tiger painted on the roof marks the building near Honor Oak Park station. The wine list pairs knowledgeably with the food, and zippy Asian-themed cocktails provide an alternative.
Recognition
Ambience
Details
History
2 Rosette Award for Culinary Excellence
‘Serving up exceptional curries since 1985,’ Forest Hill’s beloved Babur just keeps on rolling – and it's still the go-to option for locals wanting prettily plated Indian food that’s a cut above your average high-street curry house. It’s also family-run, ‘rooted in the local community‘ and run by kindly staff who give everyone a ‘genuinely warm welcome’. Over the years, it has become increasingly stylish and distinctive, with a hand-painted kalamkari horoscope in the foyer, low-hanging lights, exposed brickwork and wooden partitions holding elaborate floral displays. Meanwhile, the kitchen scours the Subcontinent for regional ideas while offering dedicated menus for those with special dietary needs. The full repertoire bypasses kormas and dhansaks in favour of more intricate, modern ideas such as goat tikka with a cumin puff and aubergine mash, steamed shoulder of lamb (marinated for 100 hours) with beetroot rice, or spiced stone bass with chana masala yoghurt and papaya chutney. Vegetable dishes and sides are also full of promise – think garlicky spinach with sweetcorn and mushrooms or thinly sliced fried potatoes dusted with mango powder. To finish, try the milk sponge cake with saffron gel or the chocolate fondant spiced with cumin. On Sundays, Babur’s ‘help yourself’ family buffet is something of a local institution in its own right. The wine list has been knowledgeably assembled with food in mind, but it would be remiss to ignore the zippy Asian-themed cocktails.
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