Gunpowder Soho

The story

Gunpowder Soho brings a refined Indian kitchen to London’s Greek Street

Origins and Kitchen Philosophy

Gunpowder Soho anchors a refined Indian kitchen at 20 Greek Street, drawing diners toward a menu built on regional techniques and shared plates. The concept first took shape in Spitalfields in 2015 before expanding to this central location in 2021. The kitchen operates on a straightforward structure that encourages guests to order multiple small plates for a single table. This approach highlights the breadth of Indian cuisine while allowing precise control over spice profiles and cooking methods.

Signature Plates and Seasonal Focus

Several dishes have established themselves as reliable favorites across both venues. A deep-fried vermicelli casing wraps around spiced minced venison to create the venison and vermicelli doughnut, which arrives crisp on the outside and rich within. The karawari soft shell crab carries a bright citrus heat that balances the delicate crustacean meat perfectly. Heavier options like the kerala beef pepper fry offer a robust alternative, served alongside a simple onion salad to cut through the warmth.

Dining Room and Beverage Program

The dining space opens behind a stark black facade softened by climbing plants along the street. Inside, the layout remains compact, with marble-topped tables arranged to keep sightlines clear. Guests can pair their meal with a curated selection of European wines, ranging from Languedoc blends to Alsace riesling. The cocktail menu leans on botanical infusions, featuring the gin wala negroni and a lemon cardamom gimlet that echo the savory spice profile. This steady execution has earned consistent praise and a recent Good Food Guide recommendation.