The story
Trishna brings its acclaimed version of Indian cuisine to Marylebone, anchoring the broader JKS Restaurants group with a kitchen that has held a Michelin star since 2012. Siblings Karam and Sunaina Sethi launched the space in 2008, providing the stability that allowed Executive Chef Sajeev Nair to join in 2012. He guided the brigade through multiple promotions until taking full control in 2017. The team prioritises tested recipes over fleeting trends, often developing new plates during internal staff lunches before serving guests.
The menu draws exclusively from India’s south-west coast, treating Indian cooking as its primary framework. Diners encounter assertive spice profiles that shift smoothly from subtle sweetness to rich, complex heat. Standout preparations include soft shell crab paired with green chilli and tomato chutney, alongside nariyal scallops served with vermicelli upma. Salmon tikka arrives with samphire chaat, while the quail pepper fry remains a permanent fixture.
Whitewashed brickwork and original wooden panelling create an informal setting that opens directly onto Blandford Street through glass terrace doors. Marble table tops and antique mirrors keep the visual weight light during long summer evenings. Sommelier and co-owner Sunaina Sethi assembled a wine list designed to complement these robust flavours, featuring emerging regions and boutique producers. This steady commitment to quality earned the venue four radishes from the We're Smart Green Guide and a solid recommendation in The Good Food Guide.
Recognition
Ambience
Details
History
When dream-team siblings Karam and Sunaina Sethi opened Trishna in 2008, no one guessed that it was the start of something big; fast-forward 15 years, and the family’s JKS Restaurants portfolio now includes some of the hottest tickets in town (Gymkhana, Hoppers et al). Compared to some of its funkier new openings, this Marylebone original feels distinctly restrained with its whitewashed brickwork, Air India posters, bare café-style tables and jazzy soundtrack – although the food is defined by its assertive flavours and the sheer variety of its spicing (from ‘sweet and subtle to rich, complex and powerful’). The culinary focus is on India’s south-west coastal provinces – Cochin, Kerala and Mangalore – so expect plenty of fresh-tasting seafood in different regional guises. Trishna classics such as soft-shell crab enlivened with green chilli and tomato chutney, salmon tikka with samphire chaat or nariyal scallops (with vermicelli upma and hits of coconut) are joined by equally forthright meat and veggie options. Quail pepper fry is never off the menu, likewise duck seekh kebabs with pineapple chutney and Hyderabadi subzi kofta (dumpling balls of paneer, cashews and almonds gilded with saffron). All the add-ons are up to the mark, while desserts take an east/west trip from strawberry and fennel mousse to smoked mango and cardamom kheer (rice pudding). Service 'can be leisurely,' notes a fan, 'but it's always attentive, charming and helpful'. To match the food, sommelier/co-owner Sunaina Sethi has assembled an intelligent spice-tolerant wine list loaded with classy pairings and ample drinking by the glass or carafe. Otherwise, browse and sip your way through Trishna’s heady ‘tea library’.
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