Vatavaran

The story

Vatavaran: Michelin-Starred Chef Rohit Ghai's Progressive Indian Kitchen in London

The Chef and the Kitchen

Vatavaran serves progressive Indian dining in Knightsbridge, London, under the direction of Michelin-starred chef Rohit Ghai. The kitchen focuses on the cooking of the Himalayas, using sigri, an open-flame technique that imparts a delicate smokiness to seasonal ingredients. This approach earned the restaurant a Good Food Guide award for 2026, recognizing the successful transition from the site's previous incarnation to a vibrant culinary destination. Rohit Ghai previously led kitchens at Benares, Trishna, Gymkhana, and Jamavar, earning a star within ten months at his former establishment before launching Vatavaran.

Signature Dishes and Techniques

The menu balances regional Indian traditions with contemporary presentation, offering both a six-course tasting journey and a seasonal à la carte collection. Diners might encounter three plump pan-seared scallops resting on pulpy aubergine alongside a chutney infused with pink salt. Grilled items showcase the kitchen's command of fire, such as tandoori lamb chops seasoned with black cumin and ginger. A Mangalore stone bass arrives wrapped in a coconut and tamarind curry, while sweet endings like pineapple and coconut jaggery or mango and passion-fruit sorbet round out the meal.

Room and Atmosphere

Vatavaran occupies a four-storey townhouse on Beauchamp Place, where the design reflects the majestic peaks that inspire the cuisine. The mezzanine level features wood floors and chalky blue walls. Soft blue-leather banquettes surround marble-topped tables beneath the Orangery atrium. An open kitchen allows guests to watch the sigri grills in action. Upstairs, the Shikhar bar offers a vibrant setting, while private dining rooms named Brook and Meadow accommodate gatherings for up to 250 guests.