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Something of a legend among aficionados of old-school Indian cuisine, the Gaylord has been trading on Mortimer Street since 1966. With its distinctive blue awnings, minimalist glass frontage,
ivory-toned interior and smartly laid tables, the elegant dining room puts on quite a regal show, and the kitchen responds by delivering richly flavoured dishes with a familiar ring: onion bhajias,
samosas and tandooris, alongside rogan josh, lamb korma, king prawn biryani and ‘good old CTM’ (chicken tikka masala). Occasional voguish flurries such as puffed-up golgappa savouries with a shot
of Grey Goose vodka raise the tempo, but desserts like gulab jamun flamed with rum catapult diners straight back to the old days. Two-course lunches are a bargain at £10, and the drinks list runs
from Kingfisher beer to a decent assortment of spice-friendly wines. Takeaways and home deliveries available.
Gaylord restaurant offering Northern Indian food is nicely situated in West London, easy to find.Starting off with some drinks, the upcoming moorish dishes. Test tube looking glasses of lime green water topped with puff; made us all ask how do we eat this? Well, it was called a Goi gappa shot after all, and I finished off with the usual “aaah” drinking sounds. A rack of cute adorable mini shei puri cones, filled with joyful mix of crunchy goods...
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Gaylord is a smartly furnished (in that princely old-school handsomeness long-serving Indian restaurants often do) and established West End fixture of the dining scene focussing on Mughlai and North Indian cuisine. Established in 1966, it is part of a large group with a sister Gaylord in Mumbai and was the first to house a tandoor oven in the UK. It was also the chosen venue for a dinner organised by the restaurant review platform Zomato for some of their most prolific contributors - they know how to put on a good show. Crisp puri spheres containing a little potato and chickpea and filled at the table with flavoured water and tamarind chutney were demolished whole in the mouth, just before the liquid made a break for the table linen. Cones of fluffed up and chewy rice, vegetables and a tangy tamarind sauce (bhel puri) were tasty nods to the classic Mumbai beach snack. The flavours and textures of crunchy, aromatic, hot and sweet aloo papdi chaat came together very well in one mouth-swoop over the spoons they were presented on...
More from The Cutlery Chronicles »
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