This modern plant-based bistro and bar on the QE2 mile is run by a small but mighty team of three. Kesarum, the ancient word for saffron, serves creative vegan food with a contemporary Indian twist that aims to elevate and subvert people’s perceptions of vegetarian and vegan dining.
The restaurant is housed inside a grade II-listed heritage building which used to be a bank in the 1800s. In keeping with its sustainable ethos, the interiors feature upcycled antique furniture, sustainably sourced timber and a bespoke bar which was once a church alter in another life.
Convention and tradition have been thrown to the wind at Kesarum, instead allowing creativity and innovation to take their place. Starters, for example, include mini masala ‘Cornettos’ made from a poppadom cone and filled with grapes, walnuts, apple and pomegranates. While a twist on a popular Tamilian snack involves split chickpea lentil cutlets seasoned with onion, coriander and curry leaves and then served with spiced yoghurt.
For main course, dishes include a dosa-style dish which sees green moong daal crepes filled with oak-smoked celeriac chutney, beetroot, carrot, mashed potato and parsnip sambaar. Desserts are just as intriguing, with the likes of sweet lentil dumplings injected with raspberry coulis served alongside spiced blood orange gel, mint chocolate, maple syrup and a dark chocolate crisp.
On the drinks front, guests can choose from a selection of hot and cold cocktails, which can easily be made alcohol-free if preferred. Look out for its take on a Masala Chai, featuring spiced rum, home-brewed masala chai, ‘cream’, agave nectar and cardamom caramel ‘whipped cream’. The menu also offers recommended wine pairings with each dish if you're struggling to decide. Finally, a selection of draught beers, spirits and alcohol-free gins completes the list.