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| Address: | 15-17 Blandford Street, London W1U 3DG | |
|---|---|---|
| Tel: | 020 3589 2113 | |
| Email: | info@trishnalondon.com | |
| Website: | Visit Trishna website | |
| Price: £44.00 | Wine: £19.50 | Champagne: £59.00 |
| Opening Hours: | Mon-Sat 12N-2.45pm 6-10.45pm Sun 12.30-3.15pm 6.30-9.45pm | |
Sparkly Euro PeepUnited Kingdom
Member since November 2007
Reviews written: 3 (1 voted helpful)
Restaurants rated: 1 (this year)
Hasn't posted in the forum yet
Pleasant ambience with a buzzy atmosphere. The decoration is nice, the restaurant layout is cool and funky (split into 3 due to the shape of the building). A good pick for a fun meal where food is not the focus. I think it's important obviously to accept the restaurant for what it is, a high-end a la carte seafood restaurant with an emphasis on Indian-esque flavours – it's NOT an Indian restaurant – anyone going with that expectation (as I did) will be left disappointed and feeling ripped off. As a result, I felt the food was substandard – it was a little bland, a little not thought out and not very Indian. Portion sizes are tiny and prices high. We were a group of meat eaters and non vegetarians. Both were disappointed.
Vegetarian side dishes were an afterthought, tiny and tasteless. You may say this is predominantly a seafood restaurant, but so are J Sheekey and Scotts and they have fabulous vegetarian main dishes. In central London, it's a must to cater for both groups adequately, in my view, and most top restaurants do. Meat/Fish eaters in our group thought the food was bland too. No typical condiments like raita or salad etc. No choice of bread or rice – there's one option for each, a bread basket and rice.
Drinks and wine list was great, including Indian wines on the menu. The salted lassi is very tasty.
Service was average but a bit huffy at times. The front desk and bar staff were very friendly and courteous always.
Value for money – a meal for 3 with no alcohol came to £100 and we were charged twice for a dish so check your bill. We didn't feel like we had eaten/drunk £100 worth of food/drink.
The restaurant could improve by expanding the menu, reducing the prices or increasing the portion sizes, giving more thought to a coupe of token vegetarian dishes, using more flavour in the food.
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