For those looking to explore authentic Indian cooking in Bath, Bikano’s brings together regional flavours from across the subcontinent in a relaxed, welcoming setting. The restaurant’s philosophy centres on honest cooking inspired by traditional recipes, particularly those rooted in Rajasthan, where the chefs trace their culinary heritage. At Bikano’s, the aim is simple: to share the depth and variety of Indian cuisine through dishes that celebrate both long-established techniques and fresh, carefully sourced ingredients.
The restaurant sits close to Bath Spa station and within easy reach of the city’s picturesque waterways, making it a convenient stop whether you’re arriving by train, exploring the historic centre or enjoying a stroll along the river. The location adds to the sense of accessibility that warms regulars and locals to the restaurant: it's equally suited to a casual dinner with friends or a longer evening of shared dishes.
The menu spans both North and South Indian influences and includes vegetarian options alongside a strong selection of meat and seafood dishes. Ingredients are sourced locally wherever possible, ensuring freshness across the kitchen while remaining faithful to the flavours that define Indian cooking.
Starters might look like an onion bhaji arriving to the table crisp and golden, made with freshly sliced onions coated in lightly spiced batter and served with masala chickpeas. Paneer tikka shashlik features homemade Indian cottage cheese marinated in yoghurt and roasted gram flour before being charred in the tandoor with peppers and onions. Seekh kebabs bring lightly spiced minced lamb cooked on skewers, while chilli chicken or prawn delivers a punchier option with garlic, green chillies and fresh lemon.
Mains highligh classics like butter chicken pairing tandoori chicken with a tomato and cream gravy scented with fenugreek, while sag gosht combines slow-cooked lamb and spinach with cumin and garam masala. Kashmiri lamb rogan josh offers another rich option, simmered with tomatoes and spices, while kadhaI paneer provides a vegetarian favourite cooked with methi leaves, ginger and tamarind. And, to complete the meal, fragrant peas pulao rice and warm breads such as cheese naan or onion-and-potato kulcha provide the perfect accompaniment to the kitchen’s richly flavoured curries.