In Southfields, Chapter 2 is the hotly-anticipated new evolution of the much-loved Biryani Centre, taking the concept’s original warmth and generosity, this time in a more intimate, elevated setting. Whether you’re planning a dinner out with friends, family or colleagues, this place can do it all.
Founded by Radhika Kamaraj and Thiru Rajendran, Chapter 2 reflects both continuity and progression. While The Biryani Centre in New Malden continues as it always has, this Southfields site introduces a refined format, with a refreshed menu, new cocktails and a stronger sense of occasion. The menu still revolves around South Indian traditions, designed to be shared, with some exciting new dishes that you won’t have tried before.
As ever, Biryani sits at the heart of the menu, and rightly so. The signature Dum Biryani is cooked with aged basmati rice, saffron milk and caramelised onions, and served with aubergine curry and raita - a dish intended for the centre of the table, encouraging conversation as much as appetite. Around it sit regional favourites such as Chettinad curries and Old Delhi butter chicken, alongside Southfields-only dishes including malai broccoli and murgh malai tikka.
A key difference at Chapter 2 is the introduction of a five-course tasting menu, exclusive to this location. Designed as a guided journey through the kitchen’s style, it moves from chaat-style snacks and tandoor-grilled small plates into biryani and finishes with a warm dessert. It’s an easy way for groups to experience the breadth of the cooking without over-ordering, particularly appealing when dining with friends who want to try a bit of everything.
The drinks offering has evolved too, with a new cocktail list that reworks familiar classics using Indian spices, herbs and regional ingredients. Interiors add another layer of personality: reclaimed Chettinad materials have been carefully restored, with salvaged tiles repurposed as tabletops, vintage photographs and traditional Marapachi dolls giving the room texture and context. An open kitchen keeps the atmosphere lively, reinforcing the sense that this is a place built around people rather than performance.