19th October 2019

London: Restaurant Review – 1947 London

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My review of the London restaurant 1947 London.

Leave the hustle and bustle of busy London streets behind as you pass through a rose-clad doorway and descend down a staircase into a huge dining room. This is the restaurant 1947 London on 33 Charlotte Street.

Upon our arrival my friend and fellow food blogger Nayna of SimplyFood and I joined the rest of our group of invited bloggers to sit in the plush booths decorated in rich emerald velour scattered with crushed velvet cushions.

We sat initially at the Cocktail Bar seats while there was much excitement as we looked at the cocktail menu. Quite a few girls had the Chai Martini – the signature cocktail. It took ages deciding which one I wanted as they all sounded so intriguing! As I have had a lot of gin cocktails lately I went for the Passion Fruit Martini which was vodka based for a change (vodka, Passoa, passion fruit puree, passion fruit syrup). It was really nice with a lovely balance of sweet and sour.

Instead of ordering from the very extensive menu we asked the chef to bring us a few of his signature dishes! Well the food kept on coming and coming until we couldn’t eat any more!

Nano Plates:

Mini Poppadoms: a combination of three flavoured poppadum with a mint and garlic dip, Avocado Bombay Bhel: crispy rice puffs served with chopped avocados, tomatoes and a spicy-tangy sauce, Asparagus corn and coconut samosa with curry leaves, mustard seeds and fresh herbs.

Small Plates:

Home smoked tandoori salmon: tandoori grilled salmon smoked with clove and cardamons served with a mustard and honey chutney, Maharaja Prawns: jumbo prawns lightly marinated in a blend of spices and cooked in the clay oven and Grilled Lamb Chops: a rack of lamb marinated in Kashmiri chilli and selected homemade spices served with a green herb chutney.

Sharing Bowls:

A Cup of Butter Chicken: pieces of chicken tikka simmered in a buttery tomato sauce and flavoured with sun-dried fenugreek leaves, Malabar Lamb: Mildly spiced coconut flavoured lab delicacy, a famous dish from the Indian state of Kerala.

Sides:

Daal Tadka: Yellow split lentils tempered with cumin and garlic, Daal Makhani: black lentils soaked overnight then gently cooked on a slow fire and finished with butter and cream.

Biryianis & Rice

Chicken Dum Biryani: Aromatic basmati rice and pieces of tender chicken cooked in a dum style served in a pastry sealed pot.

By this time we were having trouble staying awake – food comas were starting to take over and then the desserts came!

They tempted us with a selection that included Mango Kulfi, Rose Kulfi, Rice Pudding, Chocolate Fondant and Lemon Cheesecake.

We had more dishes than mentioned above and left vowing to return.

Happy, full and content we said our good byes and headed home. There are not many restaurants that I want to take Mr R to but this is definitely one of them. We shall be back and back again!