Inside Gymkhana: A Full Spread at London's Two-Michelin-Star Indian Restaurant

Gymkhana in London holds two Michelin stars and a reputation as one of the best Indian restaurants on the planet. Food creator @eatingwithtod brought his dad along for a multi-course meal that covered panipuri, lamb brain keema, butter chicken, biryani, lamb chops, and a punishing whisky finish. The 82-second video walks through each dish with close-up shots and genuine reactions.

The Setting

The restaurant interior is warm and clubby, with dark wood paneling, geometric ceiling mouldings, plush red seating, and soft amber lighting. It reads more like a colonial-era London members' club than a typical curry house. A "Please Mind the Step" sign in gold lettering greets you near the entrance, setting the tone for a place that takes both food and atmosphere seriously.

The Meal, Dish by Dish

Panipuri. The meal opened with panipuri served on fine china alongside a bowl of spicy soup and chickpea chutney. The technique is hands-on: you carve out the center of the crisp shell, pour in the soup, add chutney, and eat it in one bite. Tod described the result as "a bomb exploding with flavour."

Keema with lamb brain. A keema arrived alongside toasted, buttery rolls. The move here is to load the lamb brain onto the roll like a burger. Tod's verdict: spices he did not know existed.

Masala butter chicken (32 pounds). This is the flagship dish and the reason most people book a table. The chicken sits in a rich, deeply spiced sauce. Tod compared the complexity to a science experiment and joked that Walter White could be running the kitchen. Paired with a keema and coriander naan, it was the centrepiece of the table.

Monkfish jack biryani. Served in a sealed clay pot, the biryani held large pieces of monkfish cooked through and finished with caramelised onions. Tod called out the sweetness of those onions as a standout element.

Lamb chops. The best single bite of the meal, according to Tod. The meat was tender enough that his teeth went straight through. Combined with the butter chicken, he called it "lift off."

Whisky (61.8%). The meal ended with a shot of cask-strength whisky. Tod was honest about it: not for him.

The Full Spread

One of the best frames in the video shows the entire table loaded up: a basket of naan, the butter chicken in its serving dish, the biryani in its clay pot with caramelised onions piled high, lamb chops, chutneys, and sides. Tod, wearing his signature flat cap and glasses, sits behind it all, gesturing at the camera with visible excitement. His dad's silent, wide-eyed reaction to the butter chicken did the talking for him.

Key Takeaways

• Gymkhana in London holds two Michelin stars and is widely regarded as one of the top Indian restaurants globally.
• The masala butter chicken at 32 pounds is the signature order and the dish most diners come for.
• The lamb brain keema served as a burger on toasted rolls is an unusual and memorable starter.
• Lamb chops were the single best bite of the meal, especially when paired with the butter chicken.
• The monkfish biryani in a clay pot with caramelised onions delivered on both presentation and flavour.
• The 61.8% cask-strength whisky is available but not for everyone.