Modern Indian · London · Est. 2024
AL HABIBI
Forged in fire.
A cinematic journey through the regions of India — regional technique, live-fire cooking, and the quiet precision of a modern tasting menu.
Signatures
Dishes worth the journey
Tandoori Scallops
Hand-dived scallops, saffron yoghurt, burnt lime, curry leaf oil.
Nihari Short Rib
48-hour braised short rib, bone marrow nihari, saffron pao.
Malabar Prawn Curry
Tiger prawns, toddy coconut, raw mango, red rice.
Dum Ki Biryani
Sealed clay-pot biryani, aged basmati, mint raita, salan.
Saffron Rasmalai
Cardamom milk dumplings, saffron reduction, pistachio soil.
Our Manifesto
A meal is a story told in four movements.
The Flame
Everything begins at the tandoor. Clay fired past 480°C, the same primal heat our grandmothers cooked over. We build every dish outward from that ember.
The Hands
Chef Ishaan Rao trained across Lucknow, Kerala and Copenhagen. AL HABIBI is his love letter — regional Indian technique plated with Nordic restraint.
The Source
Spices ground in-house each dawn. Seafood dived off the Cornish coast. Vegetables from three biodynamic farms we visit ourselves, season by season.
The Table
Forty seats. One shared rhythm. Dining at AL HABIBI is a slow, deliberate ceremony — a meal meant to be remembered, not rushed.
In Their Words
What guests are saying
The most exciting Indian cooking in London right now. The nihari short rib is worth the flight alone.
The Culinary Review
AL HABIBI reframes what fine Indian dining can be — cinematic, precise, deeply soulful.
Priya Menon, Food & Wine
A hushed, golden room and a menu that tells a story with every course. Unforgettable.
James Whitfield, regular guest
Michelin Guide
One Star, 2024
50 Best
Ones to Watch
The Times
Restaurant of the Year — Shortlist
Condé Nast
Hot List 2024
@alhabibi.restaurant
From our kitchen
Find Us
An evening at AL HABIBI awaits
18 Ember Lane, Fitzrovia, London W1T 4JD. Open Tuesday to Sunday. We recommend booking ahead — the room is intimate and fills quickly.