In the heart of Fitzrovia is Pahli Hill Bandra Bhai, two floors serving the best regional Indian plates, brought straight from the home kitchens of Mumbai.
Upstairs is a celebration of diversity and indigenous recipes, techniques and produce. The team, led by Head Chef Avi Shashidhara, researches and curates the finest regional Indian plates, derived from home recipes and made for sharing in an informal, yet smart setting.
Head downstairs to Bandra Bhai for the best cocktails in town. In this dimly lit, retro smugglers' den are tasteful posters of Indian film stars and other quirky ornaments. Sip on a juicy (but fiery) Disco Inferno and explore the secrets of India’s 1970s era in this groovy basement.
For a unique dining experience, take the best seat in the house at The Chef's Counter. Sat right next to the kitchen pass, Avi Shashidhara will be your personal host for the evening, creating a personalised seven course menu. Available Friday and Saturday evenings, bookings are essential.
| Day | Open | Close | Notes |
|---|---|---|---|
| Monday | 17:00 | 22:00 | Pahli Hill open for the Early Dinner menu and A La Carte Dinner. |
| Tuesday | 12:00 | 22:00 | Pahli Hill open for Set Lunch, or the Early Dinner menu and A La Carte Dinner. |
| Wednesday | 12:00 | 23:00 | Pahli Hill open for Set Lunch, or the Early Dinner menu and A La Carte Dinner. Bandra Bhai open from 5pm. |
| Thursday | 12:00 | 23:00 | Pahli Hill open for Set Lunch, or the Early Dinner menu and A La Carte Dinner. Bandra Bhai open from 5pm. |
| Friday | 12:00 | 1:00 | Pahli Hill open for Set Lunch, or the Early Dinner menu and A La Carte Dinner. Bandra Bhai open from 5pm. |
| Saturday | 12:00 | 1:00 | Pahli Hill open for Lunch, and A La Carte Dinner. Bandra Bhai open from 5pm. |
| Sunday | - | - |
Address
Pahli Hill Bandra Bhai, Pahli Hill Bandra Bhai, 79-81 Mortimer Street, W1W 7SJ
Area
Fitzrovia
Nearest Station
Oxford Circus (Tube)
This venue serves Indian and Fine Dining food.
Avinash Shashidhara was born and raised In Bangalore in southern India, where he trained and worked as a chef for several years. He moved to the UK fifteen years ago and worked at some of London’s finest establishments, including the two Michelin-starred Hibiscus and ten years at the iconic River Café. Inspired by a desire to return to his southern Indian roots, Avinash went on to run supper clubs and culinary experiences across Europe and India, all exploring modern Indian food with traditional flavours and local, seasonal produce.
| Name | Type | Capacity Seated |
Capacity Standing |
Cost | Min spend Midweek* |
Min spend Weekend* |
|
|---|---|---|---|---|---|---|---|
| 0 | 0 | - | - | - | |||
* The minimum spends are a guideline only and vary according to the day and time of the year.
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