Bibi

Some restaurants surprise you with how well they can arrange edible flower petals on a plate, or how great they are at refilling your glass of water without you asking. Bibi, a sleek Indian spot in Mayfair, is the kind of place that will surprise you with every single dish. Things like a grilled lahori chicken in a cashew and yoghurt whey sauce that is so tender and creamy, you’d think it was the star of the show. Only to have the lamb belly galouti arrive at your table. There’s no way you’ll be able to pick a favourite until you’ve tried absolutely everything here.

Although it’s a small space, it makes up for it with cosy but plush four-person booths and an outdoor heated terrace. But if you’re a fan of MasterChef—or prefer watching the chef than the person you’re with—then the real fun is at the counter. It’s where you’ll see the lobster being grilled and final touches added at the pass, which adds to the excitement once you realise that the meethi cod they’re plating up is for you.

photo credit: Bibi

photo credit: Bibi

photo credit: Bibi

Is it a surprise that a restaurant headed by chef Chet Sharma, who’s helped develop menus at JKS, the restaurant group behind Gymkhana and Brigadiers, is serving such great food? Not at all. The surprise is just how excellent each bite is. It starts with something as simple as a crispy papad which comes with a mango and chutney yoghurt that we’d nominate for world’s best snack. And continues with a tender orkney scallop in a lemonade dressing that will make you feel things you didn’t think you could feel for a mollusc. This is a clever little restaurant, with a very clever menu. 

photo credit: Aleksandra Boruch

photo credit: Aleksandra Boruch

photo credit: Aleksandra Boruch

A large chunk of the lunchtime à la carte menu is vegetarian, and whether it’s the chillies hidden under the paneer or the tangy peanut and tamarind sauce that comes with okra salan, these dishes are just as interesting as the meaty options. Just know in the evenings there’s a set menu that includes the chef’s top picks, which makes it the ideal spot to bring someone who looks for the most expensive thing on the menu whenever they know you’re paying.

The excellent food, effortlessly good service, and intimate feel of the place all make it a restaurant you’d want to bring someone special—be that a date, a friend, or a friend who you’re trying to flatter in hopes they’ll one day say yes to a date. It doesn’t really matter who because this is somewhere that’ll impress everyone.

Food Rundown

photo credit: Aleksandra Boruch

Wookey-hole Cheese Papad

These are addictive. And the mango-laced chutney that comes with it is, hands down, one of the best dips you’ll ever eat.

Loch Duart Salmon Jhal Muri

Raw salmon, with mini crisp papads to scoop it up with, this is a delicious and refreshing start to your meal.

photo credit: Bibi

Orkney Scallop Nimbu Pani

Buttery chunks of raw scallop in an ‘Indian lemonade’, this dish has been known to convert anti-raw fish people into sashimi fiends. It’s citrussy, fresh, tastes like a scallop salad, and we’re into it. Get this.

photo credit: Bibi

Raw Belted Galloway Beef Pepper Fry

From the chaat menu, this tiny bowl of raw beef is a delicate three or four mouthfuls for £18. Delicious, and a bit expensive.

photo credit: Aleksandra Boruch

Sharmaji’s Lahori Chicken

A must-order. This chicken is creamy, tender, and our favourite dish here.

photo credit: Aleksandra Boruch

Khatti Meethi Cod

They do some excellent things with fish here. And this spicy peanut podi-topped, perfectly cooked cod on a mini dosa is no exception.

photo credit: Aleksandra Boruch

Swaledale Lamb Belly Galouti

Galouti means something that melts in your mouth, and these dinky little patties more than live up to the description. They come three to a serving, but we could easily eat a dozen of them. Plus, we could drink the coriander and mint chutney they come with by the pint.

photo credit: Aleksandra Boruch

Kaima Yakhni Pulao

If you’re trying to decide between the roti and this rice, pick this. It’s cooked in chicken broth, topped with fried onions, and is excellent.