1947 London Restaurant Review: Plush Surroundings and Modern Indian Dining in Fitzrovia

From the founders of the award-winning Chai Thali group, 1947 London is one of London’s hottest new arrivals, showcasing the very best of modern, Northern Indian cooking. Set in an opulent space below Fitzrovia’s Charlotte Street, this is the groups most ambitious project to date and it’s gorgeous. I came to this site once before, as a different restaurant which at the time felt confused, but 1947 London feels at home here – especially when it comes to the food.
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Inside, it’s looking as plush and as Instagram ready as could be. A huge flower wall as you enter is already becoming a social media destination and the dining room, dotted with twinkling lights and sultry velvet covered furniture – which makes it feel rich and cosy. It’s a great space, with a bar for sipping on cocktails and an open kitchen to enjoy the live cooking. My only negative was the club-like feeling as you enter from the street, but I can deal with that for a few seconds.
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We took our seat and started by doing what’s best in any restaurant – ordering a cocktail! Our chosen choice was the passion fruit Martini – always a winner in my books. A blend of vodka, passoa, passionfruit puree and passion fruit syrup. A dangerously delicious concoction.

Chef Krishna Negi, the protegé of Michelin-starred Vineet Bhatia, has created a menu here which nods to recipes that evolved out of the movement of peoples and cultures during the 1947 Partition. First of those for us to try was the asparagus, corn and coconut samosas – which were delicious. Quickly followed by some golden batter covered baby squid with garlic and green chilli spice mix – it was excellent. The starters and in fact the food here is all about sharing, so order lots and tuck in.

One of the most spectacular dishes here at 1947 these are the golden, crispy coated lamb kebabs. Succulent lamb seekh kebabs, filled with green herbs and masala cheese – encased in a crispy batter. Full of flavour, this was one of my favourite dishes from the menu and again perfect for sharing – although you won’t want too!

If I had to pick one dish I didn’t love quite as much as the rest it would be the mustard chicken tikka. The chicken itself was absolutely delicious and succulent, but the spice coating for me just wasn’t intense, spicy or quite simply – Indian enough. A very well cooked dish, but it just needed a little more intensity in flavour. On the flip side, the home smoked tandoori salmon was a really showstopper. Again, perfectly cooked and this time that flavour was spot on, with hints of cloves and cardamom.

Already full, we still had our main courses to go. Portions here are very generous and so if visiting – come very hungry. The paneer butter masala, slow cooked in a buttery tomato sauce was hearty and warming. The 1947 dhaaba murg, read simply as “a simple light chicken curry from the roadside kitchens of Punjab” – but it was so much more than that and the side of naan was perfect for mopping up the leftover juices.

Star dish of our entire meal was the 1947 chicken dum biryani. Aromatic basmati rice and pieces of tender chicken cooked in a dum style. Served in a pastry sealed pot with Burani raita, I thought this biryani was exceptional and I’ve had my fair share. The smell as that pastry lid is ripped open, the fluffy rice as your fork delves into it and fragrant morsels of chicken made for some stunning few mouthfuls.

For dessert, one of my favourites in the world – cheesecake! This version was laced with lemon, the biscuit base was oh-so crumbly and the cheesecake filling was so soft, fluffy and incredibly rich. If I had to pick my Top 10 London Cheesecakes of 2019 – this would be part of that list right now.

I really enjoyed our meal at 1947 London and think it’s not just a great new addition for London, but to the capitals Indian dining scene which right now seems to be at an all time high in terms of quality and innovation. Would we come back? Most certainly. I can’t wait to see how this restaurant progresses and the journey head chef Krishna Negi is set to embark on.

NB: My meal was complimentary. All views are as always, my own. My views are not influenced by anyone other than my own palate and slightly poor eyesight.