Chourangi

Featured reviews

• B

  Bander Bukhari

  ·3 weeks ago

  “Excellent food, the Dal was spicy and cooked very well. The chicken masala was great and tender.”

• C

  Cecilene Agustin-Encabo

  ·2 months ago

  “The food was delicious and the staff was really helpful. They were really accommodating when we asked for recommendations. Not too spicy and it was tasty! Great atmosphere in the restaurant too! 😃”

• R

  Romila Dhar

  ·3 months ago

  “Hands down one of the best places for West Bengal cuisine in London! The food was absolutely authentic, every dish tasted just perfect. The service was warm, friendly, and prompt, and the interiors instantly reminded us of Kolkata. We had such a lovely time and would definitely recommend this place to everyone.”

• A

  Arnab Das

  ·3 months ago

  “★★★★★ Best Bengali Food on Oxford Street Chourangi is a genuine find right in the heart of Oxford Street, authentic Bengali cooking in a spot you'd least expect it. The biriyani is outstanding. Properly dum-cooked, fragrant basmati, tender meat, and spices that build without overwhelming, the real deal, not the usual curry-house version. Best biriyani I've had in not only London, but in entire Europe, hands down. Chicken rezala was equally impressive and so tasty. Service was friendly, the location unbeatable for anyone in central London. If you want authentic Bengali food done right, this is the place.”

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• J

  Judit S

  ·3 months ago

  “A Flawless Birthday Celebration – A True Hidden Gem! ​We opted for the non-vegetarian tasting menu to celebrate my partner’s birthday, and we were absolutely blown away. Every single course was executed to absolute perfection. ​As someone who cannot handle very hot, spicy food, I am always a bit nervous with tasting menus—but this place handles spice beautifully. Every single dish was deeply packed with rich, complex flavors without leaving me choking on chili with watery eyes. I would highly recommend this restaurant to anyone who loves flavorful food but prefers to avoid intense heat. The Murgh Malai Tikka (tender, marinated chicken) was incredibly succulent and juicy. The absolute star of the show, however, was the lamb—a beautifully slow-cooked Lamb Shank Rogan Josh that literally fell off the bone into a rich, aromatic gravy. ​The side dishes were just as spectacular as the mains. The Baingan Bharta (smoky mini aubergine side dish) was packed with flavor, and the Dal Makhani (slow-cooked, creamy black lentils) was rich, comforting, and easily some of the best we’ve ever had. Unlike many tasting menus where you leave feeling hungry, the portions here were incredibly generous. ​My partner chose the wine pairing, and the restaurant did not skimp—the pours were wonderfully generous and beautifully matched to each course. To top off an already excellent evening, the staff brought out a surprise complimentary dessert with a birthday message, which was such a thoughtful, classy touch. The service throughout the night was seamless, attentive, and warm without being intrusive. ​This place is a magnificent little gem. We left extremely satisfied and will absolutely be returning!”

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• R

  Ravtej Singh

  ·4 months ago

  “The service was incredibly slow and the waiter forgot our order thrice in the same meal. Then finally our food also had hair and had to be cooked again. The service was absolutely terrible and the food was below average. The hair is a serious incident, I'm surprised they still have the license to operate.”

• A

  Ayan Mitra

  ·4 months ago

  “Location is very good, just 1 min walk from Marble Arch station at the N-E corner of Hyde park. Phuchka(Kolata style) was really good, a bit salty. Luchi and Alur dom was great as well. Egg Chicken roll felt a bit soggy, then I told the waiter that. Few minutes chef came and understood why I didn't like it. Offered to make a new one to my liking but by then I was almost full. Ate 2 desserts which was good. Ordered some take out, then got to know chef made a fresh roll and packed it for me. Overall really liked the behavior of the staff, service was very fast. A bit costly, but considering a good retaurant in Central London, it works. Just a suggestion I felt lots of people are going by looking at the restaurant, maybe they don't understand the menu. If you keep someone outside who would explain the menu or make suggestions about food I guess more people would come in. Being a Bengali, I hope this place becomes more successful.”

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• C

  CM Solinsky

  ·4 months ago

  “Delicious meal and so flavorful. I had the Tiger Prawn Malai Curry which was served in a coconut and a side of rice and butter naan. I had a dessert (don’t recall the name) that were 2 dumplings in a creamy pistachio sauce- yummy!”

• S

  Subham Pal

  ·5 months ago

  “Amazing cuisine with true ambience. We tried the Beetroot chop, Dal, Chicken and Paratha. Each one was delicious. A must try for anyone wishing for Kolkata and Bengali cuisines in heart of London.”

• B

  Bhaskar Dasgupta

  ·5 months ago

  “There is something faintly perfect about eating Bengali food in London under the ghost of the old stock market. You walk past the plaque marking where the London stock exchange once stood from 1282 to 1737, drift past Waterstones promising lifelong fascination, and then suddenly there it is: gondhoraj lime sitting on the table like an aristocrat who has somehow survived empire, Partition, socialism, immigration queues, Ryanair and globalisation with its perfume intact. London has always been a city of trade. Bengal understood early that trade is not only about ships, insurance, silver and ledgers. It is also about smell, taste memory and longing. Entire empires were financed because somebody somewhere became addicted to spice. At Chourangi in London, the gondhoraj appeared properly and proudly. Immediate respect. Bengalis treat gondhoraj with the reverence normally reserved for endangered manuscripts or retired professors. The kosha lamb was dark, slow and argumentative. The cutlets arrived with that reassuring crunch which says somebody’s grandmother would approve. Dal Makhni sat there like edible velvet. Then came brûlée and gulab jamun because modern Bengali dining now treats culinary borders the way Calcutta traffic treats lane markings: decorative suggestions at best. But I do have one serious Bengali grievance. Where was the basic macher jhol bhaat? You cannot invoke Bengali cuisine with solemn ceremony and then omit the dish that actually powers the civilisation. That is like: an Italian restaurant without pasta, a British pub without chips, or a hedge fund conference without somebody explaining why this time the macro cycle is different. Macher jhol bhaat is not merely food. It is infrastructure. Emotional liquidity provision. The culinary equivalent of returning home after being bullied by the world. And perhaps that is the paradox of diaspora cuisine. Restaurants abroad often elevate the celebratory dishes. Rich gravies. Club nostalgia. Slow cooked meats. The dishes that travel socially. But the everyday dishes, the rice, fish broth, alu bhaja, dal and green chilli combinations that sustained generations quietly disappear because they are considered too humble, too domestic, too specific. Which is a pity. Because sometimes the highest form of cuisine is not complexity. It is recognition. Every Bengali knows this: you judge a Bengali restaurant not by the theatrics, but by whether the macher jhol tastes like somebody’s mother is mildly disappointed in you. Fair exchange though. The old London stock market once financed the trade routes connecting Britain and Bengal. A few hundred years later Bengal returned the favour with kosha mangsho and gondhoraj. 🍛📚 #London #BengaliFood #Calcutta #FoodHistory #Diaspora #Restaurants #Culture #Hospitality #India #LondonLife #Food”

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