With just 20 seats and an open kitchen, Three-MICHELIN-Starred Trèsind Studio offers a tasting menu that channels and celebrates the diverse flavors and cooking styles from all corners of India. The ethos centers on transforming mostly fish, seafood and vegetables into striking and truly memorable creations, with plenty of theater added in. Expect stunning dishes like ghee-roast crab with burnt cinnamon or lobster tail with pickled carrot and Alleppey curry.

The world’s first vegetarian One-MICHELIN-Starred Indian restaurant, Avatāra reimagines the concept of plant-based dining. Rooted in the rich heritage of Indian vegetarianism, the restaurant presents 18 dishes that celebrate local produce. Highlights include broccolini, asparagus and tomato curry pickle; passion fruit, strawberry and spiced guava water sorbet; jackfruit, teardrop pea and spinach curry kebab; and morel mushroom, chile and potato dauphinois with truffle.

London, Doha, and now Dubai: The Opera district is now home to this favorite Indian restaurant. Grand chandeliers and a plush cocktail bar make for an opulent interior design, while prime products are key ingredients across the menu. The spices are harmonious, with some noteworthy signature dishes, such as bhatti ka octopus and sindhi methi gosht (goat curry), reflecting the kitchen’s craft.

The first international outpost of the One-MICHELIN-Starred London original, Jamavar Doha brings the beloved pan-Indian dining concept to the Sheraton Grand Hotel. Inspired by the Viceroy’s House in New Delhi, the space blends warm grey oak paneling, chalk-white plaster and intricate mirror and brass accents. The expansive menu spans the breadth of India, from rich Old Delhi-style butter chicken to boldly spiced Kerala-style beef.

One-MICHELIN-Starred Veeraswamy has been an institution on London’s Regent Street since 1926, making it the city’s oldest Indian restaurant. The menu spans the subcontinent, from vibrant street snacks to dishes rooted in royal kitchens, elevated by top-tier British produce like Welsh lamb. Standouts include the shahi patiala raan, where lamb shank is wrapped in golden puff pastry and paired with a decadent bone marrow, saffron and rose sauce.

Awarded Two MICHELIN Stars in 2024, Gymkhana channels colonial India’s members’ clubs. Its two floors evoke distinct moods: The jade-green and dark-timbered ground floor draws from the grandeur of Kolkata and Pondicherry mansions, while the peach and Kashmiri red lower level nods to northern Indian design. The northern-leaning tasting menus (vegetarian included) are indulgent yet precise, featuring standout plates like gilafi quail seekh kebab with mint-mustard chutney.

At Two-MICHELIN-Starred Opheem in Birmingham, local-born Chef-Owner Aktar Islam explores Indian flavors through a global lens. The seasonal tasting menu — offered in five or 10 courses — changes multiple times a year. Standout dishes include roasted quail with chapli spice, barbecued pea and wild garlic, and tandoori sand carrot paired with lentil pakora, mint and coriander. Presentations are as artful as the techniques behind them.

In London, Amaya is a trailblazer highlighting the diverse grilling techniques of India: tandoor, tawa and sigri. The menu, designed for sharing, showcases these methods with dishes like black pepper chicken tikka, gilafi lamb dori kebab and sweet potato chaat. Don’t skip the cocktails, rooted in the fruits, flowers, spices and botanicals of India, and crafted to complement the food menu’s bold flavors and wonderful aromas.

One-MICHELIN-Starred Jamavar brings together pan-Indian flavors in the heart of Mayfair. The menu spans all corners of India, from street-food-inspired small plates like sabudana truffle khichdi with sago pearls, winter truffle, asparagus and peanuts, to tandoori classics. Main dishes such as Calicut meen curry — sea bass fillets with fresh turmeric, shallots, garlic and kudampuli — celebrate regional specialties.

At this renowned London restaurant, longtime Head Chef Sriram Aylur and his team focus on the flavors of southwest India and the Malabar Coast. The seafood-forward menu is designed for sharing, with each dish crafted to allow contrasting flavors, textures and aromas to unfold. Standouts include Cochin lobster broth; and Fisherman’s Catch, a curated platter of pepper shrimp, crab cake, baked halibut and grilled scallop. As with all Southern Indian restaurants, rice is a must.