The vegetarian parallel to keema and bheja is pau bhaji, a masala of mashed vegetables cooked to the consistency of sloppy Joe and spooned over freshly baked buns. Get past the squeamishness and bheja’s texture is as delicate as gently scrambled eggs. Several local food writers suggested I order the methi keema (minced goat cooked with fenugreek and topped with potato sticks) with the optional bheja, spiced and softly cooked goat’s brains that can be piled on top of dinner roll-like buns called pav or pau. A beautiful mushroom and jackfruit pilau came dum-style - in a clay pot capped with pastry so the rice inside would steam airtight, with the dough crown then removed tableside. Overcooked deer chops that cost a whopping $58 blemished my lunch at Gymkana, but two dishes did impress. (Chef-owner Karam Sethi and his family, who are also backers of Lyle’s in Shoreditch, only last week launched a casual restaurant in Soho called Hoppers that will specialize in dishes from the southern Indian state of Tamil Nadu.) Posh Gymkhana in London’s tony Mayfair area doesn’t concentrate on one cross-section of India but does pluck some of the more intriguing standards from around the country: Mumbai street snacks, seafood recipes from the Malabar Coast, Punjabi-style kebabs. The short answer: It looks like it's only beginning to shift in that direction. In a country where Anglicized dishes like chicken tikka masala have become national favorites, I wondered if London's evolving culinary sophistication might now include Indian restaurants that delve more deeply into distinct regionality. It’s disappointing: The rich differences in India's regional cuisines can be as different as, say, the cooking customs of Venice and Sicily. In the U.S., too many Indian restaurants take a wholesale approach to their menus, rehashing the same dishes (Northern-esque preparations of meats masked in monotonous sauces, crepe-like dosas from the South) without much differentiation. Given the colonial ties between England and India, the subcontinent's cuisine has been a part of the city's culture for 200 years, though the proliferation of neighborhood "curry houses" didn't begin until an immigration boom after World War II. Really disappointed how the kitchen can make a plain omelette but not a Parsi omelette without chilies.I could return to London solely to explore its Indian restaurants. At this point the sides ordered had got cold but it was too much hard work to go through this again. Eventually the Parsi omelette arrived without chilled. After speaking to the manager again she said that she will sort it. A couple of minutes later a plain omelette arrived. At this point the whole tables food started to arrive. After a while she came back to say that the kitchen has the mixture premixed and could provide a plain omelette. We spoke to the manager, she said she will sort it. After a while she can back and said that the kitchen could not make this. The order was taken by our waitress, she was excellent all throughout. ad we requested for the Parsi omelette to be made with chilles which we have done before. It’ll we have been to Dishoom and always had a great experience. I booked a table of 14 for my wife’s birthday on Sunday morning. Indian Restaurants in Euston / Kings Cross /St Pancras.Fish & Chips in Regent's Park / Kings Cross.American Restaurants for Large Groups in Marylebone.Restaurants with Outdoor Seating in London.Restaurants for Special Occasions in London.Vietnamese Restaurants with Delivery in London.Seafood Restaurants for Families in London.French Restaurants with Outdoor Seating in London.Hotels near V&A - Victoria and Albert Museum.Red Carnation Hotels Collection in London.Small Luxury Hotels of the World in London.Curio Collection by Hilton Hotels in London.