Kishmish, open in Fulham since 1966, has been taken over by the founder’s grandson, Sharif Rahman. To mark the new era, he has brought in a talented new chef, developed innovative new menus and given the dining rooms a fresh new look.
New dishes include Tawa Fish (pan-seared hake fish with smoked aubergine salsa and curried oil), a take on the classic onion bhaji, and Achari Ostrich (ostrich tikka infused with pickling spices, served with roasted beetroot and mint sauce). Amongst the main courses are Old Delhi Style Kahargosh (from the days of the Raj, curried rabbit in ground aromatic spices), Mango Zafrani Chicken (chicken breast stuffed with spinach leaves spiced with nutmeg and saffron in a mango sauce, served with steamed rice) and Buffalo Vindaloo (Laverstoke Park diced buffalo cooked in authentic vindaloo masala, served with ghee rice).
The new kitchen team is headed by Cruz Gomes who previously worked at Zaika and Ginger restaurants, with early training with the Taj Hotels group in India.
Kishmish
Indian Restaurant in Fulham
Traditional Indian recipes with a twist, such as Buffalo Vindaloo - Laverstoke Park diced buffalo cooked in vindaloo masala, served with ghee rice.
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Opening Summary
Monday - Sunday: 17:30 - 23:00
Monday - Sunday: 17:30 - 23:00
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