Babur (Honor Oak)

• Comfortable space with fantastic food is all waiting for you at Babur
• They truly serve wonderful food with pretty well organised battery of waiters and somewhat comfy decor
• It surprises me every time with their flavour
• Chicken lababdar is awesome teamed with lamb dum biriyani and raita
• Those with cravings for smaller options can try pot roasted rabbits with garlic roti
• Creamy rajasthani flavoured paste) is gonna take you to Jaipur straightaway in case if you haven't been to the Pink City yet
• We all went to the Babur restaurant for a friends birthday as we used to live nearby and remembered how good the food was when we used to go there and it was local for the birthday person
• It was quite a long time ago since we had been there and were quite surprised to find they now only do an a la carte menu
• The lady whose birthday it was is quite elderly and likes Indian curry now and then but was a bit confused by new menu
• This restaurant is a staple of South East London
• The prices are quite high for a family meal out
• Is located a bit further down the road and is well worth it
• My friend and I arrived 'a little' late for our reservation but the staff were really kind
• (I seem to have a two tummies when it comes to good food) I live really close by so this is definitely a great discovery
• This special menu is to raise the awareness of saving the Indian tiger
• Salad taste was refreshing and well balanced
• Mango sauce could be slightly more generous because it goes better with the salad than with the pigeon
• Cod bora with banana and tamarind chutney with tamarind sauce banana and tamarind chutney has a good kick
• The onions in the fish cake are a little on the chunky side
• The fish cakes were not warm enough
• Dhal phori with mint and coriander sauce and tamarind sauce I like the concept of food on skewers
• The mint and coriander sauce is very refreshing
• Tamarind sauce is sweet and tangy
• Tamul chicken tikka with pumpkin puree taste of the pumpkin puree is very special
• Chicken meat was unfortunately very dry
• It is quite special because the normal chicken tikka is bright red and orangey
• Lamb with curry leaves flavour the meat was cooked perfectly but the taste was not infused much enough for flavours to really penetrate the thickness of the meat
• Mustard in the mango sauce was not strong enough but the sweetness of just the mango is very nice
• Curry leaves are very aromatic
• Not sure if this is a very memorable dish
• Pickling whitebait with panch phoran tasted very much like anchovies
• King fish curry with raw banana very light and fresh tangy flavour with a mild spicing
• Red snapper with kaffir lime
• Bamboo shoots and spinach rice fish was nicely cooked
• Spinach rice was surprisingly tasty and has good chilli taste
• Stonebass in banana leaf the fish is well cooked
• Thick tomato sauce on top was very nice but needs a little more chilli kick
• Lamb shank with pumpkin the lamb meat was very mild
• I am not sure if there were too much spice that drowned it
• The roti with chilli gives the oomph to the whole dish but is a little chewy
• T remember the papaya taste to this dish and I was not sure whether I tasted it or not
• Duck curry with three types of lentils with ginger and star anise this is the best dhal that I have ever had
• The duck meat was very well cooked
• Bits of raw ginger are not actually nice
• Jackfruit briyani with pineapple raita briyani taste was pleasant enough
• Pineapple raita was the star for me
• Seafood khichdi with wild assamese prawns the fishy taste is well balanced in the sauce
• Consistency is too &ldquo
• Garlic creme brulee if garlic was not mentioned
• The garlic bits were a good addition to the texture but it&rsquo
• S presence here is really not needed
• To end with a dessert like this (even without the garlic) is an absolute winner
• Combining a savoury ingredient in a dessert is not easy and takes some innovation and inspiration of an individual
• I am excited to see which final eight dishes are going to make it to Babur&rsquo
• The contemporary Indian restaurant Babur is celebrating it's 30th birthday with a series of exciting menus
• The second of their String of Pearls menus is showcasing seafood dishes from the Indian Ocean Islands
• Who collaborated with Chef Jiwan Lal and his expert team to create the special dishes
• Salad zourit Creole Seychellois octopus salad with onion and citrus dressing
• The standout plate was the Malagasy Red Snapper Brochettes
• The Sakay Hot Sauce was powerful and full of flavour
• You could stop there as the portions are rather generous
• Steamed rice Maldivian speciality tuna cooked with pandan and curry leaves
• Chilli garlic baguette Mauritian pan fried king fish marinated in turmeric and mustard seed with green chilli and onion petals
• The Fish Vindaye didn't quite do it for us with forgettable King Fish and ALL the onions
• Though the bizarre pairing of chilli garlic baguette was most welcome
• The Seychelles Creole Fish Curry with pan fried sea bream was an absolute winner
• The awesome garlicky rice will stay with you on the journey home
• 16 mark which is fair for the quality
• The service was friendly and informative throughout from all members of staff
• Jiwan's String of Pearls Indian Ocean Islands menu Honor Oak Park is only 11 minutes from London Bridge
• This restaurant was outstanding
• We varied our selection to maximise our experience every single dish was outstanding
• I have been here several times with different friends who have all agreed this is a great restaurant

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