Mint Leaf Restaurant & Bar
Refined drinking and dining in London’s leading social hot spot
A recent addition to the map of London’s hippest landmarks for elegant dining and drinking, Mint Leaf Restaurant & Bar opened its doors in 2003 and has rapidly taken lead in the race for the city’s top Indian restaurant.
A 140-cover restaurant to be found in the basement of a former banking hall in London’s exclusive Haymarket district, Mint Leaf is a name that has become synonymous with both the highest calibre of modern Indian cuisine, as well as the most sumptuous signature cocktails, rendering the fashionable venue the perfect setting for world class drinking, dining, or a combination of both.
A popular hang out for London’s glitterati, and featuring a high celebrity count among its guest list that includes Halle Berry, Mickey Rourke, Kelly Osborne, Kim Cattrall and Matthew Perry, Mint Leaf translates authentic Indian cuisine to a stylish, contemporary setting, with the addition of a spectacularly long bar that provides the backdrop for a vast array of exquisite cocktails and home grown drinks such as their infamous Vanilla Vodka.
Mint Leaf’s Head Chef, Ajay Chopra, was headhunted from Mumbai’s leading 5-star hotel, the JW Marriott, where he continually entertained a plethora of international celebrities and Bollywood stars. With an immaculate attention to detail under Ajay’s supervision, the sumptuous new menu at Mint Leaf reflects food hailing from all over India. Observing Ajay’s ethos of producing healthy Indian cuisine with a contemporary twist, it features dishes inspired by the seafood of the south and meat from the north.
Featuring A La Carte, Set and Vegetarian menus, Mint Leaf starter dishes include: Saunfiya Paneer Tikka (Paneer stuffed with mint and raisin farce, marinated in fennel and turmeric yoghurt, radicchio and crisp bean salad; Lehsuni Jhinga Sunehri (Tandoor grilled jumbo prawns marinated with cumin, roast garlic and chilli yoghurt, served with pineapple chutney); and Tandoori Bateyr (Boneless jumbo quail steeped overnight in home ground mustard, ginger and piquant chillies, served on curly endive salad).
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