Guides

The AA Restaurant Guide 2027

“Well established yet still adventurous modern Indian cuisine.”

In business since the mid-1980s, Babur is a pioneer of modern Indian cuisine. Outside there’s a life-sized model tiger on the roof, while inside is an upmarket, contemporary, brasserie-style space decorated with Indian artworks. Ingredients are never less than excellent, and they’re put to good use in exciting, original cooking. A well-chosen wine list complements the menu perfectly.

The Michelin Guide London

Good looks and innovative cooking make this passionately run and long-established Indian restaurant stand out. Influences from the south and north west feature most and seafood is a highlight look out for the ‘Treasures of the Sea’ menu.

Waitrose - The Good Food Guide 2026

‘Serving up exceptional curries since 1985,’ Forest Hill’s beloved Babur just keeps on rolling – and it’s still the go-to option for locals wanting prettily plated Indian food that’s a cut above your average high-street curry house. It’s also family-run, ‘rooted in the local community‘ and run by kindly staff who give everyone a ‘genuinely warm welcome’. Over the years, it has become increasingly stylish and distinctive, with a hand-painted kalamkari horoscope in the foyer, low-hanging lights, exposed brickwork and wooden partitions holding elaborate floral displays.

Meanwhile, the kitchen scours the Subcontinent for regional ideas while offering dedicated menus for those with special dietary needs. The full repertoire bypasses kormas and dhansaks in favour of more intricate, modern ideas such as goat tikka with a cumin puff and aubergine mash, steamed shoulder of lamb (marinated for 100 hours) with beetroot rice, or spiced stone bass with chana masala yoghurt and papaya chutney. Vegetable dishes and sides are also full of promise – think garlicky spinach with sweetcorn and mushrooms or thinly sliced fried potatoes dusted with mango powder.

To finish, try the milk sponge cake with saffron gel or the chocolate fondant spiced with cumin. On Sundays, Babur’s ‘help yourself’ family buffet is something of a local institution in its own right. The wine list has been knowledgeably assembled with food in mind, but it would be remiss to ignore the zippy Asian-themed cocktails.

Harden’s London Restaurants 2026

This Honor Oak Park institution “celebrated its well-deserved 40th anniversary” over the last year and “continues to provide some of the best Indian cooking in London” – it “looks and to an extent feels like a neighbourhood curry house, but the food is in another league”, with diners travelling from beyond southeast London to sample chef Jiwan Lal’s cuisine. They get a warm welcome, too (“I’ve been a regular customer for over 25 years and am greeted like an old friend”). Top Tips – “the good-value Sunday lunch buffet is well worth a trek”; “Swordfish tikka with a well-balanced radish pickle; Champaran mutton curry with excellent quality meat; Mango creme brulee with a very delicate crust”.

Press

Financial Times - August 2026

“To celebrate its 125th birthday, London’s Horniman Museum, founded by tea trader Frederick Horniman in 1901, has partnered with its Forest Hill neighbours, multi-award-winning Indian restaurant Babur, to curate a botanical menu inspired by the site’s 16-acre gardens. Order the bestselling tandoori lamb ribs with wild thyme, pumpkin seed and catmint jus, then wash it down with the botanical tipple made with Indian craft gin, St Germain, rose water and a homemade aromatic extract.”

The Nudge - July 2026

“Babur has been a south east London favourite since 1985, meaning it’s outlasted Blockbuster, “New Coke” and VH1.

It has a kind of cult status in the area, but to consider it merely a ‘local gem’ would be doing it a disservice, because it’s hands-down one of the best places for Indian food in London. It has all the culinary finesse of its glossy Mayfair counterparts, with the genuine warmth and hospitality that comes from serving a local community of regulars for over four decades.”

Secret London - August 2026

“Babur’s collaborative menu with the Horniman Museum and Gardens, Together In Bloom, “fuses Babur’s signature Indian spices with the herbs and botanicals found in the Horniman’s celebrated gardens”.”

Hello! - August 2026

“We sampled the six-course anniversary tasting menu, which I highly recommend. It showcases the best of the modern Indian menu, with those botanical touches, and takes away any decision-making. Highlights include the charcoal-grilled pandan chicken tikka, and the spiced lamb neck served on a vibrant beetroot yoghurt and a blue cheese and rosemary naan. The naan may sound unconventional, but it’s just one example of Babur’s ingenuity. The larger dish of sea bream served atop a potato and fennel patty, with a green mango and coconut sauce, was another showstopper.”

The Capturist - August 2026

“What really surprised us was how different the food was from what many people might expect from an Indian restaurant. This isn’t your average Indian cuisine. Rather than relying on fiery heat, the dishes were light, fragrant and beautifully balanced, with herbs and delicate spices taking centre stage. Every plate was creative, innovative and beautifully presented, while still staying true to Babur’s Indian roots.“

Foodepedia - July 2026

“The partnership builds on Babur’s ongoing commitment to supporting local cultural organisations and strengthening community connections.

Following its 40th anniversary celebrations last year, the restaurant continues to invest in the neighbourhood that has been central to its success since opening in 1985.”

SQUAREMEAL 2026

“Cosy, artful interiors meet some serious high quality cooking at Babur, which has Londoners flocking to Dulwich for a taste of clove-smoked lamb chops and goat shoulder tikka. Menus take inspiration from India’s north and south, marrying the two with elegance across a huge a la carte (though there are also excellent set lunch, Sunday buffet and tasting menus if you don’t want the stress of choosing).
Where: 119 Brockley Rise, SE23 1JP“

Press & Accolades