The House Menu at Chutney Mary: Three Courses for £52 in St James's

October 2026|By Lewis - All Set Team|Edited by Lewis Mack

The House Menu: two courses £45 or three courses £52, served every evening in St James's

For more than three decades, Chutney Mary has been bringing the regional cuisines of India to London, and today its St James's restaurant continues that story with a House Menu that takes in some of the restaurant's signature dishes across two or three courses. At £45 for two courses or £52 for three, the menu begins with a choice of Kerala chicken or paneer black pepper, before arriving at its centrepiece: the Silver Crescent, a curved silver tray carrying four different curries alongside rice and warm naan. We visited on a Friday evening in September to eat our way through the menu.

An evening in St James's

There is a sense of occasion to Chutney Mary from the moment you arrive. The dining room is richly lit and warmly coloured, with deep red carpet, crisp white linen and gilded candleholders creating an elegant backdrop, while colourful artwork, woven shades and low glass lanterns give the space a character that feels particularly suited to an evening in St James's.

The dining room at Chutney Mary, a large abstract canvas in orange, red and green above tables laid in white linen — The dining room at Chutney Mary

A round table laid with white napkins and glassware around a ribbed glass candle holder, the canvas lit beyond — A table laid for dinner

Gilded candlesticks and cut crystal hurricanes holding lit candles along the centre of a table — Candlelight along the table

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We began with a drink at the Pukka Bar before taking our seats for dinner, where the atmosphere gradually shifted from cocktails and conversation into the more leisurely rhythm of the meal. The cocktail lounge makes a glamorous prelude to the dining room, with a large wine list, a particular focus on Indian gins and malts, and a wide choice of non-alcoholic drinks, including sugar-free options. The martinis are the thing to order, whether before dinner or as a chocolate martini once the meal is over.

An honourable mention has to go to Swapnil, who looked after us throughout the evening and was an absolute joy from start to finish. His knowledge of the menu and the stories behind the dishes was extensive, but it was the way he shared it, alongside incredibly attentive service throughout the meal, that made him such an important part of the experience.

A bright green cocktail served up in a coupe with a single leaf resting on the foam — A drink at the Pukka Bar

The Pukka Bar at Chutney Mary, bottles stacked beneath a suspended brass rack of glassware with bowls of topiary and citrus along the counter — The Pukka Bar

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Kerala chicken to begin

For the first course, we chose the Kerala chicken, which arrives on a mini uttapam alongside curry leaf, red chilli, coriander and a spiced crumb. The chicken had a deep, glossy coating and a gentle warmth from the spices, while the soft, golden uttapam provided a welcome contrast in texture and flavour.

Kerala chicken, dark and glossy with red chilli and coriander, piled on a mini uttapam set on a banana leaf — Kerala chicken with mini uttapam

It was a particularly enjoyable way to begin, with the spice building gradually rather than overwhelming the delicate base of the dish, and the combination of chicken, uttapam and crisp spiced crumb giving the first course plenty of texture.

The alternative is paneer black pepper, also served on mini uttapam, for those who prefer to start with something vegetarian.

The Silver Crescent

Then came the Silver Crescent, the centrepiece of the House Menu and the part of the meal we were most excited to explore. Four individual curries arrive together in their own small silver bowls, arranged in a curved tray with fragrant rice and warm, blistered naan alongside, turning the main course into something you can properly take your time over.

Two Silver Crescent trays of four curries each, with a basket of naan and a silver pot of rice between them — The Silver Crescent, naan and rice

The curved silver tray with spinach saag under crisp fried onion and a halved tomato, and butter chicken alongside — Spinach saag and butter chicken on the crescent

Cochin prawn curry, a whole prawn in a thin golden sauce under crisp fried onion in a small silver bowl — Cochin prawn curry

Tandoori sweet potato in a dark sauce under shredded greens, with spinach saag and naan behind — Tandoori sweet potato

Warm blistered naan folded into a lined basket beside the silver curry bowls — Naan at the table

A second naan scattered with chopped herbs, with a silver pot of rice behind it — The second naan, and rice

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The four curries each bring something quite different to the table. The Cochin prawn curry is light and aromatic, with a whole prawn sitting in a thin golden sauce beneath crisp fried onion, while the butter chicken is richer and more indulgent, its charred chicken edges sitting in a deep orange gravy finished with cream.

The spinach saag provides a greener, more savoury contrast, topped with fried onion and half a tomato, while the tandoori sweet potato is perhaps the most substantial of the four, arriving as a large burnished piece coated in a dark, sweet-savoury sauce and finished with shredded greens.

What we particularly enjoyed was the way the four curries encouraged you to move around the tray rather than settle into a single dish. One mouthful might be the rich butter chicken with naan, the next the fragrant prawn curry with rice, followed by the earthy saag or the sweetness of the tandoori sweet potato. Having them all together makes the meal feel generous without any one curry dominating the plate.

Warm gulab jamun to finish

For dessert, we chose the warm gulab jamun with vanilla ice cream, which arrived as two syrup-soaked halves with pistachio and dark crumb, alongside a scoop of cold vanilla ice cream. The contrast between the warm, sticky sweetness of the gulab jamun and the cool creaminess of the ice cream made for a simple but satisfying finish, with the pistachio and crumb adding just enough texture.

Warm gulab jamun, two halves dusted with pistachio on dark crumb with a scoop of vanilla ice cream — Warm gulab jamun with vanilla ice cream

Dark chocolate sorbet in a footed silver coupe topped with a single yellow flower — Dark chocolate sorbet

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There is also a dark chocolate sorbet, served in a silver coupe and finished with a small yellow flower. It is dense, smooth and intensely chocolatey, offering a darker alternative to the sweetness of the gulab jamun.

The House Menu

Chutney Mary's House Menu is available every evening, Monday to Sunday, with two courses for £45 or three courses for £52.

The printed House Menu at Chutney Mary on the table beside a lit candle — The printed House Menu

Last orders are at 10pm, making it well suited to an evening in St James's, whether you're heading into the West End beforehand or settling in for dinner after a day in central London.

Three courses in St James's

At 73 St James's Street, Chutney Mary's House Menu gives you a chance to experience several different sides of its cooking in one sitting, from the spiced Kerala chicken and soft uttapam at the beginning to the four distinct curries of the Silver Crescent and a choice of two very different desserts to finish.

For us, the pleasure was in the variety: sitting down to one menu and finding four curries waiting in front of you, each bringing a different flavour and texture to the meal, while the attentive service and atmosphere gave the whole evening a relaxed sense of occasion.

This editorial visit was paid for by MW Eat. The words and editorial opinions are our own. Learn more about how our paid editorial works