Veeraswamy is London's oldest surviving Indian restaurant, serving the royal cuisines of India above Regent Street since 1926.
About Veeraswamy
Veeraswamy is London’s oldest surviving Indian restaurant, founded on Regent Street in 1926, and today a Michelin-starred destination.
Its menus explore the extraordinary diversity of the royal cuisines of India, with dishes inspired by the kitchens of palaces in Hyderabad, Mughal India and Patiala alongside regional specialities, elegant seafood, tandoori dishes and contemporary interpretations of classic Indian recipes.
What makes Veeraswamy truly special is its sense of place and history. Ornate interiors, views over Regent Street and a century of culinary heritage create an experience that feels both timeless and wonderfully relevant today. It perfectly balances exceptional Indian food, with a century of history and glamour in the heart of London.
Nearest stations to Veeraswamy
- Piccadilly Circus 2 min walk
- Oxford Circus 9 min walk
- Green Park 10 min walk
Where is Veeraswamy
- Mon–Fri
- 12pm–2.15pm, 5.30pm–10.30pm
- Sat
- 12.30pm–2.45pm, 5.30pm–10.30pm
- Sun
- 12.30pm–2.45pm, 6pm–10pm
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FAQ
How much is the set menu at Veeraswamy?
The set menu at Veeraswamy is £40-£60 for 2-4 courses. The price is the same on every day the set menu is served (Mon–Sun), and it is set by Veeraswamy directly, not by All Set.
When is the Veeraswamy set menu served?
Veeraswamy serves its set menu lunch, pre-theatre & dinner. The set menu runs on the following days: Mon–Sun.
Is the Veeraswamy set menu the same food as the à la carte?
Yes. The Veeraswamy set menu comes from the same kitchen as the à la carte, using the same ingredients. The set menu offers a tighter selection, typically 2-4 courses, at a flat price.
How do I book the set menu at Veeraswamy?
Book directly with Veeraswamy via the "Book a table" button above (it links to Veeraswamy's own reservation system). On All Set, every booking is direct with the restaurant, and All Set takes no commission.
What's on the Veeraswamy set menu?
Starters
- Anglo-Indian mulligatawny soup, spiced lentil soup, pepper and lemon, from the 1926 menu
- Grandma's spicy egg roast masala served with string hoppers
- Chana bhatura, chickpea curry and fluffy poori
- Calcutta beetroot croquettes with stilton and green chilli sauce
- Bori soya mince samosa
- Bhalla papdi chaat, lentil dumplings, crisp wheat biscuit, yoghurt and chutneys
- Kundapur ghee roast paneer tikka, home-made paneer, tandoori spice, herbal chutney
- Chicken bhajia lollipop, crispy spiced chicken wings, date and chilli chutney
- Banjara chicken tikka, ginger, roast cinnamon and star anise
- Lamb gilafi seekh kebab, lean leg of lamb encrusted with peppers and tandoor grilled
Mains
- Country captain, half spring chicken, golden sultanas, cashew and kashmiri chilli sauce
- Lampreis, lemongrass and cinnamon rice with chicken thigh curry, lamb kebab and pineapple curry, wrapped in a banana leaf
- Malabar fish curry, haddock, coconut milk, fresh turmeric root, green mango, ginger, lemon and green chilli
- Ceylon prawn curry perfumed with pandan leaf and coconut, shallots and lemon grass
- Moradabadi chicken biryani, himalayan screwpine flower, mace and cardamom, dum cooked with aged basmati
- Butter chicken, slowly caramelised spicy rich tomato curry tempered with herbs in butter
- Tandoori raan kebab with yakhni pulao, Welsh lamb shank slow tandoor cooked off the bone
- Vegetarian silver crescent, baghare baingan, achari paneer, chettinad potatoes and masoor dal tadka
- Achari paneer masala, kitchen made pressed organic cheese with pickling spices
- Deccani platter, baghare baingan, lemon rice and chettinad potatoes
- Nizami vegetable biryani, royal style mixed vegetables and green herbs
Desserts
- Kaala jaam with salted caramel gelato
- Jalebi and rabdi
- Banana kulfi with banana fritter
- Black carrot halwa
- Raspberry sorbet
- Dark chocolate sorbet
- Pistachio ice cream
From the Weekend Lunch menu we hold, read from Veeraswamy’s own menu. Dishes change with the seasons, so treat these as the shape of it rather than a promise.
Last updated: 8 October 2026