Best Indian Restaurants in London.
TATLERS RESTAURANT GUIDE 2013
Potli is the Top choice indian restaurant in West London…
The extensive offering is therefore a good mix of familiar favourites such as chicken tikka as well as more adventurous options, while its collection of signature dishes is a safe bet if you want to try something new…
THE WEEK PORTFOLIO
Quality ingredients and traditional cooking methods are the secret to Potli’s success. Its chefs roast and grind over 35 fresh spices every day…
ALANCE LIVE WELL, CHARLOTTE DORMON
And, to me it was culinary magic…
LONDON UNATTACHED, Fiona
I like Potli because it’s got a casual without being sloppy vibe. And little Indian touches to the decor, that make you feel you’re back home…
A main of Railway Mutton Curry was an authentic Anglo-Indian dish from the days of the Raj and evoked memories of the type of wholesome food served to the workmen building the original railway network in India where there were few cooking facilities and they resorted to one pot cooking.
GETWESTLONDON, Adrian Seal
You can eat around the world within a few hundred yards of Ravenscourt Park, Hammersmith; it’s an area overflowing with foodie riches…
VIEW, Mark O
One of those rare Indian restaurants in London that are truthful and sincere to Indian food.
India Bulletin, Archana Venkatraman
Located a little off the beaten track between Hammersmith and Chiswick, but this ‘Indian Market Kitchen’ is definitely worth the trek…
Forbes TRAVEL GUIDE
Potli has a tropical street-bazaar vibe. Potli is a great place to enjoy a relatively inexpensive meal.
Time Out LONDON
Certainly recommend Potli to anyone wishing to try an authentic restaurant where the food is cooked with care and passion.
Chiswickw4.com, Anne Flaherty
Welcome and service exemplify a dedication to the sort of hospitality – where the guest is god – that you find in Indian homes….
Evening Standard, FAY MASCHLER
Potli Daal Makhni- Top 5 Favourite Dish in Indian Restaurant in London… This “exceptional and stylish” Hammersmith venue (“crowded and filled with artefacts from India”) offers cooking that’s “a great deal more accomplished than the street food it bills itself as”– “everything excites the palate, from the cocktail blending basil, cardamom and limoncello with gin, to the last scraping of the gloriously decadent mango shrikhand”