The Red Fort

Founded by Amin Ali in 1983, the restaurant is well known for its Mughal Court cooking, combining high-quality fresh British products with sub-continental flavours to create refined Indian dishes, served with a wonderful range of sommelier selected wines. With Tandoor oven and traditional open-grill cooked dishes, homemade chutneys, sauces, freshly baked bread made daily on site, The Red Fort cooking is a memorable explosion of the finest flavours designed to excite and delight the most sophisticated of palates. Head Chef, Azadur Rahman and his team of seven chefs selected from across India have mastered the art of Mughal Court cooking over the years, creating refined dishes which pioneer fresh British produce and sub-continental flavours. There is a traditional grill situated in the open plan kitchen at The Red Fort and diners are encouraged to order some of the specialities which include ‘Scottish lobster with saffron, garlic, cinnamon and nutmeg'. Mains include Jumbo Prawns marinated with saffron, chilli and garlic' and ‘Stone Bass fillet with mustard seed, coconut milk and curry leaf sauce'. Everyday, The Red Fort uses its huge Tandoor ovens to produce over twenty different breads, freshly baked to order, including everything from favourite ‘Peshawari naan' to more typical ‘Makkai roti' (maize flour bread), as well as six different homemade chutneys ranging from ‘Mango with curry leaves' to ‘Banana with orange and cinnamon'. The restaurant has won numerous awards since its opening, including Best Indian Restaurant by Time Out London Magazine.