Most people order rice at an Indian restaurant without thinking twice: one pilau, maybe one plain, and on to the curries. But the rice section of our menu is longer than most diners realise, and choosing the right one can make a good meal noticeably better. At our restaurants in Charing Cross and Soho, the rice list is one of the easiest places to try something new without any risk.
This guide runs through the rice dishes we serve, what each tastes like, and how to match them with what else is on the table.
Pilau rice: the reliable choice
Pilau rice, which our menu also spells pilaw, is basmati cooked with whole spices so that every grain carries a little aroma. It is the rice that comes with our thalis, and for good reason: it suits almost every curry without stealing attention from it. If you are not sure what to order, pilau is never a wrong answer.
Plain Rice is the other safe option. It is the best canvas for a dish you want to taste in full, such as a richly spiced curry or a bowl of Tarka Dall.
Fragrant and bright: Zeera and Lemon Rice
Zeera Rice is cooked with cumin seeds, zeera being the word for cumin in Hindi and Urdu. It is warm and nutty without being heavy, and it is especially good with lentils and with tomato-based curries such as a Rogon or a Bhuna.
Lemon Rice brings freshness and a gentle sourness. It is our favourite match for anything from the tandoor, and with seafood such as Fish Goa or a prawn dish it is hard to beat. On a warm evening it makes the whole table feel lighter.
Rich and comforting: Coconut, Garlic and Mushroom Rice
- Coconut Rice is gently sweet and creamy. It works well against heat, so it is a good companion to a Madras, a Jalfrezi or a Danshak.
- Garlic Rice is for garlic lovers, plain and simple. It pairs well with grilled dishes that have no sauce of their own.
- Mushroom Rice is earthy and satisfying, a good choice for vegetarians who want the rice to bring something to the meal.
Rice as a meal: Keema and Special Fried Rice
Keema Rice is cooked with spiced minced meat, which turns it from a side into something closer to a dish in its own right. It is a good option if you are ordering lighter mains, or if one person at the table is very hungry. Special Fried Rice is the other substantial choice; ask our team what goes into it if you want to know more before ordering.
And then there is biryani
Biryani is a different thing altogether. Rather than a side, it is a complete dish in which rice and meat, seafood or vegetables are cooked together with spices. On our menu you will find the Maharaja Special Biryani with chicken, lamb and prawns, alongside chicken, lamb, chicken tikka, king prawn, paneer tikka and vegetable versions. If you want to know where the dish comes from and how it developed, read The Art of Biryani. With a biryani, you do not need another rice; a raita or a vegetable curry on the side is usually enough.
How much rice to order
A simple rule of thumb: one rice between two people is usually enough when there is naan on the table, and one each if you are skipping bread. For a group, two or three different rices make the meal more interesting than several bowls of the same. Our guide on how to order at an Indian restaurant has more on balancing a table.
Quick pairing guide
- Tandoori grills and seafood: Lemon Rice or Garlic Rice.
- Hot curries such as Madras or Jalfrezi: Coconut Rice.
- Lentils and tomato-based curries: Zeera Rice or Plain Rice.
- Creamy curries such as Kurma or Butter Chicken: pilau rice, to keep things simple.
- Vegetable sides as a main meal: Mushroom Rice or Keema Rice for substance.
Book a table
Next time you visit, try swapping your usual rice for something new and see how it changes the dish beside it. Have a look at the full menu before you come, and if you are dining before a West End show, our pre-theatre menu is the easy way to do it. Book a table and we will look after the rest.
