The doors of Benares have reopened, with a fresh and invigorating new look and menu. Earlier this year, the Michelin-starred Indian restaurant located in the heart of Mayfair emerged from a refurbishment that not only redefined its interior design but also introduced a new culinary chapter under Executive Chef Sameer Taneja. With an updated tasting menu and a revitalised spirit grounded in heritage and modernity, Benares continues to lead the Indian fine dining experience in London.
Benares is a London legend. Sitting atop Berkeley Square in a prime location, the restaurant has been quietly getting on with delivering great Indian food for many years, retaining a Michelin star too. Even on a hot summer day, Benares is packed and this is testimony to the reputation and quality of the restaurant.
A New Look, A Deeper Journey
Inspired by the holy Indian city of Varanasi, also known as Benares, the restaurant welcomes guests with a striking new entrance and reception, designed by Dale Atkinson of Rosendale Design. The transformation begins before the first bite, with elegant planters brimming with vibrant greenery, a dazzling awning, and a candlelit wall that invites us to begin our journey right as we walk into the foyer. The upstairs bar and dining room are set in the same notes of sophistication and charm.
The refurbished bar is filled with chic design and custom-made furniture – the ideal place to kick off your evening. With pre-dinner cocktails or a lively ambience to sip the night away, the bar has been reimagined to evoke a warm sense of elegance that Benares is known for.
The dining room features intricate backlit Jali panels and elaborate ceiling artwork that capture the spiritual energy of its namesake city, Benares. Filled with colour and texture as well as patterns, the Benares’ design creates a thoughtfully crafted homage to Indian aesthetics and modern luxury.
The Tasting Menu: A Story in Seven Courses
Benares restaurant’s new tasting menu is a symphony of flavour and sophistication; each course representing a unique chapter in an elegant culinary narrative. Executive Chef Sameer Taneja’s tasting menu is filled with textures, aromas, and traditions, enhanced by seasonal British ingredients and a distinct Indian essence. Sameer is a brilliant chef. He is kind, super precise and really understands what his guests love. This level of cooking and depth of flavours cements Sameer’s commitment to excellence and even on a sunny Friday in June, the restaurant is packed full of people all wanting to experience Benares.
Snacks – An opening that sets the stage and acts as the ultimate tribute to all the street food in India. Highlights were a gorgeous pani puri and a three bird sheekh kebab.
Oyster and Sea Bream Chaat – Made with cured seabream and Carlingford oysters, served with roasted raw mango panna and masala boondi, this dish combines delicacy with the crunch of classic Indian chaat. Best accompanied with a 2022 Riesling Kabinett or Dr. H. Thanisch, this stage of the course is where sea flavours meet the deliciousness of Indian street food with a delicious and elegant finish.
Scallop – This really showcased the brilliant simplicity and technical skills of Sameer and the team. A scallop arrived enveloped in a rich coconut curry and the most moreish paratha.
Chicken Jhol Momo, Foie Gras – Cornfed chicken dumplings accompanied by foie gras, lime, and turmeric broth. The comforting jhol (broth) infuses the plate with warmth and umami that can be greatly paired with a 2023 Condrieu from Stéphane Montez.
Hiran Boti Tikka – Green chilli and moringa leaves paired with marinated morsels of fallow deer fillet, garlic crème fraîche, and drumstick chutney. A truly bold dish that expertly balances aromatic Indian spices with smoky flavours, delivering a complex and rich plate. Best served with a 2019 Primitivo 62 Anniversario from San Marzano, Puglia.
Tandoori Lamb Chop – A classic made famous by Benares. Smoky and tender lamb, served with “good old Indian staples”, brings back the comfort and familiarity that define the cuisine’s soul. This centrepiece dish is greatly paired with a 2017 Beaune 1er Cru from Chanson, Burgundy, France.
Indian mud apple – We sampled a gorgeous Indian mud apple pre-dessert. The Indian mud apple is so naturally sweet and the dessert presented different textures of this versatile fruit that becomes sweet like a pear, with a strong, malty flavour similar to molasses.
Rasmalai – a modern interpretation of a beloved Indian dessert, infused with rose and cardamom tres leches. Paired with a 2020 Vin de Constance from Klein Constantia in South Africa, the result is a sweet, floral finale that’s both nostalgic and refined. The masala chai is a must-try also with a deep and rich flavour.
Benares X Indian Accent
Between 7th and 10th July 2025, Benares hosted a unique culinary collaboration with Indian Accent, highlighting regional Indian flavours through the lens of international fine dining. Executive Chef Sameer Taneja of Benares and Executive Chef Shantanu Mehrotra of Indian Accent came together for an extraordinary four-day experience of inventive dishes, presenting a curated pop-up menu featuring both vegetarian and non-vegetarian options.
Dishes included a Goat’s Cheese Dabeli – a textured, creamy, innovative take on this traditional Indian dish and a slow-braised lamb shank, prune & mulberry korma – served with kohlrabi, black dairy dal, Indian Accent’s signature kulcha, pomelo and roasted cumin raita.
Benares is here to stay
Benares is not just a dining experience—it is a journey of senses and delights. From the newly refurbished interiors that embrace the spiritual soul of Indian culture to a menu that bridges nostalgia with invention, Benares is once again setting the standard for Indian fine dining in London. Benares is sure to be an evening of culinary storytelling unlike any other.
To Discover More Visit Benares Restaurant & Bar.
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All Imagery Courtesy of Benares.