There are restaurants that dazzle with drama, and there are restaurants that linger; like a beautiful melody, a remembered scent, a perfectly told story. Shiuli, the first independent restaurant from Michelin-awarded chef Alfred Prasad and his wife Sunita, is firmly the latter. Nestled in the heart of Twickenham, it is a place of calm refinement, where modern Indian cuisine is not only served but celebrated with deep-rooted reverence, creativity, and grace.
From the moment you cross its discreet threshold on London Road, it’s clear Shiuli is something rare. The interiors strike a quiet harmony between minimalism and warmth: soft, earthen tones, handcrafted textures, and delicate floral motifs that nod to the shiuli flower; a fragrant blossom symbolic of new beginnings. There’s no flash or pretence here, only thoughtful design and a kind of serene confidence. The effect is instant: you breathe slower, your shoulders drop. You’ve arrived somewhere meaningful.
But beyond the aesthetic, it’s the people who immediately shape Shiuli’s spirit. Sunita, ever-elegant, greets you not like a customer, but like a guest in her home. Shiuli is a place where fine dining meets the warmth of home, where contemporary Indian cuisine is both reimagined and deeply rooted in tradition.
Small Plates, Big Statements
Our evening began at Shiuli Twickenham, as all good ones should, with intrigue and delight.
First, the burrata chaat. An Italian staple, reimagined through an Indian lens, this dish is a stunning play of contrasts. The creaminess of the burrata melts into the spice-kissed crunch of roasted chickpeas, bright tamarind, and zingy green chutney. Each mouthful is rich and refreshing, soft and sharp; a balance that’s difficult to master and impossible to forget.
Next came the stuffed courgette flowers, a seasonal showpiece that captures the essence of modern Indian vegetable cooking. Lightly battered to a delicate crisp and filled with spiced ricotta, the flowers are set in a pool of tomato and coconut sauce that hints at coastal Kerala – warm, soothing, fragrant. It’s a dish that feels effortless, yet every bite reveals precision, patience, and poetry.
One of the evening’s most captivating starters was the deep-fried soft-shell crab, a dish that perfectly encapsulates Chef Alfred’s ability to elevate bold ingredients with delicacy and restraint. Lightly battered and fried to a golden crisp, the crab arrived glistening, its fragile shell giving way to tender, sweet meat inside. Each bite offered a satisfying crunch followed by a soft, almost buttery texture – the richness beautifully offset by a zingy, citrus-forward chutney and a whisper of heat from a spiced aioli on the side, alongside the freshness of cubed watermelon. It was plated with a restrained elegance that allowed the crab to shine; no unnecessary frills, just clean, vibrant flavours and expert balance. A standout for seafood lovers, and one of the most moreish dishes of the night.
Flavour with Heart
The mains at Shiuli Twickenham are where Chef Alfred’s story takes centre stage. Having earned his Michelin star before the age of 30 – the youngest Indian chef to do so – he could easily rest on that legacy. But instead, he leans into something more profound: heritage. These are dishes crafted with care, honed through decades of experience, and inspired by the food he grew up with.
The butter chicken is a prime example. It’s a dish known and too often misunderstood in many parts of the world. But here, it’s redefined. The sauce is velvety, subtle, with just enough acidity and sweetness to balance the warm undertone of fenugreek and ginger. It’s rich, yes, but never cloying. Each tender piece of chicken carries flavour deep into the centre, cooked with mastery and served without fanfare.
Then, a dish that feels almost sacred in its simplicity: Chef Alfred’s mother’s lamb curry. There is nothing flashy about it, and that is its brilliance. The lamb is slow-cooked until yielding, the sauce dense and soulful, layered with spice, memory, and love. It’s the kind of dish that silences a table; not for lack of conversation, but because everyone is too busy feeling it.
The lamb chops, meanwhile, bring a touch of theatre. Marinated in a robust mix of spices, then seared and grilled to perfection, they arrive perfectly pink and blistered at the edges. Juicy, aromatic, and gently smoky, they are a reminder that traditional techniques, when executed perfectly, don’t need embellishment.
And to scoop it all up? The truffle naan. A soft, fragrant marvel that walks a tightrope between traditional and luxurious. The earthy perfume of truffle is restrained, never overpowering, elevating the naan from mere accompaniment to culinary statement. Pair it with the lamb curry or butter chicken, and you have something transcendental.
The Grace of a Thoughtful Dessert
Desserts at Shiuli Twickenham continue the story of restraint, balance, and creativity.
We began with the crumble of the day – a warm, spiced plum and clementine crumble that whispered of late winter citrus and early spring earth. The fruit was soft, gently caramelised, the topping crisp but light, with just enough texture to contrast. A dollop of cardamom custard added a floral warmth that tied it all together, transforming a British classic into something distinctly Indian, yet comfortingly familiar.
Then came a dish that could have closed the meal on its own; a mousse made from Alphonso mangoes, those golden jewels of India’s western coast. Rich, creamy, and scented with a trace of saffron, it’s sunshine in a spoon – vibrant, delicate, and a perfect reflection of the chef’s ability to let quality ingredients speak.
Wines with a Subcontinental Twist
One of the most quietly thrilling aspects of Shiuli’s offering is its well-curated wine list, which includes a thoughtful selection of Indian wines, a rarity in London, and a welcome one. We opted for the Sula Dindori Reserve Shiraz. Made from a blend of Cabernet Sauvignon and Shiraz, the wine is surprisingly elegant with dark berry notes, a hint of spice, and soft tannins that complement the richness of the butter chicken and the depth of Alfred’s mother’s lamb curry with remarkable finesse.
It’s the kind of wine that bridges worlds, unmistakably full-bodied, but with a distinct smoothness and freshness that speaks of its Indian terroir. A perfect pairing for the menu’s aromatic intensity, and a subtle reminder that India’s contributions to the global wine scene are well worth exploring.
More London restaurants should be doing this – showcasing producers who not only bring something different to the table, but deepen the narrative of the cuisine they support. Shiuli does this effortlessly.
A Final Word
In a city saturated with high-concept dining, Shiuli is a rare gem: quiet, elegant, deeply rooted in tradition, and carried forward with a modern spirit. It doesn’t rely on gimmicks or grandeur. It speaks softly, confidently and leaves an indelible impression.
This is more than a restaurant. It’s a tribute to family, to flavour, to heritage. Every dish, every gesture of service, every small detail is done with care and integrity. Chef Alfred has created something genuinely special – a place where hospitality feels real, where food is storytelling, and where the heart is always at the centre of the plate. The staff follow their lead: calm, smiling, intuitive. It’s hospitality at its most graceful; unshowy, human, and sincere.
For those who believe dining should nourish more than just hunger, Shiuli is not to be missed. It’s worth crossing town for. In fact, it’s worth planning your week around.
For more information visit Shiuli Twickenham.
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All imagery courtesy of Shiuli Twickenham.