Chakra Little Venice

ENTER CHAKRA LITTLE VENICE

Nestled between the calming and picturesque Great Union Canal and Regent’s Canal, with colourful houseboats, cosy cafes and warm and relaxing pubs lining the tranquil waterways, the appropriately named Little Venice is an enclave of London with a charm all its own.

The area also boasts its fair share of beautiful and wide tree lined streets with lovely shops and an intimate and eclectic range of neighbourhood restaurants. Few eateries outside of London’s West End though can muster the kind of reputation, the finesse and the elegance – not to mention the refinement of cuisine – than Chakra. An award-winning and highly regarded brand name which has already built up a loyal following in the capital since it opened originally over 10 years ago in Holland Park with Kensington, Kingston and Barnes to follow.

Chakra has now opened its doors to a brand, new site on Formosa Street, in Little Venice and is already winning plaudits from the locals. Tucked away in a quiet corner, the restaurant interior offers a feast to the eyes as one enters.

Airy and comforting, the sight of walls festooned with colourful, ornamental blooms in the corners, wall to wall copper smoked mirrors with a prevailing aqua marine hue and plush dark velvet banquettes and seating atop pine flooring, are a sheer delight. As is the North Indian cooking peppered with some Indo-Chinese favourites.

Highlights amongst the “Small Plates” include, Hiran Ki Naan (Char grilled minced venison stuffed naan, served with roasted garlic raita); Chakra’s signature Avocado Ke Gole (Avocado dumplings served with pickled beetroot puree and kewpie mustard); Tandoori Chicken Wings (Tandoor cooked spicy wings served with young coriander and pudina chutney); whilst some of the Grills feature amongst others, Chakra’s ever popular Patiala Lamb Chop (Texel lamb cutlet marinated with sundried ginger and pounded chilli
char grilled); and Tandoori Gobi/Broccoli (Marinated Char-grilled cauliflower florets, minted yoghurt).

Lovers of Indo-Chinese dishes can enjoy the likes of Salt & Pepper Tofu (Bean curd sauteed with pepper, chilli and garlic); and Sea Spice Aubergine (Stir fried aubergine cooked in a spicy chilli sauce).

From the “Desi Classics”, the Anglo-Indian Gun Powder Chicken Curry (Traditional Railway chicken curry served with baby potato and egg); is an unmissable treat with the Hyderabadi Special Dum Ki Lamb Shank (Texel lamb shank slow cooked with yoghurt, spices and Iranian saffron); and Keema Matar (Lamb mince with tomato, onion and green peas); also offering good, robust flavours.