A-Z: U
17 kensington high St
london
W8 5NP 
020 7368 0022 Indian 7 days £20-£30
Chef Karingi, former head chef of Veeraswamy and Zaika, the first Indian Restaurant to win a Michelin Star, helped to set up Zaika Bazaar in 2001. After the fantastic success of Zaika Bar he decided with Modi to open UTSAV.
UTSAV is an ancient Sanskrit word meaning festival and this is exactly what you will experience when you dine here. Executive Chef Gowthan Karingi has created a menu of dishes that can not be found in any other leading Indian Restaurant in the country. From Himalayan foothills to the Peninsula’s tip the food varies according to its location, but everywhere it’s characterised by its robust aromas, glowing colours, earthy flavours using only the finest fresh ingredients.
The extensive menu has been divided in to four sections, Uttar, starters include; Cheese Kurkuri, spice cheese in a thin ‘roti’, rolled and deep-fired (£4.00) or tuck into Seabass Kayliyan prepared with fenugreek and tamarind (£10.95). From Purab there is delicious Bhunne Mussels cooked off the shell with Bengal spices (£5.50), mains include Bangla Sablii a delicious curry of mixed vegetables with coconut and fresh mustard leaves (£8.75). As you travel on your culinary tour, cross to the Paschim region where you can sample dishes like Lamb ke Sulle a spicy lamb marination cooked in the Tandoor (£5.50) or kholapuri Murg, a spicy chicken recipe from the hot belt of Maharastra (£9.75).
Chef Gowthan’s final destination is the southern Indian area of Dakshin where you can salivate over Prawn Pepper Fry, crunchy prawns steeped with pepper and Coorg spices, is one of the chef’s signature dishes (£5.50). Why not try Halibut Allepy Curry cooked in coconut, ‘kokum’, tomatoes and served on coconut rice (£10.95). To go with any of the dishes there is a fine selection of naan’s, rice and vegetables starting at £1.50. With food as good as this it's sure to keep customers coming back again and again.
UTSAV is situated on three levels each with a separate well-stocked wine cellar containing some fine wines at great value for money including: Tuatara Bay Chardonnay from New Zealand at £17.50 or Domanie Bellenand, Pouilly Fuisse 2000 at £31.95. Quaff reds like Clos des bois Chevaux 1999 (£39.95) or a smoky Groot Constantia Pinotage from South Africa at £22.50. House wines start at £2.50 a glass or a stunning bottle of Merlot for £11.00. The restaurant opened with 12 whites and 12 reds with the aim of building up the cellar up to a 40 strong list. The bottle festooned bar has a fine selection of beers, and serves an array of exotic cocktails including everything from a: Bollywood Pride (a potent mix of Tequila, peach liqueur, lime juice and Orange juice) to East Indian Company (Southern Comfort, white rum, guava, lime and pineapple) all at £6.50. Situated on the ground floor the main bar area is an ideal place for a quiet drink before sampling the delights of the exotic menu.
In addition to the main restaurant floors there is an intimate space on the ground floor that can be hired out as a private dinning room seating up to 26 people. Front of House Manager Tapesh Majumdar, who previously worked at Zaika and the Ambassador Hotel Group in India, has 15 years experience of the restaurant trade. He manages a team of 6 floor and bar staff and 5 kitchen staff.
UTSAV's interior was designed and built by internationally renowned architects Astore Harrison whose previous projects include The Athenaeum Club, Celtic Manor, Chelsea Football Club and Euro Disney. The concept was the brainchild of Paul Barton, the interior décor is a mix of modern minimalism with the use of natural materials giving the restaurant and sleek and stylish finish. The subtly lit blue brick wall at the end of the restaurant acts as a focal point drawing customers in. The white walls are adorned with ultra modern art making the dining experience more Tate Modern than typical flock wallpaper pastiche.
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