PAPADOMS

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Papadoms Brick Lane was awarded “Best Indian Restaurant” by some of the best food critics and curry lovers in the industry; we were also awarded the winner of the Best Curry Chef awards in 2006, 2008 and 2009 at the Brick Lane Curry Festival.

Indian cuisine's subtle layering of flavours is increasingly replacing the ubiquitous Indian curry as the nation's favourite food, but with so many restaurants to choose from how can you be sure of quality? Papdoms, situated in the heart of Brick Lane, close to Liverpool Street and Shoreditch, is a part of London that will be forever food of India.

The spacious, welcoming interior is carefully lit, reminiscent of the restaurants in India and has been designed to enhance the dining experience. Guests will appreciate the traditional Indian service and world-renowned hospitality.

Using the very finest ingredients sourced from the best suppliers, both locally and abroad, the restaurant serves genuine Indian dishes from each of the four main culinary regions: rich and mild dishes from the north, spicy food from the east, mild dishes influenced by the Bangladesh cooking style from the central region, and hot and spicy food from the south.

The team at Papadoms is committed to offering customers a wonderful dining experience with a taste of warm Indian hospitality.

Papadom (also known as Papad in Northern India or Appadam in Telugu and Pappadum in the rest of south India; spellings vary) is a thin, crisp disc-shaped Indian food typically based on seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadoms are typically served as an accompaniment to a meal in India, or as an appetiser or snack, sometimes with toppings such as chopped onions, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

In Kerala, guruvayoor pappadums are very popular as an ingredient of Kerala Sadhya. In Kerala, people from the Pandaaram caste prepare pappadums. In North India, the lentil variety is more popular and is usually called 'papad'.

Papadoms Brick Lane creates and prepares authentic, delicious dishes using the finest ingredients, exotic spices and the freshest herbs.

Papadoms provide a classic combination of indisputable know ledge, unique experience and traditional values that carry worldwide recognition. The restaurant offers a sophisticated fine dining experience with effortlessly charming staff, discreet service and tantalising food that few can compete with. That is the combination to ensure guests come back for more.