At its core, Babu is a love letter—to India, to hospitality, and to family. The name comes from Jonathan’s late father’s childhood nickname, a small but telling detail in a concept that balances respect for tradition with bold reinvention. An Indian chef leads the kitchen, crafting a menu made entirely from scratch each Tuesday, using seasonal ingredients and regional spice profiles to create dishes that are both nostalgic and refreshingly unexpected.
Menu highlights speak for themselves: spiced onion bhajis, beetroot kebabs with chili-lime coconut yogurt, tandoor-grilled shrimp with mango chutney and lime aioli, and an unapologetically rich lamb shank rogan josh. Whole fish cooked tandoor-style and a decadent gulab jamun sundae layered with rose syrup and pistachio round out the menu. Even an Indian-style caviar service makes an appearance, reflecting Babu’s refusal to play it safe.
Vegetarian and vegan dishes are given equal thought, not treated as afterthoughts—a detail that’s not lost on discerning diners seeking options beyond butter chicken.
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