The story
BiBi delivers refined modern Indian cooking in London, guided by chef-patron Chet Sharma. Before opening the restaurant, he earned a PhD in physics and honed his skills at Michelin-starred kitchens including Mugaritz and The Ledbury. This academic precision meets deep personal history in every plate. The name references a respectful term for grandmothers, anchoring the menu in flavours that recall traditional Indian cuisine. Modern techniques elevate humble ingredients without losing their emotional resonance.
The menu changes daily based on luxury market produce from Britain and India. Lunch features a four-course set, while dinner shifts to a Chef’s Selection tasting experience. Sharmaji’s Lahori Chicken remains a constant highlight, transforming a childhood memory of cashew and yoghurt marinades into a rich, present-day staple. Complementary items like Wookey Hole cheese papad demonstrate how local dairy pairs seamlessly with house-made garam masalas. Every plate bridges familiar comfort with contemporary execution.
Guests can watch preparations unfold near the custom-built sigree or settle into the main dining area. Sustainability shapes daily operations, from compostable printed menus to sourcing grass-fed ghee. Head of Beverage Wilem Curran designs a drinks list that merges global spirits with Indian botanicals, offering complex twists on classic cocktails. Wine pairings run alongside eclectic bottle selections to match the nuanced flavour profile. Recent Green Guide recognition confirms this dedication to responsible hospitality.
Recognition
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History
It’s easy to walk past Bibi. One’s eye tends to be drawn to North Audley Street’s flashier inhabitants, such as The Ivy Asia or Roka. But this bijou space, which combines the look of a luxurious railway dining car with a private members-only club feel, is by far the more interesting option – its sociable vibe, warm service and small-plate Indian cooking seducing most who cross its threshold. Chet Sharma's modern Anglo-Indian cuisine fuses different culinary influences from across the Subcontinent with the absolute best of British produce. His delicate blend of spices, the unique tangy, sour notes, the subtle hint of heat that lingers gently on the palate, the extra layers of taste and texture, translate into creative small plates such as the never-off-the-menu interpretations of nimbu pani or the signature Sharmaji’s Lahori chicken, all carried off with the same sure touch and stunning presentation. The best seats are the comfortable counter stools that grandstand the long, narrow kitchen, though there are some black-leather booths along the opposite wall. It's pricey (the five-course lunch taster is a good introduction). But limber up with a cocktail, lean into the warmth of the service and the extremely well-chosen (if expensive) wines, and this is a great option for an unstuffy celebratory meal .
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