Mahek Competitors

Michelin-starred restaurant, Benares, led by Chef Sameer Taneja, is based in the upscale Mayfair neighborhood of central London. Capturing the spiritual and uplifting essence of its namesake city in Northern India, the restaurant exudes the beauty and vibrancy of the ‘city of lights’ while leaving a lasting impression with its striking contemporary design. Benares consists of a lounge and the main dining area, with hand-crafted Indian furniture and a beautiful pond decorated with fresh flowers, creating a luxurious aesthetic experience. Bordering the lounge area are three private dining rooms; the Berkeley Room which seats up to sixteen guests, the Sommeliers Table which seats up to ten guests, and a state-of-the-art Chefs Table which seats up to eight guests. The lounge area leads into the main dining room which can accommodate up to eighty diners. Our largest private dining area, the Dover room seating up to thirty-six guests is on the other side of the main dining room. Chef Sameer’s acclaimed menu explores dishes from all over India and combines his French culinary training with his Indian heritage. Benares prides itself in having a very experienced team of Sommeliers who work closely with Sameer to ensure the best wines are available to enhance the dining experience. Benares can be hired for exclusive events such as corporate functions, product launches, and personal celebrations, tailoring each event to the needs of the client to ensure an exceptional experience. Able to accommodate 100 guests for a sit-down dinner or 250 guests for a standing reception.

Dishoom pays homage to Bombay’s old Irani cafés – big-hearted, barmy and bustling places that bring together people from all walks of life. Our view is that it’s part of human nature to care about making people happy. We all care about this deeply. We call this Seva. Seva means having a big, warm heart. Seva means we don’t just serve people, we take them in and look after them to the very best of our ability – guests and team alike. ~ Of course, running busy, award-winning restaurants isn’t easy. Our standards are high, and the pace is fast. Our first-class teams are made up of first-class individuals (who are rewarded with our first-class culture, pay, benefits and training). All of this makes Dishoom a place where smart, big-hearted, motivated people can truly flourish. Our genuine love of people means you’ll always be welcomed with real warmth.

Mowgli has been recognised as a Sunday Times ‘Best places to Work’ for a third consecutive year and awarded one of the 'Best Companies' to work for in the UK four years in a row. It is all about how Indians eat at home and on their streets. The simple dishes of a Mowgli menu are a million miles away from the curry stereotype. The dishes convey the truth that real Indian food is extremely healthy, often vegan, and always packed with fresh flavour. Mowgli is not about the intimate, hushed dining experience. It is about the smash and grab zing of healthy, light, virtuosic herbs, and spices. Founded in 2014, Nisha Katona used all her savings to open the first Mowgli Street Food restaurant in the city of Liverpool. Since giving up the security of a 20-year career as a full time Barrister, Mowgli Street Food has grown to over 27 restaurants across the nation with an aim to continue growing restaurants and jobs in order to fulfil the mission of Mowgli: to enrich lives in the cites she goes to. Mowgli exists to enrich lives in the cities that we go to though the lives of our teams, our guests, and our communities. Our culture is based on our three values of Intelligence, Grace and Graft- the Mowgli DNA that flows through every single employee. Giving back to the community is important and so far, Mowgli has raised over £2,600,000 for local and international charities.