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An epicurean traditional Indian gourmet

Here at Lotus, we endeavour to create an epicurean traditonal Indian gourmet experience which elevates the emotional and physical well-being of our guests.

A 65 seat contemporary restaurant in the heart of the West End, Lotus is named after the national flower of India which signifies purity, spiritual awakening and grace. Our team of chefs have worked in the finest luxury hotels in India and trained by the grand master chef of Indian cuisine.

Our beverage list, prepared by our in-house sommelier in consultation with Jimmy Smith, chief taster at North London Wine School, boasts a fine collection of European and New World wines.

Chef/manager: bhaskar banerjee

Bhaskar Banerjee, Chef and Manager of Lotus Restaurant Leicester Square, has a culinary career spanning 20 years.

Trained in Indian cuisine by Grand Master Chefs at ITC Welcomgroup, Bhaskar has been associated with award winning fine dining restaurant brands such as Bukhara, Dumpukth and Dakshin.

His culinary journey over the past two decades has been with international hotel chains such as the Intercontinental Hotels Group, Luxury Collection Hotels, Marriott, Sheraton, Le Meridien and The Taj Group of Hotels.

Chef Banerjee is a Gold Medallist and is passionate about Indian gastronomy. Having spent an extensive period of time exploring the origins and intricacies of the vast and diverse cuisine of India, he has created an inspired collection of signature dishes which use traditional cooking techniques, inimitable blends of spices and quality ingredients, which are all locally sourced making his menus literally fit for an Emperor – a gastronomy which cannot be easily imitated.

Bhaskar has personally cooked for a number of distinguished international political and business leaders, as well as Bollywood. He has also catered for food festivals, gala events and has been the Chef of the Royal Challengers Bangalore, IPL cricket team in its inaugural year 2007.

Head Chef

Head Chef: mohammed naseem qureshi

Chef Qureshi hails from a family of third generation of Master Chefs in India. Having donned the chefs white at a young age and specialised in Lucknavi Kebabs, Khormas and Dumpukth Biryanis; he brings 25 years of exceptional culinary expertise to the patrons of Lotus.

Head Chef

Sommelier: Debbie Henriques

Ms Debbie Henriques pioneers front of house at Lotus. She has two decades of hospitality experience and for the past 10 years has worked as a Sommelier at Hotel du Vin in Tunbridge Wells in Cambridge, Claridges Hotel and with celebrity Chef Gary Rhodes restaurant at Pimlico Square. The beverage menu created by Debbie has an astonishing range of new and old world wines that elevate further the fine dining experience.

Head Chef


Jimmy has been working within the wine industry for 14 years with the past 9 years as a WSET-qualified tutor and assessor. In the past fiveyears alone (2010-2015) he has educated over 1500 students through the WSET Level 1 to Level 3 certificates. In addition to these more formal qualifications Jimmy has held thousands of informal and corporate tastings, and specialises in fine wine tastings, focusing on the learning and enjoyment of wine, whisky and beer. Jimmy has been running West London Wine School since January 2010 and is a regular judge at the International Wine Challenge and has been twice nominated as WSET Wine Educator of the Year (2012 and 2014)

It’s his all-important infectious enthusiasm and passion for the world of wine that enables Jimmy to communicate to his audience without the use of confusing (& boring!) technical facts often detailed in wine tastings.

Head Chef