Recent social media posts
21/10/2026
We're so excited to welcome Ricardo Velasco Pla of Valtravieso next week, pairing his excellent wines with our (also excellent) dishes.
Our head mixologist, Rupam Talukdar, has curated the evening, working with Ricardo and the kitchen to pair Valtravieso's Spanish wines with Indian flavours across five courses. He'll be co-hosting with Ricardo on Tuesday 27 October from 7pm.
It's £90 a head, places are limited, and you can book here: babur.info/reservations
20/10/2026
Vacancy: junior inspector
This half term, Babur is recruiting a small team of junior inspectors.
Requirements: aged 12 or under, strong opinions on naan, and able to arrive with a grown-up.
Remuneration: their meal, on us, with every adult main.
Monday 26 to Friday 30 October. Booking ahead is wise, as competition for the role is expected to be fierce.
18/10/2026
Want to know how our most popular dish is made?
Watch .jiwan cook our steamed shoulder of lamb. It’s marinated for 100 hours in a spice-rich Punjabi masala, then steamed until tender and finished with a lamb jus on beetroot rice.
You’ll find it on our à la carte menu now.
16/10/2026
This isn’t just a curry. It’s slow-cooked goat shoulder with aromatic dry spices and a beetroot risotto, poured with Valtravieso’s Vino de Finca 2021, a single-vineyard red from the limestone vineyards of Ribera del Duero.
If this is your idea of a good evening, book your seat for Tuesday 27 October.
It’s one of five courses on the night. Ricardo Velasco Pla of Valtravieso will guide you through the wines, alongside our head mixologist Rupam Talukdar. The menu also includes rabbit roulade, Northern-style baby lamb and dark spiced venison neck, with a vanilla shrikhand to finish.
It’s £90 per person for five courses and five wines, from 7pm. There’s only one night, so don’t leave it late. Book now through the link in our bio.
Winemaker's Dinner - We're committed to providing the best possible presentation of India's many cuisines - traditional as well as modern - and have been since we opened in 1985.
14/10/2026
Part two of the inspection, and there have been some queries about partiality.
Emdad has graciously stepped aside. Phil is reviewing the bestselling cocktail - the Currytini.
New inspector. Completely independent (probably).
Skeptical? We'd love to come and decide for yourself.
13/10/2026
Ribera del Duero, by way of Forest Hill.
Ricardo Velasco Pla of Valtravieso joins us on Tuesday 27 October with five wines from the winery’s high limestone vineyards, each paired with a course from our autumn tasting menu. Here’s Chef Jiwan showing us one of the dishes.
The menu leans into the richer side of the season: ginger-and-mustard rabbit roulade, northern-style baby lamb, slow-cooked goat and dark-spiced grilled venison, with a vanilla shrikhand to close.
Valtravieso’s wines are known for their freshness and mineral edge, a natural match for layered spice and slow cooking. Ricardo will host the evening with our head mixologist, Rupam Talukdar, and talk through each pairing.
Five courses, five wines, £90 per person. Places are limited, and booking is open via the link in our bio.
09/10/2026
Them: It’s just a curry.
The curry: ...
Happy National Curry Week from all of us at Babur. Here’s to the spice, the patience and every dish that proves it was never 'just' a curry.
We’d love to see you in Forest Hill this weekend to celebrate.
07/10/2026
We hear the Michelin Guide could do with a few more inspectors, so we're lending them one of our own.
We've been friends with the Guide for a long time, and we're so grateful to have been recommended in its pages over the years. Lending a hand is the least we can do. Emdad has selflessly volunteered to be their man on the ground, and his first assignment is close to home: he will be inspecting Babur from top to bottom.
He has promised to be completely impartial. Michelin inspectors are also famously anonymous, which could prove tricky for a man who is on our restaurant floor every single day. If you spot him with a notebook, please play along.
This is episode one of our inspection. Follow along for the verdict. 🕵️
02/10/2026
Our neighbours at Horniman Museum and Gardens are reopening their Nature Gallery in February, walrus and all, and we’re so pleased to be playing a small part in it.
We’ve donated a £100 voucher to spend with us and a copy of our “Babur: 40 Years of Flavour” cookbook to their Inspiring Nature prize draw. It’s one of 30 prizes from local businesses and friends of the museum, with a return trip for two on the Caledonian Sleeper as the star prize.
Entries start at £5 (with a free postal option) and all proceeds go towards the new gallery. The link is in our bio if you’d like to take part, and entries close on Wednesday 21 October. Good luck to everyone who enters.
18+ UK residents only. Full terms on the Crowdfunder page.
P.S. we’ve seized this opportunity (we didn’t need much) to share some of our favourite pics from our recent collaboration with the Horniman for our 41st and their 125th birthday.
26/09/2026
What we mean when we say Modern Indian…
24/09/2026
We already miss our special anniversary menu for the 41st year of Babur and 125 years of . It was a joy to share a table with our neighbours up the hill and to see so many of you join us for it. Thank you for making it such a memorable celebration.
24/09/2026
This is Chef Lalit. He’s got the fastest naan hands, the fieriest sauces and the smoothest plating skills…
20/09/2026
Where the magic begins…
A peek inside the Babur kitchen, where .jiwan and the team bring to life the dishes you’ve come to love.
17/09/2026
Every corner of Babur tells a story, and some of our favourite ones hang on the walls.
To mark our Ruby Jubilee, a local Brockley artist created a glass artwork carrying Bengali script that celebrates forty years in Forest Hill. A decade earlier, for our thirtieth, Kate Pritchard made a ceramic piece inspired by the rhythms of Indian village life.
On the way down to the loos, you might pause at a lotus flower by Ajit Kumar Das, a quiet masterpiece that many guests only discover by chance. The vintage suede pieces by Sian Lister arrived for our relaunch party and have been part of the room ever since.
And for our twenty-fifth anniversary, a three-metre scroll painting brought the life of Babur, our namesake, to life, stretching across the story of the first Mughal emperor.
Next time you’re with us, it could be worth taking a slow wander before your food arrives.
13/09/2026
Our Head Mixologist Rupam Talukdar is in the new issue of Bar Magazine, talking about the drinks programme we've been building since 2007: house-made bitters, cordials, shrubs and vermouths, and pairings that start with the spice and the cooking method rather than the protein.
They've also run the full recipe for Milk & Briar one of our iconic cocktails. Will you try and make it at home?
Address
119 Brockley Rise
London
SE23 1JP
To get to Brockley Rise in London, you can take the Overground or Southern Rail to Honor Oak Park station and then walk for about 10 minutes. Alternatively, you can take bus routes 122, 171, or P4 and get off at the Brockley Rise stop.
If driving, you can take the A205 South Circular Road and turn onto Brockley Rise. There is limited street parking available nearby but there are also several pay-and-display car parks within a short walking distance.
Opening Hours
| Monday |
12pm - 2:30pm |
|
6pm - 11:30pm |
| Tuesday |
12pm - 2:30pm |
|
6pm - 11:30pm |
| Wednesday |
12pm - 2:30pm |
|
6pm - 11:30pm |
| Thursday |
12pm - 2:30pm |
|
6pm - 11:30pm |
| Friday |
12pm - 2:30pm |
|
6pm - 11:30pm |
| Saturday |
12pm - 2:30pm |
|
6pm - 11:30pm |
| Sunday |
12pm - 4pm |
|
6pm - 11:30pm |
Alerts
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What people say
Indian restaurants are known for their rich and diverse flavors, and Babur restaurant in Brockley Rise, London is no exception. This small yet sophisticated eatery offers a relaxed atmosphere that makes it perfect for a night out with friends or a romantic dinner with your significant other.
Regular customers rave about the quality of the food at Babur, describing it as West End dining at neighborhood prices. The restaurant's commitment to presenting traditional regional dishes alongside contemporary cooking has earned it high praise from Harden's restaurant guide, which calls it "classy" and "exceptional."
One of the standout features of Babur is its wonderfully original cuisine. From classic curries to more adventurous dishes like tandoori salmon and lamb shank rogan josh, there is something on the menu to suit every taste. And if you're looking for vegetarian options, Babur has plenty to choose from as well.
But it's not just the food that sets Babur apart - the service is exceptional too. The staff are friendly and attentive without being overbearing, ensuring that your dining experience is enjoyable from start to finish.
Overall, if you're looking for an Indian restaurant in London that offers top-notch cuisine and impeccable service, look no further than Babur on Brockley Rise.
