BiBi Restaurant

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A man and his mangoes, a love story for the ages.An infatuation born on long holidays in India, his grandmothers leading...
22/05/2024

A man and his mangoes, a love story for the ages.

An infatuation born on long holidays in India, his grandmothers leading the way through bustling markets, Chet ever in tow.

The arrival of the seasons’ first mangoes brings a buzz to BiBi, signalling a flurry of ripe fruits to follow. The earliest golden Haphuz lands somewhere in mid-April, but it’s now that they begin to shine.

With them, our menu welcomes a new dessert to the Evening Chef’s Selection, whilst the team work on an arrival for the cocktail list, a clarified mango lassi.

Stay tuned for the next chapter.

The final dish from our spring dinner with , a tangle of rhubarb and ginger.Shards of yoghurt meringue shelter a rhubarb...
12/05/2024

The final dish from our spring dinner with , a tangle of rhubarb and ginger.

Shards of yoghurt meringue shelter a rhubarb compote, forced rhubarb from Tomlinson in the heart of the Yorkshire triangle, and a stem ginger ice cream from Chet’s old home, The Ledbury.

The whole thing is spiked with plenty of fresh ginger and finished at the table with a ginger and rhubarb juice.

Behind BiBi, a space dedicated to ‘the lady of the house’.Familiar fabrics, warm reds, and soft curves bring a comfort t...
07/05/2024

Behind BiBi, a space dedicated to ‘the lady of the house’.

Familiar fabrics, warm reds, and soft curves bring a comfort to the room, its nostalgia paired with contemporary artworks and personal touches from Chet’s past.

From the heat of the sigree to the rattle of the beaded curtain marking a departure from the dining room, time spent at BiBi conjures memories of home and the unmistakable hospitality that comes with it.

Green Chilli Celeriac.Simple in concept, but this dish doesn’t pull its punches.Charred celeriac is glazed with a Chamba...
28/04/2024

Green Chilli Celeriac.

Simple in concept, but this dish doesn’t pull its punches.

Charred celeriac is glazed with a Chamba Chukh masala, a heady blend of fermented chilli paste from Himachal Pradesh’s Chamba Valley, simmered in a stock of Delica pumpkin and celeriac.

Accompanied with a celeriac puree and bright sea herbs, like monk’s beard and sea beets.

The counterpart to our Green Chilli Machi, now on our vegetarian Chef’s Selection menu.

A bite to begin: our Smoked Beetroot Pachadi.Encased in a pearl millet tartlette is a smoked Cheltenham beetroot pachadi...
25/04/2024

A bite to begin: our Smoked Beetroot Pachadi.

Encased in a pearl millet tartlette is a smoked Cheltenham beetroot pachadi, a fresh pickle found across India. Ours takes inspiration from the Keralan variety, typically made with cucumber, coconut, and chilli.

Topped with samphire and caviar from our friends at .

Our Aged Lamb Barra Kebab, one where the produce does the talking.This dish is all about the amazing Texel-cross lambs, ...
21/04/2024

Our Aged Lamb Barra Kebab, one where the produce does the talking.

This dish is all about the amazing Texel-cross lambs, raised in the heartland of Cornwall, an area famed for it’s rich grassy-plains fed by the neighbouring river Tamar.

The rumps are dry-aged and marinated in a mix of cold-pressed mustard oil, royal cumin, and bombay onions, finished over holm oak and served with walnuts, smoked turnips, and a chutney made from the turnip leaves.

An ode to our brilliant farmers - and their brilliant grass - from Launceston in Cornwall.

Our home, 42 North Audley Street, Mayfair.From the sigri - the charcoal grill at the heart of the kitchen - to the paisl...
16/04/2024

Our home, 42 North Audley Street, Mayfair.

From the sigri - the charcoal grill at the heart of the kitchen - to the paisley fabrics inspired by Chet’s grandmother’s saris, every bit of BiBi tells a story.

Take a seat, and let us show you.

‘Simple complexity’ is how Chet describes this dish.One from our winter menu, it initially presents as its name suggests...
12/04/2024

‘Simple complexity’ is how Chet describes this dish.

One from our winter menu, it initially presents as its name suggests: Malai Broccoli & Tea-Smoked Egg.

In place of the traditional malai - a type of clotted cream - is an onion soubise, finished with a smoked broccoli puree and baby leeks (themselves compressed in a lemon oil, and flash fried on the tawa).

Next comes a broccoli crumb dressed with a fenugreek and chaat masala, and charred broccoli laced with a fermented Kashmiri shallot oil.

And at the centre of it all sits a perfect Legbar egg; confit in a smoked black tea and fenugreek seed oil.

Simple? To Chet, perhaps. For the rest of us, it’s pretty heavy on the complexity.

Never a greater sight than our Salted Kithul Old Fashioned being poured right before your very eyes.
30/03/2024

Never a greater sight than our Salted Kithul Old Fashioned being poured right before your very eyes.

Specially crafted for a dinner we hosted for the team back in February, this bite is the perfect example of how caviar ...
26/03/2024

Specially crafted for a dinner we hosted for the team back in February, this bite is the perfect example of how caviar can be used in sweet dishes.

This Coconut Barfi was one of the petit fours on the evening, topped with sweetened crème fraiche and caviar – a really well-rounded, seasoned sweet mouthful.

Ladi Pav ‘Ladi’ translates to ‘rows’ (and ‘pav’ or 'pao' from the Portuguese word for ‘bread’) – these beautiful rolls w...
22/03/2024

Ladi Pav

‘Ladi’ translates to ‘rows’ (and ‘pav’ or 'pao' from the Portuguese word for ‘bread’) – these beautiful rolls were traditionally baked in many dozens of rows on a slate, so they get really crisp on the outside but stay soft and spongy in the middle. Not the most traditional of Indian breads, this style of baking was introduced by Vasco de Gama and his charges, but perfected by bakers up and down the west coast of India.

As a nod to their heritage, we serve them on an offensively hot slate to avoid the dreaded soggy bottom, with a couple of less-traditional BiBi additions: a pickled green chilli butter, and a Chettinad chicken liver parfait with house-made imli chickpea miso.

Lois Cociña Lava, our Head of Projects. In a case of nominative determinism (cocina, of course, means ‘kitchen’ in Spani...
18/03/2024

Lois Cociña Lava, our Head of Projects.

In a case of nominative determinism (cocina, of course, means ‘kitchen’ in Spanish), Lois is one of the most integral members of our back of house team. He looks after anything ‘extracurricular’ we get involved in – offsite events, special nights at the restaurant, commissions, and more.

His real name might be a great one, but we prefer his nickname, Twinkle Toes, which he earned when we learnt he swing dances on his days off. And whilst we’re reeling off Lois facts, he also plays the bagpipes, used to live in China, and has travelled more of India than any other member of the team except Chet. He’s even paid a visit to Chet’s grandfather’s old house, rediscovering the birthplace of Sharmaji’s Lahori Chicken.

Address

42 North Audley Street
London
W1K6ZP

Opening Hours

Tuesday 12pm - 3pm
6pm - 9pm
Wednesday 12pm - 3pm
6pm - 9pm
Thursday 12pm - 1pm
6pm - 9pm
Friday 12pm - 3pm
6pm - 9pm
Saturday 12pm - 3pm
6pm - 9pm

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