Mayfair’s Albemarle Street has a long and varied history. Once the stomping ground of Lord Bryon and Oscar Wilde, the area is now a hub of hot restaurants, high-end jewellers, interesting art galleries and the five-star hotel Brown’s (located in this spot for over 130 years). This includes Gymkhana, the beloved Indian restaurant that was awarded its second Michelin star last year – making it the first Indian restaurant in London to receive double stars.

The restaurant’s cocktail lounge, 42 at Gymkhana, is not somewhere you’re likely to stumble upon – the heavy front door is unassuming and kept firmly closed. Those already in the know must head up a winding staircase that’s lined with flocked wallpaper and drenched in deep green. It’s the kind of entrance that promises to lead you somewhere good, as you are called to by the shimmering chandelier ahead – and it delivers. 

Inside is a maximalist den full of intricate coving, plush textures and strong patterns – punctuated with Tretchikoffs and a posse of big cats – all working together to create a playful clandestine cocoon in which to enjoy the standout event – the cocktail menu. 

The softly lit, glittering interior makes a statement of its own, but this is not a case of the décor doing the heavy lifting. The idea behind the new menu was to bring in nostalgic Indian flavours, and they are used to delicious effect. The “bhang lassi” is an unexpected take on the cherished Indian summer drink, using a house rum blend, pineapple, lime sherbet, clarified coconut milk and marigold to create a clear potion that is wonderfully sweet but avoids feeling too viscous. The bestseller is the “Bhagheera”, a mix of The Lost Explorer mezcal, lime juice and Chapra weaver ant chutney (purported to be a superfood, just saying). Adding to the adventure is a large ice block with a deep panther imprint (a nod to the Jungle Book character of the same name) filled with Banasura peppercorn. It’s a bold but well-balanced drink, much like the menu overall.

If you haven’t indulged in the restaurant below, there are a small selection of “bitings” to keep you going. The Patiala fried chicken with imli (tamarind) and mint is not a wing scenario, but rather small morsels. Marinated in flavour, inside each piece is tender with a burst of heat that works perfectly with a chilled drink.

The Punjabi samosas with imli chutney come in a row of three, with a satisfyingly crispy exterior and potato filling inside – sure not to overpower the flavour of the accompanying cocktails. No surprise really, because as is evident from the space, every detail is considered.

gymkhanalondon.com