BiBi

BiBi is a South Asian word that formally means ‘lady of the house', but Chef Chet Sharma has used its colloquial Urdu derivation meaning ‘grandma’ as an ode to his love of both his grandmothers. They helped inspire his career and their influence is now interlaced throughout his award-winning restaurant in London.

Menus reflect the many years of research that create the foundations of Chet’s dishes, beginning with the traceability and ethics of each ingredient. Fish from British waters are dayboat-landed only, cheese comes direct from Somerset, Buffalo milk from Lancashire and hand-dived scallops from Devon. From the Indian subcontinent comes rice curated from non-hybrid, heritage varietals such as sona masoori, kaima, joha and gobindobogh and spices that are single-sourced from organic farms.
The product is a series of light, elegantly balanced, and exacting dishes permeated by the smoke and char of tamarind hardwood from the sigree grill. This season’s menu includes Ajwaini Orkney Scallop with Kaluga Caviar, Lamb Barra Kebab and Buffalo Milk Paneer and Kashmiri Saffron Kulfi. Progressive in technique and contemporary in design, they are filled with nostalgic flavours that transport guests through time and India’s megadiverse myriad states.