Gul & Sepoy was a Four-star restaurant located in London, UK. The restaurant reached and enjoyed growing popularity from 2017 – early 2019. The unique dishes and perfect location attracted locals and tourists to 65th Commercial Street in London, UK. Their dishes enjoyed several positive food reviews, which left a significant mark on their past success. Their recipes stayed authentic to Indian cuisine which is why we feature them at Share My Kitchen.
About Gul & Sepoy
SITUATED IN SPITALFIELDS, GUL AND SEPOY SERVED RE-IMAGINED REGIONAL INDIAN CUISINE INSPIRED BY THE ROYAL COURTS OF NORTH INDIA, PAIRED WITH THE MORE RELAXED, RURAL COOKING OF FISHING VILLAGES LOCATED ALONG THE SOUTH WEST COAST LINE.
SITTING OVER TWO FLOORS, DOWNSTAIRS GUESTS ARE GREETED BY A LARGE OAK PANELLED BAR AND A RELAXED DINING AREA, WHILST UPSTAIRS, MARBLE FEASTING TABLES PROVIDE A TOUCH OF LUXURY AND A NOD TO NORTH INDIA’S ANCIENT ROYAL PALACES.
Gul & Sepoy Values
WE ALWAYS STAND BY INTERESTING, FRIENDLY, AND PROFESSIONAL SERVERS, HOSTS, KITCHEN ASSISTANTS, AND CHEFS WHO GROW OUR GUL AND SEPOY.
Main Bar Area
Seats at the main bar can be booked for the first sitting only, at 12 noon and 5.30pm, Monday to Saturday.
Main Bar Counter
You can book using the side dashboard or contact us on or +44 (0) 207 247 1407.
After the first sitting, the bar counter is operated on a walk-in basis. If you come by and the seats are full, you are welcome to put your name on our wait list. You can order drinks while you wait or, go elsewhere, relax and we’ll text you when your seats are ready.
We take reservations for the dining room up to two calendar months to the day in advance for parties of up to 5 guests.
STUFFED PEPPERS WITH GARLIC AND SESAME CHUTNEY (V)
JACK FRUIT & WALNUT GALOUTI (V)
THREE BIRD’S AWADHI KORMA
BHARVA PANEER ROGANJOSH (V)
WILD PRAWN KALIMIRCH
RED LEG PARTRIDGE IN AFGHANI SAUCE
WHOLE TANDOORI SEA BREAM WITH PICKLED BLACK RADDISH
ROYAL GUCHI PULAO (V)
LEG OF KID GOAT RAAN WITH ROASTED VEGETABLES
Gulab Jamun in texture of Rum baba and spiced cream
Walnut Fudge Alaska with salted Almond Chikki
Wild Berries and Lavender Kheer
MOONG DAAL KA PAKODA (V)
YAM AND PANEER KOFTA CHAAT (V)
WILD GARLIC CHICKEN SKEWERS
BURNT ACHARI CAULIFLOWER AND POTATOES (V)
POTTED PIG HEAD WITH BLOOD MASALA ONIONS
WILD RABBIT TERRAIN WITH KASUNDI CELERIAC AND PICKLED FIG
DABBA GOSHT( SEVIYAN MUTTON FRY)
Clams Sukka Masala
AMBEDI STONE BASS (MARINATED ORGANIC MANGO GINGER) WITH CORGI SAUCE
ESCARGOT WITH MOONG DAAL AND SPINACH KICHDI