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South India's Kerala region has traded its spices – cardamom, ginger, turmeric and black pepper – with Arab, Chinese and European merchants for thousands of years. As Sugatha Kumari, a Keralite poet and ecologist, said: “Once there was a time when the whole world was enamoured of the fragrance of Kerala”.
Because of the diversity of people coming into and setting in Kerala over the centuries, the region has an open attitude to visitors and a powerful mix of cultures and religions. It has India’s lowest birthrate and its highest literacy rate, and probably the highest concentration of poets and artists.
Shahee Bhelpoori was established in 1988 with master chef, Ubaydur Rahman, who had spent the previous eight years perfecting his culinary skills at the famous Diwana Bhel Poori restaurant in Drummond Street, London.
As head chef at Shahee Bhelpoori, Ubaydur's passion for authentic South Indian cuisine, particularly from the Kerala region, and his strict beliefs in vegetarianism shines through in every mouth watering dish on the menu.
At Shahee Bhelpoori we pride ourselves in creating delicious, balanced, nutritious dishes, free from animal products, and prepared with spice and passion. We see our food as the most basic link between ourselves and our environment. At Shahee Bhelpoori, we believe food is a celebration of life!