We were invited to a tasting of the à la carte menu at TH@51, the signature restaurant at St. James’ Court, A Taj Hotel, just a stone’s throw from Buckingham Palace and Westminster. It’s the sort of location that makes you feel as if you should have arrived in a chauffeur-driven Bentley, wearing oversized sunglasses and an expression that says, I do this all the time.
From the moment we stepped in, the warmth of the welcome set the tone for the evening. The staff greeted us with genuine smiles before escorting us to our table.
The Setting
We chose to sit in the conservatory, a glass-encased oasis just beyond the main restaurant and bar. Through the floor-to-ceiling panes, the courtyard unfurled like a private scene from a period drama: statues standing elegantly amongst flowers, a fountain whispering in the background. It’s hard to believe this serene hideaway exists in central London. No sirens, no honking traffic, not even the distant whir of a bus - just the gentle clinking of cutlery and the occasional rustle of leaves.
Dining Style
TH@51 specialises in Asian fusion, but in truth, the menu reads like a carefully curated passport: Indian, British, and Mediterranean influences are woven together in a way that makes the experience ideal for groups. Even the fussiest eater would find something to love.
There’s also a nod to the Indian tradition of sharing. Every dish arrived with generous serving spoons, encouraging us to pass plates across the table - the kind of dining that sparks conversation and makes you feel at home, even in a hotel where the service is precise enough to warrant white gloves.
Starters
This is where the menu began to reveal its adventurous streak. We started with Mediterranean and Middle Eastern fusion favourites:
Salt & Pepper Squid
Crumbed squid with chilli, bell peppers, and a lemon hummus dip. Crispy, well-seasoned, and paired with a squeeze of lime, it set the tone for freshness. Every bite felt intentional, from the generous peppers and onions to the hummus, which lent a creaminess to the crisp exterior.
Sumac Garlic Prawns
Light and crisp with a tangy beetroot tzatziki that gave the dish a surprising pop of earthiness and colour. The garlic flakes on top added a final aromatic crunch, like a well-timed cymbal in a jazz number.
Mesclun Salad
A visual jewel box of beetroot, feta, olives, sun-dried tomato, caramelised walnuts, all dressed in a French vinaigrette. The mix of textures - crunchy walnuts, creamy feta, and the chew of sun-dried tomatoes, made it the sort of salad that can actually compete for attention at a table full of seafood.
We also chose from the Chaat Sketches - a section of the menu that reimagines India’s beloved street food snacks, adding refined plating and unexpected pairings.
Our pick was the
Samosa Chaat
With Granny Smith apple, tamarind relish, and mint chutney. The tart sweetness of the apple and pomegranate seeds danced around the spiced warmth of the samosa, while fresh herbs and onions added a final layer of brightness. It was playful, layered, and completely addictive.
The Wine
For the wine, we went French - a Chablis Louis Moreau, 2020. Its crisp minerality and citrus notes proved an elegant partner for the seafood-heavy spread. The wine’s flinty character lifted the richness of the prawns and salmon, while its freshness mirrored the acidity in the apple and tamarind of the chaat. It was a pairing that felt deliberate and elevated the entire meal.
Mains
Jumbo Prawn
Grilled over an open flame with burnt garlic, pepper, and lemon. The prawns had a delicate smokiness, their sweetness enhanced by the char. Served with chunky chips, grilled tomatoes, and broccoli, it was hearty yet refined.
Double Fish & Chips
A clever Anglo-Indian mash-up with both haddock and tilapia: one in classic batter, the other in a spiced chickpea batter. Neither was greasy, and the chips were the perfect shade of gold. The mint chutney and tartare sauce added a cultural twist - two condiments, two continents.
Masala Salmon with Edamame Risotto
Here, India met Italy. The salmon was marinated in a warm masala spice blend, then oven-charred to a smoky crispness on the outside, while remaining tender inside. The edamame risotto was studded with tobiko, adding briny pops of flavour that broke up the creamy texture in a satisfying way.
Naan, served on the side, was a quiet triumph: warm, crisp at the edges, soft in the centre, lightly brushed with butter, and gently scented with garlic. No grease, no heaviness, just balance.
Dessert
We finished with two traditional Indian sweets:
Paneer Gulab Jamun
Warm, syrup-soaked dumplings that were soft enough to yield to the spoon but dense enough to feel indulgent. The heat of the syrup added a comforting richness that lingered long after each bite.
Rasgulla
Soft, spongy balls of curd cheese served chilled in sweetened milk. Light, floral, and refreshing, it was the cool counterpoint to the gulab jamun’s warmth - the final yin-yang moment in a menu full of contrasts.
Overall Experience
Dining at TH@51 is less about choosing between Indian, British, or Mediterranean and more about enjoying a well-choreographed dance between them. It’s refined without being stuffy, creative without being gimmicky, and every dish shows a commitment to quality ingredients.
