The story
At Temple Prince, a classic English pub has been thoughtfully reimagined with Indian cooking—what Mark Wiens calls “the best of both worlds.” He highlights crispy okra fries, onion bhajis, tender lamb chops, and creamy paneer butter masala. Only Scrans deems it a “critically acclaimed Desi pub” where the lamb chops, roti, and okra fries “reset your standards for curry.”
Beyond those standouts, the Masala Dosa rounds out a selection that feels both familiar and fresh. This buzzy local spot delivers tradition-meets-fusion without gimmickry—just hearty, well-executed food bridging two great culinary traditions in one room.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers praise Temple Prince for its warm, rustic charm, with the lamb chops earning singular acclaim as a perfectly cooked, standout dish. The overall vibe is one of hearty, unpretentious satisfaction.
“These are a little bit thicker than my usual favorites. And just like that I have a new favorite. Wow, look at how juicy that lamb is. So fat, so tender, so succulent. The marinade is deep into that meat. I consider myself a bit of a lamb chop connoisseur and they've got it in spades.”
“These lamb chops are my favorite. You can see the thick masala caked on, and you can smell the aroma of the grill. The lamb is so tender — you don't need to chew at all, you can just slide your teeth right through. The herbs and spices are almost like a yogurty blend that tenderizes the meat perfectly, and then you get that amazing crispy char from the grill. The smoke, the embers, the Indian spices, the lamb all work together. The marinade goes all the way to the center of the meat. After a few bites, I don't think there would be anything more tasty in the world. With the coriander chutney, it's insane. You just want to lick the bone clean.”
What creators say
2 creators have covered Temple Prince. Most active: Only Scrans, Mark Wiens
The Tamil Prince is a critically acclaimed Desi pub in North London serving phenomenal South Indian and Sri Lankan food in a classic British pub setting, with standout dishes like lamb chops, roti, and okra fries that reset your standards for curry.
Dishes mentioned
Masala Dosa
This is so crispy, it's incredible. There's no two ways about it — that is an absolutely phenomenal plate of food. It's got all of those desi flavors that you'd expect and want and crave. That crispy gorgeous batter is amazing.
Okra Fries
These are the famous okra fries. I don't know how they are all managing to balance perfectly upon that tiny little plate. Oh my god, that batter almost tastes like papadum. It's got all of those spices. What an insane snack.
Onion Bhaji
They're just as good as they look, if not better actually. As far as bhajis go, I think you're genuinely going to struggle to find one as good as this.
Lamb Chops
These are a little bit thicker than my usual favorites. And just like that I have a new favorite. Wow, look at how juicy that lamb is. So fat, so tender, so succulent. The marinade is deep into that meat. I consider myself a bit of a lamb chop connoisseur and they've got it in spades.
Roti with Lamb Curry
The roti is crispy, buttery, falling apart, flaky. The lamb curry in the roti — oh my god. I'm serious, this is a special special place. This is one of the best curry experiences I've had in my life. It's the kind of curry that resets your standards and raises the bar. It's ruined curries for a while for me probably.
Temple Prince is a classic English pub taken over by Indian cooking, serving top quality Desi Pub food — from crispy okra fries and onion bhajis to tender lamb chops and creamy paneer butter masala — the best of both worlds.
Dishes mentioned
Okra Fries
These okra fries are coated in batter and masala, deep fried to extremely crispy. They're salty and crispy, exactly what you need to make you drink beer. They're so good — this is exactly why Desi Pubs are so famous. In every other pub they're serving peanuts, but here you get okra fries.
Onion Bhaji
These onion bhajis are insane. When you pick them up, you can see the shards of onion. Normally in the UK, onion bhajis are quite cakey and dense, but here they're focused on the vegetables — light, puffy, airy. The chef makes these formations where the entire bhaji sticks together with the batter and then deep fries it. You can see how light and fluffy it is and how many onions are plastered into it. They're so salty and crispy, with individual shards of onion. They're fried perfectly where they're not an oil sponge — just addictive and crispy. The coriander chutney is amazing with them.
Lamb Chops
These lamb chops are my favorite. You can see the thick masala caked on, and you can smell the aroma of the grill. The lamb is so tender — you don't need to chew at all, you can just slide your teeth right through. The herbs and spices are almost like a yogurty blend that tenderizes the meat perfectly, and then you get that amazing crispy char from the grill. The smoke, the embers, the Indian spices, the lamb all work together. The marinade goes all the way to the center of the meat. After a few bites, I don't think there would be anything more tasty in the world. With the coriander chutney, it's insane. You just want to lick the bone clean.
Masala Dosa
The dosa is loaded with masala potatoes, sprinkled with butter and ghee. It's one of those dosas that is both crispy and spongy at the same time — not paper thin, but it has some body to it. As you bite down, the masala potatoes just squeeze out. The outside has a real nice crispy edge. The bhatura is soft and fluffy and slightly crispy on the top. Dipped into the chana (chickpea curry), it's so good — the tanginess of the spices, the heat, the flavor, the chili. The bread pairs so well. The bhatura puffs up when it hits the oil, like a balloon.
Paneer Butter Masala
This paneer butter masala is so thick, buttery, and creamy, with chunks of paneer. It's creamy and sweet, but loaded with loads of different spices — you can feel them humming around your mouth. There are some really distinct spices, like clove or mace, that give it a sweetness. The butteriness, the richness, and that blend of masala just binding it — it's full of spices and masala and yet it's gentle and warming like a hug all at the same time. It's like a hug from your Indian grandfather you never realized you actually had. The hand-rolled roti is so thin and paper-thin, with all different layers — some layers are actually translucent, you can see through them.
