London’s dining scene is packed with tandoori grills claiming to serve the best chicken shashlik, but few back it up with genuine technique, heritage spicing, and a location suited to both a quick bite and a full evening out. Paro, set beside the historic Lyceum Theatre at 21 Wellington Street, London WC2E 7DN, is one such spot. Founded by Chef Niaz and built around a secret 48-spice mix sourced from Indian bazaars and rooted in Kolkata and West Bengal tradition, Paro blends old-world technique with contemporary presentation. This guide breaks down what makes chicken shashlik special, how it’s cooked properly, and why this corner of the West End has become a go-to for diners who value authenticity.
What Makes Chicken Shashlik a Standout Dish in Indian Cuisine Food
Chicken shashlik belongs to a proud lineage within indian cuisine food, even though its roots trace back further, to Central Asian and Persian skewer-cooking traditions later adapted into Indian kitchens. The dish typically features marinated chicken chunks threaded onto skewers alongside bell peppers, onions, and sometimes tomatoes, then fired in a tandoor until charred at the edges and juicy inside. What separates a well-made shashlik from a mediocre one is the marination time and the balance of yoghurt, ginger-garlic paste, and spices used before the meat touches the skewer. At Paro, this groundwork draws on the kitchen’s 48-spice mix, giving the dish depth beyond the usual paprika-heavy versions elsewhere.
The Tandoor Technique Behind Chicken Shashlik Tandoori
The defining feature of proper chicken shashlik tandoori is the clay oven itself. A tandoor reaches extremely high temperatures, searing the marinated chicken and vegetables quickly so the exterior charms while the inside stays tender. This method differs fundamentally from pan-frying or deep-frying, since the intense, dry heat renders excess fat while locking in marinade moisture. Restaurants that invest in proper tandoor equipment and experienced grill chefs, as Paro does with its tandoor-fired classics, tend to produce a noticeably more authentic result than kitchens relying on ovens as a substitute. The alternating skewer of chicken, pepper, and onion means every bite carries a slightly different balance of smokiness and spice.
Dining Beside the Lyceum Theatre in Covent Garden London
Location matters when enjoying a dish like chicken shashlik at its best, ideally fresh off the grill and served immediately. Paro sits right beside the Lyceum Theatre, placing it firmly within covent garden london and just a short walk from the Strand. This makes it a natural stop for theatregoers seeking a pre-show meal or a relaxed dinner afterwards, without travelling far from the West End’s cultural hub. The restaurant seats more than 90 guests, with private dining for parties of 10 to 60 and group bookings welcomed for up to 120 people, including priority seating near the largest screen for sports or events.
Why Paro Is Considered a Leading Indian Covent Garden Destination
Among the restaurants competing for attention in this part of London, Paro has built a reputation as a serious indian covent garden destination rather than a generic tourist stop. The menu leans on signature dishes such as butter chicken, lamb shank, traditional curries, and tandoor-fired classics, giving diners a broader picture of regional Indian cooking beyond shashlik alone. Add to that a “Tipples & Cocktails” menu featuring an Espresso Martini made with Indian coffee beans and the Jab We Met Martini, alongside gin, whisky, vodka, rum, tequila, brandy, cognac, and liqueurs, and it’s clear the restaurant aims for a complete experience.
What Sets the Best Indian Restaurant Covent Garden Apart
Food critics and regular diners tend to judge the best indian restaurant covent garden has to offer on a few consistent factors: spice authenticity, consistency across dishes, and inclusivity for different dietary needs. Paro’s menu is tagged across halal, vegan, vegetarian, gluten-free, dairy-free, and nut-free options, meaning larger groups with mixed requirements can order from one menu without compromise. This matters especially for pre-theatre bookings, where groups often include guests with different preferences and limited time before curtain call. A restaurant that can serve a smoky chicken shashlik to one guest and a plant-based curry to another, from the same kitchen and timeframe, is doing something right.
Indian Cuisine and Its Reputation as One of the Healthiest Cuisines in the World
Indian cooking is frequently cited among contenders for the healthiest cuisine in the world, and while this claim should be treated as a general observation rather than medical advice, there are practical reasons behind it. Traditional Indian recipes lean heavily on vegetables, legumes, and spices such as turmeric, cumin, and coriander, many studied for their properties beyond flavour. Tandoor cooking, the method used for chicken shashlik, uses considerably less oil than deep-frying, since the meat is grilled rather than submerged in fat. Dishes built around grilled proteins and vegetable-forward sides, paired with Paro’s dietary tagging across halal, vegan, vegetarian, gluten-free, dairy-free, and nut-free options, reflect this broader tradition of balance.
Drinks, Timing, and Practical Tips for Visiting a Restaurant West End Diners Trust
Beyond the food, timing matters. Paro is open Monday and Tuesday from 3:00pm to 10:30pm, Wednesday through Saturday from 12:00pm to 11:00pm, and Sunday from 12:00pm to 10:30pm. Booking ahead, online or by phone at +44 20 3722 0951 or via info@paroindian.com, is recommended, particularly Thursday through Saturday and on theatre evenings when tables move quickly. Walk-ins are welcomed subject to availability, but given its position as a restaurant west end visitors rely on for pre- and post-theatre dining, arriving without a reservation on a Saturday night is a gamble. The drinks list rounds things out with a lassi and juice section, a specialty tea selection, and a full range of wines, champagne, beer, and cider.
Final Thoughts
Finding genuinely authentic chicken shashlik in London comes down to technique, sourcing, and a kitchen willing to put in the marination and tandoor work that shortcuts cannot replicate. Paro’s approach, built on Chef Niaz’s 48-spice mix and Kolkata-rooted tradition, combined with a location beside the Lyceum Theatre suited to quick pre-theatre meals and longer group dinners, makes it a strong choice for diners who want the dish done properly. Whether stopping in before a show or planning a larger booking, checking opening hours and booking ahead makes for a smoother visit.
FAQs
What exactly is chicken shashlik and how does it differ from other tandoori dishes?
Chicken shashlik is marinated chicken skewered with bell peppers and onions, then grilled in a tandoor, distinguishing it from single-protein tandoori dishes by its mix of vegetables and meat on one skewer.
Where is Paro located in relation to Covent Garden and the West End?
Paro sits beside the Lyceum Theatre at 21 Wellington Street, London WC2E 7DN, within walking distance of the Strand and inside the Covent Garden and West End theatre district.
Does Paro cater to dietary restrictions alongside its tandoori menu?
Yes, Paro’s menu is tagged for halal, vegan, vegetarian, gluten-free, dairy-free, and nut-free diners, letting groups with mixed dietary needs order from one menu.
Can large groups book a table at Paro before or after a show?
Paro welcomes group bookings of up to 120 people, with private dining for 10 to 60 guests and priority seating near the largest screen for sports or events.
What are Paro’s opening hours and how should I book?
Paro is open Monday and Tuesday 3:00pm-10:30pm, Wednesday to Saturday 12:00pm-11:00pm, and Sunday 12:00pm-10:30pm; booking online or by phone at +44 20 3722 0951 is recommended, especially Thursday through Saturday and theatre evenings.
