A new Upmarket Indian Restaurant just opened in Fashionable Belsize Lane. Dishes are cooked with care and to perfection by Head Chef who hails from the Taj Group in India and has worked
for a Michelin Star Indian Restaurant. Healthy cooked techniques are employed as well as separation of all White fish, seafood, lamb, chicken and vegetables with individual labelling and storage. Already becoming a favourite with all the Belsize Village locals this restaurant has something for every palate with a number of regional dishes from Punjab in the North to Kerala and Tamil Nadu in the South, with so many regional dishes on offer, we are sure you will find your taste. Serving White fish ranging from Black Cod, Halibut, Tilapia and Sebass this restaurant really is catering for patrons from a varied number of backgrounds with an extensive vegetarian menu
as well as Lamb and Chicken dishes. If you fancy just drink why not relax with a cocktail at the bar or with a refreshing Pint of Cobra.
Review By Time Out London, August 03, 2012
My Dora kebab starter comprised of lamb ground 12 times before reassembly and the result was rich, salty meat so smooth that it pre-emptively melts on your fork. While scallops aren’t an immediate choice for an Indian, my friend found them easily the best he’d tasted and indeed they are a key reason for Hazara’s upcoming inclusion in the Michelin guide, which demands every fish dish stands up to the quality of their meat.
The care put into this menu consistently cries out, though it doesn’t come without effort. Banwait travels weekly to Billingsgate and Smithfield markets for the best ingredients, but evidently it’s paying off and broadening many cultural horizons along the way.
Review By The Islington Gazette, May 22, 2014
Hazara is as far removed from your high street curry
house as can be imagined... the menu is extensive and draws
upon all areas of India, from Punjab in the north to Kerala in
the south, while the ingredients and spices are the best and
freshest; meat and fish are sourced by owner Taj himself... A trio of starters, attractively presented
on curvily elliptical dishes that sinuously snuggle up to one
another. On to the mains, Chicken Tikka Masala (because
you’ve got to really): six large and tender chunks - a little hot
for me (Kashmiri chilli) but my fellow diner, Max demolished
I had Methi Murg, a succulent chicken dish from Kashmir... the blend was
a clever and successful one.
“This” pronounced Max “is actually the best Indian food
I have ever eaten”. And Max has eaten Indian food
everywhere from Brick Lane to India
Review By Joseph Conolly, Ham & High Magazine, April 24, 2014