Curry Room at the Rubens

Indian Cooking in the Shadow of the Palace

Curry Room at the Rubens is an authentic Indian curry house at 39 Buckingham Palace Rd in London, with a Google rating of 4.6 from 294 reviews and an average price of about $75 per person. Curry Room at the Rubens, located at 39 Buckingham Palace Road within the Rubens at the Palace hotel, occupies a particular position on that spectrum. Its address, metres from the south face of Buckingham Palace, places it among a small cohort of dining rooms where Westminster formality and the rhythms of tourist London converge in the same service. The surrounding neighbourhood, dominated by royal estate walls and coach parties, doesn't typically generate the kind of restaurant traffic that builds destination reputations in the way that Mayfair or Notting Hill does, which makes the room's chosen cuisine, Indian, an interesting editorial statement about where London's hotel kitchens now see cultural authority.

Indian cooking in London has undergone a structural shift over the past two decades. The category once ran from cheap curry houses to a small handful of upmarket addresses in Mayfair. That binary has since expanded considerably. A new tier of hotel-affiliated and fine-casual Indian restaurants now operates across central London, drawing on subcontinental regional traditions, modern plating conventions, and kitchen teams with serious brigade experience. Curry Room positions itself within that broader movement, applying the language of hotel dining formality to an Indian menu format.

The Room, the Setting, the Service Dynamic

The Rubens at the Palace is a hotel whose identity is constructed almost entirely around its royal adjacency. The décor throughout the property leans into heritage Britain, which means Curry Room operates inside an interior register that is formal, upholstered, and self-consciously traditional. That context shapes the service model in ways that matter to a reader choosing between dining options in SW1. Front-of-house in a room like this must negotiate between the hotel's established ceremonial register and the warmth that Indian hospitality traditions demand. The better operators in this format resolve that tension by front-loading the knowledge: servers who can speak fluently to regional provenance, spice calibration, and wine or cocktail pairing become the connective tissue between a formally dressed room and a cuisine that rewards conversation.

That team dynamic, between kitchen output, floor knowledge, and the expectations set by the hotel's surrounding architecture, defines the dining experience here more than any single dish. At hotel Indian restaurants that function well, the sommelier or drinks lead typically plays an outsized role. Indian cuisine's relationship with wine remains productively complicated, and a drinks program that engages seriously with that complexity, through aromatic whites, off-dry Rieslings, or considered cocktail builds, signals whether a room has invested in the full picture or simply appended a standard hotel wine list. This is the kind of evidence a first-time visitor should look for when assessing the room's ambition.

How Curry Room Fits London's Indian Dining Tier

London's premium Indian dining category now includes addresses at several price and formality levels. At the higher end, rooms in Mayfair have held critical recognition for years. Hotel-affiliated Indian restaurants in central London represent a distinct sub-tier: they carry the service infrastructure and physical investment of their parent properties, but don't always generate the independent editorial attention of standalone operators. A room with the Rubens's level of physical investment and its royal-adjacent positioning has the infrastructure to compete meaningfully in this sub-tier, and the address itself functions as a trust signal for international visitors who use hotel affiliation as a quality proxy.

Curry Room operates in a different competitive register, where the hotel's existing audience, international leisure travellers, visiting dignitaries, and guests drawn by the Westminster location, provides a floor of demand that standalone restaurants must build from scratch. That's a structural advantage that shapes what the room needs to deliver versus what a standalone Indian restaurant in, say, Fitzrovia would need to do to earn the same room rate.

What to Know Before You Go

Buckingham Palace Road is well-served by bus and taxi; the hotel's formal address means drop-off and arrival logistics are direct by London standards. Visitors staying elsewhere in central London should factor in that the neighbourhood quiets considerably in the evening once tourist traffic from the palace and nearby attractions clears, which gives the area a different character than the busier restaurant districts further north and west.

Readers building a full London itinerary should also consider the broader dining map. For fine dining at the top tier, CORE by Clare Smyth and Sketch represent the city's current critical consensus. For British cooking at serious institutional weight, Dinner by Heston Blumenthal and The Ledbury offer different readings of what modern European cooking looks like in a London context. Outside the capital, rooms like L'Enclume in Cartmel, Moor Hall in Aughton, and The Fat Duck in Bray anchor a broader map of serious British cooking that rewards a longer trip.

The challenge of pairing a culturally specific cuisine with a formally European service format is not unique to London. Rooms like Atomix in New York have demonstrated how Korean fine dining can build critical authority within a Western fine dining framework, while Le Bernardin shows what sustained institutional investment looks like when kitchen and front-of-house operate as a genuinely integrated unit over decades. The question for any hotel restaurant operating in a specific cultural cuisine tradition is whether the room aspires to that kind of integration or whether it functions primarily as a convenience offer. The answer shapes everything from menu depth to drinks program to the confidence of the team on the floor.