Our contribution to the British Curry is indisputable - for this we are referred to as an “Institution” by the Michelin Guide.
Progressive Bengal cuisine in Epsom Downs
PIONEERS OF THE INDUSTRY SINCE 1989
Le Raj Restaurant was founded by Enam Ali in Epsom Downs with a clear ambition:
“To showcase the true height of Bengal cooking to British Diners.”
For over three decades, Le Raj has been synonymous with elegance, luxury, and precision. We pay homage to Britain’s love of the classic curry restaurant but our purpose has always been to take it further: elevating Bengali cuisine through uncompromising ingredients, refined technique, and an ever-evolving craft.
That same mindset shapes our menu today. We take the traditional dishes guests recognise and refine them with the discipline of a world-class kitchen, rooted in old Bengal methods and sharpened by British innovation. We source exceptional produce and sustainable spices, prepare fresh local proteins daily, blend our spices in-house, and use herbs we grow ourselves. We also make our own cheese and yoghurt so nothing is diluted or compromised. From our mango chutney to our ice-cream, everything is made with intent.
Over the years, Le Raj has helped shape the modern curry restaurant landscape in Britain — featured on BBC, ITV, Channel 4, CNN, Sky and Al Jazeera — and recognised for pioneering ideas and cooking philosophies that are now widely adopted across the industry.
From humble beginnings, Le Raj has welcomed A-list celebrities, politicians, and royalty, and has raised over £2 million for charitable causes.
Menu Philosophy
Every dish on the Le Raj menu begins with a classic idea, traditional ‘Indian’ restaurant favourites, elevated and executed to perfection using ancient Bengal techniques, fused with British innovation. We hand-select world-class produce and spices from sustainable sources, so our natural, healthy cooking brings ingredients to life in their purest form. From butchering fresh locally sourced proteins each day, grinding spices in-house and growing our own herbs, our team of chefs ensure each season is balanced consistently to create our world-famous cuisine. We even make our own cheese and yoghurt so every dish remains unadulterated, from our mango chutney to our ice-cream, everything in our kitchen is truly… Le Raj.
Britain fell in love with the classic curry restaurant and we’re proud to progress that love affair. That’s why we define our food as Progressive Bengal Cuisine: familiar favourites, reimagined with uncompromising ingredients, technique, and precision.
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The wine world is constantly in evolution and we believe in diversity. Our guests will experiance a real wine discovery experience at Le Raj, explore new flavours and palate sensations with unusual and unexpected pairings. Le Raj have expertly compiled the wine list at the direction of expert wine consultants and sommeliers to the restaurant and hotel industry.
We source some of the finest examples made by some of the World’s greatest producers, enhancing and complementing the high level of sophisticated cuisine at Le Raj. Featuring a great selection of wine references, which include Champagnes, white, rosé red, sweet and fortified wines, with an impressive selection available by the glass. Our mixologists have also created an excellent selection of Cocktails and Mocktails to entice the palette before the main event… the Curry!
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Desserts often an after-thought in an Indian restaurant, in the Bengal we have a saying, ‘A meal is incomplete without dessert at the end.’ However, Indian restaurants dared not present traditional Bengali desserts to diners until Le Raj pioneered some of them, including making our own ice-cream, and infusing famous Indian and Bangladeshi sweets, with classical techniques. We believe desserts are about childhood memories and reuniting with the emotions we felt chasing after the ice-cream van or ice-cream-wala (depending on where & which era you’re from). It’s about our past, the carefree joy of youth, our traditions and where we are from. Because of this ethos, we make everything on our menu from scratch and amalgamate ingredients from your past, nuanced with techniques from the Bengal region.
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South Asia has long been known as one of the best countries in the world for foodies, as well as a dream destination for vegetarians. It’s cuisine is also known for using dairy products – paneer dishes, lassis, milk-based ghee, cream etc.
However, despite this, many of our dishes are 100% vegan and uncompromisingly delicious. whilst dairy is widely used in our kitchen, oils – such as mustard and coconut – are also ubiquitous and are an easy vegan replacement. Our chefs will be happy to fulfil your request, please do ask.
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Our front of house team will endeavor to communicate allergens, preferences and dietary requirements to our chefs who place our patron’s health in the highest regard. Our cuisine is GMO free, all natural, organic and vegan where possible and the majority of our dishes are gluten free too. Our staff are happy to assist with any questions or concerns you may have
Due to the nature of our offering, we cannot guarantee our cuisine is 100% allergen free. Please speak to your server and we will do our utmost to accommodate your needs,
Special events & catering
Bring Le Raj to your celebration. From private occasions to corporate events, our team can help you plan the menu and details around your guests, venue and occasion.
Our catering experience includes the London 2012 Olympic Games and the British Curry Awards. Tell us your preferred date, location and guest numbers, and we will discuss how we can help.