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Our contribution to the British Curry is indisputable - for this we are referred to as an “Institution” by the Michelin Guide.

Enam Ali, founder of Le Raj Restaurant, speaking at the British Curry Awards.

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.

Click Here to Learn More about our History & Enam Ali

Jar of LeRej premium mango chutney in front of LeRej branded box on a dark surface.
A dinner setting with a plate of Indian curry, a bowl of rice, a glass of beer, a colored drink with an orange slice, a red rose in a vase, and a bottle of champagne in the background on a dark marble table.
A bowl of Indian chickpea curry garnished with chopped vegetables, served on a white plate with green chilies beside it.
Indian dish served in a copper bowl on a pinkish-beige textured plate, accompanied by a silver knife and fork on a white background.
A dessert with a circular base, topped with a piece of foil-wrapped white chocolate and a dollop of cream or mousse, garnished with small chocolate squares and a dusting of cocoa powder, with a decorative chocolate border and small blueberries on a w
A glass bowl of mixed greens on a wooden tray with colorful droplets of sauce or oil on the tray.
Colorful tropical cocktail with pineapple, lemon, and a paper umbrella in a tall glass.
Sweet sesame-coated dessert in a silver tureen garnished with edible flowers and greens, set on a gold tray, with a knife and fork beside it.
Two scoops of ice cream, one strawberry and one vanilla, garnished with sliced strawberries, colorful decorative dots, and a chocolate-striped wafer stick on a white plate decorated with chocolate sauce and colorful sprinkles.
Four pieces of rolled food with green garnish sticks on a black plate, garnished with yellow sauce and herbs, with a side of green herbs.
A tall glass of chocolate milkshake with chocolate syrup drizzled inside, topped with a cherry, a striped wafer stick, and a cherry on top. The background is a blurred bar setting.
Indian meal with bowl of yellow chicken curry garnished with fried onions, bowl of white rice garnished with fried onions, sliced papadums, and a silver spoon on a white napkin.
A bowl of yellow lentil soup garnished with chopped herbs and a whole dried chili pepper, with a sprig of cilantro beside it on a white surface.
A dessert plate with a stack of sliced bananas topped with a cherry, a striped chocolate stick, and chocolate decoration on a green and brown plate.
Seared beef cubes garnished with microgreens and edible flowers on a modern black plate with green sauce and artistic presentation.
A white rectangular plate with decorative chocolate and yellow frosting, garnished with edible gold leaf.
A tall glass cocktail garnished with a strawberry and mint leaves, with colorful straws, filled with ice and a reddish-pink beverage.
A yellow cocktail garnished with an orange slice and a cinnamon stick, served in a textured glass on a bar counter.
Fried onion fritters garnished with fresh herbs served with a bowl of creamy cilantro chutney and a half lime on a golden plate.
A plated gourmet dish featuring three cubes of glazed red protein, garnished with a small salad and drizzled with balsamic reduction, on a textured white plate.
Elegant dessert featuring a poached pear, a scoop of vanilla ice cream, chocolate decorations, and a striped chocolate stick on a decorative glass plate.
Gourmet dish with three shrimp, garnished with herbs, served on a white marble plate with sauce, sliced vegetables, and edible leaves.
Elegant plated appetizer with tomato, dark purple leaves, and drizzle of yellow and red sauces on a white marble surface.
Three grilled pieces of chicken on a black plate with purple edible flowers, green garnish, small dots of sauce, and a streak of red sauce, arranged decoratively.
Seared scallop on a bed of white shell, garnished with green herbs and leaves, with decorative green and brown sauce dots and lines on a white and brown ceramic plate.
Indian cuisine platter featuring tandoori chicken on a bed of onions, naan bread, a bowl of rice, and various bowls of curry and condiments.
Elegant table setting with a white plate, silver fork, knife, and spoon, a white napkin, and glasses of red wine and water, a small vase with a red rose, a salt and pepper shaker, and a small glass candle holder on a white tablecloth.
A bowl made from a coconut shell filled with soap foam, with soap being poured into it, creating bubbles and foam.
A marble table set with a glass of rosé wine, a glass of water with lemon, a bowl of green beans, a bowl of chicken and spinach dish, and a bowl of vegetable stir-fry, with a fork and knife and a small vase of red flowers.
A luxurious dinner setup on a dark marble table with two textured bowls of pasta or gnocchi, a glass of pink wine, a glass of water with lemon, a small plate of green chilies, and a red rose in a glass vase in the background. Le Raj Epsom
A plated dish of crispy fried onions garnished with herbs, accompanied by a lemon wedge and green sauce, on a decorative black and white plate, set on a brown marble table. In the background, there are two glasses of water, a glass of pink wine, a sm
Plate with two samosas, a side of chutney, lime wedge, and vegetables, on a marble table with a glass of water, wine glass, and flower arrangement in the background.
A dessert with two scoops of ice cream on a colorful, striped plate with strawberries, blueberries, and chocolate decorations, placed on a dark marble table with a spoon nearby.
Dessert and drinks on a table with dry ice smoke, including a glass of dark red beverage, a plate with ice cream and fruit, a plate with layered dessert topped with fruit, and a glass of whiskey, all set against a dark wooden background with a large
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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.

See the Menu

  • 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!

  • 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.

  • 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.

  • 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.

Enquire about Catering