Southfields welcomes Chapter 2, a new evolution of The Biryani Centre, now open with a refined menu, refreshed identity and more elevated dining experience. While the original New Malden restaurant continues under The Biryani Centre name, Chapter 2 represents a new format for the brand, one that may be rolled out into future sites.
Chapter 2 has been created by Radhika Kamaraj and Thiru Rajendran, who first founded The Biryani Centre during lockdown. Known for warm hospitality and authentic South Indian cooking, the family have relocated the Southfields restaurant into a more intimate and characterful new space that reflects their roots and passion for generous, heartfelt food.
Biryani remains central to the culinary identity: a dish steeped in history, shared among family and friends, and cooked with intention. Chapter 2 serves the signature Dum Biryani, made with aged basmati rice, saffron milk and caramelised onions, accompanied by aubergine curry and raita. Regional dishes include Chettinad Curries, Old Delhi Butter Chicken and Southfield exclusives such as Malai Broccoli and Murgh Malai Tikka.
For the first time, the restaurant will introduce a five-course tasting menu, exclusive to the Chapter 2 format. Designed as a guided journey through the kitchen’s signature flavours, it begins with playful chaat-style snacks and tandoor-grilled small plates, before leading into a tasting of biryani and a warm dessert. The tasting menu allows diners to experience a broad expression of the kitchen’s style in one sitting – something not offered at the original New Malden restaurant.
A new cocktail selection also debuts at Chapter 2, where familiar classics are reimagined with Indian influence through regional ingredients, fresh herbs and house spice blends.
The interiors give new life to reclaimed Chettinad materials and antiques. Majolica tiles salvaged from traditional homes have been restored as dining tables, vintage photographs and enamel boards sit alongside traditional Marapachi dolls, and over a tonne of furniture has been diverted from landfill through reuse and restoration. With its open kitchen, the restaurant maintains a lively, engaging atmosphere, allowing guests to watch the team at work.
The site carries a proud culinary legacy, previously home to Sarkhel’s – a well-regarded Indian restaurant led by a former head chef of Bombay Brasserie. Chapter 2 continues that legacy in its own way, grounded in community, sustainability and the joy of sharing good food.
Radhika Kamaraj says: “With Chapter 2, we want to express The Biryani Centre in a new way – warm, personal and rich with flavour. Whether guests join us for a quick meal or the full tasting experience, our aim is always the same: for them to feel they’re being cooked for with love.”
The aha Forum, in Partnership with Thomas Franks: Movement forms Community
