In the heart of London's prestigious Regent Street stands Veeraswamy, a testament to nearly a century of culinary excellence and a fascinating bridge between British and Mughal heritage. The restaurant's story begins with a remarkable lineage that connects British colonial history with Mughal royalty. Founded in 1926, Veeraswamy's origin story is as rich as its curries.
The restaurant's founder, Edward Palmer, carried in his veins the blood of both British nobility and Mughal royalty. His great-grandfather was General William Palmer, who served as Military and Private Secretary to Warren Hastings, the first Governor General of India. More intriguingly, Palmer's great-grandmother was the Mughal Princess Faisan Nissa Begum.
This unique heritage deeply influenced Palmer's vision for the restaurant, infusing its menu with authentic royal Mughal flavours. The restaurant's name itself holds an amusing historical footnote - originally intended to be "Veerasawmy," a printer's error led to its current spelling of "Veeraswamy," inadvertently creating one of London's most recognisable culinary brands. Over its 98-year history, Veeraswamy has hosted an impressive roster of patrons, from Charlie Chaplin and Winston Churchill to Indira Gandhi.
Perhaps one of its most colourful regular customers was Prince Axel of Denmark, known for bringing his own keg of Carlsberg to temper the heat of the restaurant's famous duck vindaloo - a dish that remains popular to this day. Though it’s changed h.
