Modern India, shared joy.

100% plant-based modern Indian, drawn from across the subcontinent and built for sharing. Small plates to pass around the table, larger plates between two, and wine by the glass to follow each one. Pan-Indian, tapas-led.

Thu to Sat Southampton

A table of plant-based Indian sharing dishes at Késarum

the Késarum table, rethought for sharing

Gobi Manchurian — cauliflower in a tangy tomato-soy glaze, served at Késarum, Southampton

The old kitchens of India, cooked for today.

Késarum brings the forgotten knowledge of classical Indian cuisine to Southampton. Every plate is 100% plant-based, drawn from India's regional vegetarian traditions and cooked with classical technique.

Our name comes from the Sanskrit word for saffron, the world's most precious spice. It embodies our philosophy: that the finest dining comes from respecting tradition while embracing the way people now want to eat. Together, around a shared table.

We believe the finest cuisine comes from respecting the ingredient, understanding its history, and presenting it with honesty and craft. Mahésh, Founder

Three things to know before you sit down.

Designed for sharing.

A wider spread of dishes, built around the table. Starters, mains and sides arrive as the kitchen finishes them, ready to be passed between friends and family. Take your time with each one.

Authentic, with finesse.

Each dish is rooted in regional Indian cooking, then finished with classical French technique. Familiar flavours, with an unfamiliar polish.

Wine, by the glass.

An optional pairing that follows the table. Chosen by the glass, in three sizes, so each plate can be met by the right pour. Spice and structure, side by side.

From the carte.

A handful of dishes from the carte, drawn from across India and reworked with classical technique. Plates made to be passed across the table.

Samosa tartlets at Késarum — classical samosa filling reimagined as delicate baked tartlets — Samosa tartlets

Beetroot tikkis with dill emulsion and balsamic beetroot gel at Késarum — Beetroot tikkis

King oyster mushroom ‘scallops’ with carrot ‘roe’ caviar — plant-based Indian at Késarum — King oyster ‘scallops’

Every plate here is cooked for the middle of the table. Order a few, pass them round, and the meal builds as it goes. A note from the kitchen

Plated dessert at Késarum, finished tableside with a copper jug — From the dessert table

Dahi puri at Késarum — crispy mini puri shells with yoghurt, chutneys and herbs — Dahi puri

See the full menu

Poured to follow the plate.

Pair as you go. Each plate is met by a glass chosen to follow the seasoning, light or full, depending on appetite. Multiple serving sizes mean a table can taste broadly without commitment to a bottle, or stay with a single pour from start to finish.

Our list favours growers and producers whose wines feel honest beside spice. Riesling, Grenache, low-intervention whites, the occasional surprise. Quietly chosen, generously poured.

Riesling Grenache Pét-Nat Albariño Gamay Chenin

View the wine list

Wine pairing by the glass at Késarum — a glass of rosé alongside a sharing plate of modern Indian cuisine

Head Chef Raj of Késarum, Southampton — classical Indian training and family-rooted cooking

From the kitchen

We cook the way we'd feed people we love. Carefully, generously, always with a story behind the spice.

Raj, Head Chef

Head Chef Raj brings the patience of classical training and the warmth of family cooking to every plate. Our kitchen grinds its own spice blends daily, sources seasonal produce locally where possible, and imports whole spices, heritage grains and rare botanicals direct from trusted suppliers across India. The result is food at once familiar and quietly surprising. Generous in flavour, considered in form, never overworked.

Read our story

Recognition

#1 restaurant in Southampton on Tripadvisor for three and a half years running.
Top 100 UK Indian Restaurant — British Indian Food Guide.

Travellers' Choice
2024 & 2025

Top 100 Best Restaurants — British Indian Food Guide 2024 — Késarum, Southampton

British Indian Food Guide
Top 100 — 2024

About Késarum.

Sanskrit for saffron — a spice revered for millennia across the Indian subcontinent, and the essence of our culinary philosophy.

A shared table at Késarum, Southampton, laid for sharing

Our philosophy.

Késarum is Sanskrit for saffron. In Indian tradition the spice stands for spiritual awakening and wisdom. That is a high bar, and we cook with it in mind.

Our inspiration flows from the ancient Indian principle of ahimsa — practices that reduce harm to all living beings and our planet. We often reflect on the Sanskrit verse:

Mother earth, whose garments are made up of our oceans, & whose upper body strength is as strong as the mountains. Being part of what sustains and protects us, I am about to step on you with my feet. Please forgive my disrespect as I go about my day.

This reverence for our planet guides everything we do at Késarum. India has long been the fountainhead for plant-based cuisines, with ancient cookbooks emphasising sustainable practices and seasonal ingredients — wisdom that resonates with classical French culinary traditions. Our approach reverse-engineers this forgotten knowledge of classical Indian cuisine, borrowing French technique where it serves the dish.

Our home.

Késarum occupies a Grade II listed former bank in Southampton's Old Town, on the QE2 Mile. The dining room seats 38, in navy, cream and gold.

It is an old room with real character, and it suits the way we like to serve. The space is set for slow evenings: time to talk, time to ask about a dish, no pressure to move on.

The Késarum dining room, inside a Grade II listed former bank

Head Chef Raj plating a course in the Késarum kitchen, Southampton

Our culinary approach.

At Késarum, our culinary team is deeply grounded in classical cooking traditions, allowing us to innovate while maintaining the integrity of each dish. We believe that successful experimentation comes from thoroughly understanding the original recipe and building on its central concept — a deep appreciation of regional geography and cultural history that has shaped India's extraordinary culinary diversity.

Our creative process begins with extensive research into regional cuisines, often spanning many weeks. We study not only recipes but also the geographical and cultural contexts that birthed them. This knowledge forms the foundation for our menu development, which can take months as we work to transform traditional dishes into plant-based versions that capture the essence of the originals.

The kitchen at Késarum draws inspiration from kitchens around the world, allowing us to introduce Southampton to lesser-known regional specialities — dishes like Mangalore Sanna, Paniyaram, litti chokha, and regional varieties of masala chai desserts that are rarely found outside their native regions. Our menu gives special attention to the cuisines of Tamil Nadu, while embracing the challenge of veganising traditionally meat-centric cuisines from regions like Northeast India.

We believe good food is simply good food, whether plant-based or not. We invite you to experience how even one day of plant-based dining can positively impact your wellbeing and internal chemistry. Mahésh, Founder

Our journey.

We are grateful that Southampton has taken to us, ranking us as the #1 restaurant on Tripadvisor for three and a half consecutive years, from August 2022 to March 2026 and recognising us among the Top 100 UK Indian Restaurants. These accolades, which we view as a blessing, come down to two things: cooking that stays close to its roots, and a room where nobody feels rushed.

We are still learning, menu by menu. Much of the kitchen's work goes into transforming traditionally non-vegetarian Indian dishes into plant-based versions that stand on their own, season by season.

Mahésh and our head chef met through a mutual acquaintance, and every menu since has been the work of the two of them together.

Our commitment.

Our sustainability practices reflect our core values, with nearly all kitchen scraps transformed into achaar (Indian fermented pickle) or kimchi, minimising waste while maximising flavour.

The same care goes into the wine. We spend hours tasting contenders against each plate, and a pairing only makes the list once it works.

Everything on the plate and in the glass has been tasted, questioned and chosen on purpose. We welcome you to join us as we cook our way across India.

The current carte.

Susvaagatam, welcome. Small plates to pass around the table and larger plates to share, exploring India region by region in a single sitting.

A plated dish from the current Késarum menu

Pan-Indian · Tapas-led

A carte to share.

India is the fountainhead of plant-based cooking, yet much of it stays uncharted. We follow that thread across the whole country, north to south, coast to hill, where the cooking can change every few miles. Each plate is 100% plant-based, built on classical and modern technique, ancestral knowledge and our own research. Order a spread of small plates to travel widely in one meal, or a single plate as a starter in the classical way.

Allergens are present in our kitchen. Please tell us about any intolerances when you order. The whole carte is plant-based.

Aachar: Indian pickle; fruit or vegetables preserved in oil, salt and spice.
Chaat: A family of savoury Indian street snacks, built on contrast: crisp, tangy, sweet and sharp at once.
Chokha: Mashed, spiced vegetables, often aubergine, potato or pepper.
Dahi: Yoghurt; ours, like everything here, is plant-based.
Kachumber: A fresh, raw salad of chopped onion, tomato and cucumber.
Kulfi: A dense, slow-churned Indian frozen dessert.
Nadru: Lotus root, a crisp aquatic vegetable used in Kashmiri cooking.
Rabri: Slow-cooked, thickened sweet milk; an Indian custard.
Sambar: A south Indian lentil and tamarind broth with vegetables.
Tadka: Whole spices bloomed in hot oil, poured over a dish to finish it.
Tokku: A south Indian relish, here from Tamil Nadu.
Vada: A savoury fermented lentil doughnut from south India.

Curated, by the glass.

Pairings for the shared table. Available in small, medium and large pours, so each plate can meet the right glass.

Wine alongside a spread of plant-based Indian dishes at Késarum, Southampton

Pour as you go.

Wine, cocktails and non-alcoholic pairings, chosen to sit well beside spice. Each plate on the carte is met by a glass chosen to follow the seasoning, light or full, depending on appetite.

Multiple serving sizes mean a table can taste broadly without commitment to a bottle, or stay with a single pour from start to finish. The list is short, considered, and quietly opinionated.

Our list favours growers and producers whose wines feel honest beside spice. Riesling, Grenache, low-intervention whites, the occasional surprise. Quietly chosen, generously poured.

A short, considered list.

By the glass, with each dish: Riesling for the bright, Grenache for the rich, a Pét-Nat for the unexpected. Our serving sizes are small, medium, large — chosen so a table can taste broadly across a meal.

Beyond the wine list, we keep a small selection of botanical sodas, classical Indian spirits, and cocktails developed in-house, including zero-proof options.

The full drinks carte is available on request, and rotates each season alongside the food.

Pour as you go. The right glass for the plate in front of you, not for a list you committed to before the food arrived. From the floor

The whole room, or a corner of it.

An intimate dinner, a celebration, a corporate gathering or a wedding: tell us the occasion, and we will shape the evening around it.

Arranged around your table.

Every private booking starts with a conversation: the date, the party, and what the evening is for. From there we shape the menu and the service to fit.

The room seats up to thirty-eight in its full configuration, and works equally well for an intimate party of eight. Menus written for the occasion, wine pairings if you want them, and the details agreed with you in advance.

Intimate gatherings.

For groups of eight to twenty. A menu put together for your party, served at an easy pace.

Celebrations.

Birthdays, anniversaries and the milestones in between. We will put together a menu that marks the occasion, including your favourite dishes from the seasonal carte.

Corporate events.

Dinner for clients or colleagues that does not feel like a function. We can accommodate presentations and special requests, with the room available for exclusive use.

Weddings.

From engagement dinners to full receptions, we will plan the meal with you, course by course.

Founder Mahésh presenting a course tableside at a Késarum private dining event in Southampton

Founder Mahésh attending guests at a private table at Késarum, Southampton

Plan your occasion.

Tell us a little about the date, the table size, and the spirit of the evening. We will respond promptly with a tailored proposal.

Email Us 020 3981 9301

A table, set for sharing.

In the heart of Southampton, for the kind of evening that lasts longer than expected.

Reserve

Book your table.

We recommend booking ahead, especially for Friday and Saturday evenings.

25 High Street
Southampton, SO14 2DF
Get directions

Thursday & Friday: 6.00pm to 10.00pm
Saturday Lunch: 12.00pm to 2.30pm
Saturday Dinner: 5.30pm to Late

Closed Sunday, Monday, Tuesday & Wednesday. Opening times may vary at the discretion of management on occasion.

No upfront deposit — our booking system simply holds card details to secure your table. Cancellations made less than 5 hours before your reservation, or no-shows, incur a £15 per person penalty. For parties of six or more, please email [email protected] so we can make the right arrangements.

Or, talk to us directly

For pre-theatre pacing, pre-cruise dining, dietary requirements, or anything off-script, we prefer a call or an email.

020 3981 9301 Email us

Before you book

A few quiet notes.

We're a plant-based restaurant with seasonally changing menus. To ensure you have the best experience, we recommend allowing 2 hours for groups up to 4, 2.5 hours for groups of 6, and 3 hours for groups of 8 or more. On quieter days, we may close earlier than our listed hours at management's discretion.

Group bookings & private hire

For groups of six or more, or private events, please email [email protected] with your details so we can make the right arrangements. Allow at least 2 days' notice for group bookings and 2 weeks' notice for private hire. A service charge applies to groups of 6+, and private hire includes a venue fee.

Dietary requirements

If you have allergies or specific dietary needs, please email us at least 48 hours in advance. We are unable to cater to Sattvika/Jain diets, or to allium (onion/garlic) allergies at this time. Coriander intolerances (the soapy-taste variety) we can usually accommodate; coriander allergies we cannot.

Children & babies

Please note we do not currently have high chairs, baby-changing facilities, or children's menus. Children are welcome and our team can suggest dishes from the starters and sides that may suit younger palates.

Cancellation policy

We don't take a deposit upfront — our booking system simply holds your card details to confirm. We're a small, intimate restaurant with a tiny team, so when you confirm a reservation we dedicate that space to you and often turn others away. We kindly ask that any cancellations be made by email at least 5 hours before your arrival. Within the 5-hour window, or for no-shows, a £15 per person penalty applies. Real life happens — get in touch and we'll review case-by-case.

Running late

If you're running late, just let us know — we'll do our best to hold your table. Since we're a small team we may not always have time to follow up, so we really appreciate your communication.

About our team

We are a small team of three, so service occasionally takes a little longer. We would rather that than rush your table.

Frequently asked questions.

The practical detail. Search by keyword, or browse the list.

Inside the Késarum dining room, Southampton — Grade II listed former bank reimagined as a modern Indian restaurant

Can you accommodate large groups or private events?

We can accommodate regular bookings for parties up to 10 guests. For groups of 9–10, we offer fixed-price catering packages that require advance deposits and pre-orders for starters, mains, and snacks. Groups larger than 10 require a private restaurant booking, with a minimum attendance of 16 guests. For private event inquiries, please contact us directly by email.

Should we book for special occasions or holidays?

We strongly recommend advance reservations for all special occasions and holidays. As a top-rated establishment in Southampton and Hampshire with limited seating capacity, tables are often reserved weeks in advance. Early booking ensures you secure your preferred dining time.

Do you require deposits for bookings?

No upfront deposit is required. Our reservation system (Sugarvine Tables) securely holds card details only, to confirm your booking. All information is automatically deleted after your reservation is fulfilled, in compliance with GDPR and Financial Conduct Authority regulations. For parties of six or more, please contact us directly so we can make the right arrangements.

Why do you charge cancellation fees?

As a small venue with limited seating, unfulfilled reservations significantly impact our business and prevent other guests from dining with us. Cancellations made less than 5 hours before your reservation, or no-shows, incur a £15 per person penalty. For emergencies, please contact us promptly — we review each situation individually. Our complete cancellation policy is available on our Book a Table page.

What if I don't receive a booking confirmation?

Please contact us immediately if you do not receive a confirmation. Occasional technical issues may prevent confirmations from being sent. We will verify your reservation and resend the confirmation.

What is your dining style?

Relaxed and unhurried. Service is informal but correct, warm rather than starchy.

What is your seating capacity?

Késarum offers an intimate dining environment with 38 seats.

Do you have a bar?

Yes. The bar keeps spirits, cocktails developed in-house, and organic, vegan-friendly wines.

Is there a dress code?

We welcome guests in attire they find comfortable, from casual wear to formal dress.

Do you accommodate dietary requirements?

As a 100% plant-based establishment, all our offerings are meat-free, dairy-free, and egg-free. Our menu always includes options that are naturally gluten-free.

Unfortunately, we cannot accommodate Jain/sattvik dietary requirements or intolerances to onion and garlic.

How frequently do your menus change?

Our menus are refreshed approximately every six months. Typically, our Summer/Autumn menu debuts in May, while our Winter/Spring menu launches in November.

Do you have a children's menu?

While we do not offer a dedicated children's menu, our staff can recommend dishes from our starters, sides, or extras that may appeal to younger palates.

Can we bring our own celebration cake?

Yes, you are welcome to bring celebration cakes, provided they are vegan.

Is Késarum wheelchair accessible?

Yes, our restaurant is wheelchair accessible, including accessible toilet facilities. Please note that entering and exiting may require navigating a sharp corner turn.

Do you have high chairs or baby changing facilities?

We do not currently provide high chairs or baby changing facilities.

Are dogs permitted?

Yes, we welcome well-behaved dogs and service animals.

Where is Késarum located?

Késarum Indian Restaurant is situated at 25 High St, Southampton, SO14 2DF, between The Star Hotel and Anatolian Turkish Kitchen. When walking south from the Bargate toward the pier, we are located on the left side, a short distance from Lidl.

What are your operating hours?

Thursday & Friday: 6:00PM – 10:00PM
Saturday: 12:00PM – 2:30PM & 5:30PM – Late
Closed Sunday, Monday, Tuesday and Wednesday. Opening times may vary at the discretion of management on occasion.

Is parking available nearby?

As we are located on Southampton's busy central High Street, parking can be challenging. Limited street parking is available directly in front of our restaurant and on nearby East Street (free after 8:00PM). Alternatively, the Eastgate Street multi-storey car park is located immediately behind our building, and St. Michaels Street parking is available a few blocks away.

Do you offer any promotions or special deals?

Yes, from time to time. Keep an eye on our website or social media for the latest.

Do you accept American Express?

Yes, we gladly accept American Express cards.

Do you offer takeaway or delivery services?

At present, we operate as a dine-in establishment only and do not offer takeaway or delivery options.

Do you sell gift vouchers?

Yes, we offer gift experiences at Késarum. To purchase a gift voucher, please email [email protected] with your name and contact number. A member of our team will then contact you to arrange the details.

We couldn’t find that one.

Get in touch — we’d be happy to answer it personally.

Email Késarum 020 3981 9301