When you think of Indian food, you might picture creamy butter chicken or rich korma. But if you’re eating vegan in London, you’re in luck - Indian cuisine has been plant-based at its core for centuries. From lentil dals to spiced chickpeas and crispy dosas, the flavors are bold, the textures are satisfying, and the options are endless. The real question isn’t whether you can eat vegan Indian food in London - it’s where to find the best thali and dosa that actually taste like home, without a single drop of ghee or dairy.
What Makes a Vegan Indian Thali Truly Great
A traditional Indian thali isn’t just a meal - it’s a full experience. A well-made vegan thali includes a balance of flavors: spicy, sour, sweet, bitter, and umami. It’s served on a large platter with small bowls of dal, vegetable curry, rice, roti or paratha, pickles, chutneys, and sometimes yogurt. But here’s the catch: most restaurants still use ghee (clarified butter) to cook their veggies or fry their rotis. That’s not vegan.
So what does a truly vegan thali look like? It uses vegetable oil instead of ghee. The roti is made with just flour and water. The chutneys are made with coconut, tamarind, or cilantro - no yogurt. And the dal? Cooked with turmeric, cumin, and garlic, not cream or butter.
At Amaya in Kensington, their vegan thali changes daily based on seasonal produce. One week it’s jackfruit curry with black lentils, roasted beetroot raita (made with cashew cream), and millet rice. Another week, it’s spiced cauliflower with chickpea dumplings and mango pickle. The portion sizes are generous, and the spices are layered, not overwhelming. You leave full, not heavy.
The Dosa That Changed Everything
If you’ve ever had a dosa at a chain restaurant, you might think it’s just a crispy pancake with potato filling. But a real dosa is made from fermented rice and lentil batter - naturally vegan. The trick is in the fermentation. It takes 12-24 hours, and it’s what gives the dosa its airy crispness and slight tang.
Most places in London still smear ghee on the griddle before cooking. That’s fine if you’re not vegan. But if you are, you need to ask: Is this cooked in oil or ghee? Too many places say "vegan-friendly" but don’t change their cooking method.
At Saffron Leaf in Brixton, they’ve been cooking dosas in sunflower oil since 2021. Their masala dosa is legendary - thin, crisp, and stuffed with spiced potatoes, peas, and onions. They serve it with coconut chutney made from fresh coconut, not powdered stuff, and a tangy tomato chutney that’s cooked down slowly with tamarind and mustard seeds. You can also get a rava dosa (made with semolina) or a neer dosa (ultra-thin, from South India), both vegan and delicious.
One regular told me: "I came here after trying five other places. This is the first time I didn’t miss the butter."
Where to Find the Best Vegan Thali in London
Not every Indian restaurant labels itself as vegan. But if you know what to look for, you’ll find gems hidden in plain sight.
- Saffron Leaf (Brixton) - Daily vegan thali with rotating curries. No ghee, no dairy. Their beetroot and lentil curry is a standout.
- Amaya (Kensington) - Upscale, chef-driven thali. Seasonal ingredients, no compromise on flavor. Book ahead.
- The Vegan Indian Kitchen (Wandsworth) - A tiny spot with a huge following. Their chana masala thali comes with homemade papadums fried in oil, not ghee.
- Guru (Shoreditch) - Known for their vegan butter chicken (made with jackfruit and cashew cream), but their thali is just as good. Try the spinach and paneer substitute - it’s made from tofu and fenugreek.
- Kala (Camden) - Focuses on South Indian vegan food. Their sambar is slow-simmered for hours with tamarind, drumstick, and lentils. The thali here feels like a Sunday lunch in Chennai.
Pro tip: Call ahead and ask if they can make your thali without ghee. Most places will say yes - but only if you ask.
Dosa Varieties You Need to Try
Not all dosas are the same. Here are the five you should try if you’re serious about vegan Indian food in London:
- Masala Dosa - The classic. Crispy outside, soft inside, filled with spiced potato. Best with coconut chutney.
- Neer Dosa - From Karnataka. Thin, lacy, and soft. Served with coconut milk or spicy lentil stew. It’s like eating a cloud.
- Rava Dosa - Made with semolina. Crunchier and faster to cook. Great for breakfast.
- Onion Dosa - Loaded with sliced onions. The caramelized edges add sweetness. Perfect with tomato chutney.
- Cheese Dosa? No. But try the Mushroom Dosa. - Some places add cheese. Skip it. At Saffron Leaf, they use sautéed wild mushrooms with garlic and curry leaves instead. It’s rich, earthy, and 100% plant-based.
Why This Matters Beyond Taste
Indian food didn’t become vegan because of trends - it became vegan because of culture. For millions of Hindus, Jains, and Buddhists, plant-based eating has religious and ethical roots. That means the flavors were developed over centuries to be satisfying without meat or dairy.
When you eat a vegan thali in London, you’re not just having a meal. You’re tasting centuries of tradition. You’re supporting restaurants that honor that heritage instead of watering it down for convenience.
And the best part? You don’t have to sacrifice flavor. A well-made dal tadka with mustard seeds, dried red chilies, and cumin is more complex than any dairy-heavy curry. A dosa with coconut chutney and sambar is a symphony of textures and tastes.
What to Avoid
Not every "vegan" Indian place is actually vegan. Watch out for these hidden animal products:
- Ghee - Used in roti, paratha, and even some dals. Always ask.
- Yogurt - Found in raita, marinades, and sometimes in the batter for pakoras.
- Butter - Sometimes added to dal or paneer substitutes.
- Stock or bouillon - Some dals use chicken or beef stock. Ask if it’s vegetable-based.
- White sugar - Some sugar is processed with bone char. If you’re strict, ask if they use organic or unrefined sugar.
At the top spots listed above, these issues are handled. But at smaller places, you might need to ask twice.
How to Order Like a Local
If you’re new to Indian food, here’s how to order without confusion:
- Ask: "Can you make this without ghee or dairy?" Not "Is this vegan?" - many staff don’t know the word.
- Order a thali if you want variety. It’s the best way to taste everything.
- Pair your dosa with sambar and chutney - don’t skip the sides.
- Try a mango lassi made with almond milk if you want something sweet.
- Don’t be afraid to ask for extra chutney. It’s the soul of the meal.
And if you’re unsure? Point to what someone else is eating. Most places will nod and bring you the same.
Final Thought: It’s Not Just Food - It’s Culture
London has over 300 Indian restaurants. But only a handful truly understand what vegan Indian food means. It’s not about removing dairy - it’s about honoring the original recipe.
The best vegan thali and dosa in London don’t try to mimic meat or cheese. They celebrate what was always there: lentils, rice, spices, and time. That’s what makes them unforgettable.
Are all dosas vegan by default?
The batter for dosas is naturally vegan - made from rice and lentils. But many restaurants cook them in ghee, which is not vegan. Always ask if they use oil instead. Places like Saffron Leaf and Kala use oil and are reliably vegan.
Can I get a vegan thali at any Indian restaurant in London?
Not all of them. Many use ghee in rotis or butter in dals. But places like Amaya, Saffron Leaf, and The Vegan Indian Kitchen specialize in vegan thalis and will prepare them without any animal products. Always confirm the cooking method before ordering.
Is Indian food naturally vegan?
Many traditional Indian dishes are plant-based by origin - dal, chana masala, sabzi, and rice dishes. But modern restaurants often add dairy or ghee for richness. True vegan Indian food sticks to the original recipes - no butter, no cream, no ghee. It’s not a trend, it’s tradition.
What’s the difference between a thali and a regular Indian meal?
A thali is a complete meal served on a large platter with multiple small bowls - rice, dal, curry, roti, chutney, pickle, and sometimes dessert. A regular meal might just be one curry with naan. Thalis give you balance - sweet, sour, spicy, and bitter flavors in one sitting.
Do any of these places offer delivery?
Yes - Saffron Leaf and The Vegan Indian Kitchen deliver via Uber Eats and Deliveroo. Amaya and Kala offer takeaway but don’t currently deliver. Check their websites for updated options. Thalis are best eaten fresh, so delivery works best for dosas and single curries.
If you’re new to vegan Indian food, start with a dosa and sambar at Saffron Leaf. Then go back for the thali at Amaya. You’ll find that the most satisfying meals aren’t the ones that try to copy meat - they’re the ones that remember what real flavor tastes like.