The BiBi team: Meet Cameron, our recently promoted Senior Chef de Partie.
Cam started his career cooking at The Merry Harriers, a 16th century pub in Surrey where he grew up, he then worked under Adam Smith at Woven at Coworth Park where he learnt precise French techniques whilst working with top quality British ingredients.
We were lucky enough to have Cam join us in 2024, he’s gone from strength to strength ever since, always cooking with a grin and keeping up morale with his wry sense of humour.
His favourite dish? The Ex-Dairy Goat Galouti kebab, available by request and on the BiBi lates menu.
BiBi & Friends: We’re delighted to announce that the next collaboration in our series will be with Adejoké Bakare from Michelin-starred Chishuru.
Chet will welcome Joké and her team to BiBi on the 23rd of May, for a culinary experience like no other celebrating their common dedication to craft and culture. For one night only, a carefully curated menu, based on finding common yet distinct flavours, will bring together their love of heritage-inspired recipes and heartfelt hospitality.
Tickets are available via the BiBi website (link in bio).
Introducing BiBi Lates. From next Monday we welcome you to experience BiBi after hours with our expanded cocktail selection and À La Carte menu, available from 9pm. Bringing you brand new dishes alongside some old favourites.
We can’t wait to see you! #BiBiLates
Introducing our BiBi chocolate bars. Something we have been working on since Chet first visited Mason & Co in back in 2019.
This is a truly exciting collaboration with Mason & Co, India’s finest bean-to-bar chocolate makers, and one that is very close to our hearts. They source their cacao directly from organic farms in South India and the chocolate is made by an all-female team in their factory. Over the years we have also used Mason & Co for some of our desserts, including, everyone’s favourite, our kulfis.
Let us know if you would like a box when you are next in!
Our Shah Babur’s saffron egg, inspired by the first Mughal Emperor, who reigned from 1526 to 1530 and was as famous for his lavish feasts as his conquests.
There’s a story that for one banquet, Shah Babur’s khansama fed chickens saffron for 100 days. The chickens were served at the feast, but what remained were intensely saffron-rich eggs. The yolks were then turned into a soft, mousse-like saffron dish.
Our version plays on that idea: a saffron and fermented pineapple yolk, wrapped in a light banana mousse, dipped in chocolate. Don’t worry, these eggs aren’t just for Easter.
#BiBi
One of our favourite wines at the moment. Samos Nectar comes from the Greek Island of the same name ‘Samos’. It is produced by the UWC Samos cooperative, one of the oldest in Greece.
The wine is made from overripe sun-dried Muscat grapes. Aged for 6 years in oak barrels this wine creates a rich mouth filling sensation of dried nuts, dried fruit, fig leaves and honey. The wine calls for a rich dessert and our Shah Babur’s Saffron Egg creates the perfect harmony.
Is this the most underrated restaurant in London? According to @kol.restaurant 's @santiagolas , contemporary Indian @bibi_ldn deserve greater recognition, so of course, we went along to find out.
Come back next week for @chetsharmaox 's perfect special occasion spot and let us know in the comments if you agree with @santiagolas ...
🎥 Chef @chetsharmaox took us behind the scenes at his restaurant @bibi_ldn in Mayfair to show us how he cooks one of his winter menu favourites - poached halibut with pickled green chili sauce.
This fish dish is served with munsiyari rajma, a white kidney bean grown high up in the Himalayas, deep fried in house-made seaweed oil.
Frying the beans on induction allows Chet and his team to cook efficiently–without losing any heat to the kitchen.
#indianrestaurants #indianfood #michelinguide #londonrestaurant #mayfairrestaurant
One of our favourite dishes at the moment, hand-dived Orkney scallops with a very special ajwaini sauce.
A medicinal relative to wild celery, ajwain is commonly used in Ayurveda, but is the perfect counterpoint for the natural sweetness in shellfish.
The oil we use comes from Chet’s grandmother’s original wild plant which has now made its way to his West London garden.
The dish is finished with Jerusalem artichoke, crispy seaweed and - for the final two weeks - black truffle.
Sera x @bibi_ldn Presents: Kenyan BBQ
We’re partnering with @bibi_ldn on a three-part series exploring the Indian diaspora and its influence on local cuisines around the world.
The series begins in East Africa, as we bring Kenyan BBQ to Bibi on April 19th.
A menu built around open-fire cooking, shaped by Indian-influenced flavours across the region, with a focus on grilled meats and spice.
Tickets are now live.
Link in bio for full event information.
