This spring, Lomri opens at Foxhills, introducing a new Anglo-Indian dining experience within the Manor House.
Inspired by the historic spice routes that carried ingredients, techniques and culinary ideas across regions, Lomri explores the breadth and depth of Indian cooking through a contemporary, considered lens in the Surrey countryside.
The menu is designed to take guests through a variety of dishes and traditions, each reflecting a different aspect of India’s regional cuisine.
Small plates such as pani poori, aloo tikki chaat and crispy squid bhajia bring a sense of vibrancy and contrast, while the tandoor offers dishes like lamb soole, paneer tikka and tandoori king prawns, cooked over open fire for depth and character.
Slow-cooked dishes form the heart of the menu, where time and technique shape flavour.
From the coastal influence of Goan prawn curry to the delicacy of Safed Maas and the richness of chicken musallam, each dish is layered, expressive and rooted in regional tradition.
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Hikaru Funnell Photography
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Hikaru Funnell Photography
Alongside this, biryanis are prepared with aromatic rice and sealed to cook gently, before being unveiled at the table.
Leading the kitchen is Head Chef Achal Aggarwal, whose career spans more than 28 years across some of the world’s most respected hospitality brands.
Trained with Oberoi and Taj hotels, his journey has taken him across India, New York, Switzerland, Japan and the United States, before leading Chutney Mary in London and serving as Group Head Chef for Atul Kochhar Restaurants.
At Lomri, Achal’s approach is grounded in tradition but shaped by global experience. The result is a menu that feels both familiar and unexpected, bringing together flavour, craft and a sense of discovery.
Lomri opens at Foxhills this spring. The question is not what to order, but where to begin. Tables are now open to book.
Book a table here, or learn more about the dining experience here.
