Four London culinary heavyweights name their ultimate off-duty delivery orders

Aikens champions a Notting Hill institution

Two-Michelin-starred chef Tom Aikens avoids the flashy newcomers, opting instead for Greek Aphrodite, a family-run taverna that has anchored Notting Hill for over three decades. Run by Pantelis, this kitchen refuses pre-packaged short cuts. Everything from the silky, savory taramosalata to the fluffy, marshmallow-bouncy halloumi is crafted on-site. The charcoal-grilled sea bass and spit-roasted chicken souvla are triumphs of simplistic perfection.

Majozi trusts handmade dim sum mastery

Chef Knox Majozi of Fallow fame points her delivery cravings toward Tao Tao Ju in Chinatown. While mass-produced dumplings dominate the market, this family-owned spot preserves the artisanal craft of hand-folded dim sum. The char siu bao feature impossibly fluffy steamed buns cradling richly seasoned barbecue pork. The siu mai offer a robustly seasoned savory bite, while the XO turnip paste cubes are pan-fried to mimic a deeply caramelized potato fondant.

Thakrar seeks Persian perfection in Maida Vale

Kavi Thakrar, the visionary behind Indian street-food phenomenon Dishoom, turns to Chello for a Persian feast. Owner Amir keeps the menu tight to guarantee execution. The tahchin is a showstopper: a personal-sized baked rice cake of saffron, yogurt, and chicken, inverted to reveal a golden crust topped with sweet barberries and pistachios. His koobideh skewers strike a flawless ratio of lamb shoulder and breast.

Tracey stays loyal to Fulham's Yemeni roots

Rounding out the selections, rapper AJ Tracey points to Babo Yemen in Fulham. The mandatory order begins with a rich, spiced lamb bone broth designed to awaken the digestive system. The main attraction is the fahsah, a bubbling shredded lamb stew served in a scorching stone bowl alongside a massive, fresh-baked flatbread. It is primal, authentic, and spectacularly spiced.