The Crossing, Chapel Allerton – Restaurant Review
By Graham Clark, November 2026
There surely cannot be many Indian restaurant groups with branches in Paris, Nice and Leeds.
Admittedly, the Nice restaurant isn’t actually in the centre of the city: it is to the west, in Saint-Laurent-du-Var. Likewise, the new Leeds restaurant, which only opened in August, is in Chapel Allerton, at Regents Court, where there is free parking for restaurant guests.
The inspiration for The Crossing comes from chef-founder Ankur Chakraborty’s childhood travels with his father, who worked for Indian Railways. Those journeys offered a young Ankur a fascinating introduction to the country’s regional food traditions, with railway stations and crossings providing glimpses of the different flavours, ingredients and recipes that make Indian cuisine so diverse.
“Sense of discovery”
For generations, India’s railways have done far more than transport passengers from one destination to another. They have connected communities, brought different cultures together and helped ideas, ingredients and culinary traditions travel across the country. At busy stations and railway crossings, people and food cultures intersect, creating a rich tapestry of experiences that has helped shape the nation’s identity.
It is this sense of discovery and connection that lies at the heart of The Crossing Indian Bistro. The name represents more than a meeting point on a railway line; it reflects the coming together of regional cuisines, family traditions and the stories behind the dishes.
Spinach and Chicken Salad
“Generous”
The restaurant’s design reflects this story, with railway-inspired interiors and subtle details that reinforce its travel theme.
Alongside the open kitchen, the emphasis here is on excellent service and affordable prices, with generous servings that will not leave a big dent in the budget – not forgetting the authentic Indian cuisine.
The restaurant was relatively quiet early on a Saturday evening, but by the end of the visit, the place was full.
Chicken Dum Biryani
“Worked well”
The atmosphere is friendly, the service excellent (there is a discretionary 7.5% service charge that is shared among the team) and the food authentically Indian.
First up was the Platform No. 5 samosa (£5.00). The casing was slightly less crispy than usual; however, the spiced potato, green peas, herbs and tamarind chutney worked well together. The Spinach and Chicken Salad (£8.50) was also enjoyable: fresh and served exceedingly cold.
Chicken Tikka Masala
“Beautifully layered”
The real star of the main menu is the Chicken Tikka Masala (£13.50), one of The Crossing’s specials. Even against the many versions of this classic dish, the offering here is a strong contender for the best – and reason enough for a return visit.
The Chicken Dum Biryani (£15.00) was a feast of rich aromas, vibrant spices and beautifully layered flavours. Tender, succulent pieces of chicken were marinated in yoghurt, ginger, garlic and a fragrant blend of Indian spices, resulting in a magnificent and satisfying dish.
Rasmalai Milk Cake
“Refreshing”
To clear the palate after all this indulgence, the ‘Rasmalai’ Milk Cake (£6.00), with saffron milk, cardamom sponge and pistachio, seemed an apt choice, concluding what had been a refreshing dining experience.
For a relaxed evening out or a catch-up with friends over good food, The Crossing is definitely worth a place on any Leeds dining list – and it is much nearer than Paris or Nice!
The Crossing Leeds
Regents Court
33-39 Harrogate Rd
Chapel Allerton
Leeds
LS7 3PD
Opening Hours: Monday to Sunday: 12pm to 10:30pm
images: Graham Clark
Graham was born and raised in Keighley. A dedicated live music enthusiast, he has attended hundreds of concerts across the North and feels fortunate to have Bradford, Leeds, Sheffield and Manchester within easy reach — all key stops on major touring circuits. He has also supported Bradford Live, the upcoming 4,000-capacity venue opening in autumn 2025, helping to secure backing from some of the biggest names in live entertainment. Passionate about food, Graham draws on his background in hospitality to offer honest, experience-led insights in his reviews. He’s also a keen traveller, having explored extensively throughout Europe, America and Asia.
