Best Dishes at Kricket

The best-selling dish on Kricket's menu since day one. Boneless chicken thigh is marinated in tandoori spices, then deep-fried until golden and crisp. It arrives with chilli-garlic mayo and pickled mooli (radish), which cut the richness. The Keralan version features curry leaf mayo instead. It's comfort food with refined execution — crispy exterior, moist interior, flavoured all the way through. Reviewers describe it as the reason they return.

An unexpected take on the classic samosa. Jerusalem artichoke replaces or supplements potato, bringing sweetness and earthiness. The pastry is light and crispy, shattering when bitten. It's served with tamarind chutney and yogurt. This exemplifies Kricket's approach: British ingredient (Jerusalem artichoke) cooked with Indian technique. Simple but thoughtfully executed.

Goan sausage — spiced differently than British sausage, with notes of chilli and garlic — is encased in a crispy fried coating. It's a Portuguese-influenced Indian dish, combining spiced meat with a French technique. Reviewers describe it as moreish and unexpected. It's the kind of dish that shows Kricket isn't just replicating Indian food — it's thinking about flavours and techniques.