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.
Tips from diners
Order extra — it's disappears fast. The curry leaf mayo version is slightly different than the plain chilli-garlic version. Try both if you're in a group.
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.
Tips from diners
The Jerusalem artichoke adds sweetness — different from potato samosas but equally satisfying with the tamarind chutney.
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.
Tips from diners
Michelin Guide highlights this as one to look out for — Portuguese-Indian flavours in French technique.
The vegetarian choice on the £20 lunch thali. Squash is grilled until it's charred and tender, then finished in a makhani sauce — butter, tomato, cream, and spices. It's rich, slightly sweet, balanced with warmth from spice. This is Kricket's vegetarian showcase dish, proving that their cooking extends beyond meat. The char from grilling adds smokiness that elevates it.
Tips from diners
The char from grilling adds smokiness — richer and more complex than typical vegetarian curries.
A southern Indian curry featuring chicken cooked slowly in coconut, chilli, and spices. The sauce is rich and aromatic, the chicken is moist. Gassi refers to the cooking style — it's almost a gravy curry. This is the signature dish on Kricket's £20 lunch thali, where you choose between it and grilled squash. If you choose this, you're making the meat choice on the thali. The flavour is deep and warming.
Tips from diners
The coconut and gundu chilli bring depth without overwhelming heat — soul-warming comfort food.
Kricket was born as a pop-up before settling into its Shoreditch location on Charlotte Road. It combines British ingredients with southern Indian flavours — curries, fried chicken, samosas, croquettes — all priced generously. Michelin Bib Gourmand recognition. The Shoreditch branch is Jaipur Pink inside and out, houses a restaurant, bar, and their first Kafé (an all-day lifestyle space). Breakfast service daily, with the lunch thali being iconic at £20.
The £20 lunch thali is unbeatable value. You choose either Mangalorean Chicken Gassi or Grilled Squash Makhani, then you get jeera pulao, samosa, tarka dal, kachumber salad, paratha, papads, mango chutney, and raita. Available daily.
Breakfast service Mon-Fri 8am-11:30am, weekends from 9am. There's a breakfast thali for £15. Few places do proper Indian breakfast in London — worth experiencing.
Chakna Hour daily 4pm-6pm: fried chicken with a beer, wine, or soft drink for £10. Chakna means snack. It's the best value happy hour in Shoreditch.
Groups up to 34 can be accommodated if split over tables in the same area. Great for celebrations or team meals. Book ahead if you're a group larger than 6.
The Shoreditch location has Kricket's first Kafé — an all-day lifestyle space with coffee, snacks, and a relaxed vibe. It's not just a restaurant; you can come just for coffee and breakfast, or linger between service times.
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