Minced lamb or beef mixed with spices and herbs, formed onto a skewer and grilled over charcoal. The exterior develops a charred crust while the inside remains moist. Served with fresh roti, pickles, and onion. Reviewers consistently cite this as one of the reasons people queue for hours.
Tips from diners
The seekh kebab is excellent value and char-grilled to smoky perfection. Order multiple — people come here specifically for these.
The dish that made Tayyabs famous. Lamb chops are marinated in secret spices and char-grilled over charcoal until the exterior is smoky and caramelized while the inside remains tender. Multiple reviewers note they are 'almost inter-planetary in fame' and absolutely worth ordering. They arrive sizzling and are garnished simply to let the meat speak.
Tips from diners
The lamb chops are the reason people queue around the block. Order them as a starter — reviewers call them almost inter-planetary in fame. You must get them.
Chunks of meat cooked in a wok-like karahi (cast-iron pan) with green peppers, onions, ginger, and spices. The karahi cooking method gives the meat a slightly charred, caramelized exterior while the sauce reduces to coat the meat thickly. A signature Punjabi preparation that's hearty and warming.
Tips from diners
The Karahi Gosht is the signature main — dry meat curry done properly with the characteristic karahi char. Rich and deeply spiced.
Soft, pillowy naan bread stuffed with sweetened coconut, raisins, and sometimes almonds. Cooked in a tandoor until puffed and slightly charred. The combination of bread and sweet filling makes it almost dessert-like. Reviewers praise naans here as being 'quite good' — simple but properly executed.
Tips from diners
The naans here are fluffy, large, and buttery — the peshwari version with its sweet coconut filling is almost dessert-like.
A vegetarian dish that reviewers specifically praise as some of the best food at Tayyabs. Soft lentils are cooked in a sauce with vibrant turmeric, garlic, fresh chilli, and finished with a tarka (tempering) of ghee and cumin. Rich, nutty, and complex without being heavy.
Tips from diners
If you eat vegetarian, order the Karahi Tarka Dahl — reviewers specifically call it out as some of the best food at Tayyabs, not just a side dish.
Founded by Mohammed Tayyab in 1972, now run by his three sons Saleem, Aleem, and Wasim. Tayyabs is a sprawling, boisterous institution where the grilled chops are almost inter-planetary in fame. The BYO policy (no corkage charged) and generous portions make it ideal for large groups. Lines often snake around the block.
Come with a group — Tayyabs is best as a boisterous, chaotic group experience. BYOB with no corkage charged makes it even better for parties.
Lines snake around the block, especially Friday-Saturday. Book ahead if you can. Without a reservation, expect 45 minutes to an hour even outside peak times.
The BYO policy (no corkage) combined with generous portions makes this excellent value for London. A group meal rarely exceeds £15-20 per person.
The grilled starters (chops, kebabs) are always excellent and consistent. Other dishes can be variable. Focus your order on the grill items.
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