Why staking everything on one dish matters
When a kitchen makes everything, tikka is a side quest. When a kitchen makes only tikka, there's nowhere to hide. Our founder spent years refining these recipes at home before opening, then nine months testing equipment and cook settings so every single portion comes out identical, whoever's on the grill.
What "best" means to us
- The meat: fresh British chicken thigh (never breast, never frozen), HMC certified and hand-slaughtered
- The marinade: made in-house daily from ginger, garlic, lemon, mustard oil and raw spices; no MSG, no colouring. Every bit of red you see is spice, not dye
- The cook: grilled fresh every day, never reheated: charred edges, juicy centre
- Five real recipes: Malai, Hariyali, Lassuni, Classic and Angara. Not one marinade with different chilli levels, but five distinct recipes with their own stories
Come judge it yourself
Two minutes from Oxford Circus at 1 Great Titchfield Street. A properly filling bowl is £9.95. If you think a better chicken tikka exists in London, we'd genuinely like to know where.
