Why "Tikkas"?
We looked at what works for the best single-product food brands and landed on the obvious answer: name it after the dish. A few directions were tried first (Tikka Hut, Tikka Nation) before testing the word on its own. Tikka, then Tikkas, turned out to be free to trademark and free as a domain. That settled it.
The logo
Our founder does his own graphic design, and the Tikkas logo follows one instinct: keep it simple, make it about the food. The wordmark is built around a skewer holding three pieces of tikka, the crossbar of the T, stripped back to the essentials.
The interior
Walk into most Indian restaurants and you're met with colour, pattern and decor everywhere. We wanted the opposite: monotone, grey, deliberately quiet, so your attention goes straight to the food and where its colour comes from: the spice blends, not the walls. The one exception is a lit-up drinks fridge stacked with colour, there to catch your eye on the way in. Once you sit down, the food is the only thing competing for your attention. And it wins.
What we stock
We're intentional about what goes in the fridges and where our suppliers come from, mindful of what we sell and what we make money from. It's a quiet principle rather than a marketing line: get the sourcing right, then let the food do the talking.
The pricing principle
The food is good enough to charge premium prices for. But Tikkas is meant to be somewhere you eat every week, not just on special occasions. A small menu and a simple operation keep our costs down, and those savings go straight to the price on the board. For the quality, the portion size and the nutrition, it's some of the most competitive pricing you'll find near Oxford Circus.