The Menu

Our chefs are constantly updating and changing our menus

Cultured butter 3.5 (v)
Garlic & coriander stem 3.5 (v)
Masala 3.5 (v)
Date and Pistachio 4 (v)

Jeera pilau 3 (v)
Tarka dal, burnt garlic 4.5 (v)

Bhel puri, raw mango, tamarind, sev, yogurt 6
Samphire pakoras, date & tamarind chutney, chilli garlic mayonnaise 7
 Smoked sweet potato, sesame raita, gunpowder, crispy onions 7
Corn kachumber, malai corn puree, kori roti 7.5
Fennel, moong sprout, mango and mint, almonds 7

Butternut squash, makhani sauce, fresh paneer, hazelnut crumble, puffed wild rice 9

Scallop, madras curry butter, elderflower vinegar, scraps 4.5
‘Coronation’ smoked mackerel, gooseberry chutney, nimki 9
Cod, malai sauce, samphire, roasted poha 12

Keralan fried chicken, curry leaf mayonnaise, pickled mooli 8.5
Gana’s pork cheek coorg, pickled fennel, peanut 10
Lamb chop, black stone flower, sweet yogurt, peas 15
Aged beef seekh kebab, smoked bone marrow raita, laccha onions 11.5

Summer berries, pepper meringue, cardamom & pistachio yogurt ice cream 8
Mango mishti doi 7

DARK MATTER, spiced rum, mango, agave, red peppercorn, chilli
LUCKY NEEM, oriental spiced gin, cucumber, curry leaf
MALVACEAE SOUR, mezcal, hibiscus, rose, vermouth, egg white
OLD NARANGI, bourbon, cardamom, lemon, marmalade
SESSION MARGARITA, tequila, sichuan pepper, yuzu
CHAITINI,vodka, espresso, coffee liqueur, coconut milk, chocolate bitters

Lager (Unfiltered Pilsner), Partizan Brewing, South London (4.9%)  5.25
Pale Ale, Partizan Brewing, South London (4.5%)  5.5
Lemongrass Saison, Partizan Brewing, South London (4.0%)  5.5
Mango APA, Home 2.0 Beer, Lithuania (5.2%) 5.75

125 / 500 / 750

Prosecco Treviso Spumante Brut Il Follo, Veneto, Italy 8 / 36
Louis Barthelemy ‘Amethyste’ NV, Champagne, France 65

Vino Blanco ‘En La Parra’, Bodegas Nodus, Spain 5.5 / 17 / 24
Chenin Blanc, Indaba Western Cape 2017, South Africa 6.5 / 20 / 29
Vinho Verde, LIV 2017, Minho, Portugal / 22 / 33
Gruner Veltliner, Barbara Ohlzelt Kellerweingarten, Austria 7 / 24 / 34
Riesling, Trocken Weingut Braunewell, Germany 8.5 / 28 / 39
Sauvignon Blanc, Two Rivers 2017, Marlborough, New Zealand 8.5 / 31 / 43
Chardonnay, Domaine de la Denante 2017, Saint-Veran, France 48


Vermentino, Koerner ‘Pigato’ 2018, Clare Valley, Australia 55
Pinot Gris, Little Stomper 2016, Tongue in Groove, Waipara Valley, New Zealand 65
Mencia Rose, Armas de Guerra Bierzo, Spain6.5 / 20 / 29
 Rosé BonBon, Côtes de Provence Sainte Victoria Domaine de Diabies, France 45

Vino Rojo ‘Ecologica’, Bodegas Nodus, Spain 5.5 / 17 / 24
Mencia, Armas de Guerra 2017, Bierzo, Spain 6.5 / 20 / 30
Negroamaro, Tempo Al Vino 2016, Salento, Italy  7 / 23 / 34
Syrah/Touriga National, Hobby Tinto 2016, Alentejano, Portugal 8.5 / 28 / 40
Rebelion Malbec, MAAL 2017, Mendoza, Argentina 42
Pinot Noir, Pink & Joyce ‘Rapide’ 2017, Adelaide Hill, Australia 45

off menu wines available

Fresh lime soda, mint 3.5
Darjeeling iced tea, 3.5
Almond milk, mango, orange, lime 4.5
Spiced masala chai / add rum 3 / 5

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Book A Table

We take reservations downstairs on our communal tables. Bookings of:

2 or more at lunch
4 or more at dinner
Sun – closed

WALK-INS (leave your number, come back)

Our kitchen counter and tables upstairs are for walk-ins only. We take walk-ins of 1-4 people and larger groups where possible! We use a virtual queuing system so you can grab a drink and come back when called.

Please note, in order to be as fair as possible we cannot seat a party unless they are complete.

Reserve a table

Once Upon A Time…

Our focus from the start has been to create seasonal, modern Indian plates and drinks, served in a relaxed space. Combining British ingredients with the authentic flavours, aromas and spices of India.

Kricket was born in a 20 seat shipping container in 2015. In 2017 we opened our first permanent restaurant in Soho. Spread over two floors, Kricket Soho features counter dining with an open kitchen, and a downstairs cocktail bar with large communal tables for reservations.

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Kricket Cookbook

Indian inspired cooking by our very own Will Bowlby. The Kricket cookbook shares over 80 mouth-watering recipes, combining the essential spicing of Indian food with modern, seasonal ingredients. Drawing on inspiration from all over India – Goa, Bombay, Hyderabad – Will reinvents this classic and historic cuisine into accessible and elegant meals that are perfect for sharing with friends and family.

Order our cookbook

Join Our Team

We are always looking for talented and enthusiastic staff to join our team. Get in touch to find out about our current vacancies

Get in Touch

Get In Touch


Reservation lines are open Monday – Saturday 10am – 5pm

0207 734 5612

General enquiries


12 Denman Street


Opening Hours
12pm – 2:30pm,
5:15 – 10:30pm



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