This autumn, Kricket will be bringing home the Indian-spiced pancetta, as it gets set to serve up a playful take on brunch. Launching Sunday 24 September, the popular Indian small-plate restaurant will open its doors from 11am, inviting customers to indulge in Kricket’s modern brunch versions of classic Indian dishes.
The weekly changing menu, crafted by chef and co-founder Will Bowlby, will include Egg Bhurji – spicy scrambled eggs on toast, served with lardo, Berkswell, red onion, & sourdough for a twist on the Indian street-food original, and Kichri – a strong and soothing mix of smoked haddock, raw egg yolk, lentils and rice, topped with pickled cauliflower for a clever reinvention of Kedgeree.
A Kricket take on 'bacon and eggs' will use Star anise, chilli & jaggery pancetta, avocado raita, and a poached egg, whilst those seeking a little sweetness to go with the savoury can indulge in Shahi tukra, a traditional Indian bread pudding, served with buttermilk ice cream & berries.
A cause for celebration, brunch also marks the return of Kricket’s Goan sausage roll – a house-made pork spiced sausage wrapped in layers of flaky paratha, topped with punchy pickled red onion and served with a vivid yellow curry leaf mayonnaise; a riot of colour and flavour, this must-order dish is destined to become a staple for London’s brunch aficionados.
Proving that Indian drinks are just as brunch-friendly as the food, guests can choose from a new thirst-quenching Mango Lassi, warming Spiced Masala Chai, and for something a little stronger, a Bloody Maharaja to match the heat of brunch.
True to Will’s talent for marrying the best of British ingredients with traditional Indian flavours to create a contemporary Indian cuisine, the new brunch menu will be no exception; with classics taken for a Kricket spin ultimately adding freshness and flavour to the ever growing Sunday brunch scene.
