In February 2005, when Jon and I visited London for the first time (as tourists), a reliable London source insisted we try New Tayyabs for great, cheap, “Indian” food. Over three years later, we’re still hooked. (And we now know it’s Punjabi food).
Though Whitechapel is kind of a schlep, Tayyabs’s food is reliably fresh and tasty; tap water is forthcoming; and service is efficient. Jon and I love bringing out-of-towners to New Tayyabs because it’s so much better than anything we’ve ever found on Brick Lane, so whenever we get a request for “Indian food in London,” Tayyabs is where we head. That’s what happened this past weekend, anyway.
While New Tayyabs isn’t as cheap as Lahore Kebab House around the corner (which I also like a lot), its sleek interior is a major step up from the decor of most other restos in the neighborhood.
I’m not offering any original advice when I say that you’ve got to start your meal at New Tayyabs with a big selection of grilled goodies from the tandoor, but you know, this piece of advice is a rare example of how it pays to follow the crowd. The seekh kebabs are spicy and juicy (and 80p per kebab!), and the lamb chops are oh-la-la smoky and hot from the delectable garam masala spice rub. After polishing off the lamb chops, you’ll no doubt be licking spicy goodness off your fingers. Who says the American south has a monopoly on amazing barbecue?
Other starters I’ve had include the paneer tikka (creamy and firm and def worth ordering for vegetarians) and the samosas (fine, but nothing compared to the grilled dishes).
In addition to offering a regular menu, New Tayyabs likes to mix things up with daily specials, and the Saturday special, karahi king prawns (photo above), is worth the relatively-pricey £12. The prawns are huge and juicy, not overcooked, and served in a refreshing, spicy sauce.
From New Tayyabs’s regular menu, I always order a “meat and spinach,” and specifically, I like to choose lamb as my meat (making it saag gosht, I guess). The lamb is always tender, and I can’t get enough of it when it’s covered in spicy spinach puree. The tarka dhal (£4.50 for a large bowl) is another of my faves, partly because I love the big, yellow lentils used in Tayyabs’s version. They’re so perfectly round and tasty that I think they’re split peas, actually.
The various naans are always hot and fluffy, though if I had to change one thing about them, it’d be to go easier on that dollop of ghee that goes on right before serving.
It’s pretty hard to go wrong at New Tayyabs (though I don’t enjoy the chicken dishes as much as those made from other meats – the chicken usually tastes a bit dry to me). Most main courses are about £5 for a small bowl and £10 for a big one.
New Tayyabs, 83-89 Fieldgate Street, E1 1JU, (0)207 247 9543; closest tube station: Whitechapel
It is worth going to Tayyabs on Wednesday, which is the only night they serve the shami kebabs – delicious spicy minced lamb and chickpea patties. Why only on Wednesday, I’m not sure, but they are really tasty. Also, best mango lassi ever. Now I’m hungry.
agreed, those lamb chops are finger licking good! didn’t know the flavour came from a garam masala spice rub….always learning something new from you!
Hey Andy – thanks for the tip about the Wednesday special.
And Jane, I have to admit that my saying “garam masala” is a total cop out because I’m pretty sure the spices that make up a garam masala can really vary. : ) But there’s definitely the usual cumin, turmeric and ginger in there, mixed in with some red food coloring, I suspect (how else to get so much red!). If any readers know the recipe to Tayyabs’s spice rub, please share.
Most places do use some form of red food coloring, although it is often natural from annatto seed (from tropical America, but commonly grown throughout tropical regions of the world). Good garam masala should have cinnamon, cardamom, and nutmeg/mace in it, but you’re right that the recipe varies a lot (often heavy on cinnamon in commercial varieties). Stop me now before I start using Latin names.
Mmmm. New Tayyabs was on my wishlist until recently – I’ve just had to shorten it to make it more manageable, but I might have to put it back on now! My Pakistani friend highly recommends it – ‘almost legendary’ according to him…
Helen Yuet Ling
Hi Helen, glad to hear my post might get you to visit NT and hope you enjoy your meal when you make it there.
if you have not gone to tayyabs you really are CRAZY i think that it is the best pakistani food you can get
Naima – I share your enthusiasm for Tayyabs! Though I suppose Ramadan (i.e., this month) is probably not the best time to drop by for a meal. : )
My mum makes garam masala from scratch at home as she doesn’t like packet stuff. It usually consists of a blend of the following:
green cardamom pods
cloves (laung)
black cardamom pods
mace
cinnamon (dalchini)
cumin seeds (jeera)
coriander seeds (dhaniya)
fennel seeds (saunf)
black peppercorns
fenugreek seeds (methi)
My wife used to work at the uni in Whitechapel and used to go there with work mates during lunch quite often. I’ve never been there myself but there were always raving on about it. We’ve moved upto Birmingham now anyway, the Balti Capital and home of the famous Balti Triangle.
Nas, thanks for the list of spices in your mom’s garam masala, and where do you like to eat in Birmingham?
hi i am planing on taking my 7 mates to this tayyabs restraunt as every one is talking bout it as a ramadan meal. But i would like to know how much will it roughly cost me and what the starters are as well as main course and how much? thanks i will let you know how good it was!
Junad, hope you have a good meal there, and as to your questions, I’ll just refer you to the original post above. I’m not sure what their special Ramadan menu would be, but perhaps give them a ring to find out.
After traveling in Pakistan for two months I found that the curry here is no way as good as it was there!!! not surprising really however there are expections and tayyabs being one of them. The menu you is simple and easy to understand. The food comes very fast so no waiting around at the table a bit too fast for my liking. Im sure you guys all know that they do not sell alcohol. http://www.currymehome.com/
Hi Nadia, I think you can never get food off the Tayyabs grill fast enough. I’d love to try eating my way through Pakistan some day. I spent a week in north India and that’s as close as I’ve come so far. Must fix that.
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