Brigadiers City of London
Menu with Prices in the UK

Tandoor-charred chicken wings drenched in rich, velvety tomato butter chicken sauce, sliced green chillies, and fresh coriander.

Three crisp golden handmade samosas stuffed with slow-braised pulled Gressingham duck, roasted fennel, black pepper, and plum chutney.

Crispy lotus root crisps and spiced sweet potato tossed with tangy date-tamarind chutney, sweetened yoghurt, pomegranate seeds, and chickpea sev.

Crisp heritage British pork crackling tossed in fiery chaat masala spice blend, served with fresh lime wedges.

Crisp carom-seed spiced batter-fried king prawns served with smoked tomato and green chilli dip.

Slow-smoked pulled British beef brisket tossed in dry Mangalorean roasted coconut, Byadgi chillies, and black pepper, served with hot flaky parathas.

Richly spiced minced British beef chuck simmered with roasted bone marrow, ginger, and green chillies, served with two toasted buttered brioche pao buns.

Flaked hot-smoked river trout and Scottish salmon tossed with green coriander chutney and lime, packed into toasted butter pao.

Smoked chicken thigh tikka, pickled red onions, fresh coriander chutney, and green chilli mayo rolled in fresh warm tandoori naan.

Double-cut British lamb chops dry-rubbed in green chillies, roasted cumin, and black rock salt, seared over screaming-hot charcoal embers with mint chutney.

Tender skewer of British lamb ribeye marinated in green cardamom, mace, cashew paste, and smoked marrow glaze, charred over charcoal.

Succulent guinea fowl breast marinated in Tellicherry cracked black pepper, garlic, and fresh lime, charred on iron skewers.

Crisp gram-flour and ajwain-coated sustainable haddock fillets flash-fried and finished with amchur lemon salt.

Thick cubes of Indian paneer cheese marinated in tangy pickling spices, skewered with bell peppers and red onions over charcoal.

Thick-cut cauliflower steak steeped in turmeric, ginger, and cumin, charred over coals with pomegranate molasses glaze and green herb oil.

Slow-smoked British Middlewhite pork ribs basted in sticky Alphonso mango purée and Bengali Kasundi mustard, charred over wood embers.

Tender young kid goat slow-roasted on the bone and simmered in a robust roadside dhabba sauce with tomatoes, ginger, and green chillies.

Slow-braised British beef shin layered with fragrant aged basmati rice, brown onions, and saffron in a sealed pot, served with burnt chilli raita.

Whole British lamb shank braised until falling off the bone in Kashmiri red chillies, ratan jot, ginger, and warming whole spices.

Earthy morels and chanterelle mushrooms cooked dum-style with saffron basmati rice, caramelised onions, fresh mint, and smoked cucumber raita.

Black urad lentils simmered gently overnight for 18 hours with vine tomatoes, butter, cream, and dried fenugreek leaves.

Yellow lentils tempered with sizzling garlic slivers, cumin seeds, and whole dried red Kashmiri chillies.

Charcoal-smoked aubergine flesh mashed and sautéed with sweet garden peas, roasted cumin, tomatoes, and ginger.

Pillowy tandoor naan stuffed with melted mature cheddar cheese and spicy green chillies.

Hand-stretched, multi-layered flaky flatbread griddled with butter, perfect for scooping rich barbecue curries.

Classic clay-oven naan brushed with roasted garlic butter and fresh coriander.

Wholewheat unleavened flatbread baked crisp inside the clay tandoor.

Fluffy aged basmati rice tempered with toasted cumin seeds and ghee.

Crisp skinny fries tossed in aromatic gunpowder spice blend, served with sweet mango and Kasundi mustard mayonnaise.

Crispy baby potatoes roasted with crushed cumin seeds, turmeric, dried mango powder, and fresh coriander.

Diced English cucumber, ripe vine tomatoes, and red onion tossed with fresh lemon juice, chaat masala, and mint.

Thick cooling yoghurt infused with charcoal smoke, roasted green chillies, and toasted cumin.

Creamy Indian masala chai kulfi soft-serve swirled high and drenched in warm salted jaggery butterscotch sauce with crushed biscuit crumb.

Rich Alphonso mango curd in a crisp pistachio pastry case, crowned with cardamom chantilly cream.

Two warm, flaky pastry parcels filled with molten 70% dark chocolate and hazelnuts, served with vanilla bean ice cream.

Brigadiers signature house craft IPA brewed with tropical citrus hops and coriander seeds, poured fresh from the self-serve tap wall.

Extra-smooth, double-filtered Indian lager brewed specifically to pair with spicy barbecue dishes.

Crisp and aromatic session pale ale with pine, citrus, and herbal hop notes.

Blanco tequila, fresh pink grapefruit juice, roasted coriander seed syrup, fresh lime juice, and sparkling soda.

Buffalo Trace Bourbon stirred with black cardamom syrup, Angostura bitters, and flamed orange oils.

Traditional Indian street refresher made with fresh lime juice, sparkling soda water, sugar syrup, and black rock salt.

Pure Ratnagiri Alphonso mango pulp blended with chilled coconut milk, crushed cardamom, and crushed ice.