The Soho Tavern
Menu with Prices in the UK

Colossal sizzling cast-iron platter piled high with tandoori lamb chops, seekh kebabs, chicken tikka, spicy chicken wings, Amritsari fish pakora, and tandoori king prawns over sizzled sweet onions.

Classic Desi pub sizzling platter loaded with spiced chicken tikka, chicken wings, seekh kebabs, and crispy fish pakora resting on seasoned grilled onions.

All-meat, bone-free sizzling feast featuring tender marinated chicken tikka, seasoned lamb seekh kebabs, golden fish pakora, and butterflied king prawns.

Smoky clay-oven grilled paneer tikka skewers, spiced vegetable seekh kebabs, soya malai chaap, and tandoori mushrooms served on a sizzling skillet.

Tender French-trimmed lamb cutlets marinated in crushed ginger, garlic, Kashmiri red chilli, raw papaya, and garam masala, flame-grilled over clay embers.

Succulent boneless chicken breast chunks steeped in Greek yoghurt, turmeric, and tandoori spices, char-grilled on iron skewers with lemon butter.

Hand-moulded minced lamb skewers blended with fresh coriander, finely chopped green chillies, mint, and toasted cumin, flame-charred in the tandoor.

Jumbo black tiger prawns marinated in roasted ajwain seeds, yellow mustard paste, lemon, and tandoori spices, grilled on high heat until lightly charred.

Crispy-skinned chicken wings bathed in spiced yoghurt and mustard oil, slow-roasted in the clay oven for a smoky char and tender meat.

Generous cubes of fresh Indian paneer cheese marinated in aromatic yoghurt, roasted gram flour, and ajwain, skewered with bell peppers and onions.

Crisp battered boneless chicken pieces wok-tossed with fresh green chillies, cracked black pepper, bell peppers, spring onions, and dark garlic-soy glaze.

Flaky white cod fillet goujons seasoned with ajwain carom seeds, lime, and ginger-garlic, coated in spiced gram flour batter and fried until crisp.

Crispy fried chicken wings tossed in fiery sweet-spicy Szechuan chilli sauce, topped with toasted sesame seeds and fresh scallions.

Golden battered cubes of Indian cottage cheese stir-fried with diced bell peppers, red onions, garlic, and hot Indo-Chinese chilli reduction.

Succulent chicken wings sautéed dry with abundant toasted cumin seeds (jeera), crushed black pepper, fresh ginger slivers, and green coriander.

Tender squid rings coated in light cornstarch seasoning, flash-fried with sliced fresh red chillies, spring onions, and coarse sea salt.

Two crisp Punjabi vegetable samosas crushed and layered with warm spiced chana masala chickpeas, sweet tamarind chutney, mint yoghurt, and sev.

Thinly julienned fresh okra dusted in spiced gram flour and dry mango powder (amchur), flash-fried until ultra-crisp and crunchy.

Golden triangular pastry parcels filled with spiced minced lamb, garden peas, and toasted coriander seeds, served with mint dip.

Four crisp fried lentil poppadoms served with mango chutney, spiced onion salad, mixed pickle, and cool mint yoghurt dip.

Smoky clay-oven chicken tikka simmered in a rich tomato, butter, and cashew nut gravy perfumed with dried fenugreek leaves (kasoori methi).

Slow-braised British tender lamb pieces cooked in a deep, fragrant Kashmiri gravy infused with whole cardamom, cinnamon, and caramelised onions.

Authentic Punjabi roadside dhaba curry featuring bone-in spring lamb simmered gently in iron pots with crushed black pepper, cloves, and ginger.

Boneless chicken simmered in a heavy wok with chunky ripe tomatoes, ginger matchsticks, crushed coriander seeds, and sliced green chillies.

Marinated tandoori chicken tikka cooked in a medium-spiced tomato, onion, and bell pepper sauce finished with cream.

Lean minced lamb sautéed with fresh fenugreek leaves, green peas, garlic, and roasted spices in an authentic Birmingham balti wok.

Tender chicken pieces stir-fried at high heat with crunchy red peppers, sweet onions, tomatoes, and fiery green birds-eye chillies.

Succulent jumbo black tiger prawns cooked with crushed garlic, juicy plum tomatoes, fresh cilantro, and roasted cumin in a traditional iron karahi.

Hot and tangy South Indian inspired chicken curry cooked with dry roasted red chillies, lemon juice, and aromatic mustard seeds.

Tender chunks of British lamb slow-cooked with fresh puréed mustard greens, baby spinach, garlic, ginger, and a touch of butter.

Fresh soft paneer cheese cubes steeped in a rich, mildly spiced royal gravy made of puréed cashew nuts, tomatoes, and green cardamom.

Yellow split lentils simmered gently until velvety and tempered with sizzling cumin seeds, garlic, dried red chillies, and fresh coriander.

Whole black urad lentils slow-simmered overnight over smouldering charcoal embers with butter, cream, and tangy sun-ripened tomatoes.

Tender white chickpeas cooked in a robust Punjabi gravy with crushed dried pomegranate seeds (anardana), ginger, and fresh green chillies.

Chunks of Indian cottage cheese wok-seared with bell peppers, coarse black pepper, fresh tomatoes, and crushed coriander seeds.

Baby potatoes parboiled and tossed with mustard seeds, curry leaves, turmeric, and cumin until delightfully golden and fragrant.

Tender spiced potatoes cooked in a velvety sauce of stewed baby spinach, garlic, ginger, and ground garam masala.

Sliced button mushrooms sautéed quickly with sweet sliced onions, chopped tomatoes, cumin, and fresh green herbs.

Hand-stretched leavened dough slapped onto the blazing tandoor wall, stuffed with mature cheddar cheese, minced garlic, and sliced fresh green chillies, brushed with ghee.

Classic tandoor-baked leavened flatbread smothered in freshly minced garlic and chopped coriander, brushed with clarified butter.

Fluffy tandoori naan stuffed with a sweet paste of crushed almonds, desiccated coconut, sultanas, and cream.

Oven-baked naan bread stuffed with spiced minced lamb, roasted cumin, and fresh herbs, served hot and golden.

Traditional teardrop-shaped white flour flatbread baked in the clay oven and brushed with salted butter.

Stone-ground wholewheat flatbread baked without fat against the high-heat tandoor interior.

Amritsari style layered flatbread stuffed with spiced mashed potatoes, fresh mint, coriander, and carom seeds.

Aged long-grain basmati rice cooked with whole green cardamom, bay leaves, saffron, and sweet cloves.

Fluffy, perfectly separated steamed long-grain white basmati rice.

Crisp thick-cut pub chips tossed in a spicy house tomato-tamarind reduction with chopped onions, green chillies, and chaat masala.

Golden chips wok-fried with sliced fresh red chillies, spring onions, crunchy peppers, and aromatic Chinese five-spice sea salt.

Hot skin-on fries smothered in melted British mature cheddar and topped with fresh sliced jalapenos and chilli flakes.

Cool whipped natural yoghurt with grated cucumber, roasted cumin powder, black salt, and dried mint.

Diced English cucumber, plum tomatoes, crisp red onions, green chillies, and coriander dressed with fresh lemon juice.

Two warm golden milk-solid dumplings soaked in rose and saffron syrup, served alongside creamy vanilla pod ice cream.

Traditional dense, slow-reduced Indian dairy ice cream studded with slivered pistachio nuts and fragrant green cardamom.

Rich frozen Indian ice cream made from condensed milk and Alphonso mango pulp on an authentic wooden skewer.

Rich double-layer chocolate sponge cake filled with chocolate fudge, served warm with vanilla custard or cream.

Mildly spiced boneless grilled chicken skewers served with skin-on chips, sweet cucumber sticks, and tomato ketchup.

Tender chicken pieces in a sweet, mild creamy butter sauce served with steamed basmati rice.

Breaded cod fillet strips fried until crisp, served with thick pub chips and garden peas.

Crisp Spanish-style modern European lager with smooth malt character and clean bitter finish (4.6% ABV).

Smooth, extra-refreshing draught Indian lager brewed with rice and maize to pair effortlessly with spicy tandoori grills (4.5% ABV).

Thick chilled yoghurt blended with sweet Alphonso mango pulp and crushed ice.

Iconic glass bottle of Coca-Cola Classic served chilled with lemon slice and ice.

Sugar-free crisp cola served cold with ice and fresh lemon.