London (Whitechapel) – Tayyabs – Eight Years Later

That there would be Curry-Heute in London was never in doubt. With the demise of The India Club, this would surely be in either Tooting or Whitechapel. Yesterday, on a certain social medium, the eight anniversary of my hitherto first and only visit to Tayyabs (83-89 Fieldgate St, Whitechapel, London E1 1JU) flashed up. Clive and Maggie had never been, nor Dr. Stan for that matter. Richard would join us too, it’s an even longer period of time since we last dined together.

Back in 2017, Tayyabs was stowed during my early afternoon visit. Taking no chances, a table was booked for 13.00. This had to be done online. Why? I was already on the phone. As it happened, Tayyabs was remarkably quiet, and so photographs of the extensive interior were captured. This was out of the question in that era when everyone had to go to the office to work.

Four of us arrived at 12.30, it was therefore a bonus to take our table a half hour early. A jug of water and three Dips were on the table.

The waitress brought Poppadoms (£1.00) and Salad to the table.

Would you like Poppadoms?

No – what other reply would the Hector give?

The Salad and four Poppadoms were placed on the table regardless.

As it happens, this did us a favour, well three of us were suitably amused whilst we waited for Richard, who was punctual, and has his share.

It was Dr. Stan who noticed that Batera (£13.00) is the Tuesday Special. Normally, the opperchancity to have Quail would be jumped at, however, at the foot of the back page of the menu was – Karahi Fish (£14.00). This trumps everything except perhaps a Desi Korma.

Dr. Stan and Richard both opted for Karahi Gosht (£13.00).

As ever, Clive would not pass on a Karahi Keema (£13.00), whilst Maggie went for Karahi Chicken (£13.00).

There was to be no consultation regarding individual Spice Level requirements.

So, Chicken and Lamb are the same price, Fish one Pound more. This is an unusual pricing scheme. Having consulted a well known and reliable Curry Blog, I couldn’t help but notice than since 2017, prices at Tayyabs have increased by typically £4.50 per main course. I wonder how much of that was in the last two years.

No Rice today, Tandoori Naan (£2.00) for Dr. Stan and Hector, Garlic Naan (£3.75) for Maggie and Richard, a Keema Naan (£4.00) for Clive.

A Keema Naan with Karahi Keema, Clive can never have to much Keema.

The wait felt appropriate. Despite the plentiful staff on the premises, there was no interaction, why were five people in Whitechapel for Curry on a Tuesday lunchtime?

And why here?

The waitress brought two Naan, both scored in half and declared these to be the Garlic Naan. Consequently they were passed along the table. She then brought two more decorated Naan, the Coriander a standout. These were actually the Garlic Naan.

A sensible size, a sensible price, the Tandoori Naan may have been a bit pale, but the Bread had risen. Light, puffy with well formed blisters, unbelievably, the Hector would manage an entire Naan, well nearly.

Karahi Gosht

Dr. Stan had ordered this Curry having been made aware of the Dry Meat Karahi which the Hector enjoyed here back in 2017. In recent weeks, he and The Rickmeister reportedly experienced a Bradford Curry which re-defined – Dry. I don’t think he was prepared for the quantity of Masala presented here today. This Karahi was – swimming. Fortunately, after the initial Masala had been scooped off with the Naan, the remnants took on the more familiar appearance of a Punjabi Karahi.

We could also now see that there was plenty of Meat here. Dr. Stan:

It was presented as a soupy Curry, next time I might go for rice

The meat was tender, wasn’t overwhelming spicy, it could have been a bit more.

The naan soaked up the sauce. Very happy to go back.

Richard had been made aware that his Karahi Lamb would not taste as good as Dr. Stan’s because I would only be photographing the latter. Richard, when asked for a few words, was asked not use the moronic word pairing which prevails across every TV food interview. Alas, Richard was not known as – The Wean – in his Glasgow days for nothing. Richard:

A very nice Karahi Gosht in a very nice restaurant with some very nice friends in a very nice part of London.

The Lamb was cooked very nicely and was cooked with a brilliant blend of very nice spices that tickled the taste buds. The amount of sauce was just right and soaked up with a very nice Garlic Naan bread. Overall a very nice excellent lamb dish.

So, Dear Reader, this is what you have been spared for the past fifteen years.

Karahi Chicken

Here was the same Shorva-esque Masala as the Karahi Gosht.  The offending Ballast was spotted immediately. Maggie was quick to hold this up for the Hector to record the moment. What self-respecting Chef had added Capsicum to a Punjabi Karahi? But then, do I have sympathy for people who order a Chicken Curry?

*

Maggie:

Mine wasn’t very spicy. It had some in but was fairly commercial.

The chicken was tender, not a huge portion, enough for me.

The garlic naan was really garlicky.

*

Keema Karahi

This looked magnificent, and when Clive decided to decant to his plate, so the impressive volume was revealed. Suitably Dry, there must have some Masala in there. Topped with a threat of Coriander and some Ginger Strips, this Karahi was actually a – Keema Mutter, Peas aplenty. The Tomato pieces added towards the end of cooking may well have given this a further dimension.

The Keema Naan also impressed, Brown Mince in there, not the pink substitute. OK, today’s Naan were a manageable size, however, I never fail to be impressed as to how Clive can put away well stuffed bread along with his Curry. Clive:

That was a Keema Lamb, it was excellent. Probably too spicy for Maggie perfect for me.

I was struggling at the end, a generous portion. A respectable amount of meat in the Keema Naan.

Karahi Fish

This was the last Dish to arrive by some considerable time. Having foregone the Poppadoms, I wondered how much of this visit to Tayyabs would be spent watching others eat.

The Fish Karahi was sizzling hot, no other Curry at our table was, a bonus. The quantity of Fish was studied: three large, three small. Each piece would be cut up to both eke out the quantity and make the eating manageable. If I had gone – Large – I could have managed more. Ah, the other Karahi have this option, not – The Fish!

The Fish was suitably firm, not about to turn flaky anytime soon. Richard asked – what sort of Fish?

Masala Fish!

Always the easiest answer. Tilapia possibly, Cod more likely.

The blended Masala appeared to be Tomato-based. As one would expect, the Oil was separating.

The Flavours were not intense initially, as I found more of the well-cooked pieces of Fish, so the Flavour flooded. The Seasoning was fine, a Fish Curry that tasted – Fishy. I made full use of the Lemon, a bit of Citrus can give an edge. And so the Spice Level built.

From searing hot at the start, towards a more comfortable eating temperature, I was enjoying the pleasures of eating this comparatively rare Curry. Short of attaining the level of a – Wow! – still thoroughly enjoyable. I could have eaten more.

Due to the mix-up with the Naan at the start, Richard had already torn in to what would become mine, so my finishing the Naan was a simpler task. It is unusual for the Hector to present both an empty karahi and an empty Bread plate.

There was not a scrap of food left on table, however, do I detect that we had been given varying quantities of Curry?

As the waitress cleared up, I enquired as to the type of Fish.

Cod! – was the emphatic reply. I’m getting better at this.

The Bill

£97.31  £5.00 for the Poppadoms, at least the Dips and the Salad were complimentary.

The Aftermath

No Calling Card was issued, they received one back in 2017. The Hector has yet to make his mark here. I did enquire as to the empty spaces this lunchtime. A chap assured me that in the evenings, the five hundred capacity can be reached and there can be three sittings.

500 seats, why did I book?

My tally of visits to Tayyabs is now two. I have tried to add to this in the interim, however, seeing people queuing outside has proved to be off-putting.  It’s safer to book.

2025 Menu