Tayyabs
Cuisine: Pakistani
Price:    pound pound_grey pound_grey
3 users have been
Verdict based on 7 critic, 4 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 83 Fieldgate Street, London E1 1JU

Website: Visit restaurant website

Telephone: +44 20 7247 9543

Popular Punjabi grill in the East End with a no-charge BYO policy. Tayyabs often attracts long queues, a reservation (on the restaurant’s website) can shorten the wait. Tayyabs was selected as the UK’s Best Cheap Eat at the Observer Food Monthly Awards in October 2012.

Latest reviews of Tayyabs

PickyGlutton

The Picky Glutton, pickyglutton.com

24 February 2014

Dry meat - If this is small, what is big - No sauce, but still moist - Earthy and garlicky - Dense yet tender like your mum…

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Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Tayyabs remains the very best at this sort of stuff…”

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

25 July 2012

If I’m there it’s for the lamb chops. Dry rubbed with a garam masala, lemon and chilli blend, thrown through the furnace of the tandoor and on your plate a minute later. 5 chops for £7 or so and the food of kings…

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Time_Out

Time Out Editors, Time Out

24 May 2012

For mains, full-flavoured curries (try the tomatoey chana masala, or the slow-cooked ‘dry lamb’), often authentically dripping with ghee and unapologetically spicy, accompanied by tandoor-fresh breads. You’ll struggle to spend £20 a head…

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What the Critics say

Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Tayyabs remains the very best at this sort of stuff…”

Read full review »
Time_Out

Time Out Editors, Time Out

24 May 2012

For mains, full-flavoured curries (try the tomatoey chana masala, or the slow-cooked ‘dry lamb’), often authentically dripping with ghee and unapologetically spicy, accompanied by tandoor-fresh breads. You’ll struggle to spend £20 a head…

Read full review »
JasperGerard

Jasper Gerard, The Telegraph

17 April 2009

We devour amazing Peshwari naans, thin and crispy with added sesame and pineapple. My special, lamb biriani, looks like a plate of rice but is mixed with flavoursome, slightly chewy lamb…

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Mark Bolland

Mark Bolland, Evening Standard

27 October 2008

Tandoori grilled prawns were so plump they looked Botoxed, but were subtly spicy and delicious. Karahi gosht was perfect; the meat so tender you could have sliced it with a spoon, and a meat and lady-finger stew tasted like home-cooking…

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The_Independent_Small_Logo

Terry Durack, The Independent

7 September 2008

Chicken karahi is a good balance of aromatic gravy and quite a lot of boneless chunks of chicken, only just tending to dryness. My fave is the tarka dahl, thick and soupy with lentils, garlic, spices and tomato. Rice is light, fluffy and well-separated…

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jay_rayner

Jay Rayner, The Observer

8 May 2005

I managed to find space for their dry meat curry, and dream of it still: hunks of dense lamb, slow cooked in a pungent sauce until it has so reduced it’s hard to say where meat ends and sauce begins. More ‘sophisticated’ restaurants fight for this level of complexity…

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The_Guardian

Bob Granleese, The Guardian

7 May 2005

That extra naan helped us break the tenner a head barrier – but only by a pound or so. If you can find anywhere in London that’s better value, I’ll eat my hat…

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What the Bloggers say

PickyGlutton

The Picky Glutton, pickyglutton.com

24 February 2014

Dry meat - If this is small, what is big - No sauce, but still moist - Earthy and garlicky - Dense yet tender like your mum…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

25 July 2012

If I’m there it’s for the lamb chops. Dry rubbed with a garam masala, lemon and chilli blend, thrown through the furnace of the tandoor and on your plate a minute later. 5 chops for £7 or so and the food of kings…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

7 July 2008

Tinda masala (stir fried round gourds) was cooked well enough, with a hint of sweetness from the tinda. Rice was fine but a naan was rather stiff in texture…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

10 August 2007

It was all delicious – the mixed grill of tandoori meats (lamb chops, chicken and kebab thingy) were cooked perfectly and spiced to perfection…

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