In the heart of London’s world-famous Brick Lane, Sheba has been a haunt of curry lovers from across the globe since 1975. The 90-seater restaurant is a tandoori and balti specialist and is proud to boast the finest selection of seafood dishes on Brick Lane. It has been run by the xxxxxx family since 1975.
Underpinning its reputation for good, unpretentious cooking this last 35 years is its equally winning service and warm and welcoming atmosphere. The front of house is always delighted to recommend new dishes and to put together delicious balanced menus for newcomers and regular that will showcase Sheba’s cooking at its best.
Specialities of the house include Shatkora dishes cooked with Bangladeshi bitter lemon, Naga dishes made with Bangladeshi naga chillies, Sylheti seafood dishes such as Roopchanda (queen fish from the Indian ocean marinated in lemon juice with coriander sauce, tomatoes and garlic), Shim Machli with Bangladeshi green beans and Special Sylheti Jalfrezi. Among the chef’s favourites are classic Goan Chicken Xacuti, Lobster Bengal Special and – for the very brave – the fiery hot Bollywood Blast (with naga chilli, Mexican chilli, African chilli and green chilli). One of regulars’ favourites is the Lamb Lucknow, a recipe made using lamb shank or ‘nalis’ as they are called in India. It has a rich gravy, fragrant with aromatic herbs, cardamom, screwpine flowers and saffron. Sheba is the only restaurant on Brick Lane to serve lamb shank.
Appetisers range in price from £3.10 to £8.95 for a mixed grill for two. Main courses run from £4.95 to £14.50. An extensive selection of vegetarian main courses and side dishes is also available.
The restaurant is committed to offering delicious fresh food at an attractive price point so tourists, locals and shoppers at Brick Lane’s ever-popular Sunday market can enjoy a high quality, good value meal whatever their budget. The kitchen uses only 100% low cholesterol, vegetarian oil and premium quality halal meat. It only uses fresh ingredients that are free of artificial colours, flavours and preservatives.
Sheba has won a number of awards over the years for its cooking. Most recently, it was included in the Toptable 100 which is voted for by Toptable bookers. Chef Gulab Miah took the “Curry Chef of the Year” award at the annual Brick Lane Curry Festival from 2006 to 2008.
Sheba Brick Lane accommodates 90 diners across two floors (street level and basement). Both floors can be booked out for parties or corporate events. Both floors have a widescreen TV for presentations etc. The restaurant is fully licensed.
Sheba Brick Lane is open seven days a week from noon to midnight.
Sheba Brick Lane, 136 Brick Lane, London, E1 6RU, 020 7247 7824
www.shebabricklane.com
