Following the launch in Pop Brixton last year, Kricket is to open a second restaurant, this time in London's Soho, at the end of the year.
Serving up small Indian sharing plates, like Grilled sweet potato, gunpowder, black garlic, cultured butter & labneh, Kerelan Fried Chicken (KFC) w/ wild garlic mayonnaise, Bhel puri (puffed rice topped with powdered chickpeas), and Samphire pakora.
There are also Sunday brunch dishes served from 11am to 4pm, such as Masala butterbeans, poached egg, brown onions & kashmiri chilli, Duck egg bhurji, and Wild mallard sausage roll, layered paratha, peanut chutney, coriander chutney & pickled cucumber.
For sweet treats there are pudding like Jaggery treacle tart, milk ice cream & pink Himalayan sea salt. The spice-infused cocktails include Star anise infused bourbon and Chilli & coriander infused vodka.
Rik Campbell (pictured right) founded Kricket with his college friend Will Bowlby (left) after spending three years as an associate in transaction services at Deloitte.