Top Sizzlers and Curries to Order at Curry Houses on Brick Lane
At Curry Houses on Brick Lane, the smartest order pairs one sizzler from the tandoor with one or two slow-cooked curries. Pick a tikka or mixed grill sizzler for smoke and char, then a bhuna, a dhansak or a Bengali-style vegetable curry for sauce. Add dhal, rice and bread, and the table is balanced.
You hear a sizzler before you see it. A hiss from the kitchen door, a cloud of steam, a smell of charred onion and lime moving across the room. Heads turn. It is pure theatre, but there is real cooking behind it, and knowing how it works helps you order better.
What exactly is a sizzler?
A sizzler is a dish served on a cast-iron platter heated until it is very hot, usually on a wooden board to protect the table. The platter is lined with sliced onions and sometimes peppers, then the cooked food goes on top just before it leaves the pass.
The noise comes from moisture. When the juices from the meat and onions hit metal far above boiling point, they flash into steam instantly. A squeeze of lemon or a splash of butter or oil at the last second makes the hiss louder and sends up that aromatic cloud.
The onions are not just decoration. Sitting on the hot iron, they keep cooking at the table, softening and catching at the edges. By the time you reach them they are sweet and slightly burnt, and many regulars argue they are the best part.
Which sizzlers are worth ordering?
Almost every sizzler starts in the tandoor. The meat or vegetables are marinated, cooked on skewers in the clay oven, then moved to the hot platter. So the quality of a sizzler comes down to the quality of the tandoor work.
Chicken tikka sizzler. Boneless thigh or breast in a yoghurt marinade with ginger, garlic, garam masala and Kashmiri chilli (which gives deep colour without much heat). Thigh stays juicier because it has more fat and connective tissue.
Lamb tikka or seekh kebab sizzler. Seekh kebabs are minced lamb with onion, herbs and spices, pressed onto a skewer. The fat in the mince renders in the tandoor and keeps them moist. If they are dry and crumbly, the mix was too lean.
Mixed grill. The best choice for a group: a little of everything, so you can judge the kitchen across several marinades at once.
King prawn sizzler. Prawns cook in two or three minutes in a tandoor. Any longer and they turn rubbery, so this is a dish that rewards a kitchen with good timing.
Vegetable or paneer sizzler. Paneer, peppers, onions, mushrooms and cauliflower all take tandoor heat beautifully. At City Spice we use the tandoor for vegetables as well as meat, so meat-free guests get the same smoky char as everyone else.
Which curries go best with a sizzler?
A sizzler is dry. It needs a curry with sauce beside it. The trick is contrast: something rich next to something sharp, something hot next to something mild.
| If your sizzler is… | Pair it with… | Why it works
|
|---|---|---|
| Chicken tikka | Lamb bhuna or a dhansak | Deep, reduced sauce against bright, smoky chicken |
| Mixed grill | A creamy or nutty curry, plus dhal | Softness balances a plate of charred, spiced meat |
| King prawn | A Bengali-style vegetable curry | Light flavours do not drown the sweet prawns |
| Paneer or vegetable | A tomato-based curry or chickpea dish | Acidity cuts through rich paneer |
Dhansak deserves a mention. It is a Parsi dish of meat cooked with lentils and vegetables, and its sweet-sour-hot balance comes from a mix of lentils, tamarind or lemon, and often a touch of jaggery. On British curry house menus it is usually hotter than the original. Ask the kitchen how they make theirs.
How should a group build its order?
For four people, here is the structure we suggest to tables that ask:
- One mixed grill or two different sizzlers to share as the centre of the table.
- Two curries with clearly different sauces: one reduced and spicy, one milder.
- One dhal. It ties everything together and costs the kitchen nothing in compromise.
- One rice for every two people, and bread for everyone (bread arrives fastest when hot, so do not over-order).
- A vegetable side such as spiced spinach or okra, for freshness.
Order the sizzlers and curries together. Sizzlers lose their drama fast, and you want the sauces on the table when the platter lands.
What can vegans order instead?
This is where many Curry Houses on Brick Lane have improved in recent years. A sizzler can be fully vegan if the vegetables are marinated without yoghurt (a mix of mustard oil, lemon, garlic and spices works well) and the platter is finished with oil instead of butter. Ask the team; it is a simple swap if the kitchen cooks to order.
For curries, City Spice offers something more considered than adapted dishes. Michelin-inspired chef Rupert Rowley worked with Chef Niaz to create a dedicated vegan curry menu. It includes Chowle Achar, aubergine dhal, Shobji Kufta Bhujon and the thali-style Shahi Sahakari platter. That depth is why guests searching for a vegan Indian restaurant London diners can actually rely on often find their way to us.
If you are a vegan diner looking for a London vegan restaurant where you can share a table with meat-eaters without anyone settling for less, a curry house with a proper vegan menu is often the easiest solution. Everyone orders what they love, and the vegetables come out of the same blazing tandoor.
What separates the good Curry Houses on Brick Lane from the average?
A few honest tells, from people who work the pass:
- Sizzlers that arrive actually sizzling. If it is quiet, the platter was not hot enough or the food sat waiting.
- Curries that taste different from each other. Different base, different spice, different texture.
- Bread made to order. Naan from a tandoor should be blistered, soft and slightly charred in spots.
- Staff who can explain the menu. Ask what is in the dhansak or how hot the bhuna is. A real answer is a good sign.
Chef Niaz’s cooking carries a Bengali twist, so you will notice mustard, fresh green chilli and panch phoron in places where other kitchens rely on cream. That is part of what makes Brick Lane worth the trip.
Frequently Asked Questions
Are sizzlers spicy?
Most sizzlers are marinated with mild-to-medium spice and get their flavour from char and smoke rather than heat. You can ask for more green chilli if you want a kick.
What is the difference between tikka and tandoori?
Tikka means pieces, usually boneless, cooked on skewers. Tandoori usually refers to larger pieces, often on the bone, cooked in the same clay oven.
Can sizzlers be made vegan?
Yes, if the vegetables are marinated without yoghurt and finished with oil rather than butter. Ask the kitchen when you order.
Which Brick Lane curry is mildest?
Creamy or nut-based curries are usually mildest, as are many Bengali-style vegetable dishes. Tell the team your heat preference and they can guide you.
Is a mixed grill enough for two people?
For two, a mixed grill with one curry, rice and bread is usually plenty. For a larger group, add a second sizzler or another curry.
Final Thoughts
The best evenings at Curry Houses on Brick Lane come from a well-built order: a sizzler that arrives hissing, curries that contrast with it, and enough dhal and bread to bring it all together. Use this guide as your starting point, then trust your own taste. When you are next on Brick Lane, come and hear the sizzle at City Spice for yourself.
