Press/Reviews

Time Out

One of the longest standing restaurants in Brick Lane, Sheba has a contemporary feel about it. Their warm welcome, personal service and relaxed atmosphere makes this restaurant a sure fire success.

Evening Standard

Hospitality and service is second to none at Sheba

Asian Voice

The food has a very authentic Indian feel with the spices hitting the right note.

The Wharf

The King Prawn Coriander dish was delicious. The prawns were cooked to perfection – plump and juicy. The sauce was thick and scrumptious and the portion was hearty. I soaked it up with one of the best mushroom rice’s I have ever had a beautifully cooked chapatti.

Review by Asian Voice (Rupanjana)

Here are some reviews of sheba

Wharf Newspaper (Bill Kilbey)

Brick Lane is still the Mecca of Curry
by Southwark News

The ViewLondon Review
by www.viewlondon.co.uk

....and the following famous advert was shot in Sheba

Peter Kay - John Smiths - Monster
"John Smiths advert as filmed in Sheba Restaurant Brick Lane"
view in youtube

Eastern Eye - July 2009
It is one of Brick Lane’s oldest restaurants and has an award-winning chef, so our expectations of Sheba were high. And the 110 seater restaurant, which opened in 1975, delivered thanks to a menu packed with choice and dishes bursting with flavour.
The tone was set by the exquisite King Prawn Butterfly starter, a spicy deep-fried king prawn. Our second starter was  Kabuli Chicken, skinny barbecued chicken wings with a spicy and tangy after-taste.
We spent an age on the bulky menu, with dishes like bollywood blast and bangle star to tempt us (main courses range from £6.95 to £13.95). we eventually chose Chicken Bhuna Hyderbadi and Khakr Bhuna. The former was one of the chef’s specials and featured chunks of cubed chicken smothered in gravy, onions, and tomatoes, resulting in another dish rich in flavour.
Kharka Bhuna was white crab meat coated in fried onions, chopped garlic and herbs. But the mix meant the flavour of the crab meat was lost – it would have been better to serve it separately to capture the taste. Nevertheless, the dish was filling and was complemented well by keema rice and peshwai naan. Be prepared to wait a bit, though because of the nature of the dishes, prepared by award-winning chef Gulab Miah.
The dessert menu offered a range of ice creams, we opted for Rainbow, a multi-coloured concoction of vanilla ice cream with raspberry and peach sauce, as well as a creamy chocolate ice cream with walnuts to round off a enjoyable meal.