Tucked away in Birmingham’s Jewellery Quarter, The Goat King is more than your typical restaurant. With just 24 seats, Ravinder Ubhi's authentic Punjabi Jhatka cooking has become some of the most thrilling in Birmingham, inspired by the defiant warriors of 1849 Panjab after it was annexed by the East India Company.
Ravinder gained popularity after appearing on BBC Two’s ‘Recipes That Made Me’ and went on to host many pop-ups at local pubs. The Goat King memorialises his heritage with a bold Anglo-Indian menu which the team has coined as ‘BrumJabi’, serving up Jhatka-prepared goat, venison and wild boar with dishes that incorporate British produce and slow-cooking techniques.
Jhatka is a traditional Punjabi method of butchery, a swift and clean process that prevents suffering and unnecessary fear. It forms a core belief relating to respect and warrior spirit. As such, The Goat King doesn’t take shortcuts. Ravinder sources meat from ethical suppliers and evolves the menu continually according to availability.
Though subject to change, example dinner menus have included starters like the ‘1874’ featuring succulent marinated chicken thighs tossed in gram flour herbs, which are fried, and served with a salsa chutney. Starters may also include ‘Fritters of Desire’, a plate of pakora fritters made with aubergine, potato, onion, spinach, feta, paneer, and halloumi.
As for the mains, the signature The Goat King Special is a must order - a slow-cooked pulled goat curry served on and off the bone, and paired with rice and soft, fluffy fritters. Ajari pie, meanwhile, is a totally unique creation with a mince base cooked in spices and topped with roast sweet potato mash and melted cheese. For those looking to head out earlier in the day, be sure to browse The Goat King’s brunch offer for lite bites and bigger plates, which might include everything from brioche buns filled with pulled goat meat, guacamole and mozzarella to samosa chaat and Punjabi chips.