Kricket Club

Name: Kricket Club
Address: 2404 NE 65th Street, Seattle, WA, 98115, US
Telephone: (206) 556-3176
Price range: $$$

Contemporary Indian$$$

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Tue–Thu 5–9pm, Fri–Sat 5–10pm, Sun 5–9pm; Sunday brunch 12–3pm; Mon Closed

2404 NE 65th Street, Seattle, WA 98115
(206) 556-3176
Last verified: September 2026
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An overhead spread of Kricket Club dishes — seekh kebabs, breads, curries, biryani, salad and cocktails — arranged on a wood table

Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Herbed kulcha · Aloo kulcha · Cheese kulcha.
Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Chole Bhature · Warqi paratha · Bhatura.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Chilli gobhi · Afghani malai kofta · Aloo kulcha.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Black dairy dal · Dal tadka.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Gosht dum biryani · Chicken dum biryani.
Raita: Yogurt (dahi) whisked with cucumber, onion, tomato, mint or boondi (tiny fried chickpea-flour pearls) and seasoned with roasted cumin. The cooling counterpoint to biryani and hot curries. On this menu as: Dahi bhalla · Haritah raita.

How these dishes compare

Tikkatypically $15 across 385 menus
Biryanitypically $16.49 across 366 menus
Daltypically $11.99 across 356 menus
Naantypically $3.99 across 352 menus
Roti, chapati & parathatypically $4 across 343 menus
Kebabs: seekh, boti, shamitypically $16 across 338 menus
Butter chicken (murgh makhani)typically $16 across 336 menus
Saag & palaktypically $15.95 across 320 menus

Kricket Club on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Kricket Club

Menu

Chakhna (Appetizers)

Small Plates

Large Plates

Sides

Bread Bar

Desserts

Dessert Drinks

Cocktails

Sinless (No Alcohol)

Beer and Cider

Other Beverages

How these dishes compare

Kricket Club on our other sites

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