The FACT favourite prepares for its first international opening in the UAE.
Kricket, the cult London restaurant renowned for its spirited take on Indian cuisine, is set to arrive in Dubai. The brand will make its international debut at Vida Emirates Hills soon, bringing a FACT nominee to the UAE while signalling a confident new chapter for the team behind the brand.
Ahead of the launch, FACT spoke with co-founders Chef Will Bowlby and restaurateur Rik Campbell about why Dubai is first, what to expect from the design and menu, and how they plan to grow in the region. “For us, the next 50 years are about the Middle East, and it starts with Dubai,” Rik explained. “It brings us closer to India too,” Will added, pointing out the cultural and culinary links that fuel Kricket.
Getting the partnership right was the priority, followed by the realities of bringing a beloved London concept to a new market. Ingredient sourcing, often a sticking point, has not been a concern. “The food supply chain here is amazing, you can get almost anything you want,” Will said. “The main hurdles are more on the build and logistics side, but that’s just part of the process. We’ve learned to expect the unexpected.”
Design remains true to the brand’s philosophy. Each Kricket in London has its own personality, and Dubai will follow suit. “We’ve always designed our restaurants to be related, but not identical,” Rik said. “We want people to have a different dining experience every time they visit a Kricket.” Expect subtle nods to the Shoreditch flagship and a look and feel that sits comfortably within Vida Emirates Hills, with consistency delivered through service touchpoints and the kitchen’s point of view.
On the menu, Dubai will recognise Kricket’s London signatures with room to roam. The offering will expand to include large sharing plates, such as whole fish and steaks, along with a wide range of vegetarian dishes. Regional specials are planned, and one to watch is the Nihari steak, a comforting subcontinental reference given a contemporary lift.
The question of authenticity is never far from the conversation around Indian food outside of India. Yet Will’s stance is pragmatic. “In India, the same dish can be cooked ten different ways, and everyone insists their version is the best,” he explained. “Authenticity is about respect and understanding the tradition, but allowing the cuisine to evolve.” Kricket is not chasing strict tradition. Instead, it “celebrates regional diversity through a modern lens, creating dishes that feel both familiar and new”.
Dubai already champions heavyweight Indian dining, and the team is clear about its lane. “Trèsind is in a different league and it’s incredible,” admitted Rik. “We’re not here to compete with that. Our focus has always been accessibility. In London, we’ve worked hard to keep Kricket approachable in terms of price point, and we’ll do the same here.”
Success, they say, will be measured in staying power. Expansion will follow only when the foundations are right. “It’s got to be organic,” Rik said. “You don’t open a restaurant and three months later ask, ‘Where’s the next one?’” If Dubai lands as planned, Saudi Arabia is firmly on the horizon.
For now, the countdown is on. With craft, clarity and a confident London accent, Kricket’s Dubai debut promises a modern Indian experience that blends creativity with comfort. When the doors open, that Nihari steak will be at the top of our list.
Where: Kricket Dubai, Vida Emirates Hills, Emirates Hills, Dubai
Contact: kricket.co.uk