summer-cocktails-birmingham

Summer Cocktail Menu: The Best Cocktails for Summer 2025

Looking for the best summer cocktails in Birmingham? At Itihaas, our summer cocktail menu is curated to delight your senses—refreshing, fragrant and designed to pair perfectly with bold Indian cuisine.

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Enjoy Signature Indian Cocktails in Birmingham

Our skilled bartenders bring creative flair and finesse to every drink. Discover vibrant, flavour-driven cocktails influenced by Indian flavours to capture the energy of summer.

Masala Daiquiri

Crafted with spiced rum, chai masala, grapefruit and lime, our Masala Daiquiri infuses classic daiquiri structure with aromatic Indian spices for a bold, citrus-forward sip.

Bombay Bazaar

Bombay Sapphire gin meets peach, raspberry, blackberry and orange juice in this fruity, refreshing cocktail. The fruit juices layer sweet and tart notes to complement the juniper flavour of the gin.

Mumbai Mojito

Passionfruit and lime muddled with Havana Club 3‑year rum, stirred with ice and mint and topped with soda, putting a fresh, tropical twist on a favourite summer cocktail in our Mumbai Mojito.

Rose Water Martini

Elegant and aromatic, this martini replaces Vermouth with rosewater and St Germain elderflower liqueur. Shaken over ice with Grey Goose vodka and finished with rose prosecco for a delicate fizz.

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Classic Cocktails, Perfectly Executed

Prefer beloved classics? Our bar delivers with precision to give timeless drinks the attention they deserve. Enjoy an expertly made Moscow Mule, a bold, fruity Margarita or an elegant Bellini.

Choose a Fresh Fruit Daiquiri or Margarita in flavours like mango, strawberry, raspberry, blackberry or pineapple for seasonal flair, or a classic Pina Colada for a creamy coconut flavour.

Refreshing Summer Mocktails

For those who prefer to keep things alcohol-free, our mocktails are crafted with the same attention to detail and seasonal flair. Each is designed to refresh and impress with its vibrant flavours.

Bollywood Dreams sees fresh strawberries and blackberries muddled with rose syrup and lengthened with lemonade for a fruity, floral cooler perfect for warm evenings.

Jungle Mungal brings tropical sunshine to your glass with orange juice, mango, pineapple, and a touch of rose syrup, smoothed with a hint of fresh cream.

And for something creamy and cooling, the Mint & Coconut Colada combines fresh mint, pineapple juice, sugar syrup, and coconut cream—an exotic, indulgent treat.

Pairing Your Cocktail with The Perfect‑Match Indian Dishes

At Itihaas, we believe in harmony between drink and dish. Our cocktails not only refresh—they elevate. Here are a few pairings designed to enhance both food and flavour:

  • Masala Daiquiri + Lamb Chops: Citrus and spice lift the rich, smoky lamb without overshadowing it.
  • Bombay Bazaar + Seafood Platter: The fruity gin cocktail amplifies the delicate sweetness of prawn and scallop starters.
  • Mumbai Mojito + Chicken Tikka: Mint, lime and passion fruit refresh and counterbalance the spiced chicken.
  • Rose Water Martini + Paneer Jalfrezi or vegetarian dish: The floral, saffron hint complements and cleanses the palate.

If you’re unsure, our knowledgeable team is happy to recommend the ideal cocktail match—whether you’re dining or looking to enjoy refined pre‑dinner drinks.

Visit Itihaas This Summer

It’s one thing to order cocktails—another to experience them in a setting that feels effortlessly elegant and refreshingly contemporary. If you’re searching for an outstanding Indian restaurant in Birmingham with cocktails that deserve a place in the sun, Itihaas delivers.
Our stylish interiors and cooling cocktail menu make us the prime destination for summer evenings, dates, and celebrations. You’ll enjoy refined service, original recipes and carefully executed classics alongside luxury Indian cuisine at one of Birmingham’s Best Indian Restaurants.

 

 

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Our Single Malt Whisky Range

At Itihaas, our passion for refined tastes extends far beyond our award-winning Indian cuisine. We are proud to stock a curated collection of single malt whiskies that positions us as one of the best whisky bars in Birmingham. For connoisseurs and casual sippers alike, our bar offers a remarkable experience for whisky tasting in Birmingham, right in the heart of our elegant restaurant setting.

Whether you’re a long-time lover of single malts or on a personal whisky tour in Birmingham, our selection promises to surprise and satisfy.

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Find your favourites in our Scotch Whisky Range

Whisky drinking is an experience of craft, origin, and complex flavour profiles. At Itihaas, we offer an exclusive range of premium single malts from the Highlands, Speyside, and beyond. Each label in our collection has been chosen specifically for tasting notes that complement the nuanced flavours of our cuisine.

We understand the challenge of finding a bar that carries your favourite label. That’s why we’ve made it a mission to offer one of the largest and most varied whisky selections of any Indian restaurant in Birmingham. Whether you’re seeking the delicate notes of a Speyside malt or the rich depth of an aged Highland bottle, Itihaas is your go-to Birmingham whisky destination.

Explore a few highlights from our extensive selection below.

Aberlour

A beloved Speyside distillery, Aberlour is known for its rich, sherry-aged expressions. Smooth, deep, and delightfully warming, this is a perfect introduction to the craftsmanship behind Scotland’s finest whiskies. We stock a 10-year-old Aberlour with aromas of lemon blossom, orange peel and oak, and flavours of sweet melon, walnuts, toffee, raisins and vanilla.

Macallan

Renowned for sophistication, Macallan is a pillar in any Scotch lover’s collection. Choose from three distinguished expressions at Itihaas.

Macallan Gold Double Cask

With its notes of toffee apple, citrus, and vanilla, this elegant single malt is matured in American and European oak casks. Its gentle finish makes it a perfect pre-dinner dram.

Macallan 12 Triple Cask

A refined blend matured in three different types of oak casks—European sherry, American sherry, and American bourbon—this malt is smooth, complex, and layered with hints of coconut and chocolate.

Macallan Sienna

With a distinctive ruby hue and flavours of orange peel, raisin, and soft spice, the Sienna offers a bolder experience. It pairs beautifully with some of our hotter dishes, such as Dhaniya Tahree Murgh or Himalayan Fire Ribs.

The Balvenie

Traditional craftsmanship defines The Balvenie’s offerings. From malting their own home-grown barley to coopering their own casks, every bottle tells a story of authenticity.

The Balvenie 12 Double Wood

This classic is aged in both whisky oak and sherry oak, giving it warm spice, nutty sweetness, and a touch of sherry oak finish. It’s a gentle yet intriguing option for those new to single malts.

The Balvenie 14 Caribbean Cask

Finished in rum casks, this expression adds tropical notes of fruit and toffee, making it a perfect post-dinner digestif alongside a rich dessert like our Gulab Jamun.

The Balvenie 21 Portwood

A rare gem, the 21 Portwood is aged in port wine casks, giving it a silk-like mouthfeel with flavours of dried fruit, oak, and refined spice. A must-try for seasoned whisky aficionados.

Glenfiddich

A trailblazer in the single malt category, Glenfiddich offers something for every stage of the whisky journey.

Glenfiddich 12 Year Old

Light, fresh, and slightly fruity, this expression is an easygoing introduction to single malts and pairs beautifully with lighter dishes like our Goan Prawn Curry.

Glenfiddich 18 Year Old

With deeper oak, apple, and cinnamon notes, this is a more contemplative dram. Perfectly balanced and expertly aged, it’s best savoured slowly—perhaps alongside our Dum Biryani or Laal Mirchi Rogan Josh.

Perfect Pairings

A well-chosen whisky can elevate a meal from memorable to unforgettable. At Itihaas, our team is always happy to recommend the ideal single malt to accompany your dish.

Rich, spicy Indian dishes find harmony with sweet, full-bodied whiskies, while lighter seafood and vegetarian options pair well with floral, citrus-driven expressions.

We also offer whisky cocktails, including our Chocolate Boulevardier, made with Woodford Reserve Rye Whisky, Campari, Vermouth and Cocoa liqueur, or a classic Manhattan Grand with Hennessy Vs. Our well-trained cocktail bartenders are happy to prepare your whisky in your preferred style.

Ready to explore? Take a look at our full drinks menu to discover more.

If you’re searching for an Indian restaurant that understands the art of fine dining and fine drinking, Itihaas offers an unmatched experience. Book a table today and discover why we’re one of the best whisky bars in Birmingham.

Raise a glass to taste, tradition, and the finest Birmingham whisky collection – only at Itihaas.

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The History of Indo-Chinese Cuisine – How Two Cultures Created a Culinary Sensation

Indo-Chinese food, otherwise called Sino-Indian, Hakka chinese or Desi-Chinese cuisine, is a distinct style of Chinese food adapted to appeal to Indian tastes, with spices, oils and sauces. It also includes Indian dishes twisted to include typically Chinese flavours. Indo-Chinese food is frequently stir-fried in a wok, with many fusion restaurants cooking where the woks are visible to the customers. Base ingredients are rice and noodles, cooked with common Indian vegetables and spices, and using Chinese sauces such as soy and Sichuan sauce.

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The Cultural Backdrop – Chinese Migration to India

The most commonly cited origin of Chinese-Indian Fusion Food is migration from Southern China to Kolkata. In the late 18th century, Kolkata was geographically accessible from China by land. Migrants from Northern China and Hakka communities in Guangdong and Fujian provinces travelled to Kolkata to work, with the earliest setting up a sugar cane plantation and factory.

In the 1830s, the British government in India encouraged Chinese labourers to migrate for work in the Assam tea gardens. These migrants assimilated and settled, and migration continued until the mid-twentieth century when India gained Independence. The Chinese diaspora in India earned a living tanning leather, growing crops and, famously, running Chinese restaurants.
By the early part of the 20th century, Kolkata had a thriving Chinatown, and restaurateurs had begun adapting their cooking to suit Indian tastes.

The story of Indo-Chinese cooking can also be said to begin with several isolated encounters, including shared influences along the ‘Silk Road’, which passed from China to what was then Persia, connecting with other trade routes into India at the feet of the Himalayas. Other cross-cultural exchanges are more than likely, as India and China were neighbouring empires in ancient times, sharing culinary practices throughout Southeast Asia.

The Birth of Indo-Chinese Fusion

Wherever there is migration, there is cultural fusion. Just as the Indian migrants to the UK adapted dishes to British tastes (see our blog on the origin of Chicken Tikka Masala), the Chinese restaurants in Kolkata began offering adapted dishes that would appeal to Indians. The first of many Indo-Chinese restaurants was Eau Chew in Kolkata, offering a new style of cuisine. These early restaurants created dishes with names such as August Moon Rolls and Fiery Dragon Chicken. The fusion food spread quickly to smaller restaurants and street food vendors. Today, Mumbai street food has Chinese variants, such as Sichuan dosa and Chinese bhel.

Key Characteristics of Indo-Chinese Dishes

The defining feature of Indo-Chinese fusion is the balance between heat and sweetness. Spices like green chillies and red chilli powder add heat, but sauces are blended with sugar and honey to add sweetness that makes the cuisine approachable and unique, even for those who aren’t accustomed to very spicy food.

Global Spread of Indo-Chinese Cuisine and why people love it

By adding Indian masalas to Chinese dishes, the Chinese restaurateurs developed a sweet but spicy, oily, glutinous cuisine that Indian diners loved. Chicken curry became chilli chicken. Aloo Bhindi transformed into Kung Pao potatoes with okra.
The combination of sweet and spicy, dry sauces, textures and stir-fried foods is a crowd-pleasing cuisine, and gets an honourable mention on our A La Carte Menu.

Indo-Chinese Cuisine at Itihaas

Our Chilli Paneer is seasoned with chinese spices, stir-fried with spring onion, mixed peppers, chilli and garlic and tossed in dark soy sauce to create a delightful sweet and spicy take on Sichuan Paneer, an Indo-Chinese classic.

A vegan option is our Chilli Garlic Mushrooms. White button mushrooms are fried in crispy tempura batter and stir-fried in the same way as the paneer dish.

Enjoy the Itihaas Experience

Itihaas is proud to be a renowned Indian restaurant in Birmingham which provides a wide range of Indo Chinese menu options, all of which are packed with flavour.

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Rasmalai-at-Itihaas

Rasmalai: The Perfect Dessert for Any Occasion

Our Rasmalai is a firm favourite on our dessert menu. Creamy, melt-in-the-mouth cakes of fresh cheese are soaked in a creamy milk syrup, flavoured with cardamom and saffron. This dessert is subtly sweet, refreshing and rich. It is considered a royal sweet, served at weddings and festival celebrations, but it is perfect for any special dinner.

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What is Rasmalai made of?

Small flat cakes of curd cheese (chhana), poached in syrup and soaked in a cardamom-flavoured sauce of cream and milk. The chhana may be flavoured with cardamom and sugar, or made plain.
Making rasmalai is a long process, often beginning the night before to create the right flavours, sweetness and consistency.

Making Chhana for Rasmalai

Buttermilk and whole milk are heated together in a saucepan until curds form, then cooled and strained for an hour. The mixture is kneaded until smoother than ricotta. Flour is added to make the mixture spongy and mouldable.

The syrup is simply sugar and water, with a small amount of milk added. We poach the chhana in the boiling syrup until firm, then place it into cooled sugar syrup to absorb over several hours. Then we transfer it back to the cooled milk syrup and let it stand overnight. This creates layers of sweetness and creaminess.

Finally, the chhana is served with cardamom-infused milk sauce, chopped nuts and saffron.

Itihaas: Saffron & Pistachio Rasmalai

We add saffron and chopped pistachios to the dessert, as both garnish and an additional flavour in the milk sauce.

Pistachio is having a moment in 2025, as the flavour of the summer gained new popularity in Dubai Chocolate. While we’ve added a Dubai Chocolate Cheesecake to our Kuch Meetah, our pistachio rasmalai, pistachio kulfi and chopped pistachio garnishes on our Gulab Jamun are long-standing flavours in the Maharajah cuisine we’re famous for.

Dessert Menu

Origin of Rasmalai

As with most favoured dishes from South East Asia, the origins of rasmalai are both difficult to pin down and steeped in mythology. In Bengali, Hindi and Urdu, Ras Malai means ‘sap of cream’ or ‘juice of cream’.

It is most likely a Bengali invention, either created in Kolkata in West Bengal, India, or in Comilla, in Bangladesh. Both legends include famous sweet shops, and it is possible that the idea of soaking rasgulla in a milk sauce developed in both places.

Why Rasmalai Works for Any Occasion

As a luxurious sweet, rasmalai is considered part of royal cuisine. The time taken to prepare, the quantities of milk, cream and sugar and the luxurious spices included all add up to a rich treat suitable for special occasions.

This delicious dessert is most popular during festivals such as Holi and Diwali, when sweet shops sell more than at any other time of year. It is also common at weddings and parties.
If you’re celebrating a birthday, graduation, anniversary or another event, our saffron and pistachio rasmalai will be the perfect dessert to finish your meal. If you are on the search for an Indian restaurant in Birmingham that serves rasmalai and Indian desserts that are full of sweetness and unforgettable flavour, be sure to give Itihaas a visit.

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Menu-Feature-Dhaniya-Tahree-Murgh

Menu Feature: Dhaniya Tahree Murgh

Each month, we dive deeper into one of our menu items to tell you more about the ingredients we cook with and the culture evoked in the recipe. Today, learn about one of our poultry dishes, Dhaniya Tahree Murgh.

“A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander.”

Diced, boneless chicken, flavoured with plenty of coriander and cooked in a smooth, spicy sauce: Dhaniya murgh is a fantastic example of North Indian cuisine, as served in our Indian Restaurant in Birmingham.

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About North Indian Cuisine

Much of the cuisine found in Northern India and Pakistan is influenced by the Mughlai style, which emphasises cooking the food over slow fire or tandoor oven, using rich spices and nuts like saffron, almonds, cashew nuts, poppy seeds, coriander seeds and cardamom. Signature dishes also use plenty of ghee, yoghurt and cream or curds to produce a rich gravy. 

Key Ingredients of Dhaniya Tahree Murgh

Every household has unique takes on recipes. Without giving away too much, here are the main constituents of Dhaniya Tahree Murgh at Itihaas.

Dhaniya Tahree – Coriander Sauce

Dhaniya is the word for coriander, a herb that has a fresh, peppery flavour. Its cousin is cilantro, widely used in American dressings. Coriander seeds are roasted lightly and blended with paprika to enhance their earthy, warming fragrance. This is the main flavour of the tahree (or tari), a smooth, thin sauce common in North Indian cooking. 

Murgh Tikka – Chicken Pieces

Murgh is the word for chicken in both Urdu and Hindi. We marinate diced boneless chicken pieces in coriander and yoghurt paste before adding them to the gravy and cooking well. The marinade encourages the chicken to absorb the flavours of the coriander and other spices, so that when cooked, the taste is strong through every mouthful.

Coriander: An Essential Herb

Dhaniya/Coriander is used throughout South Asia, as fresh leaves, seeds or powder. Ground coriander is often mixed with cumin and is included in many masalas.

The ground seeds provide warmth and nuttiness, whereas the fresh leaves and stems are used as a tangy, aromatic garnish. The root is used to flavour Nihari, a slow-cooked meat stew from Lucknow. Every part of the Dhaniya plant can be used, and it grows readily wherever seeds are thrown, making this herb a staple flavour.

The herb is also medicinal, with recorded use dating back to 6000 BCE at least. Coriander and fennel tea, drunk hot, is a proven remedy for indigestion. Coriander-infused milk is consumed for backaches and cramps.

 

Pairing Suggestions: What to Eat With Dhaniya Tahree Murgh

Dhaniya Tahree Murgh is a home-cooking favourite that is deeply rooted in Northern India. Choose tandoori roti or naan to soak up the sauce, with a Punjabi salad on the side.

Drinks should complement the fragrant notes of coriander, with a sweet lassi or creamy Coco Calcutta mocktail

A’la Carte Menu | Drinks Menu

Home Cooking Away from Home

For our chefs, ingredients are the foundation of good food. We use whole spices to create our masalas, authentic Indian spices and fresh ingredients. Our recipes are tried and tested for a perfect balance of flavours, which is why we’re considered one of the best Indian restaurant in Birmingham. Our Dhaniya Murgh is a dish guests order daily from our A’ la Carte menu, so it’s worth tasting on your next visit.

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Featured Dish: Goan Prawn Curry – A Taste of Coastal India

Goa is a coastal state of India famed for its golden beaches, bar culture and Portuguese influences from a 451-year occupation. With almost 100 miles of coastline and 11 different rivers, fresh fish is a staple of Goa’s cuisines. Fried and served in a curry, with the leavened flatbread of the region or with bhaji-puri, Goan food is synonymous with seafood, and our favourite is a Goan Prawn Curry.

Also called Ambot Tik (Sour & Spicy), a Goan Prawn curry is coconut-based with a rich tamarind sourness that is lifted by red chilli.

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Key Ingredients of the Goan Prawn Curry

Every household has their own recipes for any curry, with many handed down. Without giving away too much, here is how we make a Goan Prawn Curry at Itihaas.

Coconut Red Gravy

The masala (spice paste) includes grated fresh coconut, ground together with mustard, coriander, jeera, peppercorns, plenty of red chillies and more spices. This makes the base of the sauce. We fry ginger, onion and tomato together in coconut oil, before adding masala, thick coconut milk, freshwater prawns and curry leaves.

Quality Freshwater Prawns

Our premium prawns are selected for size and freshness, bringing a taste of coastal India to your table. Our chefs cook the prawns in the curry until they are just right, avoiding a chewy or rubbery texture. The prawns absorb the rich flavour of the sauce.

NB: Our Goan Prawn Curry contains nuts.

A Must-Try at Itihaas

For our chefs, ingredients are the foundation of good food. We use whole spices to create our masalas, authentic Indian spices and fresh ingredients.

Our recipes are tried and tested for a perfect balance of flavours. This Goan-inspired sauce is a luxurious traditional dish of southern India, blending the fire of red chillies with coconut cream to create an irresistably rich taste.

Our Goan Prawn Curry is available for dine-in and takeaway.

Pairing Suggestions

As a seafood dish, the recommended accompaniments for this curry are plain steamed rice or our jeera-infused rice. Our pomegranate raita also pairs well to cool the spice for those who prefer a milder flavour.

Your drink should complement the creamy curry with a fresh flavour, such as our Mint Nimbu Pani, a non-alcoholic “mocktail” blending mint, lemon juice, chaat masala and soda, or a cucumber lemonade.

If you prefer a wine, choose a white wine such as our Conde Valdemar White Rioja.

Taste Goa on your Next Visit

You don’t have to book a flight to enjoy the tastes of India’s coastal state; just visit our Indian restaurant in Birmingham. Our Goan Prawn Curry is available on our A’ la Carte menu, and a similar hot & sour Goan Fish Curry can be enjoyed during our Thali service. Order the Executive Thali meal to include this dish on your plate.

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Hosting Client Meetings at a Restaurant Gets Results

The environment you choose for crucial conversations impacts the listener’s perception and responses, and a restaurant setting balances relaxation with professionalism. Whether it’s a business meeting or a fact-finding discussion, taking clients out for dinner can help smooth the way for success. 

Corporate dining can make a change from the office atmosphere, placing you on neutral ground. Rather than harsh fluorescent lighting, a restaurant provides a more comfortable, welcoming space which can set any tension or nerves aside. With a private dining room and quality Indian food, Itihaas is among the Jewellery Quarter’s top corporate dining venues.

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Why Meeting Clients at a Restaurant Works

There is a tried and tested tradition in business and legal fields of taking clients and partners for a meal. A working lunch or a celebratory dinner often results in positive outcomes for all stakeholders because of what happens when we eat together.

Creates a lasting impression 

Suggesting a dinner meeting shows clients that your company is doing well and values personal relationships, particularly the relationship you are developing with your client. Taking anyone out for lunch or dinner shows that you value and respect them much more than having them meet you at your offices, and the quality of the venue highlights how much.

Meeting at a stylish Indian restaurant with luxurious food makes clients feel looked after, a feeling that often affects how they feel about your work.

No distractions 

Unlike busy office environments, a dedicated table lets you focus on your conversation. You won’t be interrupted by phones ringing or people coming and going, and you can escape any tension or atmosphere that is so common in the workplace. Instead, you’ll be meeting in a relaxed environment that encourages connection.

Encourages better conversation 

A relaxed setting leads to more open and productive discussions. Eating a meal together comes with its own etiquette that is often shared across cultures, helping you build stronger client relationships.

Because dinners are an expense, you would only invite those who need to be present, reducing the amount of unnecessary viewpoints that might muddy the waters. Furthermore, a restaurant is neutral ground. Your guest will feel more able to challenge your assumptions and express their true opinions than in your office, which will help them to relax.

You can’t dive straight into business like you can in an office. It’s polite to get to know your client more over the starter, hear about their business or background, and share a little about yourself before you get down to the brass tacks.

The main course is more suited to discussing the key issues, as any disagreement can be diffused with a comment on the food.

Dessert and after-dinner drinks can round off a meeting well, sealing final agreements with a drink.

 

Itihaas is the Perfect Choice for Business Meetings

Our restaurant in central Birmingham’s Jewellery Quarter is convenient for many businesses in the city, being a short walk from Colemore Row and St Paul’s Square. 

Our elegant interior creates a refined atmosphere that is ideal for professional meetings, being quiet and comfortable enough for productive conversations.

A Restaurant with Presentation Facilities

The only downside to hosting meetings over a meal is sharing presentations. Luckily, Itihaas can now provide the best of both.

We have recently added digital screens to our private dining room for guest use. Simply connect your laptop and load your slide deck to the screen. 

Bookings that include our presentation screens will also benefit from complimentary canapés and our Nespresso coffee bar.

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Recommended Dishes for Business Meetings

While some restaurants offer corporate dining menus, our guests are welcome to choose. From light bites to an indulgent main course, your dinner meeting can adapt the time available and the tone of your discussion.

Our a’la carte menu is a firm favourite for the solicitors, executives and business owners who meet at our restaurant. We offer a range of Tandoor-cooked starters and Chaat, as well as vegetable plates. Our main courses include meat curries and vegetarian curries, so your clients have plenty to choose from. 

We also have a range of set menus to support budgeting for client dinners. For parties of 8 or more, the Itihaas Set Menu offers a wide-ranging banquet experience with Rogan Josh, Makhani Daal and Pistachio Gajar Halwa for dessert.

Our Thali menus offer a more laid-back, traditional Indian dining experience with unlimited refills. Our Executive Thali meal features Goan Fish Curry, Delhi Butter Chicken and a succulent Railway Lamb Curry, served with naan and cumin-spiced rice. Vegetarian and Vegan Thali plates are also available.

How to Book Your Business Lunch or Dinner at Itihaas

Build positive client relationships with a corporate dinner at the best Indian restaurant in Birmingham. You can book a table online or contact us to book our private room: The Tiffin Suite.

 

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Celebrating Mother’s Day at Itihaas – What to Expect

It’s just over a week until Mothers’ Day, Birmingham! As spring flourishes across our city, goslings appear in Birmingham’s canals, and floral displays adorn the streets, Sunday 30th March is the time to show your love for your mother, or anyone else who fills that role for you. 

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Why Celebrate Mother’s Day at Itihaas?

Mother’s Day is a time to show the mother figures in your life how much you appreciate them. Whether it’s your Mother or Grandmother, an Auntie or the mother of your children, treat them like royalty.

Itihaas Indian restaurant is exactly the place to do this. Our menu is designed around authentic Maharajah cuisine, the dishes favoured by Mughal emperors in North India. Our chefs were trained in 5-star Indian hotel kitchens, creating the most luxurious dishes with quality ingredients.

Enjoy A Mother’s Day Meal in Birmingham.

For one day only, Itihaas are serving a special Mother’s Day Set Menu

A Four-Course Sharing Menu with nine Luxurious Dishes, as well as Accompaniments and Desserts.

The set menu is served as a total banquet: guests will receive the entire menu. You do not need to choose a dish for each course, as everything is served together to share (except for dessert, because who wants to share Gulab Jamoon?)

The Menu

Sit down with Appetisers and Poppadums with Pickles

Entree:

Palak Patha Chaat, Chilli Paneer, Murgh Tikka Skewers, Chat Patti Gol Guppa

Main Course:

Railway Lamb Curry, Punjabi Kadhi, Methi Aloo Gobi, Butter Chicken, Smoked Makhani Daal

Accompaniments:

Kashmiri Vegetable Pulao, Mixed Naan, Pomegranate Raita & Salad

Dessert:

Cheesecake, Gajaar Halwa, Baby Gulab Jamoon

 

Gulab Jamun

The Itihaas Dining Experience

There’s a reason we’re thought of as possibly the best Indian restaurant in Birmingham. It’s not just our quality food: we work hard to provide an elegant ambience that makes every meal a truly special occasion. 

Eat your meal surrounded by luxurious décor, with artefacts gathered from across India, only the best materials, and lighting that shows the best of your dinner without overwhelming. 

Our staff provide a welcoming service, with close attention to detail and a sincere respect for all guests. 

Itihaas is perfect for family gatherings, catering to groups of any size. For a really special experience, you are welcome to book our private dining room, complete with an exclusive bar and butler service.

How to Book Your Table for Mother’s Day

Our online booking form is easy to use, with OpenTable’s helpful booking widget. Simply enter the number of guests, set the date to Sunday 30th March, and choose when you’d like to arrive. 

The form will offer several options as close to your desired time as possible. Select a time and follow the steps to complete your reservation.

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Featured Dish: Tandoori Soya Tikka Masala

Tikka masala is one of those British Indian dishes that carries its own mythology of origin. It’s not “real” Indian food, invented in the UK by an Indian chef to cater to British palates. Some claim it was invented in Birmingham, while others say it was in Glasgow. Either way, it’s become a staple in UK Indian restaurants and for good reason. Tikka Masala literally means flavoured boneless pieces, and while it is usually prepared with chicken, vegetarian alternatives carry the same mild spice palate that makes this dish so popular with the British public. Our vegetarian tikka masala uses tandoori grilled soy pieces and is a firm favourite on our a la carte menu.

Itihaas Vegetarian Tikka Masala

At our Indian restaurant, most of our menu is dedicated to authentic Mughal cuisine and Indo-Chinese fusion. However, there is always room for a fan favourite.

The Star Ingredient: Soya

Soya protein or tofu is made from curdled soy milk, in much the same way that cheese or paneer is made from curdled dairy milk. Soya is an extremely versatile vegan meat alternative that is protein-rich and absorbs flavour.

We cook Soy Tikka (pieces) in our traditional tandoor or clay oven. Charcoal burning at the base heats the clay walls and the air inside. Skewers of marinated soy tikka rest over the opening of the oven to roast in the heat.

The Marination Process

Marination helps the soya pieces absorb all the flavour of the spices and acids that we want to show up in the final dish. Our chefs prepare the marinade for the soya from spices such as cardamom, turmeric, ginger, chilli, black pepper, garum masala and salt, mixed with yoghurt and a hint of lime juice. The soya is soaked in this marinade overnight so that when we start cooking, the flavour is baked in.

The Masala Sauce

Once cooked, our tandoor soy tikka is plated in a deep, creamy sauce made from ghee, onion, tomato, and our signature spice blend. This is a vegetarian tikka masala that has a mild spice and a luxurious texture.

Health Benefits of Soya

As well as being a great alternative to chicken, soy is high in complete protein without saturated animal fats found in meat. It is also a source of protective antioxidants, preventing premature ageing. There is some evidence to suggest that soya supports bone health, cholesterol balance, heart health, gut health and blood sugar balance.

We want our customers to enjoy their food, but it’s important to us that it is also healthy. There is no sense in making people choose between their health and the best Indian food in Birmingham. Itihaas chefs cook with fresh ingredients, processing as much as possible in our kitchens.

Enjoy our Vegetarian Tikka Masala at Itihaas

There’s a reason we are known by some as the best Indian restaurant in Birmingham. We work hard to provide quality food, exemplary service and a beautiful setting. Visit Itihaas next time you are in Birmingham for our Tandoori Soya Tikka Masala, or come for our thali dining menu instead.

valentines-day-birmingham-at-itihaas

Valentine’s Date Ideas in Birmingham 2025

Valentine’s Day is just around the corner and with it falling on a Friday this year, many places are booking up quickly. There are plenty of romantic date opportunities in the city, so here are a few of our favourite places to visit around Birmingham to help you design the perfect Valentine’s Date.

We’ve also created an exclusive Itihaas Valentine’s Day menu, stacked with luxurious dishes for you and your other half.

Canals

Stroll the Canals

Walk up an appetite along many of Birmingham’s peaceful canals and enjoy one of the most biodiverse areas in our city centre. The canals bring wildlife, boating and history together, with Victorian architecture and plenty of cafes and bars to enjoy along the way. You will soon be ready for a delicious Indian feast at Itihaas Indian Restaurant.

Ikon Gallery

Ikon is an independent art gallery in Brindley Place, in Birmingham’s city centre. Their current exhibition until 23rd February 2025 collects works by over twenty artists from the British Council Collection and macLYON, exploring themes of friendship and love. With film, sculpture and interactive installations, this exhibition is perfect for contemplating the value of strong relationships.

ikon-gallery-birmingham

Golf Fang

The epitome of fun date ideas: Golf Fang is mini-golf all grown up. Head to Digbeth to take in the vibrant graffiti artwork, listen to a live DJ and play a truly unique take on 18-hole mini golf. Nothing gets the romance flowing like some healthy competition. Work on your swing, win your partner a prize at the arcade, and head to dinner.

Birmingham Botanical Gardens

Stunning glasshouses, tropical rainforest plants and acres of beautiful gardens make for the perfect backdrop to spending time with the one you love. Once you have taken in the stunning grounds, you are only a 10-minute drive away from finishing your Valentine’s date with a candlelit dinner at Itihaas.

Dinner at Itihaas

Visit us on Friday 14th of February for a romantic Valentine’s date, with tables seating from 3pm-11pm. 

From our special Valentine’s Day Menu for 2025, couples can enjoy a sharing platter to start, with Spiced Cod Tempura, Tandoori Lamb Sheek, Chilli Chicken and more. We also offer a vegetarian starter to share which includes Chilli Garlic Mushrooms, Punjabi Khasta Samosa, Paneer Shashlik Tikka and more.

Follow this up with a main course each.  Rogan Josh, Makhani Murgh, Vegan Aloo Gobi, or Dhaniya Tahree Murgh. All main courses are accompanied by Cumin Pilau Rice and Garlic Naan, Coriander Naan and Makhani Dhal.

Finally, cross spoons over a decadent dessert of Pistachio Rasmalia, Gulab Jamun or another luxuriously sweet dish. 

Our award-winning Indian restaurant is ready to serve your most romantic Valentine’s date yet. Book now to avoid disappointment.

View Our Valentine’s Day Set Menu

 

fish curry at itihaas

Your candlelit table for two awaits…

Be a Romantic: Book a Valentine’s Day Meal

18 Fleet Street Birmingham, B3 1JL – TELEPHONE: 0121 212 3383 – Opening Hours: Tues-Thurs 4.00 pm – 10.30 pm + Fri-Sun 1:00 pm – 10:30 pm

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