At Little Haddock’s, our food is built on coastal memory and British pub culture. From the first plate of fish & chips in a cold UK winter to street‑side fry stalls across India, we’ve borrowed stories, techniques and flavours from every shore we’ve touched.

Our menu starts with classic English‑style Fish & Chips, then travels through Indian masalas, Goan curries and Asian spice rubs. Each recipe is tested and re‑tested to work in a fast, small kitchen without losing the soul of proper seafood. We use fresh, locally sourced catch wherever possible, and simple methods—battering, grilling, slow marinating—to let the fish, prawns and squid stay the heroes on the plate.

For us, Little Haddock’s is not “fusion for the sake of fusion”. It’s a way to honour the tradition of fish & chips, while speaking in the flavours of Bengaluru today: bold, playful, and a little bit addictive.