Bhaizans Grill
Influencer Reviews1
Gary Eats
About
Serves steaks, burgers, kebabs, curries, and biryanis. Famous for Bengali fish and chips with green batter. Chef became TikTok sensation "running up and down the street" shouting "green fish and chips, fire, fire, fire." Featured in The Sun newspaper. Chef spent three months developing green batter recipe (his own creation, won't reveal full ingredients). Very busy restaurant with upstairs and downstairs areas. Chef described as "200 miles an hour," "bundle of fun," "serious character," creating "nice atmosphere." Really busy road location.
The Visit
The reviewer visits Bhaizans Grill in Birmingham to try their much-talked-about Bengali fish and chips. Despite the rainy and chilly weather, the anticipation for the dish is high. The experience is centered around the viral reputation of the fish and chips, with the reviewer eager to see if it lives up to the hype. The atmosphere is casual, and the focus remains on the food's temperature and flavor.
What They Ate
Quotes
"The batter is really different. And I do mean very different. It has got a tiny hint of spice in the background. The cod is beautiful. Nice flaky cod."
"Holy crap. Fries are really spicy. Really, really, really spicy. Look at them. The colour. The heat on them. But it's made them interesting. Because otherwise they would have just been boring."
"It's green. I liked it because you could actually taste a degree of freshness there. Little bit of spice. A tiny bit of spice. I liked it. I really liked it"
"I like the fact they are trying to do something that little bit different. And well done to them. You know, so many times you go to fish and chip shops and it's the same everywhere you go."
Our Reflection
Gary walked in sceptical and walked out grinning with a 7.5-8/10 for fish and chips that aren't "the best ever"—that smile premium matters. The must-order is the Bengali fish and chips (£14.95, steep but worth it) where green batter brings actual freshness through parsley/coriander/mint/mustard against all deep-frying logic. The lamb doner panini (£6.95) earns "have again and again and again" status as Gary's accidental invention. Mixed platter (£13.95) delivers solid value. The green batter caught Gary out—expecting "all show, no joy" but finding intriguing tiny-hint-of-spice freshness with nice crunch, not completely clinging to beautiful flaky cod. Brain confusion ensued: "Fish and chips, Gary. What are you putting in your mouth? It's green." Masala fries brought holy-crap really-really-really-spicy heat making standard frozen fries interesting. Curry sauce thick Dansak-style with lentils hitting right-level-of-heat. Downsides exist: £14.95 steep for fish and chips, little greasy underneath (fresh from fryer), cod needs dampening (was frozen), masala fries nuclear-level spicy. Not best fish and chips ever, no question. But the chef's 200-miles-an-hour TikTok-running fire-fire-fire energy creates atmosphere worth experiencing. Three months developing that secret recipe paid off. Service excellent, really clean, busy road location proving popularity. If mad about spice, you'll love it. Looking for something different? You'll enjoy it. Worth supporting people trying something beyond boring same-everywhere fish shops. How much do you pay for a smile? Apparently 7.5-8/10.
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