Launch Menu

Appetisers

PAPAD BASKET (VEGAN)

2

CHUTNEY PLATTER

2

Vegetarian & Vegan

BATATAS MURROS (VEGAN)

6

English heritage potatoes steamed, and part baked part fried, served drizzled with a mixed herb and chilli dressing.

CHAMUÇAS DE QUEIJO INDIANO CAFREAL

7

Samosa filled with Indian whey cheese marinated in Goan Green masala, chargrilled and crushed with potato.

PANEER CAFREAL

9

Cubed Indian whey cheese, marinated the Goan/ Portuguese way in a garlic infused green masala and chargrilled.

MYSORE BONDA (VEGAN)

7

Crushed spiced South Indian style potato, rolled into a ball dipped in chickpeas batter and fried. Served with coriander coconut chutney and date and tamarind sauce.

BEETROOT COCONUT SAMOSA (VEGAN)

7

A unique combination of beetroot with potato sizzled with cracked mustard seeds and curry leaves tossed with grated coconut and packed in a samosa.

DAHI SAEV CHANNA BATATA POORI

6

Puffed crisp poories filled with crushed spiced potato, topped with seasoned yogurt, date and tamarind sauce, chickpeas and vermicelli, can be prepared for vegan without the yogurt.

RISSOIS DE COGUMELOS E CEBOLA (VEGAN)

7

Diced mushrooms sautéed with spring onion, lightly spiced, creamed, filled in pastry and crumb fried.

AVIAL (VEGAN)

8

Local Leicestershire vegetables steeped in fresh coconut gravy, served with dosa.

Seafood

PATANISCAS DE BACALHAU

2 (per piece)

Salted and spiced Salted Cod fritters.

CAMAROES PIRI-PIRI COM SOMBRE CAMA DE TOSTA

9

Goan style pickled Prawn piri-piri with toasted sourdough.

RISSOIS DE CAMARAO

8

Prawns in a creamy sauce with green chilli, spring onion & cumin, stuffed in a pastry and crumb fried.

LEELI CHUTNEY MA SALMON

13

Loch Duarte salmon fillet, marinated in my mother’s chutney & chargrilled.

Meat, Poultry & Game

TEMPERA ASSADO DE PORCO DESIFIADA NA TORRADA

13

Spiced slow roasted pulled shoulder of Pork, served with garlic naan.

MURGHI NA FARCHA NAY PATIO

8

Parsee style chicken strips marinated in a special green masala, dipped in egg and fried, served on a bed of Patia (typical Parsee style pickles masala).

EMPADA DE FRANGO

7

Spiced chicken tikka filled in flaky pastry and baked.

BUTTER CHICKEN

12

Chargrilled free-range chicken simmered in a rich tomato and cashew nut sauce served a with butter naan.

VINDALHO DE PORCO ALENTAJA A’LA GOA

14

Classic Goan style Vindaloo of Pork finished with steamed clams in a tomato sauce with fried potato cubes. The Vindaloo traditionally being pickled pork, is not a barometric term for chilli levels. As a patron of the British Lop Pig Society, we use rare breed organic British Lop. Served with sourdough bread.

BEEF TIKKA KAALA MIRCHI MASALA

14

Fillet of beef from the Duke of Bucculeuch’s estate marinated in a hot red masala with crushed black peppercorns & chargrilled.

BARBARY DUCK TIKKA

12

Barbary duck breast marinated the Syrian christian Keralan way with tamarind extract & spices.

FRANGO PIRI-PIRI NO ESPETO

13

Skin-on-roasted chicken thighs cured & marinated in a fiery hot Goan piri-piri masala (the curing renders the meat fully cooked, but pink like ham.)

CHICKEN TIKKA

10

Leicestershire free range chicken breast marinated traditionally, chargrilled.

Sides

CHILLI CHEESE NAAN

4

BUTTER DOSA

2

GARLIC NAAN

2

BUTTER NAAN

2

SOURDOUGH BREAD

2

PESHWARI NAAN

4

Tandem proudly supports the use of ethical sourcing, sustainable practice and local produce.

  • Bread is traditional sourdough from Hambleton Bakery.
  • Seafood is properly vetted and sustainably sourced.
  • Leicestershire Chicken from free-range British farms.
  • Beef from Duke of Bucculeuchs Estates in Moray Scotland.
  • Pork is organic British lop from Trevaskis farm in Devon.
  • Salmon is from Loch Duarte the foremost salmon in the UK.