CHUTNEY & PAPADS BASKET (VE)
SIGNATURE TANDOORI HONEY MUSTARD SALMON
Made with fresh Scottish salmon fillet, home smoked, marinated in honey mustard and served with dill cucumber raita.
CAMAROES PERI-PERI COM SOMBRE
Goan style pickled prawn peri-peri with rice dosa.
Crispy Mangalorean style fresh white fish marinated with red chillies, coriander seeds, asafoetida, rice crumbled and served with desi tartare.
MURGHI NA FARCHA NAY PATIO
Parsee style chicken strips marinated in a special green masala, dipped in egg and fried, served on a bed of Patia (Parsee style pickle masala).
Leicestershire's free-range chicken breast marinated with grainy mustard, red chillies, tamarind, coriander and chargrilled, on a bed of smoked aubergine masala.
TEMERA ASSADO DE CORDEIRO DESIFIADA NA TORRADO
Spiced slow roasted pulled shoulder of lamb keema, served with lentil dosa.
KARARE PHOOL GOBI (VE)
Oh! Calcutta, that's the crispy rice crumbled cauliflower marinated with red chilli, coriander seeds, served with spicy tomato kasundi chutney.
BATATAS MURROS (VE)
English heritage potatoes steamed and part baked, part fried, served drizzled with a mixed herb and chilli dressing.
A sheer pleasure to have when you are having a slow drink, the turmeric and fresh coriander tempered mini potato fritters are dipped with a great complimenting green chilli and coconut chutney.
BEETROOT COCONUT SAMOSA (VE)
A unique combination of beetroot with potato sizzled with cracked mustard seeds and curry leaves tossed with grated coconut and packed in a samosa.
SAEV BATATA POORI (V)
Crisp poories topped with crushed spiced potato, topped with seasoned yogurt, date and tamarind sauce and drizzled with chickpeas vermicelli (can be made vegan without yoghurt).
POTATO & GREEN PEA TIKKI CHAAT (V)
Crispy potato dumplings stuffed with green peas, drizzled with date and tamarind sauce, green chutney, creamy yogurt and chickpea vermicelli.
BARWAN TANDOORI PANEER (V)
Cubed Indian whey cheese, stuffed with spiced cheese pistachios and almonds, marinated with yogurt and chilli.
VINDALHO DE PORCO ALENTAJA A'LA GOA
Classic Goan style Vindaloo of Pork in a tomato sauce and 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 steamed rice.
Extremely light and healthy Kerelan fresh coconut milk, poached chicken supreme, locally procured vegetables of the season, served with plain dosa.
GOAN PRAWN CURRY
A classic Goan coconut-based curry. A favourite dish of Goa made using sustainably sourced red sea prawns and steamed rice.
MALABAR CHICKEN CURRY
Chicken thigh tikkas, marinated in tandoori spicy masala and chargrilled, tossed in Malabar style coconut curry, a touch spicy, served with Malabari paratha.
The efforts that go into making a traditional Parsee Sunday roast or "Dhaansaak" are enough to deter many chefs! We are delighted therefore to offer you this all-time classic lamb dish, prepared in an authentic Parsee style. Dhaansaak is composed of two words "Dhaan", meaning rice and "Saak", meaning the pureed vegetable and lentil combination with lamb. Served with spiced mini meatball, kachumber salad and caramelised onion rice.
PANEER MAKAI PALAK (V)
A true Amritsari home cooked dish, just light on the cream and made with fresh spinach, corn kernels and whey cheese, tempered with fresh garlic and shallots, is a favourite with butter naan.
VEGETABLE ISHTEW (VE)
Extremely light and healthy Kerelan fresh coconut milk poached local vegetables of the season, served with plain dosa.
CHOLE MASALA (V)
Slow poached chickpeas in a spicy gravy, finished with fresh ground garam masala and tomatoes, served with a butter naan.
SMOKED BAIGAN (VE)
Smoked aubergine, peeled after chargrilling, chopped and simmered with onions, tomato, garlic, green chilli and cumin, finished with fresh chopped coriander.
TADKA DAL (VE)
A combination of toor and masoor daal (yellow and orange lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as "Tadka", hence the name tadka daal.
ROSEMARY AND BLACK PEPPERCORN NAAN
Topped with fresh rosemary from Picks Organic Farm and drizzled with crushed Indian black pepper.
MASALA CHEESE NAAN
Mixed spices with red onions and cheddar cheese from Leicestershire.
Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream and flavoured with cardamom. This naan has originated in the UK and has no resemblance to the naan served in Pakistan.
CHILLI GARLIC NAAN
Indian birds' eye chilli with roasted garlic.
CHILLI GARLIC ROTI (VE)
Indian birds' eye green chillies with roasted garlic.
MASALA ONION ROTI (VE)
Stuffed spicy masala and red onion with coriander wholemeal tandoori bread.
Stuffed with a blend of ground almonds, raisins, desiccated coconut cream and flavoured cardamom.
Soft rice and black lentil pancakes, great for scooping up hot gravies.
Made only with unleavened wholemeal bread.
MANGALORE DOSA WITH COCONUT CHUTNEY
STEAMED BASMATI RICE (VE)
CARAMELISED ONION RICE (VE)
BEBINCA WITH ICE-CREAM
Goa's most popular dessert has Portuguese origins. A pancake batter made with coconut milk and flavoured with nutmeg and is baked in layers. The entire process traditionally takes close to six hours, made entirely in house. Served warm and with a scoop of vanilla ice-cream.
Award winning vanilla ice-cream, handmade with milk and double cream straight from the cows of UK and Madagascan vanilla.
SAFFRON AND PISTACHIO
The amazing flavour of the world's most precious spice, coming through this creamy rich ice-cream enhanced with the textures of toasted pistachio.
ESPRESSO & VANILLA ICE-CREAM DUET
The heady flavours of great espresso are the inspiration behind the unique ice-cream with creamy vanilla and to lighten it, toasted almond flakes.
Your favourite berry and a bit of heavy cream go forth to make this refreshing frozen ice-cream.
RICH CHOCOLATE SORBET (VE)
The richest Belgian chocolate, a little sugar and some magic, make this a delight.
ROSE & CARDAMOM KULFI
ALPHONSO MANGO KULFI
HONEY & CREAMED SAFFRON KULFI
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.