Vegetarian Starters

BARWAN TANDOORI PANEER (V)

6.00

Indian whey cheese, stuffed with spiced cheese, curry leaves and mustard marinated yogurt and chilli.

TANDEM SIGNATURE ACHARI PANEER TIKKA (V)

6.00

Indian whey cheese cubes, marinated with fresh herbs, green chilli, ginger, a blend of secret spices and chargrilled in the tandoor.

SEAV BATATA POORI (V)

5.00

Crisp pooris topped with crushed spiced potatoes, topped with seasoned yogurt, mint chutney and chickpea vermicelli. Can be made vegan.

ALOO COCONUT KACHORI (V)

5.00

Crispy sweet savoury potato and coconut dumpling, stuffed with green chilli, raisins and coconut with chickpea vermicelli, served with mint chutney. Can be made vegan.

MASALA DOSA (VE)

5.00

Crisp white lentil and rice pancakes, filled with turmeric spiced potato, served with coconut chutney.

SAMOSA CHAAT (V)

5.00

Home-made short crust Punjabi samosa, crushed on top of masala chickpeas, with mint chutney, spiced yogurt, and crispy chickpea vermicelli. Can be made vegan.

DABODA (VE)

5.00

Crispy fried Indian toastie fritters, stuffed with tamarind and spiced pomegranate mash, served with tamarind sauce.

MINI TIKKI CHAAT (V)

5.00

Fresh green peas stuffed in crispy potato dumpling, topped with chutneys and sweetened Greek yogurt. Can be made vegan.

Vegetarian Mains

MALAI KOFTA (V)

12.00

A mild dish of soft cheese, potato and paneer dumplings, braised in a mild cashew nut, tomato and cardamom flavoured sauce.

PANEER BUTTER MASALA (V)

11.00

An Amritsari homestyle dish, with whey cheese, tempered in cumin and garlic cooked with fresh tomatoes, onions, garam masala and finished with a large spoonful of butter.

NAVRATAN KORMA (V)

10.00

A personal favourite of the Maharaja of Jodhpur in the 19th Century, Navratan means nine gems or jewels. The dish is sweet and made from seasonal vegetables with raisins and nuts slow braised in an almond and fresh cream gravy.

SAAG (V)

7.00

Spinach cooked with cumin, garlic and onion masala, finished with fresh cream, Add Aloo (Potato) for a £1 supplement or Paneer (Indian Whey Cheese) for a £2 supplement.

BLACK DAL (V)

8.00

Creamy dal slow cooked for 24 hours, with black lentils, 12 pieces and an equal quantity of butter and cream.

KHEEM BHINDI (VE)

8.00

A traditional fresh stir-fried okra, sweet and sour flavours with fresh tomato and onions.

PHINDI CHOLE (VE)

7.00

Spicy white chickpeas cooked with garam masala, in a tomato gravy, finished with raw red onions and fresh coriander.

TADKA DAL (VE)

7.00

A vegan dal made with a combination of toor (yellow) and masoor (red) lentils, cooked and sizzled with cumin and garlic. The process of tempering / sizzling is known as "Tadka".

ALOO METHI MASALA (VE)

6.00

Potato curry cooked with carom seeds and fenugreek leaves.

Non-Vegetarian Starters

CHUTNEY & PAPAD BASKET

3.50

TANDEM SIGNATURE TANDOORI HONEY MUSTARD SALMON

6.00

Made with fresh Scottish salmon fillet, home smoked marinated in honey mustard, a blend of secret spices and served with dill cucumber raita.

CRISPY SQUID

5.50

Batter fried squid rings served with garlic mayo.

MAASLI FRY

5.50

Crispy Mangalorean style fresh white fish marinated with red chillies, coriander seeds, asafoetida, rice crumbed and served with desi tartare.

TANDOORI PRAWNS

8.00

Spicy tandoori tiger prawns, served with onion salad.

TANDOORI LAMB CHOPS

8.00

Tandoori lamb, smoked and spice marinated, this preparation brings out the evenly textured meat and fat, with smoky flavours, served with fresh mint chutney.

TANDOORI KID LAMB BOTI

8.00

Pieces of Tandoori lamb, smoked and spice marinated, this preparation brings out the evenly textured meat and fat, served with fresh mint chutney.

LAMB DOSA

7.00

Crisp white lentil and rice pancakes, filled with shredded turmeric spiced Lamb, served with coconut chutney.

GUNPOWDER CHICKEN

6.00

Hot & Spicy crispy street style chicken tossed in a special dry hot spice mixture and curry leaves, served with chilli garlic mayo.

MALAI TIKKA

6.00

Free-range chicken breast marinated with fresh cream, cheese, cardamom flavoured and chargrilled.

HARRA TIKKA

6.00

Free-range chicken breast marinated with fresh coriander, mint and ginger and chargrilled.

TANDEM SIGNATURE ACHARI TIKKA

6.00

Free-range chicken breast marinated with a blend of secret spices and chargrilled.

TRIO OF TIKKA

7.00

A combination of herb, cheese and achari chicken tikkas.

TANDOORI KEBAB PLATTER FOR ONE

10.00

A selection of starter favourites comprising of a lamb chop, malai, achari and harra tikkas and a tandoori prawn, served with mint chutney.

Non-Vegetarian Mains

LAMB ROGANJOSH

13.00

Made in traditional Kashmiri way of fresh leg of lamb, broiled with red onions, fresh tomatoes and sow cooked with heavy spices.

LAMB KORMA

13.00

Tender lamb braised in fresh cream, almond and cardamom flavoured gravy, very mild in spice.

LAMB KADAI

13.00

Braised pieces of lamb cooked with fresh peppers in an onion and tomato gravy, with garam masala and coriander.

LAMB KEEMA MUTTER

12.00

Slow braised spiced kid lamb mince cooked with garam masala and green peas, with fresh mint.

BEEF XACUTTI

11.00

This is a dish originally hailing from Goa and it takes twenty-one ingredients and three stages of cooking to prepare.

GOA PRAWN CURRY

13.00

A classic coconut-based curry made using sustainably sourced prawns.

MACCHI CURRY

12.00

Sustainably caught tilapia fish fillets cooked in a home style chilli and tomato curry.

TAWA MACCHILLI

13.00

Pan seared seasonal fish finished in a thick spiced red onion and fresh tomato gravy.

BUTTER CHICKEN

13.00

A milder dish, of chargrilled chicken simmered in a rich tomato and butter cream sauce.

KHOLAPURI MURGHI

12.00

Not for the faint hearted, this fiery hot dish made from chicken breast is traditionally made with hottest Maharashtrian Kolhapuri long chilli and fresh broiled spices.

CHICKEN JALFREZI

12.00

Chicken tikkas braised with capsicum in a tomato and onion gravy with fresh coriander.

MURGH MALAI KORMA

12.00

Cheese chicken tikkas slow poached in fresh cream, almond and cardamom flavoured gravy, very mild.

Sides

VEGETABLE TAWA (VE)

5.00

Stir fried fresh seasonal vegetables.

BOMBAY ALOO (VE)

6.00

Stir fried potatoes, flavoured with delicious spices.

CUCUMBER RAITA (V)

4.00

Fresh Greek yogurt-based dip with tomato, red onions, cucumber and pomegranate with a touch of roasted cumin.

PLAIN YOGHURT (V)

3.00

SALAD (V)

4.00

FRIES (VE)

4.00

CHEESY FRIES (V)

4.50

SLICED ONIONS (V)

1.00

CHOPPED CHILLIES (V)

1.00

PICKLE

1.00

Biryani & Rice

TANDEM BIRYANI

15.00

A melange of seafood, lamb, chicken, prawn with herbs and spices.

SEAFOOD BIRYANI

14.00

Delicate mix of fish and shellfish, cooked with basmati rice and whole spices.

LAMB BIRYANI

14.00

Tender British lamb cubes braised with mint and masala, baked with pulao rice.

CHICKEN BIRYANI

13.00

Slow cooked chicken in spicy garam masala, onion tomato, yogurt and mint gravy.

VEGETABLE BIRYANI

11.00

Seasonal mixed vegetables baked with a spicy gravy in aged basmati rice.

GREEN PEAS PULAO RICE

4.00

Fresh mint and coriander flavoured rice, with green peas.

STEAMED BASMATI RICE

3.00

From the rich delta of the Himalayan foothill, aged for 2 years.

PULAO RICE

4.00

Basmati rice flavoured with whole spices and flavoured with saffron.

LEMON RICE

4.00

Tempered rice, flavoured with turmeric, lemon & curry leaves.

Breads

BUTTER NAAN (V)

4.00

PLAIN NAAN (VE)

3.00

LAACHHA PARATHA (V)

4.00

Wholemeal flaky tandoori roti.

CHILLI GARLIC NAAN (V)

4.00

Naan with Indian bird's eye green chilli & garlic. Can be made vegan.

KEEMA NAAN

5.00

Naan stuffed with spiced minced lamb.

MASALA CHEESE NAAN (V)

5.00

Mixed spices with red onions and cheddar cheese.

PESHAWARI NAAN (V)

5.00

Naan stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

CHILLI GARLIC ROTI (V)

4.00

Fresh Indian bird's eye green chilli and garlic. Can be made vegan.

MASALA CHEESE ROTI (V)

5.00

Mixed spices with red onions and cheddar cheese.

PESHAWARI ROTI (V)

5.00

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

BUTTER ROTI (V)

4.00

Made with unleavened wholemeal flour, topped with butter.

ROTI (VE)

3.00

Made with unleavened wholemeal flour.

Thali

Chef’s choice of curries, pickle and sweet, your Thali typically includes two vegetable dishes, dhal (lentil) dish and a potato side dish and is accompanied by a chapati and rice, with a small portion of raita, pickle, poppadum and salad, with a small sweet treat to finish the meal.

VEGETARIAN

6.99

NON - VEGETARIAN

7.99

Wraps

Try one of our delicious freshly made Tandem wraps, filled with fresh salad, mint sauce and spicy tomato sauce.

PANEER

5.99

CHICKEN

6.99

LAMB

6.99

Sunday Lunch

Delicious Sunday lunches, served with fresh masala mashed potato, accompanied by a choice of curried seasonal vegetables, lightly stir fried with spices and tossed in butter.

LAMB

12.99

Three delicious Tandoori Lamb Chops, drizzled with a curried barbecue sauce.

CHICKEN

11.99

Tandoori Chicken Breast / Half a Chicken smothered in a spiced rich curry sauce.

PORTOBELLO MUSHROOM

10.99

Portobello Mushroom filled with paneer & curried vegetables, topped with cheese.

GRILLED AUBERGINE

10.99

Aubergine filled with paneer and curried vegetables, topped with cheese.

Mains

MILD BUTTER PANEER / CHICKEN

5.50

MALAI CHICKEN TIKKA

5.00

HOMEMADE REAL CHICKEN NUGGETS

5.00

HOMEMADE WHITE FISH FINGERS

5.00

HOMEMADE VEGETABLE NUGGETS

4.00

Sides

A BOWL OF STEAMED / STIR FRIED VEGETABLES

4.00

PLAIN STEAMED RICE

2.00

CHEESE NAAN

4.00

CHEESY DOSA BITES

3.00

FRENCH FRIES

3.00

CHEESY FRIES

4.00

Desserts

CREAM VANILLA ICE CREAM

2.00

STRAWBERRY ICE CREAM

2.00

RICH CHOCOLATE SORBET (VE)

2.00

GAJJAR HALWA

3.00

Add a scoop of vanilla ice-cream for a £1 supplement.

CHOCOLATE BROWNIE

3.00

Add a scoop of vanilla ice-cream for a £1 supplement.