Tamatanga
Menu with Prices in the UK

Crispy pastry crisps layered with spiced chickpeas, diced potatoes, sweet sweetened yoghurt, tangy tamarind chutney, mint drizzle, and fresh pomegranate jewels.

Crispy griddled potato patties served over a warm, spiced yellow pea ragda curry, topped with sweet date chutney, fresh coriander, and crisp sev.

Crispy hollow semolina puries filled with spiced potatoes, sprouted chickpeas, and served with a shot glass of chilled mint, coriander, and tangy pani broth.

Golden crispy paneer cubes tossed in aromatic fiery roasted south Indian gunpowder lentil spice mix, fresh curry leaves, and crunchy green peppers.

Bite-sized crispy fried chicken nuggets tossed in sweet and spicy cumin-chilli glaze, topped with fresh scallions and toasted sesame seeds.

Crispy, golden-fried shredded onion clusters infused with fennel seeds, turmeric, and fresh ginger. Served with homemade date and tamarind chutney.

Crisp golden bites stuffed with melted cheddar and mozzarella cheese, finely chopped green jalapeños, and cumin, served with spiced tomato dip.

Flaky sustainable white fish goujons coated in spiced carom seed (ajwain) and gram flour batter, fried crisp and sprinkled with chaat masala.

Two flaky, handcrafted pastry parcels filled with spiced potatoes, green peas, and fragrant whole garam masala, served with mint raita.

The ultimate Indian feast platter: choice of two curries, two seasonal vegetable sides, daal of the day, cooling raita, poppadums with chutney, pilau rice, and freshly baked naan bread.

Traditional single-curry feast: your choice of one curry, veg snack, two vegetable sides, daal of the day, pilau rice, naan bread, and poppadums with chutney.

Generous plant feast with choice of vegetarian curry (paneer or chana), two vegetable sides, yellow tarka daal, raita, poppadums, pilau rice, and fresh naan.

100% plant-based platter: choice of vegan curry, two vegetable dishes, yellow daal, kachumber salad, poppadums with mango chutney, pilau rice, and tandoori roti.

Showstopping mixed grill from the clay oven: marinated lamb chops, tandoori chicken tikka, salmon tikka, and jumbo king prawns with mint raita.

Succulent boneless chicken breast chunks steeped in Greek yoghurt, kashmiri chilli, fenugreek, and mustard oil, charred in the fiery clay tandoor. Served with mint dip.

Finely minced British grass-fed halal lamb blended with fresh green chillies, ginger, mint, and crushed coriander, grilled over glowing embers.

Thick cubes of artisan paneer threaded onto skewers with sweet bell peppers and red onions, charred with aromatic tandoori masala glaze.

Prime sustainable salmon fillet marinated with roasted garlic, carom seeds, turmeric, and dill, baked in the clay oven with blistered edges.

Large wild king prawns bathed in an ajwain and crushed peppercorn yoghurt marinade, flash-roasted in the tandoor. Served with fresh lemon.

Tender tandoor-roasted chicken tikka pieces simmered in a velvety sauce of ripe plum tomatoes, cultured butter, double cream, and dried fenugreek leaves.

Succulent chicken breast chunks cooked in an intense gravy of roasted garlic cloves, fresh slit green chillies, coriander, and cracked spices.

Smoky clay-oven charred chicken tikka pieces enveloped in the nation's favourite rich tomato and sweet onion gravy, finished with cream and fresh coriander.

A Tamatanga special: tender chicken pieces slow-simmered with crushed peppercorns, curry leaves, caramelized onions, and coconut milk.

Rustic, light chicken curry cooked just like mama makes it: on-the-bone tenderness in an aromatic ginger, garlic, and cumin-infused broth.

Tender chicken pieces gently cooked in a delicate, sweet, and mild sauce of ground cashews, coconut milk, cardamom, and gentle cream.

Historic Anglo-Indian recipe: slow-cooked halal lamb chunks with baby potatoes in a robust, tangy gravy of whole spices, tamarind, and coconut.

Tender diced halal lamb simmered slowly with fresh English spinach, roasted garlic, ginger, and a touch of butter.

Succulent king prawns simmered in a coastal Kerala-style coconut gravy infused with mustard seeds, fresh curry leaves, and green chillies.

Flaky sustainable white fish pieces gently stewed in a vibrant coconut milk and tamarind sauce with roasted coriander and red chillies.

Yellow split lentils slow-simmered with turmeric, tempered with sizzling cumin seeds, crushed garlic, and fresh plum tomatoes.

Pan-fried cubes of Indian cottage cheese folded into fresh spiced spinach puree, tempered with roasted cumin, ginger, and double cream.

Tender chickpeas simmered in an authentic Punjabi gravy of tomatoes, dry mango powder (amchur), ginger, and fresh green chillies.

Fresh paneer cheese cubes cooked in a luxurious satin-smooth sauce of sun-ripened tomatoes, cultured butter, cashews, and dried fenugreek.

Fragrant aged basmati rice layered with tender braised halal lamb, saffron, caramelized onions, and fresh mint. Served with cooling cucumber raita.

Succulent spiced chicken pieces slow-cooked with basmati rice, cardamom, star anise, and fried onions. Served with spiced curry gravy and raita.

Aromatic basmati rice cooked with fresh seasonal vegetables, paneer cubes, saffron, mint, and warm spices. Served with cooling cucumber raita.

Charred tandoori chicken tikka rolled in a fresh grilled flatbread with crisp lettuce, pickled red onions, and mint yoghurt. Served with Tama spiced chips and chutney.

Spiced grilled paneer cheese wrapped with crunchy peppers, crisp salad, and tamarind chutney. Served with crispy Tama chips.

Juicy clay-oven lamb sheekh kebab rolled into fresh warm flatbread with spicy mint chutney and crunchy salad, served with legendary Tama chips.

Fresh avocado slices, spiced warm chickpeas, grilled paneer cheese, mixed crunchy greens, pomegranate, and cumin-lime dressing.

Charred tandoori chicken breast slices tossed with organic tri-colour quinoa, edamame, baby spinach, roasted seeds, and mango-chilli dressing.

Soft leavened dough slapped onto tandoor walls, baked golden and brushed with minced roasted garlic, butter, and coriander.

Fresh tandoor bread stuffed with sweet ground almonds, desiccated coconut, sultanas, and cream, brushed with melted butter.

Fresh tandoor-baked naan stuffed with molten cheddar cheese and finely chopped fresh green chillies.

Traditional soft and pillowy leavened flatbread freshly baked in the clay oven.

Wholesome unleavened whole wheat flatbread cooked crisp in the clay oven.

Fluffy, extra-long grain fragrant basmati rice steamed to perfection.

Aromatic basmati rice cooked with whole green cardamom, bay leaves, cumin seeds, and saffron.

Crispy skin-on potato fries dusted with Tamatanga's proprietary secret spicy chaat seasoning.

Crispy seasoned fries loaded with fiery gunpowder spice, drizzled with sweet tamarind and cooling mint yoghurt chutney.

Crispy spiced lentil poppadums served with a trio of dips: sweet mango chutney, spicy mint yoghurt, and fiery onion relish.

Chilled whipped natural yoghurt with grated English cucumber, fresh mint, and toasted cumin seeds.

Diced crisp cucumber, ripe tomatoes, red onions, and fresh coriander tossed with fresh lime juice and black rock salt.

Golden poached milk dough dumplings soaked in fragrant cardamom and rosewater syrup, served with creamy Madagascan vanilla ice cream.

Traditional slow-reduced Indian frozen clotted cream ice cream infused with ripe Ratnagiri mango pulp and pistachio slivers.

Fudgy warm dark chocolate brownie scented with freshly ground green cardamom pods, served warm with vanilla ice cream and chocolate drizzle.

Creamy coconut milk kheer infused with saffron and topped with fresh Alphonso mango purée and toasted almond flakes.

White rum, muddled fresh limes, fresh mint leaves, cane sugar, and club soda, spiked with sweet mango purée. (2-for-1 daily 12pm-7pm).

Premium vodka, fiery Old Jamaica ginger beer, fresh lime juice, and a dash of Angostura bitters served over crushed ice in a copper mug.

Tequila Blanco, Cointreau, Alphonso mango puree, fresh lime juice, and a spicy tajin-chilli salt rim.

Crisp, cold Indian draught lager brewed with Pilsner malts, the classic accompaniment to spicy curries.

Thick, creamy churned yoghurt smoothie made with sweet Indian Ratnagiri mango purée, served chilled with a hint of cardamom.

Traditional savory churned yoghurt drink blended with black rock salt (kala namak), roasted cumin, and fresh mint.

Freshly squeezed lemon juice, sweet cane sugar, sparkling soda water, and a pinch of black salt.

Freshly brewed Assam black tea simmered with whole milk, ginger, green cardamom, cinnamon, and cloves.

Chilled 330ml glass bottle served with ice and lemon wedge.

Mild, creamy chicken tikka in tomato-butter gravy with steamed basmati rice and mini poppadum.

Tender chicken breast pieces lightly battered and fried, served with plain chips and cucumber sticks.

Warm mini flatbread filled with mild paneer cubes and light salad, served with chips and mango dip.