Tangra
Menu with Prices in the UK

Crispy fried Hakka noodles tossed with tangy green mango achar, sweet-spicy tamarind chilli dressing, and fresh coriander.

Golden crispy waffle-cut potato fries lacquered in sweet sesame-chilli glaze, served with house garlic achar mayo.

Flaky pan-griddled flatbread stuffed with melted cheddar, burnt chilli thecha, and fiery house schezwan chutney.

Pillowy warm brioche pav rolls brushed with Kashmiri chilli and fenugreek butter, served with spiced ragda hummus.

Crisp spiced potato and sweetcorn chaat layered with pomegranate, tamarind chutney, crunchy sev, and fresh mint.

Tempura-crisp spinach leaf pakoras topped with smashed avocado thecha, gunpowder roasted peanuts, and sweet imli chutney.

Crisp fried cassava mogo chips dusted with tangy chaat masala and Kolkata green chilli sprinkle.

Crispy plant-based chicken-style chunks wok-tossed in sticky Bombay chilli-garlic glaze and spring onions.

Vibrant ruby beetroot and spiced cheese dumplings served over tangy Nepali sadeko cream and toasted chilli oil.

Delicate steamed wild mushroom dumplings bathed in smoky roasted tomato-sesame jhol broth with black truffle oil.

Steamed Himalayan dumplings filled with charred sweetcorn, ginger, and mature cheddar, served with Schezwan dip.

Classic hand-pleated dumplings filled with finely diced cabbage, carrot, spring onion, and fresh ginger with tomato-lemongrass jhol.

Crunchy battered cauliflower florets and plant-based 'chick'n' glazed in tangy Bombay chilli sauce with garlic achar mayo.

Kolkata-style flaky paratha rolled tightly around charred plant-based chicken strips, pickled red onions, and mint chutney.

Braised pointed hispi cabbage charred over coals in sweet soy-ginger char siu glaze with toasted sesame dressing.

Shredded tart green mango achar tossed with roasted cashews, cherry tomatoes, chilli, and bright tamarind dressing.

Rich spiced tomato, potato, and pea Pav-Bhaji mash crowned with creamy fresh burrata, masala cauliflower, and tempered butter.

Paper-thin lotus root slices fried crisp and tossed in sweet-sour plum chilli sauce with sesame seeds.

Golden crispy vegetable kofta dumplings simmered in glossy dark soy, garlic, ginger, and spring onion gravy.

Crisp Chennai-inspired spiced cauliflower florets tempered with curry leaves, dried red chillies, and cooling mustard yoghurt.

Golden turmeric-marinated firm tofu served in velvety Burmese-style coconut curry broth with roasted pumpkin and crispy shallots.

Wok-tossed cubes of fresh Indian paneer with charred bell peppers, red onions, ginger strips, and aromatic soy-chilli glaze.

Artisanal layered Indian cheese infused with green herb chutney and Kashmiri chilli, resting in silky tomato-cashew makhani with smoked almonds.

Kolkata Chinatown classic of crisp-edged paneer cubes tossed over high flame with green chillies, garlic, and dark soy.

Smoky wok-tossed street-style wheat noodles with julienned cabbage, carrots, peppers, garlic, and white pepper soy.

Chilled wheat noodles coated in rich toasted sesame paste, crushed peanuts, cucumber ribbons, and house chilli crisp.

Wok-seared Hakka noodles tossed in Tangra's fiery house-fermented Schezwan red chilli and roasted garlic paste.

Fragrant basmati rice wok-tossed with crispy golden burnt garlic chips, sweet green peas, and toasted cumin.

Fiery wok-fried rice tossed with crispy noodles, diced vegetables, burnt garlic, and spicy Schezwan seasoning.

Curated multi-course sharing feast for 2+ guests featuring Time Pass snacks, signature momos, wok mains, noodles, and rice.

Expanded chef's selection including Black Truffle Xiao Bao, Burrata Bhaji, Laccha Paneer, Hakka Noodles, and dessert.

Full Soho banquet showcasing Tangra's finest starters, smoke-and-spice plates, signature curries, and Gulab Jamun Tiramisu.

Weekday 12 PM – 3 PM mix-and-match combo pairing one Time Pass snack or momo plate with Hakka Noodles or Rice.

Crisp roasted peanuts and cashews tossed in tangy amchur, Kashmiri chilli, and curry leaf oil.

Cool crushed cucumbers dressed in roasted cumin, rice vinegar, chilli flakes, and sesame oil.

Fluffy fragrant steamed jasmine rice to soak up Manchurian and Laccha sauces.

Egg-free creamy garlic mayo spiked with tangy Indian mango pickle spice.

Slow-infused crunchy Sichuan chilli, star anise, and crispy garlic oil.

Warm cardamom-rosewater gulab jamun nestled inside airy mascarpone cream, espresso sponge, and dark cocoa dust.

Rich dark chocolate ganache coins paired with spiced ginger biscuit crumb and candied citrus peel.

Velvety vanilla soft-serve ice cream drizzled with cold-smoked olive oil, flaky sea salt, and crispy fried curry leaves.

Gentle soy-tossed wheat noodles with sweetcorn, carrots, and cucumber batons without chillies.

Four mild steamed sweetcorn and cheese momos served with sweet tomato dipping sauce.

Creamy chilled shake blended with aromatic masala chai spices, Madagascan vanilla bean, and palm jaggery syrup.

Luscious Alphonso mango purée blended with unrefined jaggery and warming chai masala.

Sparkling lime and toasted fennel seed cooler finished with candied sweet saunf.

Zesty Indian cumin, black salt, mint, and tangy tamarind soda served over crushed ice.

Alcohol-free agave spirit shaken with fresh lime and nostalgic sweet-sour kala khatta jamun syrup.

Jaisalmer Indian craft gin shaken with pink grapefruit sherbet and topped with crisp prosecco.

Tequila blanco and smoky mezcal shaken with ripe mango, passionfruit, and fiery habanero chilli tincture.

Crisp chilled Indian draught lager poured fresh on tap to cool the wok spice.

Slow-simmered Assam tea brewed with crushed cardamom pods, ginger root, cinnamon, and milk.