Tawa Kitchen - Cambridge South

Vegan

A street food favourite; finely chopped red onions, tomatoes & chilli on a baked chickpea base. (Vegan & GF)

Crispy okra spiced with garlic and ginger the perfect side snack . (Vegan & GF)

Coconut dumplings with a cassava and potato coating. (2 pcs) (Vegan & GF)

Golden classic – spiced carrots, peas and potatoes in a thin crispy filo-style pastry (2 pcs). (Vegan)

Lentil dal and pigeon peas wrapped up in chickpea batter. (2 pcs) (Vegan)

A refreshing Mumbai staple; masala spiced chickpeas layered with Greek yoghurt, sweet tamarind, mint & coriander chutney and pomegranate seeds.

Paneer nuggets with wok fried vegetables & soya chilli sauce.

Scottish salmon fillet, with mustard, ginger, roasted with cumin and turmeric. (GF)

A Tawa twist on the famous Chicken 65 – succulent chicken morsels cooked in crushed coriander with chilli and garlic. Served with Tawa Mayo (GF)

Chicken tenderized in a Greek yoghurt Kashimiri chilli and black salt served hot off the grill. (GF)

Tender grilled lamb chops marinated overnight in raw papaya and a blend of spices served with a kachumber salad.

Minced lamb kofta, spiced with green chilli, coriander leaves and cumin surrounding a boiled whole egg, is reminiscent of the British Scotch egg.

Smoked aubergine mashed with garlic, cumin and turmeric. (Vegan & GF)

Diced mushroom roasted with cumin, garlic and spinach puree. (Vegan & GF)

Chickpeas steeped in our fruity Persian Pomegranate tea blend before being simmered with masala potatoes in a tomato sauce. (Vegan & GF)

Spicy cumin and whole coriander seed flavoured paneer curry cooked with peppers and onions. (GF)

Yellow lentil dal tempered with cumin, ginger and tomatoes. (Vegan & GF)

Velvety dal cooked slowly for hours with spices and flavoured with fenugreek leaves. (GF)

Originating from the riverside city of Nellore; Tilapia fillets cooked in a shallot and mango sauce. (GF)

King prawns sautéed in onions, ginger and fenugreek seeds with coconut milk. (GF)

Diced chicken thighs with traditional South Indian flavours tempered with black stone flower and curry leaves. (GF)

A recipe brought down from the hill stations of India - Chicken drumsticks (leg pieces) cooked on the bone with tomatoes, coconut milk and poppy seeds. (GF)

Indian favourite; chicken thighs cooked in a rich masala sauce with crushed cardamom, cinnamon and star anise. (GF)

Slow cooked lamb simmered in a steaming ‘tari’ or gravy with classic Punjabi spices. (GF)

Originating in the palaces of South Indian royalty; tender diced lamb smothered in garam masala, cooked with tomatoes, peppers and onions.

Aromatic steaming bowl of layered rice, slow cooked chicken with a pastry topping.

Aromatic steaming bowl of layered rice, seasonal vegetables with a pastry topping.

Yellow lentil dal tempered with cumin, ginger and tomatoes. (Vegan & GF)

Velvety dal cooked slowly for hours with spices and flavoured with fenugreek leaves. (GF)

Smoked aubergine mashed with garlic, cumin and turmeric. (Vegan & GF)

Flaky layered Indian flat bread with a slight crisp (2pcs)

Fenugreek & ginger spiced chapati. (Vegan)

Wheat based layered Indian flat bread with a crispy, flaky yet soft texture (2pcs)

Steamed rice. (Vegan & GF)

Mumbai style vegetable rice. ( Vegan & GF)

Fried potato tossed with chaat masala and fresh coriander. (Vegan & GF)

Indian version of coleslaw with shredded cabbage and vegetable. (Vegan &GF)

A simple accompaniment to any dish of chopped onions, tomatoes and cucumber drizzled with Tawa dressing . (Vegan & GF)

Indian traditional Yogurt mixed with cucumber and infused with roasted cumin and Himalayan salt. (GF)

Smoked Aubergine Raita with Onion and tomato. (GF)

Mango mint and cardamom (GF)

Sweet dumplings soaked in rose-flavoured sugar syrup topped with Pistachio nuts