Tawa Kitchen Menu & Prices — Cambridge

fried potato tossed with chaat masala.

fenugreek and ginger spiced roti.

steamed rice.

Mumbai style vegetable rice.

2pcs of South Indian flaky layered bread.

2pcs of wheat based South Indian layered bread.

carrots, peas, French beans, cauliflower and potatoes.

tender marinated chicken pieces.

battered paneer nuggets with fried vegetables & soya chilli sauce.

Golden classic – spiced carrots, peas and potatoes in a thin crispy filo-style pastry with a tamarind chutney.

coconut dumplings with a cassava and potato coating & tamarind chutney.

lentil dal and pigeon peas wrapped up in chickpea flour batter with tamarind chutney

with aubergine and onions coated in a chickpea flour batter with mint chutney (non-vegan).

a refreshing Mumbai staple; masala spiced chickpeas layered with Greek yoghurt, sweet tamarind, mint & coriander chutney and pomegranate seeds. With your choice of: • Curly, crispy Kale • Dal Kachori lentils in a flaky pastry • Vegetable Samosa

crispy chicken with fried vegetables & soya chilli sauce.

salmon fillet, with mustard, ginger, roasted with cumin and turmeric.

a Tawa twist on the famous Chicken 65 – succulent chicken morsels cooked in crushed coriander with chilli and garlic.

chicken tenderized in a Greek yoghurt Kashimiri chilli and black salt served hot off the grill.

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

smoked aubergine mashed with garlic, cumin & turmeric.

cauliflower, potatoes, tindora & carrots cooked in Punjabi spices.

a traditional Gujarati dish of seasonal vegetables.

mushroom raosted with cumin, garlic & spianch puree.

chickpeas steeped in our fruity Persian Pomegranate tea blend before being simmered with masala potatoes in a tomato sauce.

yellow lentil dal tempered with cumin, ginger and tomatoes.

velvety dal cooked slowly for hours with spices and flavoured with fenugreek.

diced chicken thighs with traditional South Indian flavours tempered with black stone flower and curry leaves.

a recipe brought down from the hill stations of India - succulent chicken cooked on the bone with tomatoes, coconut milk and poppyseeds.

a well-known Anglo-Indian favourite; chicken thighs cooked in a rich masala sauce with crushed cardamom, cinnamon and star anise.

slow cooked lamb simmered in a steaming 'tari' or gravy with classic Punjabi spices.

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

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

roasted courgette dumplings cooked in a spicy onion- tomato sauce.

spicy cumin and whole coriander seed flavoured paneer curry cooked with peppers & onions.

originating from the riverside city of Nellore; Tilapia fillets cooked in a shallot and mango sauce.

king prawns sautéed in onions, ginger and fenugreek seeds with coconut milk.

Indian version of coleslaw with shredded cabbage and vegetables.

a simple accompaniment to any dish of chopped onions, tomatoes and cucumber with chilli and lemon juice.

smoked aubergine raita with onion and tomato.

traditional raita with cucumber and roasted cumin seed.

served with mango (vegan) & mint and coriander chutney (non-vegan).

a street food favourite; red onions, tomatoes & chilli with chickpeas.

crispy okra spiced with garlic and ginger, the perfect snack.