MR TODIWALA’S PICKLE TRAY
Exclusive & unusual ‘Hand Made In-House’ chutney & pickles. Using the finest British produce. Also for sale in jars at the restaurant & online at Mr. Todiwala’s
£0.90 (per person)
Better known as ‘pappadum’ in UK
£0.70 (per person)
ADDITIONALLY, MOST OF OUR TANDOOR ITEMS MAY BE ENJOYED IN STARTER PORTIONS TOO
BHAEL POORI (V) (G)
The Bombay Walla’s favourite roadside snack at any time is Bhael poori. A combination of puffed rice, chickpea vermicelli, crushed crisp poories, diced potato, chopped shallots, fresh coriander and chilli are blended with tamarind and green chutney.
DAHI SAEV BATATA POORI (V) (G)
Crisp puffed poories filled with crushed potato, topped with spiced yoghurt, tamarind & date chutney, sprinkled with chickpea vermicelli and fresh coriander.
BEETROOT & COCONUT SAMOSA (V) (G)
A South Indian style filling of diced Cheltenham beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely different beast, and tastes delightful. The potato here is primarily used to hold the beetroot dices together.
TIGER PRAWNS PATIA (G) *
Sustainably sourced White prawns from the Red Sea, tossed with a hot sweet and sour gravy, traditional made with minced shallots, diced Aubergine, red pumpkin with red masala, malted cane vinegar, tamarind extract and jaggery (raw cane sugar). This is the classic Parsee version and cannot be compared with its namesake elsewhere, served with toasted ciabatta slices.
SQUID DYNAMITE (G) ***
Baby squid rings, marinated in fiery Goan peri-peri masala dipped in a spiced coating of wheat, rice and white lentil flour, flash fried & served on a bed of a really hot red Goan style masala. We use the word ‘dynamite’ simply because of the palatable heat the gravy exudes. Not recommended for the faint hearted who often have to leave their tables or drown the heat via other means.
The Dosa is a crisp pancake made from a batter of fermented rice and white lentils, served with Saambaar (a kind of spiced vegetable and lentil soup) and fresh coconut chutney. Filled with a choice of either of the two fillings below:
THE ORIGINAL (V)
Filled with a traditional Potato Bhajee also known in India as Dosa Bhajee.
FRANKIE LAMB (H) *
An original Bombay street-side specialty filling of tiny dices of lamb in a rich well spiced masala.
STARTER PLATTER FOR SHARING
Five smaller portions of vegetarian starter items.
CAFÉ SPICE STARTERS FOR TWO
Our most popular selection of five vegetarian and four non-vegetarian starter items from our range, including Tikkas.
A tikka each of Barbary Duck, Denham Estates Venison sheek kavaab, Scotch Beef, Chicken Peri-Peri & Salmon.
TANDOOR – CLAY OVEN
All our tikkas’ are cooked medium to medium rare for best results. However please let us know if you prefer rare. Please be patient with us as we only prepare your tikka’s when you are ready to eat. Café Spice Namasté also wishes to inform our patrons that the use of any colouring in our kitchens has always been banned and therefore we cannot please those who expect our dishes to be brightly coloured or, iridescent.
OUR MEAT, FISH & POULTRY ARE EITHER ORGANIC OR FREE RANGE OR FRIENDLY FARMED AND COME FROM SUSTAINABLE RESOURCES WHEREVER POSSIBLE. MOST TANDOOR ITEMS WHERE MARKED CAN BE ORDERED EITHER AS A STARTER OR AS A MAIN COURSE
MIXED VEGETABLE SHASLIK (V)
Portobello mushroom, Indian whey cheese (Paneer), quarters of mixed peppers, tomato, sweet potato & onion, marinated in classical tandoori masala, skewered, chargrilled, and served with saffron rice and coconut curry.
LEELI CHUTNEY MA SALMON
Fillet of Salmon marinated in a Parse- style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from my mother’s own family recipe and the family as well as our regulars who have eaten it hundreds of times before unanimously agree that it is the best way of marinating fresh fish for grilling.
£7.95 / £15.50
MURG TIKKA (H)
The favourite of many of our guests since 1991, Café Spice Namaste’s traditional chicken tikka, needs no further introduction (Served with Tadka Daal & steamed rice for main course only).
£7.95 / £15.50
DUCK TIKKA A’LA Mrs. MATTHEW
Breast of Barbary Duck marinated in a Keralan-Syrian-Christian style created by Mrs Matthew, a genius on old Keralan-Christian cuisine. Marinated simply in yoghurt with tamarind extract, crushed red chilli, toasted fennel, ginger & roasted cardamom, chargrilled to a medium rare. For those who do not know, Christianity & Judaism have been practised in India long before the Western World had heard of their existence & both synagogues and churches existed from the 3rd century when trade first began by the Syrian & Baghdadi Jews and Christians.
£7.95 / £15.50
VENISON TIKKA AFLATOON
This tikka has had to come back onto the menu as the simple change earlier brought about some serious discontent amongst its die-hard fans. Influenced by the cooking exploits of The Maharaja of Sailana in Rajputana, who was an avid cook and often created great kebabs in the jungle, this being one of them and probably one of the best ways to cook venison as demonstrated to me by my father several times during his many hunting trips in Rajasthan. Flavoured with a dual hit of anise with both fennel and star anise which gives this great venison form Michael & Cecelia’s Denham Estates in Suffolk the right balance.
£7.95 / £15.50
BEEF TIKKA LAAL AUR KAALA MIRICH MASALA ***
The Duke of Bucculeuch’s Estates probably breed the best beef on the British Isles. A cross between the Aberdeen Angus and Scottish Long Horn, the meat quality is exquisite, being well hung and matured for over three weeks. Cubes of the prime fillet are marinated with pureed red chilli, crushed black peppercorns, home ground mustard, garam masala and ginger. This one is ‘HOT’ and not to be taken lightly. You may ask Russell, Greg & Oliver who are addicted to this! And please do not ask for it to be cooked well-done… PLEASE!!
£10.50 / £19.50
CAFÉ SPICE TANDOOR PLATTER WITH CURRIED RICE
A taste of nearly all of the above except bream! A combination of each of the above tikkas, including paneer & Portobello mushrooms, served with soft curried steamed rice.
We have great pleasure to bring our most favourite main courses amongst our regulars from the past sixteen years.
GOAN KING PRAWN CURRY & ORGANIC RICE **
If there is one combination of food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to seafood and sometimes chicken this curry compliments king prawns like no other. Cooked here with Red Sea king prawns (This is the White King Prawn and is unlike what we commonly use in Britain & may be slightly smaller but tastier by far, however this one is sustainably sourced). The rice served is unpolished red kernel rice traditionally served with Goan curry (if you prefer Basmati rice instead, please do let us know).
MURGHI NI CURRY NAY PAPAETO (H) (N) *
The task we have here at Café Spice Namaste at times becomes rather difficult, what with all the favourites our regulars seem to want on the menu all the time! To these requests we often succumb and this time it is for Ray Tully and this is his favourite curry. Traditional Parsee-style chicken curry made by first roasting then pureeing peanuts, almonds, cashew nuts, poppy seeds and fresh coconut with red chillies and a host of spices and condiments, making it a lush rich and exotic curry no doubt. Cooked with chicken and chunks of potato, we serve it with steamed rice, as it should be. Someone please tell him that it takes over ten hours to make this masala.
MURGH PASANDA MAKHANI (N) (H)
This classic North Indian Punjabi sauce, taking its routes from the princely state of Oudh where a great deal of India’s most popular dishes were created, has led to the creation of the ‘British Indian’ — I repeat, ‘British Indian’ Chicken Tikka masala sauce. Whole breast of chicken is first stuffed with Indian whey cheese blended with pistachio, crushed almonds and roasted fennel, partly grilled then simmered in this creamy tomato sauce, enriched with pureed white poppy seeds flavoured with shredded ginger, green chilli and crumbled toasted Quasoori Methi (sun dried fenugreek), served with saffron rice. Quasoor is a town in Pakistan renowned for its fenugreek and all sun-dried methi is simply now called by this name.
COUNTRY CAPTAIN (H)
Probably the earliest form of documented fusion cooking! This is the Indian version of Shepherd’s Pie made using mutton from wild and the rarest of the rare sheep of the British Isles, from the Orkney Island of North Ronaldsay — animals that live purely on kelp and seaweed. This mutton is very, very slowly cooked with spices in a red onion and tomato gravy, topped with cumin flavoured mashed potato and baked. This dish was served to the Queen and the Duke of Edinburgh at the first Diamond Jubilee Luncheon on 29th March 2012 and was prepared in front of millions of viewers on BBC1’s Saturday Kitchen the following weekend. It is also a favourite of Nick Gooding, one of our most loyal customers..Accompanied with British Vegetables in season and Naan. This is our proud salute to the Diamond Jubilee year. And for every portion sold, £2/- will go towards supporting three of our adopted charities, the TIME AND TALENTS ASSOCIATION (Started by Queen Victoria) and LEARNING FOR LIFE (Giving and Education Changing a Life & preventing Child labour on the Sub-Continent of India.) and FIND YOUR FEET (supporting people in rural areas of India and Malawi to tackle the poverty they face).
OSTRICH BHUNA *
I know that the Ostrich is not a native to either India or Britain but it is indeed a fabulous meat, extremely lean and lower in saturated fats, cholesterol & calories than chicken & turkey, though expensive. Strips of ostrich fan fillet are tossed with the ever so classic of sub-continental Indian preparations, the ‘Bhuna’. Ours is a classical sauce and is not necessarily hot, served with pulao & chunks of fried potato to complete the dish.
DHAANSAAK (H) *
The efforts that go into making a traditional Parsee Sunday roast, or “Dhaansaak” are enough to deter many chefs! We are delighted therefore to offer you this all-time classic lamb dish, prepared in an authentic style. Dhaansaak is composed of two words “Dhaan” meaning rice and “Saak” meaning the puréed vegetable and lentil combination with lamb. For optimum flavour, we blend sliced shin on-the-bone. Please do not confuse or compare this dish with its namesake sold elsewhere as many do, we are Parsees and we know exactly how to prepare this dish the correct way, served with brown onion rice, kachumber (an onion salad, but served optionally if you so desire) and a meat kebab placed in the brown rice. Traditionally, the Parsee will only use the word Dhaansaak which would to us refer to lamb or mutton only. If some people do not like red meat or cannot eat for health reasons, is chicken ever substituted and never anything else, vegetable Dhaansaak is sacrilege! And we do only lamb here. This is best eaten the way we serve it, with the traditional accompaniments &we recommend you eat it with the onion salad.
VINDALHO DE CARNE DE PORCO **
There is no doubt that British pork is probably the best pork anywhere in the world. Belly and shoulder of Organic British Lop (Rarest of the rare British breeds) cooked in that most popular of terms in the UK, ‘Vindaloo’. ’Vindalho’ pronounced VINYUS De ALYOOSH, would be its traditional Portuguese / Goan name and it would always be classically cooked with pork only. A Goan vindalho is not the mind blowing hot gravy as it has sadly been branded in the UK, but a rich, hot maybe slightly sweet & sour gravy which is an ideal companion for pork, served with steamed rice. ‘Vindalho’ sadly is not a barometric term for chilli heat and we Indian’s do not understand it as such. (The Portuguese classically pickled the pork in wine vinegar & garlic, hence the name. Our Pork is organically produced by Elizabeth Bateman in the Chiltern Hill)
BEEF CURRY A’ LA DADA **
“Dada”, our grand tandoor master of the past decade, created this beef curry in his typical Darjeeling style. It stings a bit on the tongue but is full of the flavours of blended spices combined with yoghurt and puréed onions. So popular, it’s impossible to remove from our menu even though the man who created it is now no more, served here with steamed rice. The beef used is Scotch and primarily Aberdeen Angus.
IN SEASON BRITISH – VEGETARIAN ACCOMPANIMENTS
CELERIAC & PARSNIP BHURTA, RED CABBAGE BHAJIA
Celerian and Parsnip part steamed then chargrilled & smoked in the tandoor, pureed and finished with light spicing and crushed tomato, served simmered with shredded red cabbage and potato bhajia
CHIOGGA BEETROOT & SWEDE WITH FRESH COCONUT
Chiogga a beautiful beet with white rings and considered amongst the top healthy vegetables tossed with diced swede in freshly grated coconut sizzled with black mustard seeds, white lentil & curry leaves.
PINK FIR APPLE POTATO WITH TOASTED SESAME
Well into season now this one time nearly forgotten potato is making a big bold come back thanks to Lucy & Tony Carroll from Northumberland who have taken it upon themselves to re-introduce some great potato varieties of a bygone era. Quite simply cooked and flavoured with toasted sesame seeds.
DAAL OF BLACK LENTIL & RED KIDNEY BEANS
This is an all time Punjabi classic and one that many a happy occasion must have! Known as Maa Ki Daal this is a lush creamy lentil preparation using black udad bean and red kidney beans, sizzled with shredded ginger, garlic and chilli
OLD FAVORITES – VEGETARIAN ACCOMPANIMENTS
A combination of Toor and Masoor Daal (yellow & pink lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as “Tadka”, hence the name Tadka Daal immortalised by our Mr. Brady it is impossible for us to take this daal off our menu.
BAINGAN BHARTA (N)
Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and cumin, finished with fresh chopped coriander, beaten yoghurt and dices of fried aubergine. This is the Punjabi version of one of the sub-continents most popular of aubergine dishes.
Chargrilled marinated Indian whey cheese diced, simmered in part puréed, part chopped fresh baby spinach. Sizzled with sliced garlic, red chilli, cumin and crumbled toasted fenugreek.
KHARA BHEEDA NAY PAPETO
Simple, yet delicious – enjoy okra, the Parsee way. Slices of okra are pan grilled and tossed with diced potato seasoned and flavoured with cumin, coriander and a final touch of fresh coriander.
SPINACH AND SPLIT PEA DUMPLING IN GOAN CURRY
Known as KOZAMBU. This is crushed split yellow peas mixed with shredded spinach and ginger, formed in cakes, fried & simmered in a rich coconut and poppy seed curry.
THE VEGETARIAN THALI (G)
A vegetarian meal in itself, this is a platter comprised of three vegetable preparations, plus lentil, rice, roti, raita, a Farsaan (snacky bit) & papad.
THE BREADS & ESSENTIALS
Made with refined white flour, eggs and milk.
Made with unleavened whole-wheat flour.
PESHAWARI NAAN (G) (N)
Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.
A flat unleavened bread made with wheat flour. Served two in a portion.
PUDINA ROTI (G)
Whole-wheat Roti flavoured with crumbled home dried mint.
KHEEMA NAAN (G)
Stuffed with spiced lamb mince.
CHEESE, CHILLI & GARLIC NAAN (G)
Back by popular demand! It has a kick, and is quite addictive too.
Plain steamed Basmati rice.
Traditional saffron flavoured rice.
DHAAN ‘DHAANSAAK RICE’
This is traditional Dhaansaak pulao made with browned onions that give it the classic brown colour and flavoured with star anise.
Pulao rice tossed with mushrooms, shallots, garlic and peppers with green chilli.
Red unpolished rice, high in fiber and great in natural taste.
A raita (or seasoned yoghurt) is more often than not a staple food for locals throughout the length and breadth of India. Hot and/or oily foods are digested more easily if accompanied by yoghurts and raitas, which also, of course, lend their own flavours as well as enhancing the flavours of the main dish.
A discretionary 12½ % service charge will be added to your bill for your convenience.
Not valid in conjunction with any other offer and discounts and take-aways.
* Represents Chilli Heat | ‘G’ stands for Gluten | ‘N’ for Nuts | ‘H’ for Halal