A’la carte

PAPADS & CHUTNEYS

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)

PAPAD
Better known as ‘pappadum’ in UK
£0.70 (per person)

APPETISERS

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.
£5.55

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.
£5.55

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.
£5.75

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.
£7.75

SQUID DYNAMITE
Baby squid rings, marinated in fiery Goan peri-peri masala dipped in a spiced coating of wheat, rice and white lentil flour, fried & served with 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.
£7.75

DOSAS

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:

ORIGINAL (V)
Filled with a traditional Potato Bhajee also know in India as Dosa Bhajee.
£7.50

FRANKIE LAMB
An original Bombay street-side specialty filling of tiny dices of lamb in a rich well spiced masala.
£7.95

VEGETARIAN PLATTER
Five smaller portions of vegetarian starter items.
£7.25

CAFÉ SPICE STARTERS FOR TWO
Our most popular selection of five vegetarian and four non-vegetarian starter items from our range, including Tikkas.
£14.50

TANDOORI PLATTER
A tikka each of Barbary Duck, Denham Estates Venison sheek kavaab, Scotch Beef, Chicken Peri-Peri & Salmon.
£13.50

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. All our Tandoori main courses are served with a vegetable accompaniment of the day. 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.
£13.95

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 / £15.25

TANDOORI BREAM KESARI (N)
The breams available in British waters are amongst the most adaptable fish to any cuisine & in particular ours which is why it is so popular when treated just right. Whole bream is slit and marinated in, a yogurt based masala enhanced with saffron, cardamom, grated zest of mandarin orange and lime with ground almonds and cashew nuts, skewered, chargrilled and served with Naan.
£14.25

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).
£6.95 / £14.50

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 SHEEK KAVAAB MAHARAJA SAILANA
This tikka has had to come back onto the menu as the simple change earlier brought about some serious discontent amongst die-hard fans. Influenced by the cooking exploits of the Maharaja of Sailana in Rajputana, an avid cook who often created great kebabs in the jungle, this being one of them.  It is 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,  both fennel and star anise, giving 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.
£15.95

SEAFOOD

All the seafood we use is sustainably sourced and follows the procedures laid down for conservation of all species.

SEARED SCALLOP WITH GARLIC SPINACH & KORMA SAUCE  (N)
Hand dived King scallops from St. Maws or Falmouth Bay in Cornwall, lightly marinated with turmeric and lime juice, pan-seared and served on a bed of chopped baby spinach tossed with toasted garlic, cumin and crushed chilli with a light korma sauce and saffron rice.
£18.25

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 complements king prawns like no other. Cooked here with Red Sea king prawns and served with steamed rice and “KISMOOR”, a crumbled dried shrimp and onion salad, which must be sprinkled over the curry and rice for an even more sumptuous meal. (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 an unpolished red kernel rice traditionally served with Goan curry (if you prefer Basmati rice instead, please do let us know).
£16.50

KERALAN CRAB MASALA WITH CURRY & RICE
Known to us as Kerala Nyannd Masala, this is a preparation truly descriptive of the huge diversity in Indian-style seafood varying from region to region. Cornish crab meat tossed with cracked mustard seeds, white lentil, cumin, green chilli & curry leaves, with diced tomato, chopped red onion, freshly grated coconut & fresh coriander, served with a coconut curry and steamed Basmati rice.
£18.25

POULTRY

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.
£14.95

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.
£14.95

LAAL MASALA MA BHUJAELI MURGHI (H)
The very name chicken roasted in red masala itself would signify something hot. This chicken is hot and by no means for the faint of heart. Whole-boned leg of free range chicken is marinated in a typically Parsee style red masala with a blend of Kashmiri & Byadgi chillies and a host of spices and condiments. The leg is thereafter rolled and roasted, then simmered in a hot gravy made with the pan drippings and served with saffron flavoured rice.
£14.95

MEATS

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 and 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.
£15.95

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.
£14.95

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)
£14.95

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.
£15.50

IN SEASON BRITISH VEGETARIAN ACCOMPANIMENTS

SHREDDED FENNEL & YUKON GOLD POTATOES IN WHITE CURRY
Fresh shredded fennel from Seccretts farm & Yukon Gold potatoes from Lucy Carroll simmered in a light white curry flavoured with shredded curry leaves and cracked mustard seeds.
£6.50

GREEN CABBAGE & CHANNA DAAL  WITH PETE THOMPSONS ONIONS
Winter Green Cabbage is a great leaf though short lived seasonally: shredded and tossed with split yellow peas lightly spiced and finished with sliced Pete Thompsons Essex scallions, golden fried onion & fresh mint.
£6.50

PURPLE SPROUTING BROCCOLI  TAMATARWALA
Purple sprouting Broccoli very gently seasoned with toasted cumin, chopped green chilli and shallot, finished with freshly diced tomatoes & chopped coriander.
£6.50

MIXED BEETROOT & OYSTER MUSHROOM THORAN
Winter is the season for great British Beetroots we will use at least two varieties along with oyster mushrooms tossed with cracked mustard seeds, cumin, asafoetida, curry leaves & freshly grated coconut.
£6.50

OLD FAVORITES

TADKA DAAL
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.
£5.95

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.
£6.50

PANEER SAAGWALLA
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.
£6.95

EGG PLANT (BRINJAL) & OKRA IN TOMATO HOT GARLIC SAUCE
Probably Indo-Chinese cuisines most popular vegetarian preparation in India: Cubes of Aubergine flash fried and simmered in an Indo-Sichuan tomato and hot garlic sauce. This one is a tangy tongue tingler and we suggest the faint hearted keep away.
£6.95

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.
£6.75

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.
£14.75

THE BREADS & ESSENTIALS

NAAN (G)
Made with refined white flour, eggs and milk.
£2.95

ROTI (G)
Made with unleavened whole-wheat flour.
£2.75

PESHAWARI NAAN (G) (N)
Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.
£3.25

CHAPATTI (G)
A flat unleavened bread made with wheat flour. Served two in a portion.
£2.75

PUDINA ROTI (G)
Whole-wheat Roti flavoured with crumbled home dried mint.
£2.95

KHEEMA NAAN (G)
Stuffed with spiced lamb mince.
£3.25

CHEESE, CHILLI & GARLIC NAAN (G)
Back by popular demand! It has a kick, and is quite addictive too.
£3.25

SADA CHAWAL
Plain steamed Basmati rice.
£3.50

PALAV/PULAO
Traditional saffron flavoured rice.
£3.95

DHAAN ‘DHAANSAAK RICE’
This is traditional Dhaansaak pulao made with browned onions that give it the classic brown colour and flavoured with star anise.
£4.25

DHINGRI PALAV
Pulao rice tossed with mushrooms, shallots, garlic and peppers with green chilli.
£4.50

GOA RICE
Red unpolished rice, high in fiber and great in natural taste.
£3.95

CUCUMBER RAITA
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.
£3.50

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