Remember when Indian food in the UK suddenly got exciting again? After decades of kormas, vindaloos and factory-produced desserts, street food arrived.
Puris and dosas and thalis and all kinds of nutritious, exotic things to wake us from our curry coma. And Indian Tiffin Room was one of the first in the UK to do it.
Gordo remembers because it took him three weeks to get a table there.
Nowadays Indian Tiffin Room is ITR. It’s still hard to get a table. And the food still blows Gordo’s mind every time he goes in.
Because he is in love with the place, he’s asked them to do an exclusive menu for Confidential readers at a special price.
It’s his ITR favourites — from the flavour-blast puris in the starters, to the gorgeous simplicity of the tiffin sharer, to the fresh take on curries for the main, to the absolute joy of their home-made desserts.
This is a meal that will hold your attention from start to end. If you love Indian food (the new kind, not the 1990s kind) this is for you.
It’s £19.99 for four courses, and it’s available Monday to Thursday for a limited time only, for a certain number of guests. Book now because it’ll book up fast.
Check out Gordo’s ITR Street Food Menu below.
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Four course menu including starter, intermediate to share, main course and dessert.
Cauliflower wok fried the Indo-Chinese way
Batter fried Indian chilli
Spicy vegetable mix served with buttered bread
Crushed crispy pastry, seasoned potatoes and puffed rice coated in date chutney
Puffed hollow pastry rounds filled with seasoned potatoes and chilled mint flavoured water — pop them whole in the mouth for a flavour explosion
Puffed hollow pastry rounds filled with potato and yoghurt — pop them whole in the mouth for a flavour explosion
Lollypop shaped wings, coated in ITR marinade, deep fried served with hot garlic sauce
Squid rings, wok fried the Indo-Chinese way
Spicy minced meat served with buttered bread
Succulent dices of chicken marinated with special spices and cooked in the charcoal tandoor.
Thin rice and lentil crepe with ITR chutney and potato masala filling
Thin ground moong dal crepe, mildly spiced and garnished
All served with either plain rice, tandoori roti, or plain naan bread
Mildly cooked paneer and vegetable dumplings fit for a Royal Indian kitchen
Black lentils and red kidney beans cooked with ITR spices in a rich creamy sauce
Chicken cooked in chef’s hand-picked ITR spices
Gently spiced and flavoured with coconut
Slow cooked lamb curry with intense flavours
Deep fried milk dumplings dipped in sugar syrup flavoured with rose extract
Grated carrot cooked in condensed milk
Bread pudding served with warm cardamom flavoured milk reduction