We’re starting our year off right at our ramen bars, as we dive into our latest collab.
With the legends at En Root, we’ve created our first ever vegan bao bun – the Tandoori Tender Bao.
En Root was founded in 2016, serving up hearty Indian-inspired vegan dishes with signature South London style. Brotherly cousin founders Nish and Harsh have grown En Root to three restaurants in Clapham, Peckham and the iconic Ritzy Cinema in Brixton.
The hero of this bun is the crispy tandoori oyster mushroom. The reason they are so good, Harsh explains, is ‘the chickeny consistency, like the way they like pull apart. At En Root, we like to focus on fruits and vegetables rather than fake meat.’
The tandoori flavour of their iconic mushroom tenders is teamed up with mango chutney and En Root’s homemade Rajannaise. Finished with carrot slaw, spring onion and chilli – it’s a banger.
Not generally a mushroom fan? Harsh thinks you should try it anyway.
‘What I would say to people that aren’t massive mushroom fans is that every mushroom is different and unique, like us individuals. Mushrooms are beautiful – and it’s about how you season them, how you cook them – you shouldn’t judge a mushroom before you’ve even tried it, so you’ve gotta come get one.’
En Root also have their own range of cult condiments: Raja Bonnet Sauce. If you can take a little heat, our ramen bars have bottles at the ready to top your buns. It pairs Gujarati spices, from Nish and Harsh’s roots in India, but with South-London-Caribbean influence from Scotch bonnets.
The Tandoori Tender Bao is available in all ramen bars until Jan 31st – so make sure you don’t miss it.
TANDOORI TENDER BAO (VE) – 7.5
Crispy tandoori oyster mushroom, carrot slaw, mango chutney, En Root’s Rajannaise, chilli + spring onion
