№ 27 Tandoori Lamb Chops
Twelve-hour Kashmiri-marinated lamb chops, charcoal-grilled, served under a rising smoke-cloche at the table.
Authentic Goan Flavours · Est. 2019
The flavour of Goa,
brought to Leeds.
A modern Indian dining-room and cocktail bar in Headingley — Konkani coast classics, charcoal-grilled tandoor, and Portuguese-Goan recipes that travelled six hundred years to arrive on your table.
5/5
FSA Hygiene
Rating
#3
of 30 in Headingley
on Tripadvisor
4.8★
511 OpenTable
diners
20·19
Founded
Nov 2019
Signatures of the Room
Three plates that say it all.
You won't find these on a curry-house menu. Each is the centre of a small, regional culinary tradition that head chef Clive cooks the way it was cooked back home.
№ 27 
№ 11 Balchão King Prawns
A 16th-century Portuguese-Goan recipe — kingsize prawns slow-cooked with vinegar, palm jaggery and dried red chilli.
№ 55 Kekada Crunch
Soft-shell crab fried until shatter-crisp, dressed in a Goan red sambal with chutney trio on banana leaf.
East Meets West
Three kitchens, one room.
01
Konkani Coast
Kokum, coconut, curry-leaf, Sichuan pepper. The slow-burn flavours of India's western coastline.
02
Portuguese-Goan Catholic
Vinegar, jaggery, dried chilli, garlic. A 16th-century kitchen language — vindaloo, balchão, xacuti.
03
North Indian Tandoor
Wood-charcoal, Kashmiri chilli, garam masala. The smoke-and-spice classics that fill the centre of any North Indian table.
Owner-operator
Built by someone who knows
how the apps work.
De Baga is owned and operated by Mandeep Singh — formerly of Hungryhouse and Delivery Hero. He spent years on the aggregator side of the business before opening here in November 2019.
He understands what 30% commission does to a kitchen. So De Baga ships through every aggregator, but its first home is this room — and increasingly, this site.
Read the full story