Tucked away on Gipsy Lane in Leicester, Tangoe Restaurant has quietly built a reputation as one of the city’s go-to spots for vegetarian Indochinese food.
At the heart of its success is Sentur Surendran — a man who started out waiting tables as a teenager and now runs the family business with passion and pride.
Picture credit: Pukaar
Tangoe was opened in 2001 by Sentur’s parents. At just 14, he began helping out in the restaurant, learning the ropes – everything from front of house to the kitchen. “My dad trained me as a chef,” he says. “I’ve done pretty much everything — and I still do.
“I enjoy the restaurant industry, no single day’s the same. There’s always something different. I love food – it’s my passion, so I’m in my element really…”
Now manager and owner for the past 16 years, Sentur oversees a team that serves 100–200 customers a day. Known for its fast, fresh food and bold flavours, Tangoe isn’t a typical curry house. “We’re more casual — people love our paneer dishes, noodles, fried rice. Our dosa is a bestseller too,” he tells Pukaar.
“ We go through nearly 500 kilos of paneer a week. It’s what we’re kn”own for – the best paneer in Leicester!
Last year, Tangoe was named Best Vegetarian Restaurant at the Leicestershire Curry Awards — a moment Sentur describes as a huge source of pride. “We didn’t expect it. But after so many years, it felt good to be recognised — especially for my family and our loyal customers.”
Much of Tangoe’s success lies in its loyal customer base. “Eighty to ninety percent of our customers are regulars,” Sentur explains. “Most new faces come through word of mouth. It’s not about marketing tricks — it’s about consistent food and service.”
Despite Leicester’s competitive food scene, Sentur sees fellow restaurateurs as peers, not rivals. “It’s healthy competition. When others do well, I admire it. We all know how hard the work is, but there’s enough business for everyone,” he says.
Sentur’s day-to-day is a mix of management and hands-on cooking. He eats at the restaurant daily — partly for quality control, partly because he loves the food. “I could eat dosa every day. Right now, I’m also really into our new Crispy Lotus Stem with Tangoe rice,” he reveals.
With years in the business and a major 25 year milestone approaching next year for the restaurant, Sentur isn’t slowing down. He holds high standards for both himself and his team. “If a plate comes back unfinished, we ask why. If someone’s not happy, I take it personally. Customer satisfaction drives everything.”
Looking ahead, he’s focused on maintaining what makes Tangoe special. “It’s not about being the biggest or flashiest — it’s about doing what we do, really well. Good food, great service – a lot of passion (and paneer!) That’s what keeps people coming back.”
To find out more visit: https://tangoe-restaurant.co.uk/
