aRoqa Menu

Spiced potato sliders battered with chickpea flour,\nserved on "pav" bread with garlic chutney

Fried Indian bread with potato curry, inspired by the food vendors\nat Indian railway stations

Spiced chickpeas curry served with fried bread - a favorite of Punjab

Crispy rice and lentil crepes served with sambhar\n"lentil and vegetable soup", side of coconut & tomato chutney\nCurry leaf chana daal tempered Masala Potatoes

Crispy rice and lentil crepes served with sambhar\n"lentil and vegetable soup", side of coconut & tomato chutney\nDiced Tandoori Chicken curry leaf tempered filling

Served with coconut & tomato chutney\nDiced Onion and Tomatoes rice flat bread

Served with coconut & tomato chutney\nDiced Habanero Chicken and onion flat bread

Served with tomato & coconut chutney Steamed rice flour balls accompanied with lightly tangy lentil vegetable soup

Served with tomato & coconut chutney Fried lentil crispy fritters accompanied with lentil vegetable soup

Cavatappi pasta, chef’s special butter sauce, habanero chicken

Cavatappi pasta, chef’s special butter sauce, Indian cubed cheese

Pit roasted shredded eggplant with multi-layer Indian bread

Indian cheese cooked with onion tomatoes and spices with multi-layer Indian bread

Muska bun omelet, traditionally prepared on the streets of Bombay with baby potatoes

Onion, tomatoes, green chilies, fresh chopped coriander served with toast and baby potatoes

"nona" shhhh granny's home recipe...

(Chef AJ’s Special Chicken Bhuna + 1 Dal Makhani + 1 Naan + White Rice + 2pc Gulab Jamun)..

Jumbo prawns, blend of pickle chilies on a bed of\ncurried rice noodles (GF)\n

Marinated in yogurt with ginger, garlic & dry roasted\nground spices (GF)\n

Mango chutney, served on a garlic cilantro flatbread

Boneless tandoor oven grilled chicken, habanero aioli

Ground lamb threaded into skewers and cooked in\ntandoor oven (GF)

Served with a touch of kadai sauce (VEG)

Chickpea batter cauliflower, in-house chili garlic sauce (DF) (GF) (VEG)

Crispy rice puffs, tomatoes, tamarind chutney (CONTAINS NUTS) (DF) (VEG)

Chef’s take on Chicken Tikka Masala. Fresh tomato gravy with\nginger and touch of Himalayan fenugreek leaves (GF)\n

“Nona” shhhh granny’s home recipe (DF) (GF)

Tandoor roasted baby aubergine parcels tossed in chef’s blend of spices \n (VEGAN) (DF) (VEG)

Smoke infused spinach purée with Indian paneer cheese (GF) (VEG)

Chef’s take on Paneer Tikka Masala. Fresh tomato gravy with ginger and touch of Himalayan fenugreek leaves (GF) (VEG)\n

Slow cooked black lentils, cream, fire roasted spices (GF) (VEG)

Royal cumin, dry ginger & homemade spice (CONTAINS NUTS) (VEG)

Tangy cauliflower potatoes with five pickling spices (VEGAN) (DF) (GF) (VEG)

Sliced okra tempered with pearl onions & raw mango (VEGAN) (DF) (GF) (VEG)

Crispy rice puffs, tomatoes, tamarind chutney (CONTAINS NUTS) (DF) (VEG)

Fragrant saffron chicken biryani, slow cooked in a sealed pot

Aromatic saffron veggies, blended spices, crispy onions (GF) (VEG)

(VEG)

(VEG)

(VEG)

Vegetarian. Dairy Free (DF) (VEG)\n

(VEG)

Cottage cheese, jalapeno (HOT) (VEG)

Spices, mashed potatoes (VEG)

(GF) (VEG)

(GF) (VEG)\n

(VEGAN) (DF) (GF) (VEG)

(VEGAN) (DF) (GF) (HOT) (VEG)

(VEGAN) (GF) (HOT) (VEG)

(VEGAN) (GF) (HOT) (VEG)

Shell filled with date and almond cream (CONTAINS NUTS) (VEGAN) (VEG)