Indian Gourmet Menu

Mushroom with light corn flour batter and tossed in a homemade garlic-chilli sauce.

Steamed dumplings with blend of lightly spiced chopped onion and mixed vegetable stuffing.

Broccoli in a roasted and pickling spices. Grilled.

Assorted vegetables cooked in a coconut milk-based curry sauce with mustard seeds, curry leaves and red chilly.

Spinach and Tofu tempered with garlic and cooked in tawa masala sauce.

Steam cooked seasoned rice with blend of Indian aromatic spices and mix vegetables. Served with mixed veg curry.

A juicy steamed chicken dumpling with onions, ginger-garlic paste served with tomato-sesame seeds chutney.

Chicken strips marinated and coated in a lightly spiced gram-flour batter. Deep fried.

Marinated Chicken, pan fried and tossed in a garlic-chilli sauce, with spring onion and capsicum.

Boneless Chicken in a Green herb marinade – blend of Coriander, Mint, Fenugreek and green Chilli. Clay-oven grilled.

A juicy steamed Lamb dumpling with onions, ginger garlic paste served with tomato-sesame seeds chutney.

Best end of Lamb marinated in yoghurt, chilli, papaya and roasted spices.

Thinly sliced marinated Lamb flavoured with black pepper. Tawa grilled.

Gently blanched squid, stir fried with sliced garlic, black pepper and red sweet chillies.

King Prawns tossed in a pan with coastal spices and Peri-Peri sauce.

Pan seared Scallops with garlic, lemon and blackpepper.

(Kebeb Selection) Chicken Tikka, Sheek Kebab and Salmon.

Delightful street speciality of puffed rice, mini crisp pastry and red onion with mint-tamarind chutney mixture.

Pastry with a unique stuffing of spicy potato and mix veg.

Potatoes patties shallow fried to a crisp texture with chickpeas. Sweet yoghurt, mint and tamarind chutney dressing

Marinated soft curd cheese chunks with mix vegetable.

Chicken on the bone, marinated in yoghurt and traditional Punjabi hot spices.

Mince lamb with crushed garlic, green chilli coriander and garam masala.

Duck breast marinated in a blend of spices and citrus marinade.

Salmon in a traditional Indian spices and Dil marinade.

King Prawn marinated in a Coastal spices.

Selection of Chicken Tikka, Chicken Winglet, Sheek Kebab and Salmon. Served with garlic naan.

Chicken in a semi-dry tomato gravy of garlic and roasted spices with mix bell peppers.

Chicken cooked with roasted spices, green chilli and capsicum.

Chicken and fresh spinach with garlic and coriander.

A popular chicken curry among the Bunt community in South Indian state of Karnataka. Cooked with mustard seeds, curry leaves, coconut cream and red chilli.

Lamb in semi-dry tomato gravy of garlic and pounded spices.

An ancient Rajasthani delicacy. Lamb cooked in ‘red hot’ sauce with the blend of red chillies and spices. Vindaloo strength.

Pistachio & almond paste based mild curry with touch of fresh cream..

Gipsy style curry where, spices are pounded coarsely using a pestle. Influenced by Hyderabadi cooking.

Prawn tossed with a garlic and cooked with spinach.

Marinated king prawn in a creamy tomato curry with a touch of fenugreek. Contain nuts.

Scallops in a silky smooth mild nuts paste and coconut milk sauce. Contains mustard paste and curry leaves.

Cottage cheese dumplings simmered in silky smooth onion and yoghurt gravy.

Okra and onions cooked in Tawa sauce.

Baby aubergine in a spicy peanuts flavoured sauce.

Assorted fresh vegetables with roasted spices. Semi-dry.