Entree – Vegetarian Options
Gol Gol Gappa
3.5
3.5
A contemporary twist on a classic street food delight. Crisp pastry filled with spiced chickpea and potato, served with tamarind and chaat masala
Vegetable Samosa
15.9
15.9
Handmade, deep fried Punjabi short-crust pastry filled with potatoes and aromatic spices
Dil Bhar Tikki
16.9
16.9
Potato dumplings filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney.
Vegetable Pakora Amritsari
15.9
15.9
Light vegetable fritters filled with mixed vegetables, onion, potatoes, mustard seeds, turmeric, curry leaves
Kabhi Khushi Kabhi Khumb
18.9
18.9
Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnut
Zivu Paneer Tikka
18.9
18.9
24 hour marinated cottage cheese smoke-roasted with onion, capsicum and tomato, finished with fresh coriander and activated charcoal
Entree – Meat
Lamb Seekh Rampuri
18.9
18.9
A speciality from the kitchens of ‘The Maharaja of Rampur’; lamb and beef mince with onions & green spices, pressed on a skewer & smoke roasted over charcoal.
Bharrah Kebab
21.9
21.9
Tender rack of baby lamb cutlets marinated in spices & aromates, skewered & broiled in Tandoor.
Kashmiri Chicken
18.9
18.9
Free-range Organic chicken tenderloin marinated with spices and chickpea flour, cooked in the Tandoor oven. Finished with fresh zesty lemon and sweet pea puree.
Chicken Malai Tikka
18.9
18.9
Boneless spring chicken fillet marinated overnight & cooked in a Tandoor.
Fish Amritsari
18.9
18.9
Market fish fillets marinated with garlic, ginger, red chilli, tamarind and coriander coated in chickpea batter and deep fried until crisp
Tandoori Fish Malai
20.9
20.9
White Fish Fillet marinated in Indian spices roasted on the tandoori oven with a blend of the 4 signature sauces of India
Mains from the Curry Kitchen
Madras Curry
27.9
27.9
A spicy curry dating back to the times of the British Raj originating from the southern Indian city of Madras. Made with rich tomato, onion, fenugreek and garlic served med-hot
Korma ‘Zaffar Shahi’
28.9
28.9
A king’s favorite, known throughout India. A bowl full of highly flavored, creamy textured, best known, boneless lamb or chicken curry.
Goan Vindaloo
29.9
29.9
A Portuguese-inspired dish. The meat is rested in malt vinegar and garlic. Cooked with pepper, cinnamon, limes and fresh red chillies. Traditionally served very hot
Ghosht Saagwala
29.9
29.9
Ghosht – an Urdu word for meat. Blended to perfection with Mughlai style, fresh green spices from the hill tops of Kashmir & puree of green leafy spinach (Choice of beef or lamb)
Beef Cheek Phall
18.9
18.9
A British-Asian curry originating in the British-Bangladeshi-owed curry houses of Birmingham and known as the hottest curry of all. Chilli peppers, tomatoes and ginger rested in malt vinegar
Bakra Rogan Josh
30.9
30.9
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast; garnished with green coriander and cordon of fresh cream.
Nihari Goat Curry
30.9
30.9
Tender goat piece cooked in a traditional roadside style gravy of browned onion, ginger, garlic, black cardamom and cassia bark.
Lamb Shoulder Anarkali
45.9
45.9
Slow cooked lamb shoulder cooked in its own stock topped with North Indian aromatic spices finished with mint caramelized onion and lemon
Murg Mumtaz Begum
31.9
31.9
A chicken delicacy half cooked the Tandoori way, the other half finished the curry way; a creamy tomato flavored curry with a touch of pepper for a delicate palate – hot or mild.
Chicken Tikka Masala
28.9
28.9
A traditional Indian-British favorite, smoky chicken tikka pieces topped with fresh onions, capsicum and tomatoes finished with lemon juice and coriander
Tandoori Adrak Ka Choosa
38.9
38.9
Full free-range tandoori chicken smoked with cardamom, clove, ginger and bay leaves; served with mint yoghurt.
Dum Ki Biryani
42.9
42.9
A speciality from the Mughal days. Fragrant basmati rice, pressure cooked in stock with tender chicken thigh fillet, saffron, sultanas and nuts.
Jhinga Malabari Prawn
34.9
34.9
Tiger Prawns lightly sautéed and finished with a creamy coconut reduction spiced with carom seeds, capsicum and fresh lime. Served Hot, Med or Mild
Mains from the Garden
Malai Kofta
26.9
26.9
A preparation of cheese native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices
Lamb Seekh Rampuri
18.9
18.9
Home-made paneer and mixed vegetable dumplings deep fried & served soaked in a rich tomato and cashew nut curry cream sauce.
Baingan Tak-a-Tak
25.9
25.9
Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional “tawa” hotplate
Diwani Handi
21.9
21.9
Nine seasonal mixed vegetables with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes almond based curry sauce.
Dal Khushbudar
17.9
17.9
Yellow Dal. Lentils cooked on a slow fire. Mashed with clarified butter & green coriander & served with shredded ginger.
Variety of Indian Breads
Side Dishes and Salads
Mango Chutney
4.0
4.0
A speciality from the kitchens of ‘The Maharaja of Rampur’; lamb and beef mince with onions & green spices, pressed on a skewer & smoke roasted over charcoal.
Lamb Seekh Rampuri
18.9
18.9
A speciality from the kitchens of ‘The Maharaja of Rampur’; lamb and beef mince with onions & green spices, pressed on a skewer & smoke roasted over charcoal.