A contemporary twist on a classic street food delight. Crisp pastry filled with spiced chickpea and potato, served with tamarind and chaat masala
Handmade, deep fried Punjabi short-crust pastry filled with potatoes and aromatic spices
Potato dumplings filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney.
Light vegetable fritters filled with mixed vegetables, onion, potatoes, mustard seeds, turmeric, curry leaves
Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnut
24 hour marinated cottage cheese smoke-roasted with onion, capsicum and tomato, finished with fresh coriander and activated charcoal
Our take on the classic onion bhaji. Gladalan brown Pyaaj from Lockyer Valley, Queensland richly coated in a spiced chickpea flour and deep fried to golden perfection
Traditional South Indian steamed rice cakes, filled with vegetables, served with tomato rasam and coconut chutney
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.
Tender rack of baby lamb cutlets marinated in spices & aromates, skewered & broiled in Tandoor.
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.
Boneless spring chicken fillet marinated overnight & cooked in a Tandoor.
Market fish fillets marinated with garlic, ginger, red chilli, tamarind and coriander coated in chickpea batter and deep fried until crisp
White Fish Fillet marinated in Indian spices roasted on the tandoori oven with a blend of the 4 signature sauces of India
Shrimps battered with chickpea batter, served with dried chilli and curry leaves
Rice and lentil pancakes, topped with blue swimmer crab, sprinkled with fresh green chilli, coriander, ginger, and crunchy yellow split pea
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
A king’s favorite, known throughout India. A bowl full of highly flavored, creamy textured, best known, boneless lamb or chicken curry.
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 – 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)
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
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.
Tender goat piece cooked in a traditional roadside style gravy of browned onion, ginger, garlic, black cardamom and cassia bark.
Slow cooked lamb shoulder cooked in its own stock topped with North Indian aromatic spices finished with mint caramelized onion and lemon
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.
A traditional Indian-British favorite, smoky chicken tikka pieces topped with fresh onions, capsicum and tomatoes finished with lemon juice and coriander
Full free-range tandoori chicken smoked with cardamom, clove, ginger and bay leaves; served with mint yoghurt.
A speciality from the Mughal days. Fragrant basmati rice, pressure cooked in stock with tender chicken thigh fillet, saffron, sultanas and nuts.
Tiger Prawns lightly sautéed and finished with a creamy coconut reduction spiced with carom seeds, capsicum and fresh lime. Served Hot, Med or Mild
Line caught NZ Ling fish with a sauce of fresh tomatoes, garlic, coriander and finished with garam masala
Peas and potatoes in a very smooth onion & tomato based curry.
Potatoes and fenugreek cooked in onions, tomato and garlic sauce.
The classic dry combination of puree spicy spinach & homemade cheese.
Home made cottage cheese & peas in curry sauce.
A preparation of cheese native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices
Home-made paneer and mixed vegetable dumplings deep fried & served soaked in a rich tomato and cashew nut curry cream sauce.
Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional “tawa” hotplate
Okra seasoned with cumin, coriander and sautéed in a Punjabi Tadka
Nine seasonal mixed vegetables with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes almond based curry sauce.
Yellow Dal. Lentils cooked on a slow fire. Mashed with clarified butter & green coriander & served with shredded ginger.
Black Dal. An assortment of three lentils cooked on a slow fire. Mashed with clarified butter & green coriander & served with shredded ginger.
A speciality from the Moghul days. Fragrant basmati rice, pressure cooked in stock with seasonal garden vegetables, saffron, sultanas and nuts.
Plain white flour bread
Flavour of fresh garlic and coriander
Stuffed with cheese and garlic
Stuffed with spiced mince
Stuffed with butter and lightly garnished
Stuffed with cheese and spices
Stuffed with dried fruit and nuts
Serves 4-6 people
Stuffed with spiced vegetables
Spiced lentil dough rolled into thin flatbread and roasted in the Tandoor
Yoghurt and Cucumber
Plain boiled basmati rice
Fluffy saffron rice with nuts and fruits
Cumin infused rice