À La Carte Menu

Fresh mango-flavoured yoghurt shake.

Traditional Punjabi lemonade, served sour, sweet, salted and peppered.

Cumin-seed-flavoured Indian drink with spices.

Crushed tomatoes infused with green coriander, tempered with royal cumin and served with crispy gram-flour pearls.

Punjabi-style chicken soup with black pepper and almonds.

Triangle pastry filled with potato, green peas and fresh coriander, deep-fried till light golden.

Whole-wheat shells served with tangy tamarind and spicy coriander water.

Crushed wheat shells served with curd and chef’s special chutney.

Cottage cheese marinated with Kalamata olives, grilled in the tandoor to perfection.

Soya marinated in chef’s special hand-pounded spices, grilled in the tandoor.

Chunks of pineapple cooked in our copper tandoors.

Broccoli florets in an almond marinade, char-grilled in the tandoor.

Chef’s special hung-curd kebabs.

A combination of the kebabs on offer, perfect for those who would rather not decide.

Chicken tikka with an olive and pickle tapenade.

Plump tiger prawns freshly marinated in a citrus blend of lemon juice and ajwain, grilled golden in the tandoor.

Traditional preparation of minced lamb marinated with Indian spices and grilled on skewers.

Barramundi freshly marinated in basil paste and kasundi mustard, glazed in the tandoor.

The king of kebabs: our masters roast the chicken after curing it in a herbal marinade of hung curd, saffron-yellow chilli paste, kasuri methi and mustard oil.

Soft, boneless chicken with the flavour of garlic and the tang of lemon and spices.

Spicy, juicy chicken legs marinated with Indian herbs and cooked in the tandoor.

Australian lamb chops marinated with cloves, black cardamom and kasuri methi, grilled in the tandoor and glazed with sweet and sour sauce.

A combination of the kebabs on offer, perfect for those who would rather not decide.

Paneer simmered in a rich, creamy spinach paste.

Cubes of paneer in a thick, cheesy tomato and onion gravy.

Evergreen mustard-leaf delicacy cooked in an earthenware pot with radish leaves, spinach, bathua, ginger, gram flour and a dash of mustard oil, served with butter and jaggery.

Whole urad dal and kidney beans simmered overnight with traces of mustard oil, cooked with tomato purée, cream and Indian spices, finished with clarified butter.

Mushrooms and asparagus pan-cooked with fresh spring onions.

A spicy, flavourful curry made with cottage cheese.

The earthy flavour of mushrooms with the sweetness of peas.

Fried balls of potato, cottage cheese and mixed vegetables in a rich, creamy gravy.

Soya chaap pieces marinated in tandoori spices.

Spiced, soft crumbled cottage cheese sautéed with onion, tomato and bell peppers.

Spinach and mushrooms with the crunch and sweetness of corn.

A lusciously creamy white curry with fenugreek, peas and cashews.

Soft cottage cheese cubes and green peas cooked in a spicy, flavoursome curry.

A Kashmiri delicacy: lamb shoulder cooked the old-fashioned way over extremely low heat, infused with whole red chilli paste and finished with yoghurt.

Grilled boneless chicken tikka simmered in a satin-smooth cashew gravy.

Tandoor-grilled chicken tikka simmered in a satin-smooth tomato gravy rich in cashew, made piquant with dried fenugreek.

Boneless or with bone

A minced mutton curry with roasted ground spices.

A mouth-watering combination of mutton mince and liver, slow-cooked with a blend of aromatic Indian spices and herbs.

Soft, succulent pieces of lamb in a spiced spinach gravy.

Lip-smacking roasted mutton pieces, slow-cooked in whole spices.

Tender boneless chicken breast and fresh spinach leaves simmered in an onion-tomato curry.

Spicy, smoky marinated chicken with Greek yoghurt and flavourful ground spices.

Tender pieces of chicken cooked in a thick onion-tomato gravy.

Prawns cooked in an aromatic Indian gravy with capsicum.

Choicest cuts of meat braised with spices, made rich with muk-tapishti and a hint of amber, combined with saffron-hued basmati rice and cooked under flaky puff pastry.

Chicken $52 · Lamb $54 · Jheenga (prawn) $60

A rare combination of aromatic basmati rice and seasonal vegetables, infused with saffron and cooked on dum.

Simple boiled rice, or rice cooked with cumin seeds and ghee or butter.

Rich, flavourful pulao made with rare gucchi mushrooms from the foothills of the Himalayas.

Soft-centred milk-cake dumplings, fried and soaked in sugar syrup, garnished with pistachio.

Saffron and pistachio-flavoured frozen dessert.

Classic Indian festive dessert made with milk, sugar and saffron.

Blanched almonds cooked with ghee, sugar, milk and saffron.

Creamy frozen delight made from sweet ripe mangoes and thickened milk, with pistachios.

Milk-based dessert flavoured with gulkand (rose jam) and betel leaves.