TANDOORI DISHES:

Tandoori Chicken:
Chicken marinated in yogurt and fresh ground spices, cooked over
volcano rock in a traditional clay oven tandoor.

Chicken Kabob:
Tender boneless chicken breast marinated in yogurt herbs and spices,
barbecued over tandoor served on bed of onions and bell peppers with lemon.

Lamb Kabob:
Succulent pieces of lamb leg roasted on skewers in tandoor served on a bed
of greens with lemon.

Tandoori King Prawn:
Jumbo prawns marinated and roasted in spicy Indian sauce served
on a bed of greens and lemon.

Tandoori Mixed Grill:
Selection of tandoori chicken, chicken tikka, boti kabob, and king prawn
served with bell peppers, onions, and lemon.

CHICKEN DISHES:

Chicken Curry:
Braised chicken in savory tomato, ginger, garlic, and herb sauce.

Tikka Saag:
Clay oven roasted chicken cooked with spinach and light cream.

Chicken Makhani (Butter chicken):
Boneless roasted chicken with creamy tomato sauce and butter.

Chicken Tikka Masala:
Boneless chicken marinated in yogurt, charbroiled and sauteed
in herbs with light creamy sauce.

Chicken Korma:
Chicken with cashews, almonds, and coconut with light creamy sauce.

Chicken Vindaloo:
Chicken dish with potatoes cooked in traditional tomato based sauce with garlic, ginger and vinegar.

LAMB DISHES:

Lamb Curry:
Lamb cooked in ginger, garlic, Indian spices and herb sauce.

Lamb Jalfrazi:
Tender young lamb with green peppers, onions, tomatoes, and spices.

Lamb Vindaloo:
Lamb cooked with potatoes.

Lamb Saag:
Lamb stew on a flavorful be of spinach and light cream.

Lamb Korma:
Lamb dish prepared with cashews, almonds and a touch of coconut
with light creamy sauce.

Lamb Masala:
Boneless lamb marinated in yogurt, charbroiled and sauteed in herbs
with light creamy sauce.

FISH DISHES:

Fish Curry:
Pieces of cod fish cooked in a mild spiced gravy.

Fish Makhini:
Cod fish cooked in onions, ginger, garlic, tomatoes, and creamy sauce.

Prawn Curry:
Jumbo prawns cooked in spiced gravy.

Prawns Saag:
Jumbo prawns served on a flavorful bed of spiced spinach and light cream.

Prawn Makhani:
Jumbo prawns cooked in onions, ginger, garlic, tomatoes
and creamy sauce.

Aalo Gobhi: Cauliflower, potatoes and peas cooked with butter.

$8.95

Channa Masala: Chick-peas steamed with tomatoes, ginger, garlic and spices.

Daal Makhani:
An aromatic marriage of split lentils and garlic, cooked with
Indian spices and butter.

Bharta: Roasted eggplant pulp with peas, onions, tomatoes
and fresh seasoning.

Saag Paneer:
A mound of lightly seasoned spinach in a steaming blend
of light cream, home made cottage cheese and spices.

Shahi Paneeer:
Chunk of home made cheese sautéed with ginger, garlic and tomatoes
garnished with cashews and raisins cooked in an creamy sauce.

Matar Paneer: Home made cheese and tender peas cooked in a
mildly spiced gravy.

Vegetable Curry: Fresh seasonal vegetable cooked with Indian spices.

Vegetable Korma: Mix vegetables cooked in creamy sauce.

Malai Kofta:
Combination of mixed vegetable balls in exotic Indian herbs and spices
cooked in creamy sauce.

Vegetarian Thali:
Bhaingan bharta, saag paneer with basmati rice, naan bread, salad
garnished with daal makhanai and gulab jamun as a dessert.

BIRYANI (Arromatic Basmati Rice Dishes)

Vegetarian Biryani:
Basmati rice cooked with green peas, mixed vegetables, almonds, cashews and garnished fresh herbs.

Chicken Biryani:
Chicken pieces cooked with basmati rice, mushroom, almonds, nuts and
raisins garnished with fresh herbs.

Lamb Biryani:
Morsels of lamb with basmati rice, mushroom, almonds, nuts and
raisins garnished with herbs.

Prawn Biryani: Prawns cooked with basmati rice, mushroom,
almonds, nuts and raisins with herbs.

ON-THE-SIDE

Raita:
Spiced yogurt with cucumbers and carrots

Mango Chutney:
A tangy treat, sweet and sour mango sauce

Mixed Pickles:
A tangy treat, sour, salty, and spicy pickles with chilli, carrot, lemon and herbs

Extra Rice:
Aromatic Basmati Rice (steamed)