Cinnamon Club Henley Beach (INDIAN CUISINE)

Savor two curries, one vegetable and one meat, served over a bed of rice for a delightful combo meal.

Vegetable curries on rice.

Meat curries on rice.

Combination of curries without rice.

Indo Chinese stir fry preparation

Pastry triangle with vegetable fillings.

Fried vegetable dumpling in chickpea flour batter.

Street food made with scrambled samosa topped with chaat chutneys.

Fried curry leaf South Indian chicken and one of the favourite dishes of South India.

Fried fish prepared with spices is the street food of Amritsar.

Savory Indo-Chinese vegetable balls in a flavorful stir-fry sauce.

Cottage cheese cubes marinated overnight in pickling and yoghurt sauce. Served with a garden green salad and mint coriander chutney.

Boneless roasted chicken prepared with yoghurt and spices. Served with a garden green salad and mint coriander chutney.

Half bird. The quintessential chicken pieces with bone marinated in ginger, garlic, lemon juice and spices. Served with a garden green salad and mint coriander chutney.

Tandoori Cream and cheese mild Chicken tikka

Yellow and black mustard curry leaves tempered sauce touched with mild spices and finished with cream.

Spicy dish made with capsicum, onions and tomatoes.

Staple from goa cooked with coconut, tamarind and chillies.

Mughlai delicacy, a rich creamy almond curry finished with aromatic spices

Tandoori chicken tikka cooked with onion, tomato and capsicum.

Chettinad chicken cooked in a black pepper gravy.

A hot Goan dish and vinegar cooked in vindaloo gravy.

Tender boneless chicken pieces marinated in yoghurt and spices cooked in tandoor with fenugreek leaves in thick tomato sauce with a touch of cream.

Marinated boneless chicken pieces cooked in a Rajasthani style with onion, tomato and spices.

Light, chicken simmered in a sauce with mustard leaves and spinach.

Curry chicken in madras sauce

Tender boneless chicken in a rich, creamy tomato sauce.

Spicy marinated beef cooked with vinegar, ginger and spices.

Beef cooked in South Indian coconut gravy.

Tender boneless pieces of beef with a blend of Maharashtrian spices.

Beef in Roganjosh gravy.

Spicy dish made with capsicum, onions and tomatoes.

Sizzled beef with curry leaf, cracked pepper and spices

A dish of royalty cream gravy, made from onions, ginger, garlic, almond paste and scented with kewra water.

Tender lamb in a fiery vindaloo sauce, perfect for spice lovers. Gluten-free, nut-free, and dairy-free. 🌶🌶🌶

Lamb curry cooked with tomatoes, onion, cinnamon, cloves and Kashmiri red chillies.

Indo British curry from the Colonial era.

Spring lamb braised in Spinach gravy.

Nawabi curry prepared in a sauce of yoghurt, hot spices such as red chillies and cloves. This dish is typically medium hot in garlic with bones.

Rajasthani goat curry prepared in a sauce of yoghurt, hot spices such as red chillies and cloves. This dish is typically hot with bones.

Cottage cheese cooked in tomato, butter and creamy gravy.

Rich and creamy tomato-based curry with paneer.

Fresh low fat cottage cheese served in Spinach base curry

Pink city preparation, yoghurt, capsicum

Mildly spiced nine gem vegetables and nuts dish from Hindukush region.

Yellow lentils tempered

Vegetables cooked with spices.

Cottage cheese and shredded spinach dumplings simmered in tomato gravy.

Black lentils from the bukhara kitchen.

Tribute of chickpeas cooked with spices of Punjab.

Slow cooked chickpeas with pureed tempered spinach.

Potato cubes tossed with capsicum flakes with mild spices.

Yellow dal tempered and cooked with spinach.

Roasted cauliflower and potatoes in Rajasthani marinade topped with Bikaneri Sev

Aromatic basmati rice infused with cinnamon.

A unique melange of vegetables cooked on a slow fire with basmati rice, condiments and spices. Comes with raita.

Indo British layered biryani cooked with thirty two different ingredients. Comes with raita.

A hyderabadi biryani with chicken, yoghurt and spices garnished with nuts. Comes with raita.

A array of long grain rice, tender kid Lamb meat, pungent spices, nuts and orange strands of saffron with bones. Comes with raita.

Tender goat with bone, layered with aromatic spices and rice, offering a spicy, gluten-free biryani experience.

The leavened bread from the clay oven.

Leavened flatbread infused with garlic.

Flaky Indian flatbread infused with onion seeds.

Leavened bread with a stuffing of nuts and raisins.

Tender chicken in a rich cheese filling, wrapped in a soft naan bread.

Leavened flatbread filled with melted cheese.

Leavened tandoori bread filled with herbs and paneer cheese.

Whole wheat flour bread.

Soft, lightly leavened flatbread from the tandoor oven.

Spicy Indian-inspired condiment made with chutney.

Thin, crispy Indian flatbread served as a side dish.

A blend of tangy and crunchy pickled vegetables.

Yoghurt salad.

Sweet and tangy condiment made with mango.

Indian ice cream.

Crispy pastry pockets filled with rich chocolate.

Sweet dumplings in a rose syrup.

Fizzy drinks to quench your thirst.

Fizzy and refreshing, made with ginger.