Indian Masala

Sliced onions mixed with chickpea flour and spices then deep fried till golden brown.

Flaky pastry filled with seasonal potato, green peas, dry fruit, cumin seeds, and then deep fried till golden brown.

Spiced panner cooked in a charcoal tandoori oven

Two pieces.

Cottage cheese layered with spinach and smothered in chickpea batter and fried till golden brown.

Potato cubes with finely chopped cucumber, onions, and tomatoes seasoned with special chaat masala.

Six pieces.

Fresh vegetables dipped in chickpea flour butter with a mixture of special spices and deep fried till golden brown.

Boneless chicken pieces marinated in cashew nut paste, cheese, yogurt, herbs, ground spices, and cooked to perfection in a charcoal tandoor.

Tender chicken marinated with yogurt authentic Indian herbs and spices and cooked to perfection in a charcoal tandoor.

Boneless chicken fillets marinated overnight with yogurt, ginger, garlic, and blend of special herbs and spices then roasted in a charcoal tandoor.

Fish cubes marinated in special spices dipped in batter and deep fried.

Fillets of chicken marinated overnight in yogurt, mustard, fenugreek and onion seeds, and then cooked in a tandoor.

Boneless chicken breast pieces marinated with spinach and mint and cooked to perfection to tandoor and served with salad.

Lamb mince marinated in spices and cooked by perfection on skewers in charcoal tandoor.

Fish fillets marinated in yogurt and spices with a hint of mustard oil and cooked to perfection on skewers in a tandoor.

Prawns marinated with spices and cooked in a tandoori oven.

4 Lamb cutlets marinated for 24 hours and roasted in a charcoal tandooir

Cooked in a thick tomato and onion gravy with capsicums and Indian spices.

Northern India's best known dish, boneless chicken pieces marinated overnight roasted in a traditional Indian oven and finished with creamy tomato gravy and finely chopped cashew nuts.

Traditionally mild curry cooked in a white creamy sauce made of cashew nut paste, cream, and blended with aromatic spices.

Boneless chicken pieces cooked with onion ginger garlic, spices, fresh green capsicum, and garnished with coriander.

A hot Goa dish, vinegar gives it a aroma cooked in a vindaloo gravy.

Boneless chicken pieces cooked in a tandoor and mixed in with a mango gravy.

Mild curry cooked in a garlic and ginger sauce.

Boneless chicken pieces cooked in a fresh spinach puree with ginger, garlic, and mild spices.

Cooked with peppers, chilies, spring onions, and tomatoes.

An aromatic lamb dish originating from Kashmir, made with lean lamb in yoghurt and curry spices. The red colour is derived from paprika.

Mild curry cooked in a white creamy sauce made of a cashew nut paste cream and blended with aromatic spices.

Lean lamb pieces cooked in a fresh spinach puree with ginger, garlic, and mild spices then garnished with cream.

South Indian hot curry with onion, garlic, coconut, and spices.

A hot favourite Goa dish, vinegar gives it a aroma cooked in an vindaloo gravy.

Goat in masala with onion and capsicum

Boneless lamb pieces cooked with onion, ginger, garlic spices, fresh green capsicum, and garnished with coriander.

Mouth watering dish cooked with onion, ginger, crushed tomato, and cream. it has a thick gravy and garnished with coriander.

A hot favorite Goa dish, vinegar gives it a aroma cooked in a vindaloo gravy.

Beef cooked in a South Indian hot and mouth watering gravy.

Mild curry cooked in a white creamy sauce made of cashew nut paste, cream, and blended with aromatic spices.

Beef pieces cooked in a fresh spinach puree with ginger, garlic, and mild spices.

Marinated prawns cooked in onion, tomato, ginger thick gravy, and garnished with coriander.

Marinated prawns cooked in a creamy tomato gravy.

This mouth watering dish is cooked in a traditional Indian style with tomato, onions, and cream to make the most divine gravy.

A hot favorite Goa dish, vinegar gives it a aroma cooked in a vindaloo gravy.

Cubes of cottage cheese cooked in thick Indian style gravy.

Seasonal vegetables cooked in onion, ginger, garlic, and tomato gravy.

A delicacy from Punjab, traditional black lentils and kidney beans stewed seasoned with butter and spices. Garnished with a dash of cream.

With paneer and finished with creamy tomato gravy and finely chopped cashew nuts.

Cottage cheese cubes cooked with spinach spices and a dash of cream.

Yellow lentils cooked on a slow heat and seasoned with butter, onion, ginger, garlic, tomatoes and garnished with coriander.

Cottage cheese cubes and green peas cooked in an Indian style.

Mild curry cooked in a white creamy sauce made of cashew nut paste, cream, and blended with aromatic spices.

Whole chickpeas seasoned with onion, ginger, garlic, and finished with spices and herbs. Garnished with coriander.

Potatoes and peas cooked in an Indian gravy with aromatic spices.

Yellow lentils cooked on a slow heat and cooked with onion, ginger, garlic, tomatoes, and garnished with coriander.

Seasonal vegetables cooked in onion, ginger, garlic, and tomato gravy.

Potatoes and peas cooked in an Indian gravy with aromatic spices.

Whole chickpeas seasoned with onion, ginger, garlic, and finished with spices and herbs. Garnished with coriander.

Potatoes cooked in masalas and plenty of coarsely crushed roasted cumin seeds and garnished with coriander.

Saffron rice.

Naan stuffed with cottage cheese and spices.

Naan stuffed with cottage cheese and spices.

Four per serve.

Cream milked dumplings with a sweet cardamon flavoured syrup served warm.