New India Restaurant - Northern Indian Restaurant Adelaide CBD

Four marinated onion fritters in spicy chickpea batter.

Two pieces in one serve. Triangular pastries filled with potatoes and peas

Chef’s special savoury pastries in a tasty chaat (wiht chickpeas, spices, and yogurt toppings).

Four spinach, cauliflower, potato, and onion fritters fried in a spicy chickpea batter.

Soft, lightly leavened flatbread infused with garlic.

Vegetables cooked with a special blend the hot spices of Goa.

Fresh seasonal vegetables cooked in a mild creamy cashew and almond sauce.

Black lentils cooked in a creamy gravy with blend of traditional Indian spices and herbs.

Indian cottage cheese cubes cooked in a fresh spinach gravy with chef's blend of spices.

Yellow lentil cooked with onion and tomato with Indian spices.

Fresh, seasonal mixed vegetables cooked in an authentic curry sauce.

Indian cottage cheese cubes cooked in a tomato based, spicy gravy.

Wok tossed perfection of Indian cottage cheese cubes and gravy with spices.

Green peas and Indian cottage cheese cubes, cooked together into a delicious gravy from the classic North Indian Punjabi recipe.

Potato cooked in a fresh spinach gravy with chef’s blend of spices.

Four pieces of tandoori roasted boneless chicken marinated in yogurt and a subtle blend of Indian spices.

Cheese cubes marinated in special blend of masala and cooked in tandoor

Lamb mince mix with spices and cook in tandoor.

Boneless pieces of chicken marinated in spacial masala and cooked in tandoor and added to original creamy butter chicken sauce.

A mild curry with a creamy cashew nut sauce, boneless chicken, and traditional spice blend.

Boneless pieces of chicken, pan-cooked with a combination of hot spices.

Boneless chicken pieces in a thick, traditional, Indian sauce with spices.

Chicken cooked in rich thick gravy with onion, tomato, and a blend of spices.

A light, fresh, and flavoursome Indian adaptation of traditional Asian cuisine. Cooked with fresh mango.

is a curry dish originating in the Bengal and popular throughout the Indian subcontinent and beyond. It consists of a main ingredient such as chicken, vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes.

Beef pieces cooked in a hot and spicy sauce.

Tender beef pieces cooked in a mild cashew nut and cream sauce.

Diced pieces of yearling beef in a rich South Indian coconut gravy.

Tender pieces of lamb cooked in a hot and spicy sauce.

Succulent lamb cubes cooked in a mild and creamy cashew nut gravy.

Chunky cubes of lamb leg cooked in a rich gravy of yogurt, tomato, and Kashmiri spices.

Prawn cooked in a spicy vindaloo sauce

Prawns with fresh ground chilli in a creamy, coconut based gravy.

Local fresh fish cooked in a special Malabar gravy.

Fresh local prawns cooked in a special Malabar gravy and a blend of spices.

Pan braised prawns in a mild curry sauce.

A North Indian delicacy of sautéed prawns in traditional spices and thick gravy.

Soft, lightly leavened flatbread infused with garlic.

Plain wholemeal baked bread.

Flour bread stuffed with cheese and baked to mouth watering perfection in tandoori oven.

Four pieces.

Long grain basmati rice cooked with fried shallots, onions, and green peas, with a hint of cumin.

Steamed long grain basmati rice.

Home made yogurt with grated cucumber and pan roasted ground cumin seeds.

Sweet and tangy condiment made with mango.

Fresh and cooling accompaniment to balance your meal.

Fresh garden salad.

Tangy and sweet, a perfect accompaniment to your meal.

Tangy and crunchy accompaniment to your meal.

375mL.

375mL.

375mL.

375mL.

375mL.

500mL.

450mL.

Two pieces per serve. Cottage cheese dumpling in a sugary syrup

Cottage cheese dumplings in a thickened milk syrup topped with pistachios

Crispy fried flour bread served with a flavorful yogurt and chutney topping.