Nirala Indian Cuisine

Two pasty parcels of mildly spiced potato and peas. Served with tamarind sauce.

Gluten free lentil fritters with cumin seeds. Served with mint and coriander sauce.

Soya chaap marinaded In ginger garlic paste, aromatic Indian herbs and bbq till perfection.

Cottage cheese, capsicum, onion marinated overnight with yogurt and chef special spices and grilled in Tandoor served with mint sauce.

Garden, green vegetables fried in a mildly spiced chickpea batter with a tamarind sauce and a mint sauce.

Sliced onion in a mildly spiced chickpea batter. Served with mint and coriander sauce.

Two vegetable samosa, two mixed pakora, two onion bhajji and two bhutta kebab with a tamarind sauce and mint sauce.

Roundels of eggplant, marinated in gramflour and cumin butte.

Potato croquettes flavoured with fresh corn and white pepper. Then deep fried and served with mint and coriander sauce.

Soya chaap pieces marinated in a creamy sauce and cooked in a tandoor.

Marinated in yoghurt, accompanied with green salad and mint chutney.

Two pastry parcels of mildly spiced chicken mince filling served with mint and tamarind sauce.

Two chicken tikka, two lightly crumbed fish, two lamb chops and two seekh kebab.

Succulent tiger prawns marinated in yoghurt, spices, tandoor cooked and served with salad.

Minced lamb with herbs and spices, finger rolled and grilled in the tandoor.

Marinated in a blend of Indian spices and grilled in the tandoor.

Chicken marinated in yoghurt with a delicious bland of spices and roasted in the tandoor.

Light fish cooked in spices.

South Indian chicken appetizer made by deep frying marinated chicken with curry leaves and green chilies.

A selection of fresh tantalizing relishes and chutneys. Served with naan.

Tandoor cooked chicken with salad and mint sauce.

Tandoor prawns with salad and mint sauce.

Chicken lollipop is a popular Indian fried chicken appetizers with different spices.

Boneless chicken with ginger, garlic, green chilli, cream cheese, coriander stem and cardamom.

Tender pieces of boneless chicken, marinated in mild spices and yoghurt overnight then grilled in the tandoor.

Samosa with spicy chickpea curry, yogurt and chutneys. !.

Deep fried balls filled with a spiced mixture of potatoes. The balls are then dipped in a tangy tamarind or min water.

Gol Gappa stuffed with seasoned mashed potatoes. Covered with yoghurt or chutneys.

Roasted peanuts mixed with onion, tomatoes and various spices.

Potato tikki with other chaat chutneys and spices.

Lentil dumplings are yogurt. Topped with sweet and spicy chutneys.

Chickpea curry that is served with leavened fried bread.

Crispy fried potato strips.

Crisp fried vegetable balls tossed in a spicy, sweet and tangy manchurian sauce.

Deep fried mushroom and chilli based sauce.

Aromatic sweet, spicy and slightly tangy chilli fried chicken.

Vegetables, noodles, a hint of black pepper and different Indo Chinese sauce.

Indian style noodles made with chicken breast and fresh vegetables.

rice, soya sauce, veggies, vinegar and oil.

A smokey flavoured north Indian curry of tender lamb with a wok cooked tomato and onion masala, fresh corander, ginger, cloves and cumin.

Chicken cooked freshly with tomato, ginger, capsicum, spring onions and spiced with traditional spices.

Wok tossed chicken with five spice, spring onion and capsicum in soy sauce. Served with pilau rice.

Chicken tikka sauteed on the tawa with onion and tomato, flavoured with green chilli, garlic and ginger.

Tender duck legs cooked in freshly ground Indian spices, onion, ginger and garlic. Served with vegetable rice.

Chicken cooked in fresh ginger, tomato and mixed vegetables with traditional spices.

Tender lamb chops cooked in tandoor, then wok tossed with fresh tomatoes, spring onion, capsicum and five spice.

Tender pieces of goat flavoured with green cardamom, cinnamon, cloves and slow cooked with onion, ginger, garlic paste and garam masala.

Braised in their own juices and Indian herbs, nished with cumin and ginger.

Hot. Chunks of juicy meat cooked in traditional hot vindaloo sauce.

Lamb or chicken diced in a spinach puree with ginger and garlic.

Cooked in the tandoor, then pan fried in a rich, creamy tomato and cashew nut sauce.

Succulent pieces of meat coated in a creamy sauce flavoured with ground cashew nuts.

Chicken fillets cooked in thick mango flavour and coconut cream.

An intense lamb curry flavoured with sun dried kashmiri chilli and green cardamom.

Lamb or chicken diced in a spinach puree with ginger and garlic.

Chickpeas cooked with chicken in a masala on onions, tomato, pomegranate and cumin seeds.

Hot. Succulet pieces of meat coated in chefs special madras sauce, coconut cream and flavoured with five spice.

Diced meat cooked with sauteed onion, tomato and coconut milk.

Mixed vegetables cooked in hot vindaloo sauce.

Sauteed mixed vegetables with five spices.

Potato, cauliower and peas cooked in turmeric and mild spices.

Cottage cheese cooked in a mildly spices spinach puree.

Potato and cottage cheese dumplings stuffed with crushed cashew nuts and cooked in an almond sauce.

A selection of lentils simmered on a slow fire and finished with cream and corriander.

Indian cottage cheese with sliced onion, cabbage, chilli paste and fresh coriander.

Cottage cheese cubes simmered in a buttery, cream tomato bases sauce and flavoured with cashewnuts.

Chickpeas cooked in a masala on onions, tomato, pomegranate and cumin seeds.

A luxurious dish of mushrooms and green peas in a velvet smooth gravy of onions, tomatoes and flavoured with subtle spices.

Traditional lentil curry made with aromatic spices.

Medly or vegetable cooked in an almond and light cream sauce.

A unique blend of eggplant, tossed with capsicum, potato, onion and garlic and simmered in a rich sauce.

Vegetarian delight cooked potato with green peas in creamy sauce.

Indian cottage cheese with sliced onion, chilli paste and coriander.

A dish of eggplant marinated with tamarind, fennel, curry leaves and mild chilli.

Marinated soya chaap in a rich, aromatic masala sauce.

Scrambled Indian cottage cheese paneer, onions, tomatoes and spices.

Fish cooked in a hot vindaloo.

Tiger prawns cooked in hot vindaloo sauce.

Prawns cooked with onion and tomato, garnished with cream and coconut. A must try for prawn lovers.

Seasons fish cooked with fresh herbs and spices in masala sauce.

Seasonal fish cocked in traditional goan spices, enhanced with curry leaves and paprika.

Tiger prawns prepared in a gincer, garlic and cardomom with a hint of green chilli.

Mild. King prawns cooked with mixed vegetables.

Light, fresh and flavoursome season fish cooked in traditional spices and lightly fried.

Infused basmati rice with flavours of whole spices, mint and ginger lamb.

Infused with basmati rice with refreshing flavours of whole spices, fresh mint and ginger.

Soft, buttery naan infused with the richness of garlic.

Steamed basmati rice with saffron.

Soft, buttery naan infused with melted cheese.

Soft, buttery naan infused with melted cheese and a hint of chilli.

Basmati rice cooked with green peas and cumin seeds.

Round, unleavened and wholemeal bread.

Grated cucumber and youghurt and sprinkled with roasted cumin.

Crispy lentil safers with cumin flavour cooked in veg oil.

Sweet and tangy condiment made with mango.

A spicy rlish made of assorted vegetable.

Chilled yoghurt with crushed mint leaves.

Flavourful basmati rice, a traditional Indian side dish.

Thinly sliced onions in a tangy dressing.

A simple salad of assorted leafy greens.

Chicken tossed with herbs and spices in a salad.

Prawns mixed with herbs and spices. Served as a salad.

Four pieces. Milk based dumplings soaked in a saffron and cardamom based sugar syrup.

Three pieces.

Sweet and creamy yogurt-based drink with a hint of mango.

1.25 L.

1.25 L.

1.25 L.