Riverland Indian Restaurant

Smashed Samosa. A golden flaky samosa crushed and topped with spiced chickpeas, tamarind sauce, yoghurt and a sprinkle of house blend spices.

Two pieces. A golden pastry parcels filled with a potato blend and spiced, served with cooling mint, sweet date and tamarind chutneys.

Crisp wafers layered with seasoned yoghurt, sweet chutneys, spices and a medley of textures.

Crisp fried cubes of cottage cheese tossed in an Indo Chinese fusion sauce made with soy, vinegar and chilli.

Soft cubes of cottage cheese coated in a spiced chickpea batter, deep fried until golden and crisp, served with mint chutney and tamarind dip.

Six pieces. Crisp semolina shells filled with spiced chickpeas, mashed potatoes and tamarind chutney, served with a shot of spiced water.

Crispy puris filled with spiced potatoes, yoghurt and chutneys.

Crispy fritters of spiced onions, coated in a seasoned chickpea batter and fried. Served with date tamarind and mint chutneys.

Soya chunks marinated in a blend of spices, cream and butter, then simmered in a spiced cashew infused gravy.

A golden, crisp fritters of cauliflower florets dipped in a seasoned chickpea batter and fried, served with mint chutney and tamarind dip.

Crispy golden vegetable balls tossed in an Indo Chinese sauce made with garlic, soy and a hint of chilli.

Crispy cauliflower florets tossed in a sweet and spicy honey chilli glaze, finished with sesame seeds and spring onions.

Tender soya chaap marinated in spiced yoghurt and roasted in the tandoor. Smoky and bursting with North Indian flavours served sizzling hot with mint chutney.

Crispy spiced potato patties topped with chutneys, yoghurt and herbs.

Boneless chicken pieces marinated in spiced yoghurt blend and char grilled in the tandoor.

Crispy chicken tossed in Hakka style chilli, garlic and soy sauce fusion.

Crispy fried fish fillets coated in hand pounded spices, served with mint chutney and a tomato cucumber salad.

Prawns stir fried with fiery Chettinad spices and served with tamarind and cooling mint chutneys.

Tender chicken pieces marinated in creamy yoghurt, cheese and mild spices, grilled in the tandoor.

Plump tiger prawns marinated in a spice blend and cooked in a clay tandoor.

Prawns slow roasted in clarified butter with a blend of roasted spices, tamarind and red chillies.

Pieces of goat slow cooked on the tawa with spices, onions and herbs. Bursting with bold, flavour and a smoky finish.

Minced lamb blended with creamy malai, herbs and spices, grilled on skewers.

Golden, crisp battered fish fillets served with chips.

Charcoal grilled cottage cheese cubes simmered in a tomato, butter and almond cream gravy.

Soft cottage cheese and potato dumplings gently cooked in a silky cream based curry, infused with spices.

Cubes of cottage cheese nestled in a spinach purée, tempered with cumin and finished with a touch of cream.

Grilled cottage cheese tossed with capsicum and onions, enveloped in a tomato onion almond gravy with coriander and chilli.

Soft paneer cubes cooked in a spinach gravy, lightly spiced.

Char grilled paneer simmered in a creamy tomato and cashew based gravy, infused with butter and Indian spices.

Soft paneer cubes cooked in a creamy gravy infused with fenugreek leaves, butter and mild spices.

Slow cooked whole black lentils simmered overnight with tomatoes, butter and cream.

A medley of vegetables simmered in a creamy onion and tomato based gravy, spiced.

Kabuli chickpeas slow cooked in an old Delhi style tomato onion masala.

Fire roasted eggplant mashed and tempered with cumin, onions and ginger.

Roasted cashew nuts and puffed lotus seeds in a creamy tomato cashew gravy.

A mellow coastal curry of fish or prawns tempered with curry leaves, mustard seeds and coconut cream, delicately spiced.

Fish gently simmered in a tomato and coconut curry infused with shallots, curry leaves and toasted spices from Kerala's coastline.

Prawns gently simmered in a tomato and coconut curry infused with shallots, curry leaves and toasted spices from Kerala's coastline.

Grilled boneless chicken pieces simmered in onion, tomato and capsicum gravy with a velvety butter finish.

Tender chicken braised in a vinegar spiked vindaloo gravy.

Chicken gently cooked in a creamy spinach and mustard leaf sauce.

Boneless chicken slow cooked in a bold Chettinad style gravy infused with roasted black pepper and southern spices.

Boneless chicken sautéed in a kadai wok with crushed spices, bell peppers, tomatoes and onions.

Tender chicken simmered in a creamy curry sauce with the ripe mangoes.

Boneless lamb leg infused with South Indian spices and finished in a coconut based gravy.

Boneless lamb leg simmered in Kashmiri style gravy made with tomatoes, onions, warming spices and red chilli.

Lamb simmered with spinach and mustard greens, finished with spices.

A spicy Rajasthani delicacy featuring tender lamb cooked in a fiery red chilli and garlic laced curry.

Lamb braised in crushed spices, tomato, onion and yoghurt.

Slow cooked beef in a South Indian style coconut and chilli curry with madras spices.

Beef simmered in a fiery vinegar based vindaloo sauce.

Curry of tender beef in spiced tomato onion gravy.

Tender boneless beef with a blend of spices.

Fragrant rice and tender chicken cooked with a blend of aromatic spices.

Fragrant basmati rice layered with tender meat and aromatic spices, Awadhi style.

Leavened flatbread stuffed with melted cheese.

Soft leavened naan with melted cheese and garlic.

Naan stuffed with melted cheese and chopped green chillies.

Creamy plain yoghurt, a cooling accompaniment.

Leavened flatbread stuffed with crumbled paneer.

Aromatic long-grain basmati rice steamed until light and fluffy.

Thin, crisp lentil wafers.

A simple side salad to complement your mains.

Thinly sliced onions seasoned with Indian spices, served as a crisp accompaniment.

Cucumber mixed with creamy yoghurt, a cooling accompaniment.

Creamy yoghurt raita with pineapple pieces.

Fresh green chillies served as a side to add heat to your meal.

Flaky, multi-layered Indian flatbread, cooked on the tawa with crisp edges and soft layers.

Unleavened wholemeal flatbread.

Soft, leavened bread stuffed with a spiced potato filling.

Soft, warm milk indian style doughnuts soaked in rose cardamom syrup.

Creamy vanilla ice cream topped with chocolate sauce and sprinkled.

Vermicelli noodles with vanilla and pineapple ice cream with milk fudge and glazed cherries.

A creamy, Indian yoghurt based drink, blended with ripe mango and a touch of cardamom.

A blend of orange, tropical pineapple and crisp apple.

A mocktail with a balance of citrus and bitters.

Indian spiced tea brewed with spices, milk and black tea leaves.