Ruby Raja Indian Restaurant

King prawn deep fried in a lightly spiced chickpea flour batter.

Mixture of samosa, vegetable pakoras and onion bhaji.

A mixture of deep fried diced potato, onion and seasonal vegetables in light spicy batter

Mixture of prawn and vegetable pakoras, onion bhaji and samosa.

Three pieces. A Indian triangular pastry filled with spiced potato and green peas.

Chicken fillet marinated in yoghurt, garlic and spices then roasted in the tandoor.

A mixture of chicken tikka, tandoori prawn, tandoori squid and tandoori lamb cutlet.

Marinated shelled king prawn in yoghurt, garlic and spices then roasted in the tandoor.

Sliced onion dipped in a lightly spiced chickpea flour batter then deep fried.

Seared prawn and squid. Served with pineapple and coriander sauce.

Marinated in yoghurt and spices then roasted in the tandoor.

Main. Tandoori marinated fillet of chicken simmered in a creamy gravy of tomato, onion, butter and ground almonds.

Main. Tender cubes of beef coated with a creamy ground almond sauce and spices.

Main. Chicken pan fried in spices, basil leaves, tomato and coconut milk.

Main. Pieces of beef cooked in a hot curry flavoured sauce.

Tender chicken in a rich, creamy tomato sauce.

Main. Southern Indian chicken curry in a sauce of coconut milk, mustard seed, blend of curry powder, chilli, tomato and enhanced with curry leaves.

Boneless pieces of chicken, cooked in spices, ginger and ground chillies. Hot curry.

Main. King prawn pan fried in own spices, basil leaves, tomato and coconut milk.

Main. King prawn cooked in the Southern Indian style with ginger, garlic, coriander leaves, capsicum, tomato and coconut milk masala.

Main. Tandoori marinated fish fillet topped with the sauce of coconut milk, spices, tomato and basil leaves.

Main. A Northern Indian dish, finished in a gravy with herbs, spices and tomato.

Boneless pieces of chicken cooked in Malay style spices, flavoured with lime leaves and red chilli. Finished with coconut milk – a succulent, mediumcurry

Main. Cubes of lamb cooked in a lavish gravy of spiced spinach with fenugreek and Indian spices.

Tender beef in a rich Kerala-inspired sauce.

Main. Fish fillet cooked in the Southern Indian style with ginger, garlic, coriander leaves, capsicum, tomato and coconut milk masala.

A mixture of butter chicken, beef korma, ruby prawn, chicken tikka, rice and naan, or choice with papadams three.

Alu gobi, mixed vegetable curry, dhall, rice and naan.

Lightly spiced potato, cauliflower and peas.

Cubes of ricotta cheese, cooked in chopped spinach, onions and garlic with a dash of cream.

Diced pumpkin pan fried with onion, garlic, curry leaves, dried chillies and a touch of yoghurt. A side dish.

Pan sautéed lentils, with a mixture of herbs and spices.

Seasonal vegetables stir-fried with mild spicy sauce and a dash of cream

five pieces.

Grated cucumber and yoghurt.

Fresh and cooling condiment made with mint leaves.

Fresh cucumber in a light and refreshing salad.

Sweet and tangy condiment made with mango.

Tangy and sweet condiment made with tamarind.

Tossed with own dressing.

Sweet and spicy condiment to add flavour to your meal.

Leavened bread baked in the tandoor.

Leavened bread baked in the tandoor.

Leavened bread baked in the tandoor.

Plain steamed white rice to accompany your meal.

Rice flavoured with an array of dried fruit and nuts.

Leavened bread baked in the tandoor.

Tender chicken in crispy crumbs, served with chips.