KHASTA KACHORI [g] 17

Crisp shell filled with diced potatoes, chick peas, date & tamarind chutney, served with refreshing yogurt & mint sauce. “From the streets of old Delhi”

POTLI SAMOSA [g] 14

Pastry pockets with lightly spiced potatoes, green peas and oven roasted coriander seeds.

HARISA PANEER 16

Cottage cheese marinated with hung yogurt, fennel, carom seeds, black peppers and grilled.

CHICKEN TAVUK 16

Chicken in a marinade of yogurt, turmeric paste, mustard oil, sun dried fenugreek & chili flakes.

MURGH MALAI TIKKA [n] 17

Chicken with cheddar cheese, cream, yogurt, cardamom & roasted cashew.

TALI MACCHI 22

Market fish dipped in Bengal gram and rice flour batter with garlic and carom seeds, golden fried.

SEASAME OLIVES PRAWN 25

King prawns, olives, garlic and roasted sesame seeds, grilled to perfection in our clay oven.

KASHMIRI SEEKH KEBAB 19

Premium lamb mince infused with Kashmiri spices and cooked in tandoor.

ADRAKI CHOPS 25

Australian lamb cutlets with crushed garlic, ginger, raw papaya, paprika and cooked in the clay oven.

MAKAI METHI 14

Fenugreek leaves tempered with cracked cumin, potatoes and corn.

VEGETARIAN SAMPLER [g] 27

Harisa Paneer , Potli Samosa , Makai Methi.

TANDOORI SAMPLER 34

Murgh Malai Tikka, Sesame olive prawn , Adraki chops.

HOUSE SPECIALTY

SHAAN E RAAN 90

Succulent whole leg of lamb (2.5Kgs) infused with cinnamon oil and marinated with potli spices for 24 hours and cooked to perfection in our clay oven. (48 hours’ notice required)

VEGETARIAN

POTATO AND CHEESE BLAST 22

Potatoes and mozzarella cheese dumplings in a cashew and pumpkin gravy.

PALAK PANEER 22

Spinach and cottage cheese sautéed with cracked cumin, garlic, roasted red chili and tomatoes.

DAL KABILA 17

A Over cooked black lentils and red kidney beans tempered with clarified butter and chefs grind masalas.

KALONJI GOBHI BAINGAN [v] 20

Cauliflower florets, diced eggplant, caraway seeds and fresh tomatoes with coriander.

ALOO WADIYAN [v] 16

Lentil dumplings & potatoes cooked with fresh tomato & onion paste.

BHINDI DO PYAAZA [v] 19

Okra tossed with ginger, red onions, cumin & coriander.

SUBZ MILONI [v] 20

Seasonal vegetables with chopped spinach, crushed garlic and cracked cumin seeds.

Entrée

VEGAN KACHORI [g] 17

A crisp disc shaped shell filled with diced potatoes, chick peas, date & tamarind chutney, served with mint. “From the streets of old Delhi”

COCKTAIL SAMOSA [g] 13

Pastry pockets with lightly spiced potatoes, green peas and oven roasted coriander seeds.

MAKAI METHI 14

Fenugreek leaves tempered with cracked cumin, potatoes and corn.

Mains

BHINDI DO PYAAZA [v] 19

Okra tossed with ginger, red onions, cumin & coriander.

KALONJI GOBHI BAINGAN [v] 19

Cauliflower florets, diced eggplant, caraway seeds and fresh tomatoes with coriander.

SUBZ MILONI [v] 20

Seasonal vegetables with chopped spinach, crushed garlic and cracked cumin seeds.

ALOO WADIYAN [v] 16

Lentil dumplings & potatoes cooked with fresh tomato & onion paste.

BUTTER CHICKEN [n] 23

Chicken thigh fillets (free range) roasted in the tandoor and then pan finished with delicately spiced dry fenugreek leaves, cashew nut and fresh cream.

CHICKEN PEPPER FRY 23

Free range chicken thigh fillet tossed with red onions, black pepper and curry leaves.

SAAGWALA MURGH 25

Chicken thigh fillets (free range) cooked in a spinach gravy tempered with garlic and whole red chilly.

CHICKEN TIKKA MASALA [n] 23

Tandoor grilled free range chicken tikka, fresh tomatoes & garlic.

ORGANIC CHICKEN CURRY 28

Served with Brown Rice.

THREE PEPPER DUCK 27

Duck breast cooked with pimentos.

BHUNA LAMB 25

Diced lamb with onion, tomatoes, home grind masala in a medium spiced sauce .

DUM KA GOSHT [n] 23

Diced shoulder lamb with brown onions in a rich creamy sauce.

BEEF CHUTNEY 26

A serious chilly hit – not for the faint hearted! Diced beef braised with mint, green chilies and fresh ginger.

BANJARA GOAT 24

An age-old Indian gypsy recipe.

GHEE ROAST MUTTON 24

Diced lamb, mustard seeds, cinnamon and clarified butter.

ACHAMMA’S CAMEL CURRY 28

A recipe straight from the kitchen of grandmother. Diced camel with coconut, coriander seeds and fenugreek.

GOAN MACCHI 26

Market fish with turmeric, mustard seeds, balsamic vinegar, star anise and coconut cream.

TANDOORI FISH MASALEDAR 25

Market fish grilled in tandoor and finished with pan fried masala.

BUTTER & GARLIC PRAWN 26

Green prawns with crushed garlic, five spice, ginger and black peppercorn.

BENGALI PRAWN 27

Green prawns with five spices and eggplant.

PRAWN MOILEE 26

GreenGreen prawns, coconut-turmeric broth, ginger and green chili, with mustard seeds and curry leaf.

Roti (whole meal) 4

Plain Naan 4

Peshawari Naan 6

Lacha Paratha(whole meal) 6

Butter Naan 5

Garlic Naan 5.5

Garlic & Cheese Naan 6

Aloo Kulcha 6

Keema Naan 8

Chilli Pickle / Tomato & Onion (each) 2.5

Cucumber Raita 2.5

Mango Chutney 2.5

Condiments platter (four above) 9

Jeera Papad 2.5

Cucumber & Tomato Salad with Cottage Cheese and Olive Oil 10

Gulab Jamun(g) 10

Milk dumplings in a rose water sugar syrup with green cardamom.

Teen Ka Karishma 10

Symphony of three kulfi’s-Coconut, Mandarin & Rose.

Rose Kulfi(n) 12

Kulfi – originated from the Indian subcontinent from 16th century – cream, dried rose petal and rose water.

Lucknowi Meetha(n,g) 14

Sweet pastry filled with pistachio, cashew and dark chocolate. Served with Malai kulfi.

Shahi Mishti(n,g) 12

Indian bread pudding soaked in reduced milk with saffron.

Lime & Pistachio Cake 15 (Vegan, Gluten & Dairy Free)

Date, almond, maple syrup, Himalayan sea salt and turmeric.

All banquets served with Basmati Pulao, Butter Naan, Garlic Naan, mixed condiments and dessert of the day.

Entree: Potli Samosa| Murgh Malai Tikka| Makkai Methi

Main course: Choice of any four excluding sea food

Entree: Potli Samosa | Kashmiri Seekh| Seasame olives Prawn

Main course: choice of any four including one sea food

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We use only free-range chicken. All meat & poultry are sourced from a Halal certified supplier. [v] Vegan dish [g] Contains gluten [n] Contains nuts Some of our dishes may contain traces of nuts. Minimum spend $35 Per Person on Friday & Saturday.