9. MACHLI KHAS MIRCHIWALLA
Marinated cubes of fish, marinated with ginger and garlic, cooked in a tandoori oven, finished off in a mirchiwalla sauce. Cannot afford to miss out on this dish.
Tender cubes of marinated fish in a finger-licking rogan gravy - Mughlai style.
11. GARLIC PRAWNS
Shelled jumbo prawns tossed in garlic based Mughlai sauce, garnished with fresh green coriander.
12. KERALA–KE - JHINGE
Jumbo prawns, shelled and cooked to perfection in a mild coconut based sauce.
13. KARAVALLI JHINGE
Jumbo prawns, tempered with mustard seeds, methi & curry leaves in a coconut based sauce, served on a sizzler, garnished with spinach.
14. MURGH KANDHARI
Tandoori chicken marinated and spiced, cooked in the tandoori oven. Half or Full portion
15. TANDOORI PLATTER
A mixed tandoori platter containing a choice selection of kebabs, deliciously marinated and prepared.
Boneless pieces of marinated chicken cooked in a yogurt-based curry sauce with methi, tomatoes, ginger and garlic.
17. CHICKEN TIKKA MASALA
Diced marinated chicken cooked in a tandoori oven, then tossed in a kadhai with red and green capsicums in a tomato-based sauce.
18. DANDI MURGH
Dices of tender chicken marinated and cooked in the tandoori oven, finished off in a finger licking sauce with coriander & spinach stems.
19. MURGH MAHARANI
Tandoori oven roasted chicken in delicious chopped-tomato sauce.
20. MURGH PASANDA LAJAWAB
Succulent pieces of chicken simmered in an oriental spiced saffron gravy, garnished with cashew nuts.
21. LAMB ROGAN JOSH
Tender diced lamb cooked in a sauce full of flavours from the Kashmere Valley.
22. LAMB KORMA
Mild lamb curry in a coconut-based gravy.
Lamb, marinated overnight, then cooked in the tandoori oven, served on a sizzler on a bed of sliced capsicums and onions in a tomato-based sauce. A DISH FIT FOR ROYALTY!
24. LAMB GOL MIRCH PIAZA
Tender lamb pieces cooked with a typical tang of Mughlai cuisine in a golden gravy with capsicums.
25. GOSHT VINDALOO
Lamb pieces cooked in a sauce of exotic herbs and coconut milk, garnished with chopped cashews.
26. GOSHT PALAK
Tender pieces of lamb cooked in a Mughlai gravy with spiced spinach.
27. BEEF MADRAS
Selected diced beef cooked in a coconut sauce with curry leaves, garnished with fresh coriander.
28. BEEF AUR ALU KI SABZI
Tender cubes of beef with potatoes in a curry sauce.
Succulent pieces of beef cooked in an exotic gravy.
VEGETARIAN MAIN COURSES
30. TANDOORI SABZI
Capsicum stuffed with a mouth watering mixture of masala alu, Panir & nuts, roasted and served on a sizzler with mushrooms, diced tomatoes & onions with the chef’s special sauce.
31. GANGA DIN KE GOLE
Homemade cottage cheese, mashed potatoes and nuts rolled into balls and cooked in an exotic sauce.
32. PALAK PANIR
Home made cottage cheese in a spinach based sauce.
33. ALU BAIGAN KI SABZI
Eggplant and potatoes cooked with sliced onion and tomato in the Mughlai style.
34. VEGETABLE JAL FRAZIE
An interesting combination of seasonal vegetables sauteed in a tomato-based gravy with capsicums.
35. KADHAI CHOLE
Chickpeas tenderised overnight, cooked in an exotic blend of spices, tossed with diced tomatoes and spring onion tips. WE HAVE SOLD MORE OF THIS DISH IN AUSTRALIA, THAN WE HAVE IN INDIA.
36. ALU MATAR
A traditional 'home style' potato and peas curry.
37. DAL MAKHANI
A harmonious concoction of lentils.
38. CHAWAL NOOR MAHAL
Saffron-flavoured basmati rice.
39. MATAR KA PULAO
Basmati rice cooked with green peas, garnished with golden fried onions and fresh coriander.
40. MEWA PULAO
Fried rice blended with fresh tropical vegetables, fruits and nuts.
41. HARA PULAO
A mouth watering basmati rice pulao of fresh mint, coriander leaves, fenugreek nd tomato.
42. MURGH BIRYANI
Traditional Mughlai style basmati rice cooked with tender pieces of chicken in oriental spices.