The Menu

Green chillies stuffed with spicy potato, dipped in chickpea flour and deep fried.

Caramelised stuffed beetroot with chef's secret spices, fried in chickpea batter.

Crisp papri with potato, onion, coriander, fresh chilli, sweet yoghurt, tamarind and mint.

Cottage cheese marinated overnight in ginger, garlic and cumin, cooked in the tandoor.

Triangular pastry filled with spiced potato and peas.

Savoury chickpeas with crispy samosa and sweet, spicy, tangy chutneys.

Sweet corn and chickpea flour fritters with lemon, black pepper and cumin.

Crispy semolina puffs with peas, potato, tangy tamarind water and spiced mint water.

Wings marinated, deep fried, then tossed in a creamy spicy makhani sauce.

Boneless chicken marinated with tandoori spice, cooked in the tandoor.

Boneless chicken marinated with mint and coriander, cooked in the tandoor.

Chicken on the bone with yoghurt and tandoori spices.

Tender lamb chops in yoghurt and tandoori spices, cooked in the tandoor.

Fine lamb mince with ginger, garlic, coriander and chef's special spices.

Indian-style deep fried fish.

Prawns marinated with yoghurt and tandoori spices, cooked in the tandoor.

Boneless fish fillets marinated in yoghurt and tandoori spices, grilled to perfection.

Whole fish marinated with chef's special spices, pan fried on the tawa.

Butter chicken: tikka simmered in creamy tomato with a hint of fenugreek.

Chicken curry made with the chef's special secret recipe.

Tender boneless chicken in a creamy mild sauce.

South Indian curry with coconut cream, curry leaf, tomato, onion and garam masala.

Roadside dhaba style, with bell peppers in spiced onion and tomato gravy.

Slow-cooked goat with aromatic spice and tomato, dum pukht style.

Mutton and colourful bell peppers sauteed in spiced onion and tomato gravy.

Braised lamb chunks slowly cooked in Kashmiri chillies and aromatic spices.

Tender boneless lamb in a mild creamy cashew sauce.

Traditional Goan dish of beef cubes in a unique blend of hot aromatic spices.

Aromatic madras curry from southern India, cooked with coconut and southern spices.

The creamy texture of spinach with slow-cooked beef.

Punjab delicacy of slow-cooked urad dal and rajma enriched with fresh cream.

Lentils cooked soft with onions and tomatoes, tempered with spices.

Rich creamy gravy on an onion and tomato base.

Authentic North Indian curry of white chickpeas and freshly powdered spices.

Mixed vegetables and colourful bell peppers in spicy tomato gravy.

Paneer and potato koftas in cashew, onion and yoghurt sauce with saffron and cardamom.

The creamy texture of spinach with house-made cottage cheese.

Smoky mashed eggplant cooked with tomato, green peas and spices.

Diced potato and eggplant simmered in spiced onion, tomato and the chef's own spices.

Spiced cottage cheese strips slow-cooked with capsicum, onion, ghee and garam masala.

Rich, creamy curry of paneer with spices, onions, tomatoes and butter.

Okra stir fried with onion, shallot, ginger, garlic and masala spices.

Dhaba-style curry of hard-boiled eggs in an aromatic gravy of tempered spices.

A tangy, addictive preparation of fish cooked with tamarind and Goan spice paste.

Fish curry made with the chef's special secret recipe.

Tiger prawns cooked in garam masala powder and curry leaves.

Prawns cooked in rich and creamy coconut sauce with aromatic spices.

Seafood cooked with rich, creamy coconut sauce and aromatic spices.

Fresh whole snapper marinated with spices and smoked in the tandoor.

Chicken and cheese naan and kheema naan with three dips.

Beetroot bonda, corn pakora and veg samosa with dipping sauce.

Two pieces each of chicken tikka, tandoori lamb cutlets and seekh kebab with mint raita.

Fish tikka, tandoori prawns and Amritsari fish fry with mint sauce.

Mughlai rice loaded with vegetables, spices, saffron and dry fruits.

Hyderabadi style, cooked airtight on a low flame so the rice absorbs the chicken's flavour.

Stuffed with a fruit and nut mixture, baked quickly in the tandoor.

Multilayered flat bread made from whole wheat flour.

Crispy spiced pappadum topped with tomato, onion, coriander and lemon.

The Storm: light and dark rum, orange juice, passionfruit syrup, grenadine, sugar syrup.

Vodka, cointreau, lemon juice.

Vodka, triple sec, cranberry juice.

Rum, raw sugar, fresh mint and lime, muddled.

Tequila, cointreau, lime juice, chilli flakes.

The Two Lovers: orange juice, mango juice, soda, lemon juice.

Lemonade, fresh mint and lime, muddled.

Soda, lime juice, sugar syrup, black salt.

Pure Blonde, Crown Lager, IPA, Corona, Heineken, Asahi, apple cider.

Scotch, single malts, Amrut Indian single malt, Bombay Sapphire, Old Monk and more.

Australian and New Zealand reds, whites and rose; bottles from $30.