Select a category on the left to start your order.
Popular Dishes
13.00
13.00
Vegie Samosa
13.00
Spiced green peas, onions and mixed vegetables wrapped in a thin pastry and cooked to perfection.
22.00
22.00
Butter Chicken
22.00
Tandoori Grilled chicken simmered in spiced butter fenugreek and kasoori methi leaves masala gravy with a touch of honey, pepper.
21.00
21.00
Chicken Chat Pat (Chef’s Recommendation)
21.00
Chicken cut into bite size pieces and marinated in ginger and garlic and cooked in mystery sauce (chef’s speciality), leaving a tickly taste and amazing flavour on the pallet
14.00
14.00
Chicken Tikka
14.00
Tendered chicken boneless cubes marinated in yoghurt, spices and smoke roasted to perfection
21.90
21.90
Lamb Vindaloo
21.90
The word vindaloo comes from the Portuguese meaning vinegar and garlic originated in Goa, marinated lamb in hot spices and garnished with fresh coriander and ginger, popular in India
21.90
21.90
Beef Vindaloo
21.90
The word vindaloo comes from the Portuguese meaning vinegar and garlic originated in Goa, marinated beef in hot spices and garnished with fresh coriander and ginger, popular in India
22.00
22.00
Roganjosh Punjabi (Beef)
22.00
Traditional beef curry prepared the way North Indians love it - with Kashmiri red chillies and flavoured with black cardamom and roganjosh, offers the real taste of spices
22.00
22.00
Roganjosh Punjabi (Lamb)
22.00
Traditional lamb curry prepared the way North Indians love it - with Kashmiri red chillies and flavoured with black cardamom and roganjosh, offers the real taste of spices
21.90
21.90
Darbar Saagwala (Lamb)
21.90
Delicate boneless lamb pieces cooked in a puree of spinach highlighted by clove and garlic
21.90
21.90
Darbar Saagwala (Beef)
21.90
Delicate boneless beef pieces cooked in a puree of spinach highlighted by clove and garlic
18.00
18.00
Gutti Vankai
18.00
Stuffed whole baby eggplant (Brinjal) in a ground paste of cashew, peanut, sesame and coconut cooked to perfection in Hyderabadi style (south Indian).
18.00
18.00
Malai Kofta
18.00
Dumplings made from potato and cheese, tossed in an authentic combination of curry leaves and mustard seeds simmered in Moghlai gravy
17.00
17.00
Dal Bhukara
17.00
Mix of black dhal and kidney beans simmered for 12 hours, cooked with tomato and cream over tandoor for smoky lentil flavour
18.00
18.00
Palak Paneer
18.00
Cottage cheese served in a rich spinach and onion gravy with a touch of cream
Vegetarian Entree
16.00
16.00
Masala Dosai
16.00
Thin crisp, golden brown rice pancake rolled with spiced potato masala & served with coconut chutney and sambar.
13.00
13.00
Darbar Chat
13.00
Crisped spinach tossed together with potato and chickpeas topped with ‘tongue twisting’ sauce
14.00
14.00
Paneer Tikka
14.00
Pieces of cottage cheese marinated in a paste of ginger, garlic, coriander and cumin powder, yoghurt and garam masala overnight and cooked along with onion and capsicum in tandoor on skewer and served with mint chutney.
14.00
14.00
Beetroot Bonda
14.00
Dumplings made from potato & beetroot with a touch of chillies, mustard seeds and spices and coated with chickpea flour.
14.00
14.00
Adarka Lasoon Gobi
14.00
Cube size pieces of cauliflower marinated with garam masala, chillies and corn flour, lightly fried and tossed together with ginger and garlic along with a touch of coriander.
13.00
13.00
Vegie Samosa
13.00
Spiced green peas, onions and mixed vegetables wrapped in a thin pastry and cooked to perfection.
Non-Vegetarian Entree
16.00
16.00
Pulled Lamb Shoulder
16.00
slow cooked lamb shoulder tossed with dash of chilli, curry leaf, cashew, fresh coriander and crumbed.
14.00
14.00
Chicken 65
14.00
65 days aged chicken, marinated in exotic spices, lemon juice and deep fried, tossed with curry leaf, fenugreek powder and coriander served with lemon wedge and Spanish onion.
17.00
17.00
Prawn Vepudu
17.00
King Sized prawns pan fried in spicy lentil powder, curry leaves, garam masala, cracked pepper, onions and fresh coriander.
14.00
14.00
Chicken Tikka
14.00
Tendered chicken boneless cubes marinated in yoghurt, spices and smoke roasted to perfection
17.00
17.00
Jal Pari Hariyali (Chefs speciality)
17.00
Marinated Tasmanian salmon fillets with turmeric, cashew paste, cumin and coriander powder and lemon juice, pan fried to perfection, served with crisped sweet potato mint sauce on a bed of spiced potatoes.
17.00
17.00
Keema Dosa
17.00
Thin crisp, golden brown rice pancake rolled with spiced lamb mince & served with coconut chutney and sambar.
Mains - Chicken & Seafood
22.00
22.00
Butter Chicken
22.00
Tandoori grilled chicken simmered in spiced butter fenugreek and kasoori methi leaves masala gravy with a touch of honey, pepper
21.00
21.00
Chicken Chukka
21.00
Tender chicken pieces coated with curry leaves, turmeric and other Indian spices served dry chefs recommendation and very popular Indian dish
21.00
21.00
Chicken Chat Pat (Chef’s Recommendation)
21.00
Chicken cut into bite size pieces and marinated in ginger and garlic and cooked in mystery sauce (chef’s speciality), leaving a tickly taste and amazing flavour on the pallet
23.00
23.00
Hyderabadi Chicken Biryani (Served with or Without Bones)
23.00
Tempting flavours of spices and herbs definitely stimulate you to try this basmati rice cooked with chicken cooked in poppy seed gravy and sealed with pastry to seal the natural flavours along with coconut milk, mint, saffron and rose water
23.00
23.00
Fish Makhni
23.00
Fillets of ling fish barbequed in Tandoori and simmered in tomato baked, royal sauce with a touch of fresh coriander
23.00
23.00
Prawn Lababdar
23.00
King size prawns cooked to perfection in a delicate sauce based on fresh tomatoes, ginger and shallots, flavoured with coriander and fenugreek
23.00
23.00
Scallop Lababdar
23.00
King size scallops cooked to perfection in a delicate sauce based on fresh tomatoes, ginger and shallots, flavoured with coriander and fenugreek
23.00
23.00
Prawn & Scallop Lababdar
23.00
King size prawns and scal lops cooked to perfection in a del icate sauce based on fresh tomatoes, ginger and shal lots, flavoured with coriander and fenugreek.
20.90
20.90
Chicken Tikka Masala
20.90
A traditional favorite pieces of chicken cooked in tandoor and simmered in angar sauce along with capsicum and onion
Mains - Lamb, Beef & Goat
23.00
23.00
Bezawada Railway Goat Curry
23.00
Diced goat stewed in an unusual but smooth and medium spiced garam masala flavoured with onion, cumin, fenugreek seeds and fresh curry leaves.
22.00
22.00
Kerala Korma
22.00
Cubes of meat cooked with thick sauce of coconut and cashew nuts flavoured with green cardamom
21.90
21.90
Lamb Vindaloo
21.90
The word vindaloo comes from the Portuguese meaning vinegar and garlic originated in Goa, marinated lamb in hot spices and garnished with fresh coriander and ginger, popular in India
21.90
21.90
Beef Vindaloo
21.90
The word vindaloo comes from the Portuguese meaning vinegar and garlic originated in Goa, marinated beef in hot spices and garnished with fresh coriander and ginger, popular in India
25.00
25.00
Lamb Chops
25.00
Juicy tender lamb cutlets marinated in Kashmiri spices, roasted in Tandoor Oven.
22.00
22.00
Roganjosh Punjabi (Lamb)
22.00
Traditional lamb curry prepared the way North Indians love it - with Kashmiri red chillies and flavoured with black cardamom and roganjosh, offers the real taste of spices
22.00
22.00
Roganjosh Punjabi (Beef)
22.00
Traditional beef curry prepared the way North Indians love it - with Kashmiri red chillies and flavoured with black cardamom and roganjosh, offers the real taste of spices
25.00
25.00
Desi Lamb Shanks
25.00
8hours slow cooked lamb shanks with whole spices, shallots, carrot, garlic cloves and tomatoes, served on a bed of potato mash.
Vegetarian
18.00
18.00
Gutti Vankai
18.00
Stuffed whole baby eggplant (Brinjal) in a ground paste of cashew, peanut, sesame and coconut cooked to perfection in Hyderabadi style (south Indian).
18.00
18.00
Malai Kofta
18.00
Dumplings made from potato and cheese, tossed in an authentic combination of curry leaves and mustard seeds simmered in Moghlai gravy
18.00
18.00
Panner Butter Masala
18.00
Cubes of homemade cheese (paneer) cooked in rich batter and tomato sauce with cream, honey and pepper.
18.00
18.00
Vegetable Biryani
18.00
Saffron Pulao Rice tossed with fresh vegetables & Biryani spices and sealed with pastry to seal the flavours of the spices.
18.00
18.00
Bhindi Masala
18.00
baby okra shallow fried, tossed with onion, ginger, garlic and fresh tomatoes along with tangy tamarind paste.
18.00
18.00
Kadai Vegetable
18.00
Beans, carrot, cauliflower, peas, onion, and capsicum pan fried in kadai and simmered in tomato gravy along with spices and dry chilli
17.00
17.00
Dal Bhukara
17.00
Mix of black dhal and kidney beans simmered for 12 hours, cooked with tomato and cream over tandoor for smoky lentil flavour
