Mains
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17.00
Butter Chicken
Tandoori Grilled chicken simmered in spiced butter fenugreek and kasoori methi leaves masala gravy with a touch of honey, pepper.17.00 -
17.00
Chicken Chukka
Tender Chicken pieces coated with curry leaves, turmeric and other Indian spices served dry, Chefs recommendation.17.00 -
17.00
Chicken Chat Pat
Chicken cut into bite size pieces and marinated in ginger and garlic and cooked in a mystery sauce (chef’s speciality), leaving a tickly taste and amazing flavour on the pallet.17.00 -
18.00
Bezawada Railway Goat Curry
Diced goat stewed in an unusual but smooth and medium spiced garam masala flavoured with onion, cumin, fenugreek seeds and fresh curry leaves.18.00 -
18.00
Kerala Korma
Cubes of meat cooked with a thick sauce of coconut, cashew nuts and flavoured with green cardamom.18.00 -
18.00
Roganjosh Punjabi
Traditional lamb/beef curry prepared the way North Indians love it-with Kashmiri red chillies and flavoured with black cardamom.18.00 -
20.00
Desi Lamb Shanks
8 hours slow cooked lamb shanks with whole spices, shallots, carrot, garlic cloves and tomatoes, served on a bed of potato mash.20.00 -
19.00
Fish Makhni
Fillets of ling fish barbequed in Tandoori and simmered in tomato, royal sauce with a touch of fresh coriander.19.00 -
19.00
Prawn & Scallop Lababdar
King sized prawns and scallops cooked to perfection in a delicate sauce based on fresh tomatoes, ginger and shallots and flavoured with coriander and fenugreek.19.00 -
17.00
Gutti Vankai (V)
Stuffed whole baby eggplant (Brinjal) in a ground paste of cashew, peanut, sesame and coconut cooked to perfection in Hyderabadi style (south Indian).17.00 -
17.00
Malai Kofta (V)
Dumplings made from potato and cheese, tossed in an authentic combination of curry leaves, mustard seeds and simmered in Mughlai gravy.17.00 -
17.00
Paneer Butter Masala (V)
Cubes of homemade cheese (paneer) cooked in a rich batter and tomato sauce with cream, honey and pepper.17.00 -
17.00
Bhindi Masala (V)
Baby okra shallow fried, tossed with onion, ginger, garlic and fresh tomatoes along with tangy tamarind paste.17.00 -
17.00
Palak Paneer (V)
Cottage cheese served in a rich spinach and onion gravy with a touch of cream.17.00 -
17.00
Kadai Vegetables (V)
Beans, carrot, cauliflower, peas, onion and capsicum pan fried in kadai and simmered in tomato gravy along with spices and dry chilli.17.00 -
16.00
Dal Bhukara (V)
Mix of black dhal and kidney beans simmered for 12 hours, cooked with tomato and cream over tandoor for smoky lentil flavour.16.00 -
17.00
Tawa Mushroom (V)
Boiled button mushroom sautéed with tadka sauce, fresh chilli, sesame seed powder, fenugreek seed powder and fresh coriander.17.00 -
23.00
Hyderabadi Chicken Biryani (Served with or Without Bones)
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 water23.00 -
23.90
Apollo Fish
Pieces of barramundi fish marinated in ajwain, chilli, ginger, garlic, coriander and jeera and golden fried to perfection23.90 -
23.00
Scallop Lababdar
King size scallops cooked to perfection in a delicate sauce based on fresh tomatoes, ginger and shallots, flavoured with coriander and fenugreek23.00 -
23.00
Prawn & Scallop Lababdar
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.23.00 -
20.90
Chicken Tikka Masala
A traditional favorite pieces of chicken cooked in tandoor and simmered in angar sauce along with capsicum and onion20.90