South Indian dish with curry leaves, mustard seeds, infused with a mixture of spices.
Lamb $16.50
Kadai Lamb Lunch $10.90
Cooked with the base gravy of onion, tomato, capsicum and cream. Every Curry is served with Basmati Rice and Plain Naan, Whereas you can always upgrade the Plain Naan to Garlic or Butter naan by adding $1.
Tandoori Mushroom (5 pieces) $12.00
Smoked mushrooms dipped in tandoori masala with the combination of ginger and garlic.
Lamb $16.50
Vegetable Pulao $7.00
Kadai Prawn $17.50
Cooked with the base gravy of onion, tomato, capiscum and cream.
Chicken Shahi Korma Lunch $10.50
Cooked in almond and cashew gravy with hint of cream, green cardamon and spices. Every Curry is served with Basmati Rice and Plain Naan, Whereas you can always upgrade the Plain Naan to Garlic or Butter naan by adding $1.
Boneless pieces offish cooked in onions, tomato and coconut. (Mild, medium or hot).
Nawab Tikka $21.00
Succulent chicken thighs marinated 48 hours in cloves, ginger and North Indian ground spices, skewered and smoke roasted over flaming charcoal.
Tofia E Noor $12.50
Roastedpanir in mustard, yoghurt and mint, skewered with capsicum, tomato and onion.
Venison Masala $29.00
Tender cubes o f venison cooked with lush green herbs, chives and coriander, finished in coconut cream. A delicacy of Nepai, north east India.
Garlic Naan $3.50
Leavened flour bread with a touch of garlic.
Prawn Biryani $28.00
Prawns and rice cooked with vegetables, dried fruit, nuts and spices
Murgh Masalam (for one) $31.00
This Tandoori dish represents tender chicken on the bone barbecued on skewers, over flaming charcoal in the Tondoor, then garnished with a Masala sauce of delicate herbs and rich unique home prepared spices. Medium or hot, served with: Onion Kulcha, Pullau Rice Poppadom & Chutney
Chicken Tikka $21.00
Succulent, boneless chicken pieces cooked in Tandoor. Highly spiced.