Indian Oven - Indian

4 Pieces of assorted pakora, 2 curries of your choice from menu (excluding Indo-Chinese seafood and chef's signature dish, okra) large plain rice, 2 plain naan, tamarind chutney, 2 can of soft drinks.

Choice of any one curry (excluding Indo-Chinese, seafood, and chef signature dishes, okra) plain rice, pappdum and can of soft drink.

Marinated goat cooked in special spices.

"Dhaba" is a roadside restaurant in the Indian subcontinent and they served authentic Indian food with home-made fresh ingredients.

Onions strips, marinated with ajwain chickpea flour batter and served with tamarind chutney.

Mouth-watering and popular street food in a city of Punjab (Amritsar), crisp fried fish in a basin and rice flour batter with ajwain flavour, served with mint chutney.

Mildly spiced filling of potatoes and green peas, wrapped in a homemade triangle shaped pastry served with mint and tamarind chutney.

Bite size pieces of seasonal vegetables crisp fried in chickpea flour batter and served with tamarind chutney.

No menu is complete without this all-time Aussie favourite!! Smoked marinated chicken cooked in a rich creamy tomato sauce, subtly flavoured with Fenugreek leaves.

Boneless chicken cooked in mango sauce, mustard seeds, curry leaves and coconut.

Chicken tikka cubes sauteed with diced capsicum and onions in creamy tomato sauce.

A mild curry cooked with coconut cream, capsicum with aromatic spices.

Mughalai style dish cooked with cashew, butter sauce garnished with nuts. A choice of chicken, lamb or beef.

Juicy lamb cooks in its own juices on the pan which gives deep flavours and finished with herbs.

Do pyazza means with onions marinated lamb or beef cooked with chunky onions and spices.

An age-old recipe of farm fed chicken/lamb cooked in home ground spices, tossed with capsicum, onions and served traditionally in a Kadai.

Influenced by the Southern Regions of India. This recipe entices you with its rich flavours! Pieces of chicken/beef cooked in a unique curry with a touch of our homemade Madras curry powder.

Creamy tandoori chicken tikka cooked in rich sauce complete with all aromatic spices.

A classic blend of Spinach and meat cooked with a hint of spices and finished with a tempering of freshly chopped garlic. A choice of chicken, lamb or beef.

The classic Goan dish pieces of chicken/lamb/beef cooked a spicy vindaloo gravy, brought to a pleasing pungency with freshly pounded spices.

Pieces of lamb gently massaged with ginger and garlic and an innovative blend of kashmiri spices and cooked on a gentle flame.

Malabar is a beautiful aromatic curry from Kerala region of India, cooked in coconut cream, capsicum with onion and tomato gravy. A choice of fish or prawn.

Shelled ocean prawn's wok tossed with fresh blazing garlic, and capsicum to create this classic dish.

South Indian style adopted from Portuguese, wonderfully tangy sauce flavouring of kokum and mustard seeds. A choice of fish or prawn.

Home-made cottage cheese and potatoes dumplings stuffed with sultanas and cashews and cooked in a mild cream sauce.

Paneer cubes cooked in aromatic cottage cheese spices with onion.

Chickpeas with potatoes cooked in traditional North Indian style along with garlic, ginger, and onion gravy with spices.

Cottage cheese cooked in a rich tomato based cashew nut sauce finished with cream. Popular in India for vegetarians.

Cooked overnight on a slowly fired tandoor. Creamed lentils tampered and seasoned garlic and aromatic spices.

Cubed paneer/ button mushroom cooked in semi-dry gravy spices and tangy tomato along with bell peppers.

Okra cuts cooked with sautéed onions, tomatoes and ginger.

Navratan means "nine gems" and it is a nutty creamy curry with nine dried nuts, fruits and veggies.

Eggplant sauteed with diced bell peppers and potatoes then tempered with onion tomato gravy.

A Punjabi’s favourite cauliflower florets and baby potato cooked with traditional masala sauce, finished with fresh coriander and juicy stem of ginger confirming authentic flavours.

Seasonal vegetables cooked in onion tomato based gravy.

Homemade cottage cheese tossed with onions, ginger, cumin, tender spinach leaves pureed and sun-dried fenugreek leaves.

Homemade  cottage cheese cooked with green peas in a rich nutty and creamy sauce based on dried fenugreek leaves.

Yellow lentils tempered with cumin seeds, onion, finished with coriander (popular North Indian dish).

Homemade cottage cheese cooked in chef's special sauce and black peppers.

Mushroom cups stuffed with cheese, green paprika and coated with chef's special yogurt mixer, grilled in tandoor.

Mushroom cups stuffed with cheese, green paprika and coated with chef's special yogurt mixer, grilled in tandoor.

Homemade cottage cheese marinated hung yogurt and chef’s special spices. Grilled in tandoori oven with capsicum and onions. Served with mint chutney.

Homemade cottage cheese marinated hung yogurt and chef’s special spices. Grilled in tandoori oven with capsicum and onions. Served with mint chutney.

Boneless chicken marinated in yogurt and aromatic spices, roasted in tandoori oven.

Boneless chicken marinated in yogurt and aromatic spices, roasted in tandoori oven.

Boneless chicken marinated in yogurt, cream and cheese with nutmeg and herbs, roasted in tandoori oven.

Boneless chicken marinated in yogurt, cream and cheese with nutmeg and herbs, roasted in tandoori oven.

King prawn marinated in hung yogurt and infused with spices and herbs with flavour of mustards. Served with salad and mint chutney.

King prawn marinated in hung yogurt and infused with spices and herbs with flavour of mustards. Served with salad and mint chutney.

Minced lamb and chicken marinated overnight in aromatic spices, ginger and herbs. Pressed on a skewer and cooked in tandoori oven.

Minced lamb and chicken marinated overnight in aromatic spices, ginger and herbs. Pressed on a skewer and cooked in tandoori oven.

Australian barramundi fillets marinated in hung yogurt and infused with spices and herbs with flavour of mustards. Served with salad and mint chutney.

Australian barramundi fillets marinated in hung yogurt and infused with spices and herbs with flavour of mustards. Served with salad and mint chutney.

A choice of vegetable or chicken.

Marinated chicken coated with cornflour and cooked in Chinese wok with garlic, Chinese sauces and capsicum, finally sprinkled with spring onions. Choice of dry or gravy.

Marinated paneer coated with cornflour and cooked in Chinese wok with garlic, Chinese sauces and capsicum, finally sprinkled with spring onions. Choice of dry or gravy.

Fresh fine chopped vegetable dumplings cooked in a cornflour mixture, Chinese sauces and garlic finished with chopped spring onions. Choice of dry or gravy.

Aloo Tikki topped with Delhi chole and sweet tangy yogurt, tamarind, mint sauce and sprinkled with sev and fresh coriander.

Scrambled samosa topped with Delhi chole and sweet tangy yogurt, tamarind, mint sauce and sprinkled with sev and fresh coriander.

With rice and pappadums.

A choice of lamb, chicken or goat.

A different type of cheese.