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Salt flavour papadums with
three house dips

Chicken marinated overnight with
spices & yoghurt, served on a hot plate

Selection of various entrées for
two served on a hot sizzling plate

Flash fried mushroom stuffed
with cheese and light spice
in chickpea batter

Potato Patties topped with yoghurt,
chutneys, chopped onions and spices

Selection of various entrées for
two served on a hot sizzling plate

Onion rings stirred through
chickpea batter and flash fried

Samosa filled with potatoes & peas

Marinated lamb mince on skewers
cooked in tandoor

Tibetian dumpling stuffed
with flavoured chicken.
Served with tangy tomato
chutney & chilli with peanut

Tangy and spicy in one word;
chatpata (piquant). Ginger, garlic,
lime juice, garm flour, rice flour
marinated fish — deep fried to
perfection. Served with onion,
coriander dip & grated radish

Pan-flamed prawns cooked with crushed
garlic, onion and bell pepper,
finished with soya & ginger wine

Succulent chicken pieces prepared
using Grandmas secret recipe

Muglia delicacy of long grain
rice with spices. Served with
raita & coriander dip

Thigh chicken cooked with
cashew nut & fresh cream

The world famous Butter Chicken
cooked in style of India Today

An India Today delicacy of creamy
tomatoes and chopped masala.
Finished with chicken thigh,
sliced capsicum & onions

Succulent tender chicken pieces
cooked in chopped masala with
bell peppers and diced onions

Chicken cooked with cashew
nut sauce and mango chutney

(On Sizzler) 
Chicken marinated with garlic,
yoghurt, spices and mustard oil,
served on sizzler

Spinach cooked with tomato,
crushed garlic and ginger,
finished with garam masala

Our Chef’s Special Recipe

Sautéed lamb with onions/tomatoes,
garnished & flavoured with cashew
nuts and caramelised onions

Spicy Goan curry cooked with hot
vindalo paste. Recommend raita dip

Traditional goat curry is cooked
on the slow fire with seven spices
& finished with a coriander
and red onions garnish

Lentils stewed on a slow flame

Roasted eggplant with potatoes,
ginger, garlic and red onion.

Spinach cooked with tomato,
crushed garlic and ginger.
Finished with garam masala

Fresh cottage cheese and tomatoes
grilled with garam masala,
capsicum and coriander

Rendition 
Pinot Noir (Central Otago)

Mashed potatoes and grated
cheese grilled patty, cooked
in cashew nut creamy sauce

Hakka style Indo Chinese dish —
tossed mixed veg balls with
sweet & sour Manchurian sauce.
Recommended with veg fried rice