Starters

Jumbo prawns marinated in tandoori spices and lime, grilled until juicy and lightly charred.

Hand-minced lamb skewers grilled over charcoal with fresh herbs, served with pudina chutney.

Two crispy golden pastries stuffed with spiced potatoes and green peas, served with mint and tamarind chutney.

Velvety slow-simmered tomato soup finished with fresh cream, basil and crunchy croutons.

Crispy cauliflower florets tossed in a tangy Indo-Chinese garlic-chilli sauce with spring onions.

Boiled eggs wok-tossed with onions, capsicum and a punchy soy-chilli glaze.

Boneless chicken chunks marinated in yogurt and tandoori spices, chargrilled to smoky perfection.

Pan-fried patties of spinach, green peas and paneer, spiced with cumin and coriander.

Fiery South-Indian fried chicken tossed with curry leaves, ginger and red chillies.

Chargrilled cottage cheese cubes marinated in yogurt and aromatic spices, served sizzling with onions and peppers.