Authentic atmosphere, hearty meals

Fish pieces cooked in a traditional sauce flavoured with sautéed onions and tomatoes.

Each piece of tender free range chicken is marinated in a mouth watering blend of spices and yoghurt. Cooked in our charcoal tandoor and served with our home-made mint chutney.

Succulent goat cooked on the bone and served with basmati rice and spices

Tender boneless free range chicken cooked with basmati rice and spices.

Tender pieces of lamb cooked in a thick, aromatic and creamy sauce with ground cashew nuts and mild spices.

Potato cooked in a thin Bombay style curry, spiced with turmeric and cloves.

Free range chicken cooked in a mildly spiced creamy sauce with ground cashew nuts.

Fish pieces cooked in a Goan style sauce with coriander seeds and dried coconut.

Tiger prawns cooked in a thick and aromatic sauce with ground cashew nuts, cream and mild spices.

Tiger prawns cooked with dried coconut, mustard and coriander seeds in a thick sauce.

Australian Tiger prawns cooked in a traditional sauce flavoured with sautéed onions and tomato.

Tiger prawns with sliced capsicum, onions and tomatoes, a traditional Punjabi dish.

Cooked in a sour sauce with a delicate blend of authentic spices and dried coconut

Beef cooked in a thick and rich sauce with almond flakes, mild spices and a hint of cream

Tender chunks of beef cooked with crushed spices and freshly sliced green capsicum.

Tender boneless beef cooked in a hot sauce with a hint of malt vinegar.

Okra cooked with sautéed tomatoes and onion. A traditional Punjabi home cooked dish.

Chickpeas cooked in a traditional sauce with authentic spices, onions and tomato.

Black lentils cooked with tomato, ginger, garlic, coriander and our special blend of spices. Finished with touch of cream.

Lentils cooked with tomatoes and a blend of traditional spices. The flavour of Punjab!

Mildly spiced homemade potato dumplings cooked in our Chef's special creamy sauce.

Green peas simmered in a tasty sauce with mushrooms and spices.

Ricotta cheese cooked with green peas and a traditional blend of Northern Indian spices.

Chef's special! Ricotta cubes simmered in a sauce of chopped spinach and fenugreek leaves.

Mushrooms lightly cooked with crushed spices and freshly sliced capsicum.

Mixed seasonal vegetables in a rich sauce with mild spices, ground cashew nuts and a hint of cream.

Finely chopped spinach combined with cumin and cardamom form the base of a rich sauce that covers sautéed potatoes.

Ricotta cubes cooked in a curry of finely chopped spinach and spices.

Tender boneless lamb in a richly flavoured sauce with cumin, cardamom ad finely chopped spinach.

Tender boneless lamb cooked in a sour sauce with a delicate blend of authentic spices, dried coconut and mustard seeds.

Chef's special! Tender lamb cooked in a medium spiced sauced with chopped spinach and fenugreek leaves.

Traditionally served on special occasions, succulent goat meat cooked on the bone with tomato, cloves, cardamom pods and fennel.

Free range chicken marinated and grilled in our charcoal tandoor, before being simmered in a sauce flavoured with sautéed onions and tomato.

Free range chicken cooked with sliced capsicum, onions and tomatoes in a traditional Punjabi sauce

Steamed basmati rice.

Basmati rice infused with saffron, cardamom, cinnamon and cloves.

Basmati rice infused with saffron, cardamom, cinnamon and green peas.

Mushrooms cooked with basmati rice and spices

Seasonal vegetables cooked with basmati rice and spices.

Pulse flour pressed and fried until light and crispy. Served with tamarind and mint chutney.

Finely grated cucumber, pineapple and mild spices in natural yoghurt.

A mixture of diced tomato, red onion and spring onion with mild spices.

Mint and yoghurt combined with our chef’s selection of spices.

A sweet and sour blend of tamarind and dates.

A mixture of pickled lime, chilli, carrot and eggplant

Punjabi leavened bread enriched with yoghurt and lightly brushed with ghee.

Butter folded through Punjabi leavened bread enriched with yoghurt.

Punjabi leavened bread enriched with yoghurt, cooked with red and green chillies.

Our famous Naan stuffed with spiced lamb mince.

Soft Naan stuffed with spiced mashed potatoes.

Our famous Naan stuffed with lightly spiced ricotta cheese.

A staple in Punjabi homes, roti prepared with wheat and chickpea flour flavoured with onion, green chilli, coriander and finished with a touch of salt.

Home-made yoghurt panna cotta with cinnamon, cardamom and a dash of rosewater. Topped with tandoori pineapple and mint.

A special concoction from our chefs. An enriched naan stuffed with chocolate, dried fruit, crushed cashews and shredded coconut. Finished with a topping of cardamom sugar, freeze dried raspberries and chocolate drizzle.

Served plain or with chocolate or strawberry topping

Finely grated carrot cooked in sweetened milk and garnished with crushed cashews. The Indian take on carrot cake!

Home-made Indian ice-cream with mango.

Combination of mixed vegetables cooked in a thick tomato based sauce. The tastiest way to get your daily serve of vegies! Served with rice and side salad.
Offer only available for Friday lunch 11.30am-2.30pm.

Lentils cooked with tomatoes and an irresistible blend of cumin seeds with fresh coriander. Served with rice and side salad.
Offer only available for Friday lunch 11.30am-2.30pm.

Australian tiger prawns cooked with dried coconut, mustard and coriander seeds. Served with rice and side salad.
Offer only available for Friday lunch 11.30am-2.30pm.

Boneless fish pieces cooked in a mild thick sauce flavoured with onions, tomato, with a hint of lemon and red chilli.
Offer only available for Friday lunch 11.30am-2.30pm.

Not for the feint hearted! Tender, prime cut, boneless beef cooked in our super hot sauce with a hint of malt vingear. Served with rice and side salad.
Offer only available for Friday lunch 11.30am-2.30pm.

Tender lamb slowly cooked in a traditional tomato and onion based sauce with flavours of cumin and coriander seeds. Served with rice and a side salad.
Offer only available for Friday lunch 11.30am-2.30pm.