2 Fat Indians Northbridge @ DTH

Hariyali kebab, onion bhaji, lamb seekh kebab and chicken tikka.

Malai tangdi kulfi, lamb seekh kebab, tandoori lamb chops and chicken tikka.

Batter fried baby corn tossed with malgapodi masala.

Crispy pastry filled with potatoes, peas cooked in a mixture of secret spices cilantro and nuts fried to perfection.

Mixed vegetable, cottage cheesecakes prepared with spinach and spices.

Mushrooms filled with cheese, spices and cooked in a creamy tandoori marinade.

Tandoor cooked Indian cottage cheese, marinated in yoghurt, cream, tandoori spices and mustard oil.

Tandoor cooked Indian cottage cheese, marinated in yoghurt cream, tandoori spices and mustard oil.

Half chicken marinated in a tandoori blend of spices and yoghurt.

The royals, chicken drumsticks marinated in cream cheese and white pepper.

Bite size chicken pieces marinated and fried in the mix.

Buttery filo crust pastry stuffed with minced lamb filling. Level 1 Spice.

4 pieces of mince lamb patties smoked with original Awadhi herbs and pan fried. A melt in the mouth experience. Level 2 Spice.

Fish of the week marinated with gram flour, carom seeds and finished with Mathenia chillies. Level 2 Spice.

Deep fried shrimps coated with spices, gram flour, lemon, carom seeds and Kashmiri chilli. Level 2 Spice.

A classic Punjabi made with soaked chickpeas and a blend of spices. Level 2 spice.

Mountain grown green leaves, pureed tempered with garlic, cumin and ghee. Level 1 spice.

Smokey roasted aubergine mash tempered with ginger and Indian spices. Level 1 spice.

Goan style mix vegetable curry infused with coconut milk and tempered with curry leaves. Level 1 spice.

A patent preparation from the Indian truck stops a combination of lentils with roasted cumin tempering, tomatoes and smoked. Level 1 spice.

Indian cottage cheese. Cubes of cottage cheese marinated with peeli mirch and slow cooked with Roma tomatoes and cashew gravy. Level 1 spice.

Fenugreek tandoor cooked chicken in creamy tomato gravy.

Chicken breast cooked in and mild cashew gravy with fenugreek.

Chicken tikka tossed in a medium hot onion and tomato based gravy finished with capsicum. Level 2 spice.

A rural Maharashtrian staple rustic chicken on the bone cooked in a spiced tarry style sauce. Level 3 spice.

Lamb preparation from the Kashmir region of India. Level 2 spice.

Lamb cooked in Awadhi style with mild gravy with a hint of sweetness. Level 2 spice.

Lamb cooked with spinach and Indian herbs. Level 1 spice.

Truly Lucknow's.Level 3 spice.

A hilly region country man's and a full bodied combination of lentils stewed with goat Kerala chilli mutton. Level 2 spice.

Ageless combination of goat pieces stirs fried in a rustic South Indian exotic herb and spice mix. Level 3 spice.

A goan classic fish cooked in coconut milk sauce with curry leaves and tamarind. Level 1 spice.

Local prawns tossed in garlic, chilli, coconut, lime masala, tempered with mustard seeds and curry leaves. Level 2 spice.

Slow cooked, layered biryani traces its origins to Iran as does the various variants from Hyderabad, Delhi, Kerala and Mumbai. A pot is to be shared or kept as spicy contentment for oneself. Level 1 spice.

Slow cooked, layered biryani traces its origins to Iran as does the various variants from Hyderabad, Delhi, Kerala and Mumbai. A pot is to be shared or kept as spicy contentment for oneself. Level 1 spice.

Slow cooked, layered biryani traces its origins to Iran as does the various variants from Hyderabad, Delhi, Kerala and Mumbai. A pot is to be shared or kept as spicy contentment for oneself. Level 1 spice.

Slow cooked, layered biryani traces its origins to Iran as does the various variants from Hyderabad, Delhi, Kerala and Mumbai. A pot is to be shared or kept as spicy contentment for oneself. Level 1 spice.