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607 Beaufort Street, Mount Lawley, 6050
1 x Samosa, 1 x Onion Bhaji, 1 x Hara Bhara Kebab and 1 x Bharwaan Gucci
1 x Samosa, 1 x Lamb Seekh Kebab, 1 x Bhatti Da Murgh and 1 x Macchi Amritsari
1 x Lamb Seekh Kebab, 1 x Bhatti Da Murgh, 1 x Macchi Amritsari and 1 x Tandoori King Prawns
1 x Tangdi Kebab, 1 x Chicken Tikka, 1 x Lamb Seekh Kebab, 1 x Tandoori Chops, 1 x Bhatti Da Murgh.
Short crust pastry filled with potatoes, peas and dry fruits.
Peripherals of onions mixed with gram flour and flavoured with carom seeds.
Fried patties of minced vegetables, spinach and spices.
House special. A tangy street speciality from South India flavoured with mustard seed, curry leaf and dry chilli.
Stir fried cottage cheese tossed with bell peppers and onions.
A Malabar spiced prawns tempered with chettiyar masala.
A speciality of Northern India, pink snapper coated with light batter of gram flour with lemon and chillies.
Mixed lentil spiced patties stuffed with cheese.
Fried calamiri tossed with bell peppers and onions in a tangy sauce.
Tangy and crispy fried soft shell crab tossed with cilantro spiced sauce.
Scallops stir fried with crushed red chilli and garlic.
Chicken cooked in a rich sour medium hot gravy with a delicate blend of aromatic spices and hint of coconut.
Fenugreek flavoured, tandoori cooked shredded chicken in a creamy tomato gravy.
Chicken cooked in an onion and tomato gravy with bell peppers.
Chicken breast cooked in rich and mild cashew gravy flavoured with fenugreek.
House special. A classical dish from Lahore, slow cooked pieces of chicken in a sealed pot container with lots of aromatic spices.
House special. An ancient Mughal recipe of chicken fron India cooked in a brown onion gravy with coriander and red chillies.
Specialty of Punjab, chicken cooked in rich tomato and onion gravy finished with fenugreek leaves.
From the region of Maharashtra, chicken in a chilli gravy cooked with coconut.
Lamb cooked with spinach and Indian herbs.
Classical lamb preparation from the Kashmir region of India.
Lamb cooked in a rich sour medium hot gravy with a delicate blend of aromatic spices and hint of coconut.
Lamb seekh kebab cooked in an onion and tomato gravy.
Lamb cooked in Awadhi style with mild flavoured gravy with a hint of sweetness.
An ancient recipe of lamb cooked with lentils and spices.
House special. Spicy and dry preparation of lamb finished with fresh ginger and coriander.
Traditional preparation of lamb from the Rajasthan region of India, smoked and spicy flavoured with cloves and fresh garlic. A classical replacement to the Lamb Vindaloo.
Goat preparation with a blend of garam masala and exotic Indian herbs.
Baby goat cooked in a thick spicy sauce with fried onions, tomatoes and fresh coriander.
Yellow lentil tempered with fresh garlic, onion and coriander. Finished with lemon juice.
Famous from Sindh region India, black lentil cooked and tempered with fenugreek powder and cream.
Mixed vegetable preparation from Andhra region of India, cooked with onion and tomato.
South Indian dry preparation of roasted potatoes with onion and mint.
Dry oven roasted aubergine, tempered with fresh ginger and Indian spices.
Wide range of dishes selection of cottage cheese from the following options.
Cottage cheese dumplings dipped in mild gravy of cashew and tomatoes.
Chick peas soaked overnight and cooked with kadahi masala.
A north Indian blend of fenugreek leaves, green peas cooked in a mildly spiced rich creamy sauce.
Specialty of Punjab, cottage cheese cooked in rich tomato and onion gravy finished with fenugreek leaves.
Cottage cheese cooked with ground spices, sliced capsicum in a thick tomato and onion based sauce.
Classical dish of Goan cuisine, fish cooked in coconut milk flavoured with curry leaf and tamarind.
Classical dish of Goan cuisine, prawns cooked in coconut milk flavoured with curry leaf and tamarind.
Stir fried prawns cooked in light onion masala with fresh ginger and cilantro.
House special. Healthy option of baramundi fish cooked in steam and served with sweet, tangy and chilli sauce on top. An oriental twist.
Cottage cheese coated with royal carom seeds with yoghurt and dry fruit mix on the top.
Speciality of Hyderabad, fine pounded lamb mince flavoured with royal cardamon and mace powder.
A classical hyderabadi delicacy marinated in hung yogurt, kashmiri chilli, ginger, garlic and chef's special spice blend.
Marinated barbequed chicken mildly flavoured with cream and spiced, cooked in the tandoor.
Chicken drumsticks roasted in a tandoor with hot spices and laced with butter.
A classical dish from the Punjab region of India, marinated in sour yoghurt, cream and mustard oil.
Barbecued chicken breast with spices of Mughal kitchen cooked in the tandoor.
A North Indian favourite of marinated chicken on the bone cooked in the tandoor.
House special. Dingri mushrooms filled with cheese and spices cooked in the tandoor.
Prawns marinated in saffron, raw chillies and garlic, char-grilled in the clay oven.
Succulent lamb chops, marinated in chilli, yoghurt and fenugreek powder.
Rice sauteed with cumin seeds.
Served with raita.
Naan stuffed with banana and dry fruits.
Naan stuffed with minced lamb.
Paratha stuffed with a uniform potato filling.
Diced onion, tomatoes, cucumber, chilli and coriander salad tossed with lemon and spices.
With mango and exotic fruit.
Fish cubes marinated with mustard paste and yoghurt.
Delivery is A$0.00 away
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