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48 Unley Road, Unley, 5061
Bite-size chaat consisting of a hollow, crispy-fried puffed ball that is filled with potato, chickpeas, onions, and spices. Served with flavoured water.
Bite-size chaat consisting of a hollow crispy fried puffed ball, filled with potato, chickpeas yoghurt topped with Sev.
Deep fried potato dumpling placed inside a bread bun (pav) served with our special tangy chutney.
An Indo-Chinese favourite, made with fried potatoes tossed in a sour spicy sauce.
Crispy cauliflower florets tossed in a spicy, sweet and tangy Manchurian sauce.
An Indian classic, puffed fried bread served with spicy chickpeas.
Pappadams topped with finely chopped & spiced onion, tomato and coriander.
Crispy Indian short pastries stuffed with spiced potatoes mixture and roasted cashews.
Marinated and spiced onion strips dipped in chickpea and cumin batter deep fried to perfection.
Mixed vegetable coated in chickpea flour and spices. Deep fried.
Lightly flavoured and spiced cheese stuffed mashed potato balls.
Fish marinated in spices & ginger and garlic, coated with bread crumbs & cornflour and deep fried.
Best of our selection – Samosa, vegetarian pakora and vada pao.
Mushrooms seasoned in fine cashew paste, spices, yoghurt and roasted in a clay oven.
Soft, juicy chunks of cottage cheese marinated in spices and yoghurt and grilled in tandoor.
Chicken fillet marinated in yoghurt, spices, yoghurt and Tandoori masala roasted in the Tandoor.
Chicken pieces marinated in a smooth cashew nut and herb yoghurt mixture cooked in the Tandoor.
Soft tender pieces of chicken bathed in pickling spices (Achari masala) & yoghurt marinade. Cooked in the Tandoor.
Chicken on the bone, marinated in Punjabi Masala’s and yoghurt roasted to perfection in the Tandoor.
Tandoor roasted chicken pieces served in a delicious rich blend of fresh butter, cashew nut, fennel, and a truly remarkable mild tomato cream sauce.
Boneless tandoori chicken cooked with vibrant mixed spices in a thick onion and tomato gravy along with capsicums.
An intense south Indian curry of roasted masala, coconut curry leaves and freshly ground spices.
The Mughlai masterpiece. Boneless chicken cooked in a fragrant coriander and cashew based korma sauce.
An Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce.
Hailing from the southern costal parts of India. A classical % spice and coconut-based curry.
Goat on the bone cooked in a flavoursome masala blend of ground spices, onion, tomato, ginger, garlic and chilli.
From Mum’s vault, our signature fish curry, cooked in a delicate curry leaves and coconut gravy.
Infused with traditional spices like mustard seed and cumin, garnished with coriander.
Black lentils and red kidney beans slow cooked in a rich creamy sauce with fresh herbs.
Roundels of mashed potato, cottage cheese, deep fried and tossed in a delicate creamy cashew base sauce.
Cottage cheese in a rich brilliant tomato base, flavoured by subtle spices, cream and yoghurt.
Grated cottage cheese cooked with onion, tomato and capsicum in a sweet and sour spicy sauce.
A dry paneer dish tossed with capsicum, onions and tomato in a rich gravy sauce.
The north Indian favourite, cooked spinach studded with cubes of fried paneer cheese.
A mixture of five lentils, tomatoes, crackled cumin, chili and asafetida.
Spinach and potatoes cooked in five spices.
A unique blend of eggplant, capsicum and onion and spices then prepared into a fine consistency with a dash of lime.
Fresh local vegetables, steam cooked and then tossed with onion, capsicum and a tangy masala gravy.
Fresh local vegetable, cooked in an intense south Indian curry of roasted masala, coconut curry leaves and freshly ground spices.
Cubes of red onion, cucumber, carrot, lettuce in a lemon, pepper chilli-based dressing.
Milk based sponge balls deep-fried and then soaked in cardamom and saffron rose syrup.
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