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1/27 Springvale Road, Springvale, 3171
Missing $20.00 worth of fried kebabs
This was not in the order but l paid for it
Husband diabetic so needed to take injection but took it according to original delivery time but food late
2 x Seekh Kebabs, 2 x Chicken Tikka Boti, 1 x Chicken Tikka, 1 x Half Chicken Karahi, 1 x Biryani, 4 x Naan Breads, 1 x Raita and Salad, 1 x 1.25L Soft Drink.
2 x Seekh Kebabs, 2 x Chicken Tikka Boti, 1 x Half Chicken Karahi, 2 x Naan Breads, 1 x Raita and Salad, 2 x Cans of Soft Drink.
3 x Seekh Kebabs, 6 x Chicken Tikka Boti, 1 x Half Chicken Karahi, 1 x Biryani, and 3 x Naan Breads.
4 x Seekh Kebabs, 2 x Chicken Tikka, 1 x Chicken Karahi, 1 x Chicken Biryani, 5 x Naan Breads, 1 x Raita and Salad, and 1 x 1.25L Soft Drink.
Quarter piece of chicken marinated in tikka sauce and lemon juice and served with a naan bread, raita and salad.
Cooked simply on a charcoal these kebabs are great as starters or as a filling for a wrap, this dish shows two ways with lamb kebab, one tandoori style from Amritsar (India) and the other from Lahore (Pakistan).
“ Tikka Boti” means bites or pieces.This dish is originating in South Asia where it remains popular in both India and Pakistan. Skewered boneless pieces of chicken cooked on red-hot charcoals after marinating in smoked paprika, lemon juice and hot n spicy tikka sauce and served with a naan bread with raita and salad.
The province formerly known as NWFP and the eastern region of Afghanistan can proudly lay claim to the spicy flat meat beef patty, however, it stands as a favourite throughout Pakistan and India. Though some kebabs are made using sheep, lamb, chicken or goat meat, the chapli kabab is a pure lamb mince. Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kebab. The ingredients used in the preparation of chapli kebabs are indigenous to Afghanistan, therefore, the use of pomegranate seeds and dry coriander seeds, which make the chapli kabab so unique in taste.
Chicken marinated in famous tandoori masala and cooked in tandoori oven.
Pieces of cottage cheese and mushroom marinated in tikka spices and charcoaled.
Diced pieces of lamb marinated overnight in yoghurt, grounded papaya hot and spicy tikka masala and charbroiled.
Breast pieces of chicken marinated in sour cream, light tikka masala and clarified butter and cooked on charcoal and served with garlic aioli, naan bread, salad and raita.
Smooth as silk, finest chicken breast mince marinated in light spices, mozzarella and cottage cheese and charbroiled.
Is a classic staple of Indian Cuisine, readily available both in its country of origin and abroad in many restaurants. The dish’s flavour profile has its background in Punjabi cuisine and was invented by Kundan Lal Gujral, founder of the restaurant chain Moti Mahal Delux in the 1920s. Butter chicken is made of Chicken Tikka. The gravy is made by fresh tomato, garlic, and cardamom together which is then pureed after cooling. Butter and a varying blend of spices, usually including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek are added. Cream is used as a primary ingredient to thicken the dish.
Boneless pieces of marinated chicken cooked with diced tomatoes, onions, green and red capsicum and creamy yoghurt and garnish with coriander leaves and ginger, this dish is best served with plain basmati rice or saffron rice.
A popular dish of Punjab (Pakistan). Chickpeas cooked in chicken curry with onions, tomatoes and traditional herbs and spices until very soft and creamy and garnish with green chilli and ginger.
Nehari originated in the late eighteenth century during the last thrones of the Mughal Empire. Nawabs used to eat Nehari early in the morning in breakfast. After the partition, many cooks migrated to Pakistan and established restaurants. Pahari became a roaring success in Pakistan. Now Nehari is available in Pakistani restaurants around the world. Nehari is considered to be the National Dish of Pakistan. Beef Nehari is usually made from chunks of beef slowly cooked in hot and spicy gravy sauce
Seekh kebabs cooked on hot plate with tomatoes, garlic and mint sauce and garnish with coriander and ginger
This dish is famous for its Mughlai taste, finest pieces of marinated chicken cooked with cream of onions, tomato juice and cream and garnish with chopped green chilli and coriander.
Pieces of chicken tikka bob cooked in fresh tomatoes, garlic sauce and garnish with chopped green chilli and ginger.
Popular dish of Northern mountains of Pakistan, pieces of lamb shanks marinated in specially prepared pepper sauce and cooked on low heat until become very soft and garnish with fresh coriander, green chilli and ginger.
Traditional lamb Karahi originates from the historic city of Pakistan “Landi Kotal” (Peshawar). From Landi Kotal, the delicious Karahi gosht travelled to Punjab and then the rest of the world. The lamb karahi essentially consists of small cubes of lamb, which are cooked in tomatoes, green chilli, salt and preferably in butter. The fresh meat is thought to provide the fat base for the cooking, and it is meant to be savoured directly from the karahi with a side of hot naan.
It is a North Indian and Pakistani dish noted for its spicy taste and use of fresh ingredients like tomatoes, green chilli and coriander leaves.
Marinated pieces of chicken cooked in desi ghee (clarified butter) with fresh tomatoes, dollop of yoghurt, saunf and ajwain and garnish with green chilli and ginger (prep time 20 mins approx).
Purely a Pushtun dish. The Authentic recipe is to cook the lamb in its own fat, a traditional method that gives the mood a very distinctive flavour and aroma. But here at bonfire, we use only Desi Ghee to enhance the flavour. No extra spices are used: only yogurt, salt, tomatoes, green chilli and ginger. (20 Mins approx)
Goat meat cooked in Shinwari style with fresh green chilli, tomatoes and ginger (20 Mins approx)
Black lentils slow cooked in butter sauce and fresh cream and garnish with ginger and coriander.
Yellow lentils cooked in desi ghee with fresh tomatoes and green chilli and garnish with ginger.
Chickpeas cooked in hot and spicy sauce.
Kadhi pakora in an Indian yoghurt and gremfour curry with fried vegetable pakoras and seasoned with herbs.
Deep fried cottage cheese cooked with diced capsicum and onions and garnish with kasoori methi.
Fresh cottage cheese deep fried and cooked in special karahi sauce and garnish with ginger and green chilli.
Fresh spinach cooked in onion and tomato gravy and mixed with cottage cheese.
Special basmati rice cooked in spicy chicken gravy and served with raita.
Special basmati rice cooked in spicy lamb gravy and served with raita.
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