Citrus Indian Restaurant

Crunchy onion fritters served with mint chutney.

Pastry filled with potatoes, peas, and roasted spices. Served with date and tamarind chutney.

Chicken on the bone marinated in a mixture of yogurt and tandoori spices, smoke roasted in tandoor until perfection served with mint chutney.

Lamb mince with cumin, coriander, ginger, garlic, and spices relied on a skewer. Grilled on charcoals.

Spiced lamb mince mixed with onion coriander and pomegranate seeds.

Marinated ricotta cubes smoke roasted with tandoori capsicum and onion.

A mixture of plain, garlic, cheese and keema naan served with mint and coriander chutney.

A selection of paneer shashlik, onion bhaji and harra barra kebab served with mint and coriander chutney.

Two pieces onion bhaji, two pieces chicken tikka, two pieces lamb seekh kebab and two pieces of tandoori salmon.

Blend of lentils slowly cooked with ginger, garlic, coriander and spices.

Fresh eggplant cooked with onions and tomato over sauce.

Potatoes cooked with fenugreek leaves, tomato and onion sauce.

A refreshing potato and pea curry cooked with tomato and onion sauce.

Chickpeas cooked in tomato and onion gravy with Chef’s special blend of aromatic spices.

Paneer tossed with sliced green and red capsicum finished in a sauce of tomatoes, ginger, coriander and onion.

Tender pieces of chicken tikka cooked with tomato, onion, capsicum  and masala.

Chicken curry with chopped spinach.

Hot and sour prepared of chicken with chillies and vinegar.

Boneless chicken pieces cooked in a mild creamy cashew nut and saffron sauce.

Chicken fillets cooked with fragrant herbs and spices in a coconut creamy sauce.

Roasted chicken pieces cooked with fresh julienne of capsicum and onion.

Chicken slowly cooked with a combination of lentils, ginger, garlic, coriander and selection of spices.

Tender boneless pieces of lamb in a pureed spinach and fragrant spices sauce.

Tender lamb pieces cooked with a selection of fragrant spices in a tomato, onion and coconut milk sauce.

Boneless diced lamb cooked with fenugreek leaves and chef’s special selection of spices.

Prawns cooked with onions, capsicums, and tomato over a high flame.

Prawns cooked with curry leaves and mustard seeds in a mild flavoured creamy sauce.

Prawns cooked in a tangy, spicy gravy. Finished with coconut milk.

Fish fillets cooked in coconut gravy, mustard seeds and fragrant curry leaves.

Stuffed with spicy ground lamb, coriander, spices and ginger.

Stuffed with dried fruits, coconut and nuts.

Layered buttery and crunchy wholemeal bread.

Wholemeal bread stuffed with onion, potato and spices.

Traditional homemade ice cream.