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124 Wicks Road, North Ryde, 2113
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Mixture of freshly sliced cucumber, onion, tomato, carrot and lemon.
(Chef’s Special) Chicken morsels, cooked in yellow sauce and coconut milk, with a mixture of cardamom indulged with Head chef Sunil Kumar’s spices.
Bite size pieces of in-season vegetables, crisp fried in a light batter.
Sauteed vegetables tossed with spices and rolled in triangular pastries.
Spicy potato patties combined with green chilies and onions, served with tangy chickpeas and chef’s special chutney.
One of the most popular chaat dishes, combined with potatoes and chickpeas in a refreshing yogurt sauce.
(Fat Free) Healthy and delicious char-grilled cottage cheese cubes, marinated in fenugreek flavored yogurt.
Boneless pieces of chicken thigh, lightly marinated in yogurt, spices and cooked in the tandoor.
Chicken pieces marinated in fresh lemon juice and special tandoori spices and char grilled to perfection.
Chicken thigh marinated with ginger, garlic, yogurt, pickle, spices, and touch of mustard oil and onion seeds.
Lamb cutlets, overnight marinated with ginger, garlic and yogurt paste and gently cooked in tandoor.
Tender chicken thigh pieces, marinated in creamy yogurt, cashew nut paste and white pepper and gently barbequed. A mild to medium entree.
Fish fillets, wrapped in gram flour batter with spices and deep fried.
Black lentils slow cooked with tomato puree, ginger, garlic and butter with a mouthwatering flavor.
Yellow split lentils cooked with Indian spices, light and appetising curry.
Potato cubes, sauteed in cumin, coriander and touch of turmeric.
Fried bread and chick peas’ masala served with onion and pickle.
Chick peas mixed with various spices and masala sauce.
Cauliflower, peas, carrot, potatoes lightly spiced with masala gravy.
Fresh handpicked okra stir-fried with diced onion and tomatoes and garnished with coriander.
Combination of peas and mushrooms, cooked in mild yellow sauce.
Fresh eggplant and potato tossed with homemade spices and cooked in kadhai.
Dumplings of mashed potato, cottage and mixed vegetables cooked in mild creamy sauce.
Mixture of seasonal vegetable cooked with mild spices and rich creamy sauce.
Crushed coriander seeds, cumin seeds mingled with capsicum, onions, tomatoes and homemade cottage cheese.
Fresh spinach and cottage cheese, mingles together with homemade spices topped with fresh coriander and tomatoes.
Cottage cheese cooked in tomato gravy finished with cream and butter.
Chicken, Lamb or Beef pieces delicately simmered in fresh bay spinach, ginger, garlic and selected spices and finished with fresh tomatoes.
Roasted chicken tikka simmered in freshly tomato base sauce fenugreek leaves and homemade ground spices with a dollop of cream and nuts.
Tender chicken tossed with mustard seeds, red chilies and curry leaves, finished with a rich coconut milk in south Indian style.
Diced boneless tandoori chicken thigh sauteed with capsicum, onion, tomato and masala sauce.
Fried chicken pieces sauteed with fresh onions, capsicum and green chili in a oriental sauce.
Hot and spicy chicken, lamb or beef curry cooked in Essence’s special vindaloo sauce.
Tender chicken tossed with fresh capsicum and onion, finished with herbs and homemade spices and cooked in kadhai.
Traditional lamb curry from North India, cooked with freshly homemade grounded masala, finished with fresh coriander, ginger and tomato.
Juicy pieces of lamb or beef, exquisitely cooked in a sauce of crushed cashews, almonds, yogurt and cream.
Chicken morsels blended together with mango pulp and touch of butter.
A festive specialty, baby mutton pieces, pot roasted with onions and fresh tomato gravy with herbs and species.
Combination of lamb curry in tomato and onion gravy and chefs special spices, served in traditional bucket.
Fresh fish cooked in a spicy coconut cream sauce with fresh chili, completed to perfection with curry leaves, a typical curry from South India.
Fresh king prawns cooked with ginger, garlic, tomato and spring onion.
Fresh prawns sauteed with garlic, then cooked with capsicum, onion and lemon in medium spicy sauce.
King prawns cooked in mild creamy coconut sauce and a touch of green cardamom.
Basmati rice with mixture of dry fruits and nuts.
Basmati rice cooked with garden fresh veggies and aromatic herbs.
Biryani rice cooked with a choice of chicken, lamb or beef cooked with onions, tomatoes and green peppers with rice.
Chilled yogurt with shredded cucumber.
Sweet-n-sour mash of raw mangoes.
Traditionally prepared pickle made with lime, chillies, mango and carrots immersed in mustard oil.
Fresh mint blended and mixed in chilled yogurt.
Plain flour bread cooked in tandoor.
Wholemeal bread baked in tandoor.
Plain flour bread layered with bread.
Plain flour bread stuffed with fresh garlic, and cooked in tandoor.
Plain flour bread, stuffed with cheese and cooked in tandoor.
Plain flour bread stuffed with cheese and garlic, and cooked in tandoor.
Stuffed naan with dry fruits and shredded coconut.
Plain floor bread stuffed with spiced/tangy potatoes and cooked in tandoor.
Plain Naan, Garlic Naan and Cheese Naan.
Succulent dumplings, lightly fried, coated in rose water and sugar syrup, served warm.
A delicious and refreshing drink made with chilled yoghurt with mango.
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