Exotic Indian Restaurant and Function Centre

Entrée (Choice of 1 from any Entrée), Mains (Any 2 Non-Veg curries, 2 Plain Naan, 2 Large Rice, Side of Papaddams, Mint Sauce, Pickles and Raita), and Dessert (Any 1 from Dessert menu).

8 Pieces crispy parcels stuffed with spiced potato, date and chutney, refreshing mint water.

Papdi Chaat is a yummy snack assorted with a crunchy base of poori which is topped with lip-smacking chutneys, veggies and curd.

4 Pieces chickpea flour coated fritters with tangy chutney.

Chicken breast pieces soaked overnight in Chef special marination and cooked in tandoor.

Tender and juicy chicken smothered in a wet rub of yoghurt, cream and spices.

Minced meat, infused with chopped chillies, ginger, garlic and coriander then skewered and cooked in tandoor.

Hokkien noodles and vegetables stir fried with soy and tangy sauce.

Tender fried chicken, mixed with capsicum and onion, cooked perfectly in a tangy sauce.

Cottage cheese pieces marinated overnight in Chef's special sauce and deep-fried to perfection.

Tandoori cottage cheese pieces marinated, slowly cooked and served on a hot sizzling plate.

Fish fillets marinated in a special blend of spices coated with chickpeas flour and served crisp.

Chef special marinated lamb cutlets slowly cooked to perfection in tandoor.

Popular Indian lentils made with onion and tomatoes gravy.

Whole black lentil, red kidney beans, butter and cream.A popular dish from the Punjab region of the Indian subcontinent.

Yellow lentils made with onion and tomatoes gravy mixed with spinach.

A thick gravy based marinated cottage cheese dish made with capsicum, onion and tomatoes. An alternative to Chicken Tikka Masala.

A special dish consisting of paneer (cottage cheese) in a thick paste made from puréed spinach and seasoned with garlic, garam masala and other spices.

Boneless chicken pieces roasted with fresh garlic, onion, green chilli and spicy semi-dry gravy.

Tandoori chicken boneless, diced and cooked in rich tomatoes and creamy gravy with a touch of butter.

Boneless chicken fillets with green chillis, coriander and special spicy vindaloo sauce.

Boneless chicken simmered in ground cashew nuts and creamy sauce.

Chicken thigh fillets with mustard, curry leaves and roasted spices.

Chef’s signature dish perfectly made with succulent chicken blended with exotic ground spices and flavours and finished with fresh mushroom topping.

Goat tenders pan-fried in dry sauce with onion and capsicum.

Tender piece of goat cooked with pepper, yogurt and ginger.

Combination of tender goat pieces and minced lamb finished with thick and reduced gravy.

A spicy beef curry simmered cooked with green chilli and vindaloo paste.

Fish tenders cooked with capsicum, onions and sauté with crushed tomatoes, fenugreek and black pepper.

Prawns cooked with capsicum, onions and sauteed with crushed tomatoes, fenugreek and black pepper.

Supreme basmati rice cooked with marinated meat with herbs and spices until a crispy crust forms and rice is flaky served with raita.

Steamed rice cooked with mushroom and peas.

2 Gulab Jamun and Homemade Vanilla Ice-cream.