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Shop 18, 25-31 Wellington Street, Launceston, 7250
Delivery from 12:00
VG = Vegan.
Fresh grated zucchini battered in chickpea flour with the richness of all popular Kashmiri spices.
Capsicum, carrot, cabbage cooked with spaghetti and covered with crispy and golden savoury pocket.
Market fish fillets marinated with garlic, ginger, red chilli, tamarind and coriander coated in chickpea batter and deep fried until crisp.
Golden and crispy balls, stuffed with carrots, cabbage, beans, capsicum and flavoured with aromatic Indian herbs and finished with rich Asian spices.
Crispy and crunchy flat flakes mixed with yogurt, tamarind and dates touched with a strong flavour of mint and coriander herbs, concluded with thin fried lentil noodles.
Soft and juicy, baked lentil balls dipped in Greek yogurt, exploding into sweet and tangy Punjabi spices, ended with a note of fresh herbs.
Golden brown, mouth-watering crispy fish battered with spices from our heritage city.
Cooked to perfection, juicy and tender chicken pieces served with mint and yogurt dip.
Creamy mash potatoes mixed with homemade cottage cheese which is rich with authentic north flavour from The Golden City.
Red kidney beans and urid whole cooked with ginger and garlic in onion and tomato sauce touched with butter.
Homemade paneer and mixed vegetables balls, deeps fried in a rich tomato and cashew nut curry cream sauce.
A classic dry combination of puree spicy spinach and homemade cheese.
Okra seasoned with cumin, coriander and sauteed in a Punjabi Tadka.
Fresh zucchini with onions and coriander-ginger balls, deep fried in a rich tomato and onion curry cream sauce.
Full with North Indian rich spices, spinach, onion and aromatic tomatoes toasted with cottage cheese.
Smooth, buttery flavoured gravy with soft and juicy cottage cheese with a touch of our secret spices from Punjab.
Maharani dal cooked in aromatic spices with a hint of aforesaid.
Aromatic fennel and fenugreek seeds blended with tomatoes and ginger curry.
Famous flavour of North Indian spices with fried onions and garlic.
A preparation of juicy and soft goat to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and capsicum with onion.
Goat or lamb chunks cooked in an aromatic gravy curry, fully absorbing the colourful flavours of cumin and capsicum with onion.
Fresh spinach puree with Punjabi tadka of ginger and garlic served with juicy goat or lamb chunks.
Cooked with lavish onion and vindaloo sauce with a large sum of spice. This blood-red curry is only for those who dare.
Fresh curry leaves with an added twist of poppy seeds, cooked in coconut cream with goat or lamb chunks to explore the rich flavour of the Indian spices.
A king's favourite known throughout India. A bowl full of highly flavoured, creamy textured curry.
A preparation of tender chicken pieces to the Indian subcontinent consisting of a thick gravy of cream, tomatoes and capsicum with onion.
Chicken cooked in buttery tomato gravy with mild sweetness topped with fenugreek and heritage spices.
Fresh curry leaves with an added twist of poppy seeds, cooked in coconut cream with soft and juicy chicken pieces to explore the rich flavour of the Indian spices.
A king's favourite, known throughout India. A bowl full of highly flavoured, creamy textured curry.
Marinated chicken chunks cooked in red wine flavoured gravy with a tone of ground black pepper.
Chicken cooked in pumpkin based gravy with a kick of fennel and fenugreek seeds.
Soft fish cooked in an aromatic gravy curry, fully absorbing the colourful flavours of cumin and coriander with a hint of fresh butter.
Soft fish cooked in creamy mango gravy with mild spices on the top.
Fresh curry leaves with an added twist of poppy seeds, cooked in coconut cream with fish chunks to explore the rich flavour of the Indian spices.
A preparation of soft fish pieces belonging to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and capsicum with onion.
Prawn cooked in buttery tomato gravy with mild sweetness topped with fenugreek and heritage spices.
Tiger prawn cooked in creamy mango gravy with mils spices on top.
Fresh curry leaves with an added twist of poppy seeds, cooked in coconut cream with whole prawn to explore the rich flavour on the Indian spices.
A preparation of prawn belonging to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and capsicum with onion.
Fresh assortment of vegetables including mushrooms, peas and carrots cooked in Indo-African gravy.
Flavoured spicy curry from Indo-African origins. This dish is cooked with the most tender chicken pieces.
Cooked in an Indo-African curry with juicy lamb bringing spice and flavour to your taste buds.
Crispy and crunchy potato cakes topped with our special masala, served in a bun topped with three different dipping sauces.
Crispy and crunchy potato cakes topped with split chickpea, served in a bun topped with two different sauces.
Shallow fried chicken mince cake served in a soft bun topped with three different dipping sauces.
Fresh lamb mince cake shallow fried to perfection, served with a bun and three different sauces.
Vegan pattie cooked to perfect golden brown, filled with lettuce, tomato, cucumber and garden salad served with various sauces.
Tender, shallow fried chicken pattie wrapped in our homemade prantha stuffed with lettuce, tomato, cucumber and rocket salad served with various sauces.
Roasted and grounded cumin and coriander mixed with lamb mince, which is served in a wrap with garden salad.
A mixture of vegetables, blended with strong spices from the streets of Maharashtra coupled with lightly buttered buns.
Brightened taste of garlic and ginger with richness of capsicum, beans and carrots which are topped with fried ginger noodles.
Delighted soup flavoured with roasted grounded north spices, mixed with warming spices.
Delighted sweet corn cooked with fresh spring onions, mixed with garlic and ginger touched from our North Indian secret spices.
Mild and creamy gravy cooked with northern street spices with a strong flavour of mushroom.
With yogurt and pickle.
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