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Unit 1/15 Bonnefoi Boulevard, Bunbury, 6230
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Pyramid-shaped pastry puffs filled with spiced vegetables.
Deep-fried fritters made from spiced chickpea batter with onions and herbs.
Sliced cottage cheese coated with a light batter from chickpea flour, then deep-fried till golden.
Fresh chicken marinated overnight in our own special mix of spices, herbs, and fresh yogurt, grilled over the glowing embers of the tandoor. Served on a bed of salad with a wedge of lemon and mint chutney.
Prawns dusted with gram flour and dry spices mix then deep-fried crisp.
Chunks of boneless fresh chicken marinated in yogurt, herbs, and spices and grilled perfectly in the tandoor. Served with a salad, wedge of lemon, and homemade mint chutney.
Mint and yogurt are combined with a selection of spices by our Chefs to make a tasty chutney.
Fresh yogurt with shredded cucumber, carrot, fresh chilli, and onions.
A legacy of the Portuguese colonialists from the South Indian state of Goa. Very hot curry with pounded red chilli, spices, and malt vinegar.
Tender diced beef in a mild and creamy almond sauce presented with a topping of flaked almonds.
Dice beef cooked with crushed spices and freshly sliced green capsicum in a thick sauce.
Tender morsels of beef cooked in curry leaves, mustard seeds, red chilli with coconut milk, and our own mix of spices.
Young goat on the bone simmered in an onion and tomato curry with herbs, and mild spices, and a touch of fresh yogurt.
Diced lamb pieces simmered in a home-style onion, herbs, and tomato gravy.
Tender succulent lamb cooked with fresh garlic, onions, tomatoes, capsicums, chillies, and a generous portion of fresh and fried ginger.
Chunks of tender lamb simmered in a cream and almond sauce with mild spices and herbs.
Dhansak is a popular Parsi dish, where lentils are blended with wonderful spices and cooked with lamb to give a very distinct taste.
Tender morsels of lamb cooked in very hot chilli sauce with spices and vinegar.
Lamb saag is a delicious lamb curry with big tastes of spinach, green chillies, and cilantro.
Chunks of grilled boneless chicken simmered in a rich sauce of butter, fenugreek leaves, mild spices, tomato, and fresh cream.
Smoked chicken pieces with onion, tomato, and capsicum wedges in a medium spiced masala.
Boneless chicken simmered in mildly spiced cashes nut gravy, and finished with fresh cream.
Boneless pieces of fresh chicken cooked with pounded spices, herbs, onion, ginger, garlic, and tomato.
A dry and hot curry. Boneless chicken pieces are stir-fried with dry whole chilli, hot spices, and onions.
The succulent boneless chicken is stir-fried with green chillies, bell peppers, onions, and tomatoes, then cooked in its own juices.
Boneless chicken pieces cooked with mildly spiced spinach puree and finished with fresh cream.
Slices of boneless chicken are pan-fried with cashews, then simmered in a tangy mango sauce.
Marinated chicken pieces cooked with tomato, onion, gravy, and spiced fenugreek puree, and flavored cream.
Medium hot curry with an authentic blend of South Indian spices, curry leaves, and coconut cream.
Fish pieces cooked in a Goan-style sauce with coriander seeds and coconut cream.
Prawns and whole cashew nuts cooked in a mildly-spiced cashew gravy and creams sauce.
Prawn cutlets cooked with wedges of onion and julienned fresh chilli in a hot tomato-onion chilli gravy presented with a swirl of coconut cream.
Prawns cooked with garlic and spices in a mild creamy tomato gravy.
Prawn cutlets cooked in butter sauce and cream with crushed fenugreek leaves and mild spices.
Different vegetables, dried fruits, and nuts in a rich, creamy mild saffron-flavored sauce.
Cooked spinach leaves pureed with cream and presented with chunks of cottage cheese.
Fresh chunks of cottage cheese simmered in a special masala sauce, spices, and herbs with fresh cream folded in just before serving.
Fresh chunks of cottage cheese simmered in an exotic tomato and butter sauce with mild spices and wedges of capsicum.
Whole chickpeas simmered in a special, medium-hot tangy masala.
Potatoes marinated in herbs and spices, pan-fried with spring onion, and chopped tomato.
Mixed split lentils tempered with curry leaves, a special mix of whole and powdered spices, and served with a swirl of coconut cream.
Whole black peas slow-cooked overnight with butter, onions, ginger, chopped tomatoes, mild spices, and finished with fresh cream.
Saffron-flavored basmati rice cooked with medium-spiced. With fillings and garnished with almond slivers. Served with raita.
Saffron rice with an exotic mix of dried fruits and nuts.
Baked bread from leavened dough brushed with butter.
Naan flavored with chopped garlic.
Punjabi bread enriched with yogurt, stuffed with red and green chilies, cooked to perfection then lightly brushed with butter.
Butter folded through Punjabi leavened bread enriched with yogurt then cooked till golden.
Naan stuffed with onions, coriander, cumin, and two kinds of cheese.
Naan stuffed with spiced dried fruits.
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