Itihaas Indian Restaurant - Turramurra

Crispy cauliflower, tomato and garlic chilli chutney.

Potato patties, blue peas, garam masala and red chilli.

Savoury pastry filled with paneer, peas and potato with mango ginger chutney.

Cardamom, mace, Pistachio, gajar murabba, broccoli and garlic chutney.

Tandoori grilled indian cheese with pomegranate and corn salsa.

Kurkuri gobi, blue peas ki tikki and paneer tikka anaardana.

Tandoori chicken cooked in a charred oven served with mint chutney.

Tandoori masala lamb chops and walnut chutney.

Char-grilled kid goat mince and kashmiri chilli.

Char-grilled kid goat mince and kashmiri chilli.

Pan-seared scallops, turmeric, poppy seeds and lemon juice.

Goat ke tikke, tulsi chicken tikka and dakshin jhinga.

Baby eggplant immersed in madras sauce.

Stir fried vegetables tossed in tangy balchao sauce.

A delicacy of tender baby okra sauteed in mango powder, pumpkin and tomatoes.

Stir-fried Baby eggplant, potato, fresh coriander, asafoetida and crushed coriander.

Stir fried vegetables tossed in cashew sauce finished with fresh cream.

Homemade cottage cheese cooked in fresh onion, fenugreek, black pepper, and cashew sauce.

Fenugreek leaves, button mushroom, cashew sauce and peas.

Black lentils slow-cooked overnight finished with fresh cream, tomatoes and ghee.

Homemade cottage cheese cooked in tempered garlic and English spinach puree.

Ling fish cooked in the chef's special sauce.

Kashmiri chilli with cumin and vinegar in a tangy balchao masala tossed with king prawns.

King prawns sautéed in mint, coconut puree and green chilli.

Succulent pieces of chicken cooked in finely ground fresh coconut with spices.

Chicken thigh cooked in cassia and coconut and pepper sauce.

Tandoori chicken tikka in a bell pepper and pearl onion-tomato masala.

Duck marinated in chilli and turmeric cooked with coconut milk and poppy seeds. Served on the bone.

Lamb simmered with whole spices, yoghurt and red chilli.

Diced lamb in a fiery hand-pounded robust gravy.

Diced beef braised with mint, red chillies and fresh ginger.

Slow-cooked diced beef in cashew, green cardamom and fresh cream.

Layers of perfectly cooked chicken and rice, fresh mix of herbs and maze garnished with caramelised onions.

Basmati rice, herbs, spices cooked in simmering heat, served with cucumber raita.

Beetroot pudding finished with Rabri.

Raspberry compote, dark chocolate mousse and rice crispy biscuit.