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4/3 Riverside Plaza, Orient Street, Batemans Bay, 2536
Delivery from 18:30
V = Vegan, N = Nuts (Cashew and Almond), GF = Gluten Free
Spice Level: Mild, Medium, Hot, Very Hot
Mashed potatoes, baby peas, whole dried coriander seeds, fenugreek leaves, Indian spices with cottage cheese, lightly crumbed and deep fried.
Mixed vegetables in a crispy pastry and deep fried.
Finely diced potatoes, onions and baby spinach dipped in Masala and deep fried with chickpea flour batter.
Most popular Indian entree. Short pastry pockets filled with vegetables and spices.
Fish fillets marinated in a special blend of spices, coated with ginger, garlic, whole coriander, carum seeds and deep fried.
Jumbo prawns marinated in special spices ,garlic, whole coriander, carom seeds & finished with butter and fresh coriander
2 Piece Veg Samosa, 2 Piece Veg Pakora, 2 Piece Malai Wings and 2 Piece of Seekh Kebab.
Chicken wings marinated overnight with yogurt, sour cream, Parmesan cheese and spices.
Boneless chicken fillets marinated overnight with spices, hung yogurt , spinach and mint cooked in the Tandoor
Mushrooms marinated with ginger, garlic, Dijon mustard, honey mustard and traditional Indian spices. Dressed with honey and BBQ sauce.
Jumbo prawns marinated with spices, yogurt, sour cream, Parmesan cheese, ginger and garlic.
Chicken Wings marinated overnight with hung yogurt special spices , Ginger, Garlic cooked in Tandoori oven
Tender lamb cutlets marinated in spices and aromates, skewered in Tandoor.
A specialty from the city of Nawabs Lucknow. Lamb and chcken mince with onions, green spices and mint flakes pressed on a skewer and smoke roasted.
A chicken delicacy firstly half cooked the Tandoori way and then finished the curry way. A creamy tomato flavoured curry with butter and a touch of pepper.
Most popular Indian dish in London. Chicken tikka pieces cooked along with fresh onions, capsicum and tomato. Topped with lemon juice and coriander.
Tender pieces of chicken cooked in alphonso mango puree.
Tender boneless chicken pieces cooked in fresh cream with fenugreek leaves and touch of black pepper.
Boneless chicken pieces cooked in rich cashew nut and cardamom gravy a Nawabi delicacy from the house of Lucknow.
Also known as Murgee Madras, a spicy South Indian style curry cooked with fenugreek leaves and special spices served with coriander and ginger.
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast with ground cumin seeds and garnished with fresh coriander.
A traditional Indian favourite. Lamb cooked with fresh onions, capsicum, tomato topped with lemon juice and garnished with fresh coriander and ginger.
A King's favourite, known throughout India. A bowl full of highly flavoured creamy textured boneless lamb curry.
Ghosht - an Urdu word of meat. Blended to perfection with Mughlai style, fresh green spices from the hill tops of Kashmir and a puree of leafy green spinach.
A divine spicy goat curry from the house of Maharaja Patlala. Goat slow cooked in rich authentic flavours.
Goat cooked in traditional Punjabi style with spices, tomatoes, onion, capsicum and coriander.
A delicious spicy beef curry, prepared in South Indian style, with garam masala, fenugreek and curry leaves.
A king's favourite, known throughout India. A bowl full of highly flavoured creamy textured boneless beef curry.
Not for the faint hearted. For those who like it "Hot". A typical Goanese style dish cooked in vinegar and spices.
Morsels of beef cooked with potatoes, spices, fenugreek and curry leaves.
Fish cooked with the flavour of fresh tomatoes, onions and spices. A North Indian delicacy.
Fish cooked with desiccated coconut, fresh cream, mustard seeds, ginger and garlic extracts and green spices.
King prawn curry cooked with desiccated coconut, capsicum, carrum seeds and fresh cream.
A dry combination of jumbo prawns, chunks of onions, tomato, capsicum and special masala paste.
Seasonal mixed vegetables tossed in special blend of spices and north Indian masala.
Dry combination of homemade cottage cheese along with capsicum, onion, tomato cooked in Karahi style, garnished with ginger and fresh coriander.
Dry Combination of spicy spinach puree and homemade cottage cheese.
Homemade cottage cheese simmered in onion, tomato, capsicum and fenugreek leaves in traditional punjabi style
Fresh mushroom and peas slow cooked in a savoury sauce of tomatoes, onion, herbs and tempered with roasted cumin and fenugreek leaves.
Croquettes of cottage cheese, potatoes, peas, corn and carrot, cashew nuts and spices simmered in a sauce of crushed tomatoes, onions and fresh cream garnished with almond flakes.
A traditional chick pea curry with a combination of spices. A favourite in Punjab Dhabas (eateries).
Traditional slow cooked lentils along with onions, tomatoes, ginger, garlic, chilli and spices.
Black lentils cooked with tomato puree and fresh cream on a slow fire. An absolute delight from the Rasoee of Patiala.
Plain boiled basmati rice.
Fluffy saffron rice with dried nuts and fruits and cardamon powder.
Assorted cuts used for preparation. A specialty from the Mughai days.
Plain white flour bread.
White flour bread topped with butter and herbs.
Flavour of fresh garlic and coriander.
Bread stuffed with clarified butter and lightly garnished with coriander.
Shredded cheese, cottage cheese and spices.
Stuffed with potato, peas and spices.
Stuffeith dried fruits and nuts.
Stuffed with tasty shredded and cottage cheese and spices. Topped with garlic and coriander.
Layered wholemeal bread topped with melted butter.
Plain Naan, Garlic Naan, Cheese Naan
Green leaves, tomato, cucumber and carrot.
Yogurt based traditional drink.
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