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1, 274 Victoria st, Darlinghurst, 2010
Pick-up from 12:15
No min. order
Spicy soup made with fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns.
Cauliflower mixed with spicy potato, fresh coriander and chopped red onion in a light chickpea coating.
Triangles filled with baby green peas, onion julienne and dry red chilli.
Juicy chicken fillets marinated in 'Tandoori masala' and yoghurt, roasted on high fire in the tandoor.
Baby lamb chops marinated and grilled in hot fresh chilli, carom seeds and sesame seeds.
Tiger Prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds.
Handmashed potatoes slowly stirred with onion and crackled mustard seeds wrapped around a savoury rice and lentil crepe.
Handmashed potatoes sprinkled with ‘Bangalore Podi’, chilli, sesame seeds and coconut flakes wrapped around a savoury lentil and rice crepe.
Lean chicken, with hand grated cottage cheese, dried fennel coriander and a pinch of pepper wrapped around a savoury rice and lentil crepe.
Homemade lamb mince with fenugreek, fresh ginger and a touch of cinnamon wrapped around a savoury rice and lentil crepe.
Prawns tossed with salubrious ridge gourd in a tangy and spicy relish with green capsicum wrapped around savoury rice and lentil crepe.
Turmeric poached fish, fennel seeds and crackled mustard topped on caramelised mini onion uttapam.
Savory rice and lentil crepe. No filling.
Tandoor Roasted chicken in a medium spicy tomato base with capsicum and onion.
Marinated chicken in freshly crushed pepper, ginger, turmeric, and cooked in medium spiced coconut milk with bayleaves.
King prawns and creamy light coconut sautéed in thinly sliced onion, ginger, crackled mustard seeds and turmeric.
Finely blended Kashmiri chilli with cumin and vinegar creates a tangy masala tossed with king prawns and fresh pureed tomato.
Fiery green chilli softened by light coconut milk and kokum. Seasoned with dry roasted and ground chilli, turmeric and cumin.
Seared beef cubes slowly cooked with grated ginger, chilli and coriander. Finished with fresh coconut milk and sliced potatoes.
Diced beef cooked with garlic, bay leaves, ginger and cayenne, in a hot and sour sauce based on fresh tomatoes and vinegar.
Pieces of goat marinated in chilli and turmeric slowly cooked with green chilli and coconut milk.
Crackled cumin seeds and onions cooked with pureed spinach and chunky home made cottage cheese.
Braised lean diced leg of lamb in a light creamy sauce from ground cashews and whole pieces of garam masala slowly cooked with mild green chilli, bay leaves and a touch of mint.
Fennel seeds browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato with cinnamon, Ratanjot and ginger.
Lean diced leg of lamb braised with homegrown curry leaves and coarse peppercorns. Seasoned with fennel and star anise.
Stir fried capsicum, tomato and onions brings out the sweetness of tender baby okra, seasoned with a tangy touch.
Crushed peppercorns and a smooth masala based on poppy seeds, star anise and fennel sautéed in onions with a hint of curry leaves. Cooked in its juices without a trace of oil or dairy, its peppery spicy and very light.
(Butter Chicken) Marinated chicken slowly cooked in a silky creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
A ballet of channa dal and pumpkin, this healthy combination cooked with coconut paste, ginger, green chilli and cumin.
Cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and chilli powder.
Dark, rich and full of flavour - prepared for 24 hours, gently nudged by cloves of garlic and power packed fenugreek.
Baby eggplant is shallowfried, then gently stirred with a pinch of panch phoran, chunky onion and handout potatoes.
Two golden sticky sweet milk dumpling soaked in rose and cardamom infused sugar syrup.
Two soft handmade paneer bonda soaked in saffron milk.
Sweet carrot pudding with cardamom and roasted cashews.
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