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10/49 Lime Street, Sydney, 2000
Mango chutney, mixed pickle, imli (tamarind) sauce, yoghurt and cucumber raita.
Barrah kebab, tandoor chicken malai, fish amritsari, dil bhar tikki.
Stuffed idli, kabhi khushi kabhi khumb, zivu paneer tikka, dil bhar tikki.
A contemporary twist on a classic street food delight. Crisp pastry filled with spiced chickpea and potato, served with tamarind and chaat masala.
Handmade, deep fried Punjabi short-crust pastry filled with potatoes and aromatic spices.
Traditional south Indian steamed rice cakes, filled with vegetables, served with tomato rasam and coconut chutney.
A flavourful combination of hot chillies and mild tangy stuffing. This dish will set your taste buds flame.
Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnut.
Cauliflower florets marinated in tandoori spices and broiled until all golden and crispy on the outside but tender and meat on the inside.
24 hour marinated cottage cheese smoke-roasted with onion, capsicum and tomato, finished with fresh coriander and activated charcoal.
Potato dumplings filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney.
Market fish fillets marinated with garlic ginger red chilli, tamarind and coriander; coated in chickpea batter and deep fried until crisp and served with slaw.
White fish fillet marinated in Indian spices roasted on the tandoori oven with a blend of the 4 signature sauces of India topped with fresh lemon.
An Indian take on an Asian classic of salt and pepper prawns, made with dry chilli and fried curry leaves.
Layered chicken and lamb mince kebab, infused with traditional Indian spices, roasted over our special charcoal tandoor oven.
Tender rack of baby lamb cutlets marinated with yoghurt, garlic, ginger, lemon juice and red spices. Broiled in the tandoor.
Tender grain-fed chicken fillet marinated with yoghurt and spices, broiled in the tandoor oven and topped with fresh lemon and coriander finished with puree of cauliflower.
Free-range organic chicken tenderloin marinated with spices and chickpea flour, cooked in the tandoor oven. Finished with fresh zesty lemon and sweet pea puree.
Two simple words that describe one of the richest and most iconic of Indian dishes. Succulent chicken pieces, wrapped in an utterly buttery combination of cream, tomatoes and aromatic spices, this composite dish is a culinary star that tickles palates across the world.
Gosht and urdu word for meat. Spring lamb, blended to perfection with Mughlai style, with fresh green spices from the hill tops of Kashmir and puree of green leafy spinach.
Tender goat piece cooked in a traditional roadside style gravy of browned onion, ginger, garlic, black cardamom and cassia bark.
Manjit's famous preparation of tender, boneless lamb with fragrant Kashmiri gravy.
A Portuguese-inspired slow cooked beef cheek. The meat is rested in malt vinegar and garlic, cooked with pepper, cinnamon and fresh red chillies. Traditionally served very hot.
A popular version of "Hadi walla" lamb hailing from the Mughal empire. A perfect partnership of pomegranate and molasses in a rich pot gravy.
Originating from the southern Indian city of Madras. Made with onions, tomatoes, fenugreek and garlic; served med-hot.
A traditional Indian-British favourite; fresh onions, capsicum and tomato combined with a smoky tandoori chicken tikka pieces topped with lemon juice garnished with coriander.
A semi dry style curry with black pepper and fennel blended with Manjit's signature spices, sauteed with okra and lotus root chips. Famous across northern India.
Free-range spatchcock smoked with cardamom, clove, ginger and bay leaves; served with mint yoghurt.
A specialty from the Mughal days. Fragrant basmati rice, pressure cooked in stock with tender chicken thigh fillet, saffron, sultanas and nuts.
Chef Varun's confit duck legs, slow cooked for 12 hours with aromatic spices and finished with a fresh Indian jus, capsicum, fresh green chillies and coconut.
Tiger prawns lightly sauteed and finished with cream coconut reduction spiced with carom seeds, capsicum and fresh lime.
Fresh balmain bugs classic south Indian style, cooked in three extractions of coconut milk, gently stewed and lightly spiced with cloves and green chillies.
Red lentils blended with clarified butter, green coriander, served with shredded ginger.
Whole black lentil, red kidney beans, butter and cream.
Farmhouse gravy made with fried baby potatoes slow cooked in a spicy onion, tomato and yogurt based gravy.
Peas and potatoes in a very smooth onion and tomato-based curry, finished with fresh turmeric and chaat masala.
Homemade crumbed cottage cheese cooked with a whole cashew nut sauce on low heat with peas, tomatoes and dried fenugreek leaves.
A spinach puree simmered with homemade spiced cottage cheese.
Tandoori roasted fresh eggplant left to caramelize to a char, coarsely cut with onion, tomato and chilli prepared on the traditional "Tawa" hotplate, finished with fresh peas; then smoked with apple and cardamom.
Okra seasoned with cumin, coriander and sauteed in a Punjabi tadka.
Homemade paneer and mix vegetable dumplings served in a rich tomato and cashew nut curry.
Nine seasonal mixed vegetables with poppy seed (khus-khus), cashew, cassia bark, onions and tomatoes.
Spanish onion, fresh green chillies, marinated with lemon juice, green mango powder and green chilli chutney.
Classic Indian salad of lettuce, cucumber, red onions and tomatoes, finished with lemon juice and green mango powder.
Barnarsi dum aloo.
Filled with spiced lamb mince.
Filled with dried fruits and nuts.
Naan stuffed with keema, cheese, chilli and garlic.
Layered wholemeal bread with clarified butter and spices.
Wholemeal bread filled with a mixture of seasonal vegetables and spices.
Filled with cheese and spices.
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