Masala Art

Entrée: Samosa, Vegetable Pakora Mains: Dal Tadka, Palak Paneer, Corn, Rice, 2 Naan Dessert: Gulab Jamun

Onion ring coated in chickpea batter and golden fried.

Cottage cheese, cooked with special sauces with onion & capsicum.

Marinated with Greek yogurt garlic, and mint. Serve with housemade salad.

SPewcial masalaart spiced bone/boneless chicken.

Fried basa fish served with zesty mint dip.

Prawn cutlets tossed in fresh garlic and mild sauce.

Prawns cooked with special sauce.

A mixture of five lentils, tomato, cumin, chilli and asafoetida.

Tender cottage cheese and nuts dumplings tossed in rich creamy gravy.

Boneless lamb slow cooked in a cashew sauce.

Slow cooked lamb curry with flavour of lamb mice and hint of spices.

Traditional lamb curry cooked in a whole spices, fresh ginger and garlic.

Fish fillet cooked in tomato, coconut, tamarind, curry leaves and mustard seeds.

A subtle, silky yoghurt sauce infused with flavourful spices.

Traditional composed of creamy onion gravy, yoghurt, mild spiced curry.

Boneless chicken cooked in brown tomato gravy, tomato capsicum, garlic, with chef's special seasoning and spices.

Chicken curry cooked with fresh spinach and exotic spices.

Chicken curry slow cooked in mango flavoured sauce with touch of spice.

Boneless chicken cooked in the famous vindaloo sauce known for its fiery hot flavour.

Basmati rice slow cooked with roasted cumin seed and cashew.

Basbati rice infused with spices, mint and saffron served with coconut raita.

Indian bread made from white flour.

White flour bread stuffed with a mixed royal nuts.