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Shop T6 & T7, 78-88 Tench Ave, Jamisontown, 2750
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Our Signature dish pastry prepared with crusty dough and stuffed with seasoned potatoes and peas, deep fried until golden brown. Served with mint and tamarind chutney.
Crispy kale, boiled potatoes, chickpeas, tamarind chutney and yoghurt.
Savoury snack. Prepared with papdi (flour crackers), boiled potatoes, chickpeas, tamarind chutney and yoghurt.
Originated from Nepal, you can now find momo stalls in every corner of North India. Served with our homemade chutney.
Lamb mince skewers served with special spices to tingle your taste buds.
Boneless thigh pieces marinated overnight in ginger, garlicand roasted in our clay oven.
Homemade cottage cheese cubes, marinated with yoghurt and our chef’s secret recipe. Roasted in our clay oven, with capsicum, tomatoes and onion.
Tender rack of lamb marinated in yoghurt, spices, herbs and gently roasted in our clay oven.
Potato or mushroom and peas cooked in onion and tomato gravy, garnished with fresh coriander and ginger.
Baby potatoes tempered in cumin, turmeric and herbs.
Seasonal vegetables cooked in ginger, garlic and garam masala.
Peas and potatoes cooked in traditional tomato and onion sauce.
Chickpeas with blend of selected spices, North Indian style.
Slow cooked black lentils with fresh ginger.
Okra stir fry with onions, tangy spices and herbs.
Yellow lentils cooked on slow heat with ginger, garlic and fresh tomatoes. Garnished with fresh coriander.
Black lentils and red kidney beans stewed, seasoned with butter and spices. Finished with a dash of fresh cream.
A very famous North Indian dish. Cottage cheese cooked in thick tomato gravy, with plenty of “oomph” to it. Best served medium.
Fresh spinach delicately blended and sautéed with cottage cheese cubes. Best served medium.
Cottage cheese, diced onion and capsicum, seasoned with spices and cooked in onion gravy. Finished with a dash of cream and fresh coriander. Best served medium.
Cottage cheese and mashed potato balls cooked in rich creamy sauce.
Seasonal vegetables cooked in an exotic sauce. This dish is creamy, mildly spiced and extremely flavorful. Best served mild.
Mushrooms sautéed with delicately blended spinach and garnished with fresh coriander.
One of our special chicken dishes, influenced from Hyderabadi Murgh Methi. Tender chicken pieces cooked with fenugreek leaves and a dash of cream.
A spicy lamb dish made with yoghurt, garlic and lots of red chillies. Not for the faint hearted!
No description needed. Our's is best!
Marinated chicken chunks (Tikka), gently roasted in our clay oven and cooked in a thick spicy gravy. A dish with plenty of “oomph” to it. Best served medium.
Tender chicken cubes cooked in a creamy and aromatic curry, that is pleasantly spicy, yet mild.
Spring chicken sautéed with diced onions, capsicums, ginger and fresh coriander.
Chicken cooked with seasonal vegetables.
Lamb sautéed with thick cut pieces of onion and capsicum.
Lamb cooked in creamy and aromatic sauce.
Lamb cubes simmered in a gravy of pureed English spinach. A delicacy of Punjab (North India).
Lamb cooked in coconut cream with mustard seeds and curry leaves.
Originally from the Kashmir region (North India), this dish is a wonderfully rich and flavorsome, mildly spiced curry.
Tender beef cooked in our special vindaloo sauce.
We decided to add a goat curry to the menu as it is a very popular meat in India. It does not represent any particular region of India and yet every Indian will feel that they know the dish. This is a must try main!
Delhi style classic butter chicken, served in most parts of North India.
Barramundi slowly cooked with turmeric and coconut cream. A dish originating from Kerala (South India).
Fish cooked with basic spices but with heaps of flavors.
Fish cooked in our special butter sauce.
Prawns cooked in our special butter sauce.
Prawns cooked in traditional onion, tomato sauce and sliced onions.
Steamed basmati rice.
Basmati rice with cumin and peas.
Chicken cooked in dum (sealed pot) with rice and spices. Served with raita and curry sauce.
Lamb cooked in dum (sealed pot) with rice and spices. Served with raita and curry sauce.
Filled with coconut, sultanas and nuts.
Spongy cottage cheese and thickened milk.
Dark chocolate sponge, milk chocolate mousse and dark chocolate ganache.
Zesty lemon curd, torched meringue and biscuit tart.
Apple mousse and caramelised apples.
Marshmallow centre, ghanian mousse and torched meringue.
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