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365 Brunswick Street, Fitzroy, 3065
Delivery from 17:30
2 Vegan curries, basmati rice and tandoori roti.
1 Non-vegetable curry, 1 vegetable curry, basmati rice and plain naan, garlic naan or roti.
2 Vegetable curries, basmati rice, basmati rice and plain naan, garlic naan or roti.
VG = Vegan
GF = Gluten Free
We're excited about this one. Imagine this - warm, crispy and slightly charred fresh Naan bread, with a filling of gooey cheese combined with spices, oozing out. I think we need a moment. Served as a side with your favourite dish, or on its own.
Bringing this amazing vegetable to life is this fresh and vibrant dish. A knockout blend of spices including mustard seeds, curry leaves, with hints of fenugreek and fennel - will bring the pumpkin lover out of you.
Served to Shah Jahan and guests at the inauguration of the Taj Mahal was the Korma. Fit for a Queen (or King) – this dish will transport you to the royal Mughlai kitchens of the Indian subcontinent. A velvety composition of exotic spices carefully combined and braised to mouth-watering perfection.
Delicious melt in your mouth Koftas (dumpling balls) made from mashed potatoes, cashews, raisins and spices in a creamy, rich, mild and lightly sweet gravy. A popular vegetarian dish on special occasions.
An ode to the state renowned for its exotic beaches, seafood and blend pf Indian and Portuguese culture. Mustard seeds, fresh curry leaves, Kashmiri red chilli combine with coconut cream to create this delectable dish.
The humble samosa always hits the spot - home made pastry, pea, potato and cashew filling, warmly spiced with cinnamon and cloves. Served with mint and tamarind chutney.
No dish is more Bombay - bowl of mashed vegetables served with buttered pau buns.
Great Indian feasts start with a Bhaji. Little spicy onion fritters with a hint of fresh curry leaves and green chilli, a street food of choice all over the Indian sub-continent.
A classic super-hit snack of crunchy, peppery, zesty cauliflower florets, quick-fried to radiating goldenness. Futuristical!
Marinated mushroom skewers, cooked in tandoor oven and served with Kachumbar salad and coriander chutney.
Paneer is vegetarian first-class fare and a subtle cheese to taste. Marinated then gently charred with red, green capsicums and onions.
Succulent and juicy pieces of chicken thigh fillet, marinated overnight in a subtle mix of spices and yogurt then cooked in our tandoor oven, served with fresh kachumbar salad.
Create by the mastermind behind the world-famous butter chicken - Mr Kundan Lal Gujral - is Dal Makhani (butter lentils). The humble black urad dal, combined with red kidney beans, butter and cream hails from the state of Punjab. Perfect with rice or naan. Thank you sir!
The humble black urad dal, combined with red kidney beans, coconut cream hails from the state of Punjab. Perfect with rice or roti.
A captivating combination of eggplant and potatoes cooked together with tomatoes, cumin and warm spices.
Eggplant skewered and roasted in the tandoor oven till its charred and smokey. Then mashed and cooked with peas, onion and tomatoes. A punjabi favourite.
Delicate spinach curry with paneer.
Delicate spinach curry with tofu.
A hearty bowl of curry topped with fresh tomatoes and cucumber. Guaranteed to satisfy the soul, inside out.
A hearty favourite in North Indian and Pakistani cuisine is this delicious dish. Cooked in a traditional kadai (a deep cooking pot, similar to a wok) and flavoured with a delicious gravy using our special kadai masala, tomato, spices, garlic, onion and capsicum. Every morsel will have you coming back for more.
The forever popular and mighty butter chicken, need not say more.
Butter chickens bigger brother. A more intense and spicier sauce with capsicum and onions.
We cook goat as its Eid al-adha everyday! Slow cooked for a minimum of 4 hours in a tomato and onion gravy to ensure the goat is cooked till the meat falls off the bone. Garnish of fresh coriander completes this hearty meal.
Delicate spinach curry cooked with marinated lamb.
Slow cooked, layered and aromatic rice dish, tracing its origins to Persia. Soya wadi, cauliflower, green beans and carrot, layered with basmati rice.
Slow cooked, layered and aromatic rice dish, tracing its orgins to Persia. Chicken is prepared with stock and spices, layered with rice and cooked in traditional “dum” style.
Slow cooked, layered and aromatic rice dish, tracing its orgins to Persia. Lamb is prepared with stock and spices, layered with rice and cooked in traditional “dum” style.
Wholemeal flour bread.
A leavened plain flour bread of North Indian.
Naan lavishly flavoured with garlic butter.
Pappadum’s that see no evil, hear no evil, and speak no evil. With tamarind and mint chutneys of course.
Cool, refreshing and lemony. Mixture of chopped cucumber, tomatoes, red onion, beetroot and fresh coriander.
Cool as a cucumber. Yoghurt and cucumber.
Peas, onion, rice tossed with cumin seeds stir fried together, you may never want to eat plain steamed rice again.
Mildly spiced South Indian coconut rice stir-fried with fresh curry leaves, mustard seeds and shredded coconut, topped with fresh pomegranate.
Punjabi yellow dal cooked with cumin, onion and tomato. Topped with fresh coriander. Perfect accompaniment to any meal.
The Indian donut. Soft and spongy, warm and comforting. Popular at festivals, birthdays and other auspicious moments. Homemade with love, so much love that you can taste it.
This lassi started it all. Crushed cumin, himalayan salt, black pepper whizzed together with yoghurt and topped with mint.
First-class yoghurt with mango pulp and pistachio.
Sweet and subtle as a perfumed love-letter.
Made with coconut milk. Sweet and subtle as a perfumed love-letter.
Not a spelling mistake. This misspelt looking soda used to have 85% market share in India.
India's lemon soda.
Delivery is A$0.00 away
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