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66 Wigram Street , Harris Park, 2150
(2.25L) Served with Raita.
Savory pastry filled with potatoes and green peas, served with fresh mint and tamarind chutney. Chaat served with chickpeas, tamarind and mint chutney.
Refreshing short bread pastry topped with yoghurt, tamarind chutney and condiments, served cold.
Tangy potato patties with sweet and spicy condiments on a bed of chickpeas.
Round puffed puri shells filled with potato and chickpeas, garnished with yoghurt, tamarind chutney and condiments.
A savoury Indian snack prepared with crispy puffed rice, condiments and a tangy tamarind sauce.
Crispy batter fried onion fritters served with mint and tamarind sauce.
Vegetarians Delight - Cottage Cheese, onion, peppers marinated with yoghurt, rich brown onion paste with cashew nuts, cheese and spices, cooked in ‘Tandoor’ oven.
Exotic soya chaap marinated with yoghurt, cheese and cream or fiery yoghurt marinade.
Melange of corn, potato and spinach, stuffed with cheese with hint of spices, deep fried and served with fresh mint chutney.
An Indian Chinese delight prepared with cauliflower florets tossed in ‘Manchurian’ sauce.
Indian Chinese speciality. Diced paneer tossed with onion and peppers in tangy sauce.
A spicy preparation with chunks of chicken tempered with curry leaves and red chillies.
Indian Chinese speciality. Battered chicken tossed with onion and peppers in tangy sauce.
Tender chicken pieces marinated with cheese, yoghurt, spices and flavoured with green cardamom, cooked in ‘Tandoor’ oven.
Tender chicken pieces in yoghurt marinade, cooked to perfection in traditional ‘Tandoor’ oven.
A mouth-watering home recipe of tender chicken pieces in a fiery yoghurt marinade, cooked to perfection in traditional ‘Tandoor’ oven.
Succulent chicken thigh fillets marinated with green paste of coriander, mint and green chillies, yoghurt and spices and cooked to perfection in traditional ‘Tandoor’ oven.
Delicious juicy minced lamb kebabs delicately marinated and cooked to perfection in traditional ‘Tandoor’ oven.
Kerala inspired dish. Tiger prawns pan-tossed with crushed black pepper and ‘Masala’.
Spicy battered fried fish prepared in Amritsari style.
Dressed pieces of marinated chicken on the bone cooked in traditional ‘Tandoor’ oven served on a sizzler.
Succulent lamb cutlets marinated with ginger and spices, cooked on the griddle, served with fresh mint chutney.
Meat cooked with bell peppers and onions, coarsely ground spices on a sizzler plate, topped with fresh cilantro (goat on the bone).
An all-time favorite, Mouth-watering chicken curry cooked ‘on the bone’ in tomato onion gravy.
Traditionally known as Murgh Makhani, chicken tikka cooked in clay oven and simmered in a rich tomato and butter sauce.
Mouth-watering boneless chicken cooked in spices and fresh coriander paste.
Chicken “on the bone” cooked with fresh onions and peppers in traditional 'Kadai' spices.
Food of the Nawabs, a rich delicacy from the Mughlai cuisine of Lucknow, fresh boneless chicken simmered over slow fire in a rich sauce of cashew nut and almond.
An aromatic boneless chicken dish cooked with fenugreek leaves and tomatoes.
Chicken tikka tossed with onion and peppers in fresh tomato gravy with a twist of freshly crushed coriander seeds.
Spicy Maharashtrian delicacy of tender boneless chicken cooked with aromatic roasted ground spices and coconut.
Chicken tikka cooked in a rich and spicy tomato based sauce with cream, nuts and almond powder.
All time favorite butter chicken cooked Delhi style with added spices.
Goat on the bone.
A classic hot and tangy South Indian lamb dish with roasted spices in a deep rich sauce with coconut.
Literally ‘Rogan’ means clarified butter in Farsi and ‘Josh’ means hot or passionate. A popular delectable ‘Kashmiri’ preparation of baby lamb.
A mildly spiced lamb cooked in sauce with yoghurt, cream and nuts.
South Indian style preparation tempered with curry leaves and crushed black pepper.
A classic North Indian home-style preparation of goat meat on the bone.
A simple preparation with spinach flavoured with fenugreek leaves.
Lip-smacking curry infused with lamb mince and spices.
Meat cooked with bell peppers and onions, coarsely ground spices on a sizzler plate, topped with fresh cilantro (Goat on the bone).
A South Indian delicacy. Very subtle ‘Malabar’ style curry with coconut cream tempered with mustard seeds, red chillies and curry leaves.
A tangy and spicy curry from Goa with spices and vinegar in a tomato based sauce.
Tossed with onion and peppers in fresh onion and tomato gravy flavoured with freshly crushed coriander seeds.
A delightful preparation of yellow lentils mixed with a variety of spices, tempered with garlic, whole red chili and cumin
A very fragrant North Indian preparation of fenugreek leaves and green peas in a cashew and cream-based sauce.
Eggplant and potato with a mélange of spices cooked with onions and fresh tomatoes flavoured with dry pomegranate powder.
Fresh cauliflower with potatoes tossed with onion and tomato gravy and green peas.
A Punjabi recipe of white button mushrooms and green peas in an onion and tomato based medium spicy gravy.
A semi dry melange of vegetables, peppers and onions in a tomato-based sauce flavoured with ginger.
Potato tossed in tangy green paste of coriander, mint and green chillies with touch of coconut and spices.
Black lentils cooked slowly overnight, enriched with fenugreek and butter.
Cottage cheese with peppers and onions flavoured with freshly crushed coriander seeds.
Cottage cheese in a thick gravy of cream, tomato and spices flavoured with cardamom.
An all-time favourite. Cottage cheese cooked with fresh onions and peppers in traditional 'Kadai' spices.
Traditional blend of tender cottage cheese and spinach, tempered with cumin seeds and garlic, flavoured with fenugreek.
Cottage cheese simmered in a tomato and onion sauce with butter.
An exotic preparation of cottage cheese with onions and capsicum flavoured with fennel and crushed coriander seeds.
A mouth-watering preparation of cottage cheese in a fresh coriander marinade with a touch of coconut cream.
Tender cottage cheese and potato dumplings in mild yoghurt and cashew nut gravy flavoured with fennel.
“Dhaba” style exotic soya chaap in a spicy rich tomato and cashew-based sauce.
A Punjabi home style preparation of okra and spices.
Aromatic long grain basmati rice.
Aromatic long grain basmati rice with saffron.
Aromatic long grain basmati rice tempered with cumin seeds.
A Mughlai rice delicacy, aromatic long grain basmati rice ‘Dum’ cooked with spices and condiment flavoured with saffron.
All Naan or Roti cooked in ‘’Tandoor oven’’.
Freshly baked wholemeal bread.
Freshly baked leavened bread from the ‘’Tandoor’’.
Leavened bread stuffed with tasty cheddar cheese.
Leavened bread stuffed with tasty cheddar cheese and garlic from the ‘’Tandoor’’.
Leavened bread stuffed with spiced cottage cheese.
Leavened flaky bread cooked on the griddle.
Wholemeal flaky bread cooked on the griddle with fenugreek leaves.
Leavened bread stuffed with dry fruits and coconut.
Leavened bread stuffed with spiced lamb mince.
Fresh mixed diced salad of cucumber, carrot and Spanish onion.
Whipped yoghurt with cucumber, tomato and condiments.
3 pieces of baked pappadums with topping of onion and tomato masala.
Fresh red onion salad with lemon and mint chutney.
Freshly sliced garden vegetables.
Salted peanuts tossed with onion, tomato, coriander, chaat masala and hint of lemon.
No meal is complete without a ‘meetha’, this is the best part of the menu, leaves you with sweet taste to linger on.
Very common to every mother’s kitchen, Indian rice pudding topped with love and nuts.
Our special homemade recipe, Indian ice cream with pistachio.
Cottage cheese dumplings in reduced sweetened milk with pistachio.
Sweet dumplings in rose flavoured syrup.
Delight for mango lovers with macadamia nuts.
Flavoured with coriander, cumin and onion.
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