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2/66 Kent Street, Cannington, 6107
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Saag made with fresh spinach and sarson leaves cooked with ghee and spices served with freshly cooked makki ki roti.
Deep fried pastry triangles filled with potatoes, peas, and cumin seeds.
Deep fried pastry triangle filled with lamb mince and peas.
Deep fried pastry triangles filled with potatoes, peas, paneer and cumin seeds.
Small balls of onion delicately spiced with ginger and garlic dipped in batter and deep fried.
Boneless chicken morsels delicately spiced and dipped in batter and deep fried.
Cubes of paneer marinated in special spices and yogurt.
Batter frying Indian cottage cheese aka paneer.
Boneless chicken morsels marinated in yogurt and lime juice.
Finger rolls of minced lamb and spiced skewered in tandoor.
Well cooked North Indian style chickpea curry.
Potato and cauliflower cooked slowly in special blend of spices and tomato based sauce.
Cooked with chopped spinach with ginger, tomato, and a selection of spices.
Tossed with sliced green and red capsicum and finished in a sauce of tomatoes, fresh ginger, coriander, onion, and cumin.
Cheese in mild and creamy rich tomato based sauce.
A refreshing blend of orange and pink lentils slow cooked with ginger, garlic, coriander, and a selection of spices.
Whole black lentils cooked overnight charcoal in a rich creamy tomato based sauce.
Fried cottage cheese and cashew nuts and raisins dumpling (paneer balls) cooked in cashew gravy.
Ricotta cheese cooked in creamy tomato and onion gravy.
Potato cooked with cumin seeds, tomato, and onion gravy.
Potato cooked with mustard seeds and curry leaves with coconut milk with some aromatic spices and herbs.
Cubes of lady finger lightly fried and cooked in onion and tomato gravy.
Chicken cooked with tomato, onion, ginger, and selection of spices.
Classic chicken cooked in creamy tomato gravy.
Awarded as British national dish. Roasted chicken tikka added to masala and bell pepper gravy.
Goa's classic dish derived from the Portuguese dish. Chicken cooked with palm vinegar and Kashmiri chilli sauce.
Dish from 16th century. Korma means braise chicken pieces in rich creamy nutty gravy.
South Indian chicken curry tempered in mustard seeds, coconut milk, and curry leaves.
Chicken cooked with spinach leaves, garlic, onion, and tomato sauce.
Signature dish of Kashmiri cuisine. Lamb cooked in rich tomato and onion gravy.
Dish from 16th century. Korma means braise diced lamb shoulder in rich creamy nutty sauce.
Goa's classic dish derived from the Portuguese dish. Lamb braised with palm vinegar and chilli sauce.
Tender lamb cooked in pureed spinach and dried fenugreek leaves.
Lamb meat cooked with thick onion based gravy and coconut milk.
Goat on the bone cooked aromatic spices. North India's all time favourite.
Fish cooked with capsicum and onion in thick curry sauce.
Deliciously tangy fish cooked with coconut and ginger.
Goa's classic dish derived from the Portuguese dish. Prawn braised with palm vinegar and chilli sauce.
South Indian curry. Prawn cooked with mustard seeds, curry leaves, and coconut milk.
Served with yogurt and pickle.
Indian doughnuts in sweet syrup with rosewater served warm.
Homemade icecream from milk, nuts, and saffron.
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