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123 Auburn Road, Hawthorn, 3122
Delivery from 15:30
GF - Gluten Free
DF - Dairy Free
*Palak Paneer - spinach gravy with yoghurt cheese.
*Papadums - lentil crisp.
Regular curry, regular rice and a naan bread.
Two regular curries, large rice, two naans and raita.
One Entree, three Curries, two Rice, four Naan bread, one side, and one dessert.
Wild pepper, pumpkin seeds and sprinkled jaggery.
Tasty little red onion fritters with fragrant chickpea flour batter &mint sauce
Motherland version of Nachos and Salsa, must try for first timers
Cauliflower florets tossed with red bell pepper sauce and scallions, sprinkled almond flakes.
Blue pumpkin and chickpea curry with roasted cherry tomatoes, another vegan pleaser.
Chickpea curry, tamarind and young coconut. Vegan’s favorite.
Handmade crispy pastry filled with potatoes, peas, dried pomegranate and green mango powder.
Tasty little red onion fritters with fragrant chickpea flour batter and mint tzatziki.
Hung yoghurt croquets, roasted garlic and dried fruit stuffing with beetroot sauce.
Indian style vegetarian dumpling with fire roasted capsicum sauce and gun powder spice mix.
The motherland’s version of nachos and salsa, a must try for first-timers !
Pan tossed cauliflower florets coated with scallions and soy sauce, almond flakes.
Grilled cottage cheese, roasted capsicum, spiced yoghurt margination and mix berry relish.
Prawn dumpling with cashew and cherry tomato sauce with angel hair chilli.
Crispy calamari sprinkled with gun powder spice mix and papaya chutney.
Black lentils, ginger, garlic and garam masala, slow cooked for 12 hours.
Chickpea curry, tamarind, young coconut, another vegan pleaser.
Very famous festive season spinach curry with lotus seeds and yogurt cheese cubes.
Very traditional eggplant and potatoes curry with pine nuts and sultanas, for our vegan friends.
Blue pumpkin and chickpea curry with roasted cherry tomatoes, vegan’s favorite.
Crispy cauliflower florets cooked with coconut cream.
Clay oven chicken cooked with spinach and mustard leaves gravy.
Vegetarian version of "butter chicken" with cottage cheese.
Free range chicken thigh fillets cooked with tomato, cardamom and fenugreek.
A dark and deeply fragrant dish with a warm and spicy finish.
Diced pork meat cooked in spicy, tangy and fiery sauce.
Roasted lamb in tomato and caramelised onion gravy, cooked with homemade stock.
Kabuli chickpea and lamb cooked together to perfection with touch of mint.
Our all-time favorite, pan seared blue grenadier with turmeric and coconut milk.
Quinoa, chickpea and lentil flour with psyllium husk. Babu Ji’s speciality.
Crispy naan bread stuffed with almonds, cashews, dried fruits and coconut.
Lentil crisps served with assorted seasonal dips.
Crisp cucumber, carrot and yoghurt salad.
Indian twist on Greek salad.
Ricotta, wild pepper, pumpkin seeds and sprinkled jaggery.
Homemade yoghurt mango smoothie.
Indian donuts soaked in honey, saffron and rose syrup.
Cheese cake with pistachio flavoured milk.
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