Punjab Sweets & Curry House

Pan-fried patties of cottage cheese, spinach, and potatoes mixed with authentic spices and fenugreek leaves.

Succulent spiced lamb mince skewered and cooked in the traditional charcoal tandoor.

Salmon marinated with yoghurt, spice and cooked in the charcoal tandoor.

Yellow lentils cooked with authentic spices and finished with touch of sauteed garlic and cumin seeds.

Chickpeas cooked in a traditional sauce flavored with authentic spices.

Fresh mushroom cooked with diced onion and tomato sauce.

Slices of mushroom cooked with fenugreek leaves and creamy sauce.

Crumbled cottage cheese cooked with chopped onion, tomato, and spices.

Tender chicken fillets cooked with capsicum and onion in a tomato base.

King prawns in a rich tomato and onion base flavoured with coconut cream.

Fresh fish fillets in a rich tomato and onion base flavoured with coconut cream.

Red snapper fish cooked in a delicately spiced curry made from tomatoes, onion, capsicum and authentic spices and fresh herbs.

Diced lamb simmered in spicy sauce with tango tomato and mint leaf, capsicum and onion.

Potato stuffed bread served with chickpeas.

Wok fried chicken pieces stir fried with capsicum, onion, tomato and chilli.

Goat piece cooked with Pakistani traditional porridges, served with sesame seeds kulcha.

Steamed pancake served with chutney and sambar.

A lentil donut dipped in lentil soup containing fine carrots, grated coconut and garnished with coriander leaves.

Crispy, plain crepe stuffed with curries and tempered mashed potato.

Plain dosa with layer of paneer.

Plain dosa with layer of chicken.

Plain dosa with layer of keema.

Sliced roasted paneer, chickpeas, mix salad leaves, cucumber, onion, tomato, dressed with mint coriander and tamarind sauce.

A salad of finely sliced onion, cucumber, tomato and coriander.

With papadums.

Soft spongy cake floating in sweetly flavoured milk, served cold.