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21, Manning st, Tuncurry, 2428
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An appetizing mixed of potatoes, green peas, spices and fresh herbs wrapped in pyramid shaped pastry and deep fried. Served with mint sauce
Thinly sliced onion mixed with spices, shallots, ginger dipped in chickpea batter and deep fried.
Mildly spiced vegetables dipped in chickpea batter and deep fried. Served with mint sauce
Chat papdi is a sweet combination of mashed potatoes, onion, tomato, crispy pastry and various sauce.
Powder yoghurt and spices, cooked along with onion and capsicum in tandoor clay oven on skewer. Served with mitn chutney.
Combo of vegetables and spices coated with bread crumb and deep fry.
Delightful combination of veggie samosa, Veggie pakora and paneer tikka. Served with mint sauce.
Boneless cubes of chicken thigh fillet marinated overnight with yoghurt and secret spices, then gently roasted in traditional clay oven. Served with mint sauce.
Finger roles of minced lamb with onion, herbs and spices rolled over skewer and roasted in tandoor. Served with mint sauce.
The famous Indian fried fish originated in Amritsar, Punjab includes juicy pieces of fish fillets marinated in variety of spices and herbs and deep fried. A very famous starter around the globe.
Boneless Thai fillet chicken marinated in rich tandoori masala with freshly ground spices and yoghurt cooked in tandoor.
Crispy and flavourful chilli chicken, made with chicken marinated in Chinese sauces, fried till crispy, and sauteed with onions, peppers, and sauces.
King prawns marinated in yoghurt and spices grilled in tandoori clay oven. Served with mint sauce.
Beautiful combination of chicken tikka, seekh kebab and lamb cutlets or fish amritsari.
Juicy lamb cutlets marinated in kashmiri spices, smoke roasted in tandoor clay oven. Served with mint sauce.
Chicken dopiaza is a classic Indian curry with a uniquely different taste, made with caramelised onions, fragrant spices and marinated chicken.
Tender chicken in a tangy, sweet and slightly spicy sauce, made with lusciously thick and rich with the addition of red lentils.
Popular street food made of boneless chicken pieces, yoghurt, chilli paste and garam masala powder.
Crispy and flavourful chilli chicken, made with chicken marinated in Chinese sauces, fried till crispy and sauteed with onions, peppers and sauces.
Boneless cubes of chicken marinated and half cooked in tandoor, then cooked in rich tomato sauce, cashew paste, aromatic spices and touch of butter, well appreciated Indian dish around the globe.
Juicy chicken pieces cooked in mango gravy and spices.
A real delicacy, Mughlai style chicken dish cooked in cashew, butter and mild sauce, garnished with crushed almonds.
Tender pieces of chicken cooked with succulent Indian spices and fresh coriander in creamy sauce.
Tender pieces of chicken marinated in yoghurt base spicy mixture, then pan fried and slowly cooked in onion, tomato based sauce, along with green chillies, black pepper, ginger and special spices, garnished with coriander.
Chicken thigh fillets marinated and half coked in clay oven then sliced and pan fried along with visible onions, tomatoes and capsicum in chef's special sauce.
Marinated chicken fillets half cooked in tandoor clay oven then prepared in chef's special sauce.
North Indian dish consist of chicken pieces, cooked with fresh spinach.
With the smoothness of coconut cream and fresh coriander, from the Southern India, tender pieces of chicken cooked in tasty spices.
Chicken cooked in spicy vindaloo sauce and garnished with fresh coriander and ginger.
Traditional lamb or beef curry, prepared with tomato, onion, coriander and special kashmiri spices, garnished with crushed pistachios.
The word vindaloo comes from Portuguese, mean vinegar and garlic originated in Goa. Lamb or beef cooked in spicy vindaloo sauce and garnished with fresh coriander and ginger popular dish.
South Indian specialty, boneless pieces of lamb or beef cooked in range of tasty spices with the smoothness of coconut cream and fresh coriander.
Prestigious dish from royal Mughlai cuisine. Tender pieces of lamb or beef cooked in cashew, butter and mild sauce, garnished with crushed almonds.
North Western Indian pride, juicy boneless pieces of lamb or beef, gently cooked with fresh spinach puree, delight Punjabi spices and garnished with fresh ginger.
Tendered pieces of lamb or beef cooked in potatoes and finished with coriander.
Mughlai style dish, juicy pieces of beef or lamb cooked with onions, herbs and spices on thick onion sauce.
Boneless beef cooked along with capsicum, onions, green chillies and roasted spices in thick onion and tomato gravy.
Minced lamb meat half cooked in tandoor on skewers then cooked in onion and tomato-based sauce with sliced onion.
Boneless fish cooked on low fire with spices and flavoured with fenugreek leaves.
Fish curry cooked in thick sauce on low fire with spices and flavoured with fenugreek leaves.
Fish cooked with fresh herbs, coriander based on traditional sauce, with a touch of tomato and capsicum.
Cooked in creamy coconut sauce on low fire with coriander.
Prawns cooked in cream and fresh garlic.
Prawn cooked in spicy vindaloo sauce.
Prawns pan fried in dry sauce with onion, capsicum and coriander.
Combination of seasonal vegetables cooked in an exquisite sauce.
Seasonal mixed vegetable cooked in cashew creamy sauce and garnished with crushed almond.
Avory, tangy, spiced mixture made of onions, tomatoes, ginger-garlic paste and green chillies.
Hot potato dish with onion, tomatoes, fresh chillies, and fresh coriander.
Potatoes, cauliflower and vegetable broth and season with salt and pepper.
Cooked in a rich tomato based gravy.
Mild sweet and spicy gravy of curd, tomato, cashew nuts, onion and fresh cream.
Creamy cheese balls, mashed potatoes, ginger, coriander and deep fried with chef's special sauce.
Homemade cheese cooked with spinach.
Homemade cheese cooked in spicy dry sauce.
A puree of black lentils cooked overnight on the tandoor and flavoured with ginger garlic and a touch of cream.
Yellow lentils cooked overnight on a slow fire with tomatoes, onion and coriander.
Homemade cheese cooked with peas in a spicy sauce.
Chana masala is a popular dish in Indian cuisine, the main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia and is particularly popular in Northern India.
Baingan bartha is a North Indian punjabi vegetarian dish made from to the flesh of the eggplant and then cooked with herb, spices and green peas.
A classic Indian recipe with potatoes and green peas cooked in onion and tomato based sauce and garnished with coriander.
Mushroom cooked in a semi dry onion and tomato gravy sauce along with herb, spices and touch of black pepper.
Homemade cottage cheese cooked with fresh garlic. Chopped tomatoes and capsicum in creamy sauce.
Basmati rice tossed with fresh seasonal vegetables and biryani spices.
Rice dish from Mughlai kitchen cooked with spices and coriander.
Basmati rice cooked in special biryani spices along with fish or prawns.
Bread from the clay oven stuffed with lamb mince, fresh coriander and spices.
Bread from the clay oven stuffed with cashews.
Bread from the clay oven stuffed with potatoes, peas, coriander and spices.
Mashed mango pickle and sweet and sour.
Homemade yoghurt with cucumber with a touch of masala.
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