Tandoor & Curry House - Hobart

Two pieces. Short pastry pocket filled with vegetables.

Boneless chicken marinated overnight in spices and yoghurt and cooked in the tandoor.

Marinated lamb chops cooked in the tandoor.

Chicken on the bone marinated in spices and yoghurt and cooked in the tandoor.

An onion-flavoured corn-based snack food.

A flavour-packed wedge with a sweet point of difference.

Chicken mince with spices, skewered and cooked in the tandoor.

Includes a piece of samosa, reshmi kebab, barrah kebab and chicken.

Jumbo prawns marinated with delicate spices and herbs cooked gently in the tandoor.

Boneless chicken half, cooked in the tandoor, finished in a tomato and cream sauce.

Chicken fillets are cooked in a very delicate curry with yoghurt and almonds.

Chicken fillet cooked with spices of the chef's choice.

Boneless chicken pan-fried in the kadai with a medium dry curry sauce.

A hot spicy chicken cooked with capsicums and coconut milk.

Punjabi-style garden spinach with lamb.

Mild lamb curry is prepared with almonds and yoghurt.

Cooked with Kashmiri spices and coriander.

Very mild beef curry with cream and fenugreek.

A very hot Goan curry with tamarind.

Medium beef curry with spiced vegetables and capsicum.

Hot curry with prawns which are marinated and spiced.

Delicate prawn curry in coconut milk, capsicum and tomatoes.

Medium prawn curry with spices, fenugreek and capsicum.

Dumplings of cottage cheese and vegetables cooked in a sauce.

Lentils are cooked Indian style and served after frying with onion, ginger and spices.

With tomatoes and creamy sauce.

Punjabi style cottage cheese cooked with onion, tomatoes, capsicums and spices.

Vegetables cooked with onion, tomatoes and delicate spices.

Punjabi-style spinach and cottage cheese cooked to a taste of ginger and fried onion.

A curry with peas, potato and tomatoes.

A mixed vegetable in a delicate curry with yoghurt and almonds.

Spiced-up vegetables with cottage cheese and peas.

Filled with cheese, garlic and coriander.

Naan with garlic and coriander.

Cooked in tandoor and glazed with butter.

Wholemeal plain bread.

Naan filled with chicken mince.

Filled with sweet desiccated coconut and fennel seeds.

Paratha stuffed with vegetables and spices.