The Cinnamon Kitchen - Seaford

Fresh seasonal vegetables in a fiery gravy of ginger, garlic and chilli for all the spice lovers.

Crisp melt in your mouth corn patties made with mashed potatoes and stuffed with spiced corn filling.

These crispy deep-fried fritters are made with mashed eggplant with flour and egg and some spices. Then battered to make these fritters crispy on the outside and soft and fluffy on the inside, served with salad and the Cinnamon kitchen's lightly herbed yogurt sauce.

Mushrooms delicately spiced and lightly battered in tempura flour. Served on a bed of lettuce.

Greated vegetable dumplings-wok tossed with five spices, spring onion and capsicum.

Paneer cubes coated with chickpea flour and spices, deep fried served with salad and chutney.

Aromatic barramundi fried flavoured with onion, tomatoes and coconut milk.

Whole chicken lightly marinated in spiced yoghurt and cooked in the tandoor, served with mint and yoghurt sauce.

A spicy stir fry with marinated chicken cubes flavoured with chilli, vinegar and soy sauce tossed with fresh onion and capsicum.

King tandoori prawn marinated with yoghurt and spices cooked in tandoor oven and served with mint sauce.

Tender pieces of goat cooked in a spiced gravy enriched with fenugreek, cardamon, coriander and bay leaves.

This Hyderabadi cuisine is know ofr its skilled use of herbs and spices, slow-cooked tender lamb shanks are seasoned with cinnamon, cardamon, cloves, ginger and garlic.

Tender pieces of goats flavoured with cardamom, cassia libs, mace, cloves and cooked with whole red chilli, onion, ginger, garlic paste and garam masala.

A luxurious dish of mushroom and green peas in Velvel smooth gravy of onion and tomato flavour with subille sauce.

Fresh cauliflower and potatoes cooked with fresh ginger, onion, tomatoes, herbs and spices.

Black lentils and kidney beans flavoured with cumin and garlic, slowly cooked overnight on a slow on a slow fired tandoor into a thick rich consistency.

Fresh seasonal vegetables in a fiery gravy of ginger, garlic and chilli for all the spice lovers.

Cottage cheese and potato dumpling in a tomato cream based sauce.

Cubes of cottage cheese in a rich tomato based flavoured with subtle spices, cream and yoghurt.

Yellow lentils cooked with tomato and onion based finished with cumin seeds and coriander leaves.

Fresh seasonal vegetables in a fiery gravy of ginger, garlic and chilli for all the spice lovers.

Tender pieces of chicken tikka prepared in a tomato and onion gravy with capsicum.

Boneless pieces of chicken cooked slowly in the chefs special madras gravy flavored with fived spices.

Boneless lamb curry cooked in a rich and intense tomato base enriched with dried kashimiri chilli and cumin.

Tender lamb cubes cooked in a light and creamy cashew based sauce flavoured with cardamon, ginger and fennel.

Rich prawn curry with onion and tomatoes infused with the flavours of green chilli, ginger, capsicum, garam masala and coconut milk.

Fish cooked in rich coconut cream, enriched with mustard seeds, curry leaves and blend of curry powder.

Fish cooked in a traditional, hot vindaloo.