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Shop 6, 24-30 Flushcombe Road, Blacktown, 2148
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Pint size crispy pastry triangles with a gently spiced potato and pea filling served with mint raita.
Sweet pops of fresh corn on the inside, crispy on the outside. These fritters are light on batter, Spanish onion, green chilli and chickpea flour batter fried.
Crispy fried patties of sliced onions stirred in chickpea flour batter and served with tamarind sauce.
Vegetable patty with sweet yoghurt and date and tamarind chutney. Fresh chopped onion inside. On top of save.
Onion sliced, ginger, garlic, green chilli and spicy wok fried.
Crispy hollow semolina puffs with a filling of potatoes brown gram yoghurt, tamarind chutney garnished with crispy sev noodles, spices and coriander.
Dice of fresh Indian paneer dipped in chickpea flower batter and deep fried with sesame seed. Served piping hot with date and tamarind chutney.
Spicy and tasty Indo Chinese starter of green chilli, cottage cheese with capsicum and onion.
It is an incredible delicious snack prepared with paneer, yoghurt, chillies and curry leaves.
Hang yoghurt, cream cheese, roasted lentil powder and roasted grind mixed spice.
Indian paneer cheese marinated in traditional spices, fennel, garlic and smoke roasted.
Tender pieces of boneless chicken marinated overnight and cooked in the tandoori oven, then smothered in a creamy tomato flavored sauce. Gluten free.
Regal princely dish of chicken simmered with saffron strands and cardamoms. Cashew and yoghurt. Gluten free.
Smooth gravy with taste of Khatta Meetha and hot spicy.
Rustic and flavored chicken curry, a specialty of the Maharastha, smoke ginger, garlic, dry red chillies, with grinded chewnuts. Gluten and dairy free.
A distinct curry from Chettinaad region of Southern India made with coconuts, whole red chillies, mustard seeds and curry leaves. Gluten and dairy free.
A popular Hyderabadi dish, very rich, aromatic and flavorful dish, chicken cooked in its juices combined with a lots of spices.
Tender pieces of boneless chicken tikka cooked in a tomato and onion based aromatic sauce, garnished with fresh coriander. Gluten free.
Hot and spicy chicken in a Hyderabadi style with coconut and chillies garnished with crispy curry leaves. Gluten and dairy free.
Aloo Posta is a classic Bengali dish. Sparing in its use of spiced potatoes and cooked in chillies, turmeric and poppy seeds.
Pumpkin and potato simmered with cumin, cinnamon, black mustard and whole red chillies.
Chickpea and potatoes in authentic North Indian style curry garnished with ginger and coriander.
Eggplants roasted on the dying ember of a charcoal fire cooked with onion tomatoes and blended with spices.
Slow cooked lentils simmered over 24 hours. Rich, creamy and deeply flavored.
Yellow lentils delicately cooked with cumin seeds, mustard seeds, curry leaves, tampered with garlic, dry red chilli and topped with coriander with touch of hing.
A perfect blend of spinach and homemade Indian cheese in a mild sauce.
A subtle blend of spinach, tomato and dill leaves tempered with garlic and red chillies.
Mixed seasonal vegetable in a delicious, mild and creamy sauce.
Tender pieces of paneer cooked in a tomato and onion based aromatic sauce garnished with fresh coriander.
Paneer Khurchan is delicious North Indian semi dry curry made with paneer in an onion-tomato-capsicum base.
Mushroom stir fried in a spiced, tomato, onion, garlic tadka with cinnamon and cardamon garnished with fresh ginger and green coriander.
Warm rose syrup dumplings served with vanilla ice cream.
Shahi Tukda is a Hyderabadi delicacy, a traditional bread puddling or bread dessert.
Creamy milk dessert cakes enriched with almonds and pistachios.
Soak the rice, transfer rice to be grind, cooked with milk and reduce to condensed, cardamon flavored.
Tandoori chicken marinated in traditional spices and yoghurt, smoke roasted in a fiercely hot tandoori oven, served with mint sauce and salad.
Cream cheese, hang yoghurt, tender pieces of chicken marinated in spices and smoke roasted in the tandoor. 2 Pieces whole drumstick chicken.
Mustard seed, chopped curry leaves, ginger garlic, chickpea flour, roasted hing and marinated with spices. Breast piece.
Chicken tikka in richly spiced with ajwaine, yoghurt marinade, grilled, barbecued to tandoori oven. Served with mint yoghurt.
Minced lamb flavoured with exotic spices hand pressed onto the skewer and cooked in the tandoor.
Marinated fish with grind spices, red chilli, mustard seed, dry ginger and hang yoghurt.
Tender king prawns in a chefs special tandoori masala flavoured with rose petals, hung yoghurt, cream cheese and mustard oil gently cooked in the traditional clay oven.
Used dry pomegranate seed, spiced batter fried fish originating from the street of Amritsari, served with lemon slices and green chutney.
A combination platter with two pieces each of chicken tikka, tandoori seekh kebab and tandoori king prawns, served with mint raita.
Chicken and cheese naan and kheema naan bread with three dips.
This Punjabi dish is a combination of chana masala and bhatura, a friend bread made from maida.
Egg, onion, tomato, chopped green chilli and grind spices with Pav.
Chilli chicken as a popular Indo-Chinese dish of chicken tossed with capsicum and onion.
Chicken 65 is spicy, fried chicken and stir fried dish originating from Chennai, India as a quick snack.
Chopped garlic, onion, green chilli, coriander leaves, black pepper and spices.
Marinated with red chilli paste, ginger paste, coriander root with spices and salo pan fried.
A traditional North Indian Diced lamb curry with kashmiri red chillies and garam masala. Gluten and dairy free.
Hyderabadi style, shred the lamb in a mixer, added ginger garlic paste, salt, red chilli powder, turmeric powder and vinegar to the lamb.
Dhansak is a popular Indian curry made from meat lentils and ginger garlic cumin, mild sweet and rich.
Diced lamb cooked with rich creamy and nuty flavour.
Lamb cubes in a deliciously thick sauce garnished with fried onions and fresh coriander.
A spicy dish from the exotic beaches of Goa made using a unique blend of hot, aromatic spices and vinegar to give it a distinctive flavor.
An aromatic madras curry from Southern India cooked with coconuts and red chillies.
Goat meat curry slowly simmered in a rich sauce of tomato, ginger garlic and coriander. Gluten and dairy free.
Tender pieces of beef marinated in garlic, ginger and spices roasted with capsicum onion and tomatoes in a thick-bottomed pan to seal in all-natural juice.
Fish cooked in traditional Goan style with coconuts and exotic spices.
Cooked in traditional Goan style with coconuts and exotic spices.
Hot and spicy fish curry from the coastal village of South Western India made using ground spices and tamarind. (Vegan).
A spicy dish from the exotic beaches of Goa made using a unique blend of hot, aromatic spices and vinegar to give it a distinctive flavor. (Vegan)
Unusual delicious flavors with king prawns and pepper, cloves, diced onion and capsicum. (Vegan).
Tasty Indian style fried rice made with imported basmati rice, green beans, carrots and green peas sauteed with serving of raita.
Hyderabadi biryani is a style of biryani from Hyderabadi, India made with basmati rice and goat meat and cooked with the dum pukht method. Originating in the kitchen of Nizam of Hyderabad.
Lucknow style slow cooked, aromatic and layered Indian style spicy chicken dum style.
Plain flour leavened hand stretched bread baked fresh in the tandoor.
Flattened whole bread.
Classic naan topped with butter.
Multi layered naan topped with butter.
Whole meal multi layered bread.
Naan bread topped with garlic and coriander baked fresh in the tandoor.
Naan bread with a filling of tasty cheese.
Naan with a filling of mozzarella gruyere cheese topped with chilli flakes.
Naan bread with a filling of almonds sultanas and desiccated coconuts.
Naan with a filling of mildly spiced potatoes and cumin.
Naan with a combined filling of chicken tandoori and tasty cheese.
Naan filled with a fetta cheese and saute spinach garlic.
Naan with a filling of chopped mushroom and tasty cheese.
Naan filling with a spicy paneer with a green chilli.
4 Crispy pappadum served with a dipping mint and yoghurt dipping sauce.
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