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Shop 1, 18 Market Street, Rockdale, 2216
Four pieces. Vegetables spiced in chickpea flour and delicately deep fried.
Two pieces. Spiced vegetables in cased in crispy pastry and deep fried.
Five pieces. Fried baby puri, potatoes, sprouts, sweet chutney and water.
Pressed potato, chilli, Szechuan and black salt.
Turmeric, garlic, mustard and mango powder.
Four pieces. Sesame seeds coated prawn and deep fried in corn flour batter.
Four pieces. Boneless chicken thigh fillets marinated overnight in spicy yoghurt sauce.
Four pieces. Cottage cheese marinated in yoghurt spices and grilled.
Four pieces. Marinated lamb mince with herbs, spices and coriander.
Six pieces. Prawns marinated in tandoori yoghurt sauce.
For two. Chicken tikka, paneer tikka, shish kebab and tandoori prawn.
Tomato chutney. Nepalese dumplings.
Based on chicken and herb soup. Nepalese dumplings.
Hot and spicy. Nepalese dumplings.
Soybeans, almonds and sesame. Served warm. Nepalese dumplings.
Mixed with sesame and chilli paste. Nepalese dumplings.
Yoghurt, garam masala and lemon. Nepalese dumplings.
16 pieces. Steam, fried, chilli and sadheko. Nepalese dumplings.
Soybeans, deep fried, tossed with mustard oil, onions and chillies.
Stuffed chicken mince, steamed and fried.
Smashed samosa, curd, tamarind, mint, sev, onion and spices masala.
Hot and sour noodle soup.
Served with hot chilli sauce.
Dry red chilli paste, cumin, mustard oil ginger and garlic.
Fried goat innards with spices.
Grilled and tempered with garlic, cumin onion and capsicum.
Garlic, capsicum, onion, ginger, chilli and shallots.
Medium spice marinated goat jerky.
Garlic, capsicum, cumin, coriander and ginger.
Choyla, aloo achar, aloo tama, salad, beaten rice, pickle and boiled egg.
Tawa (pan) fry diced mutton, puffed rice, fried garlic, pickle and salad.
Meat lover. Sekuwa, Bhutan, chicken lolly and choyla.
Sichuan pepper, black pepper and Himalayan salt.
Hot and spicy.
Mild fried chicken.
Spicy melted cheese.
Potato, black eye beans and bamboo shoot slow cooked.
Lentils cooked with onion, tomato, ginger and garlic.
Chickpeas are slow cooked with herbs and spices.
North Indian curry cooked with mutter (peas) and paneer (cottage cheese) with spices.
Cottage cheese cooked with capsicum, onions and sauteed in a yoghurt sauce with fenugreek.
Blended spinach cooked with cottage cheese, tomato, onion with a touch of nutmeg and cream.
Chicken tikka pieces cooked in cream, cashew and red tomato sauce.
Boneless chicken cooked with almond and cashew gravy with touch of cream.
Chicken tikka pieces cooked with onion, capsicum and tomato in a yoghurt and onion gravy.
Slow cooked lamb in spices.
Diced lamb cooked in onion and cashew nuts based gravy.
Cooked in hot and spicy sauce.
With herbs and a touch of coconut cream.
With hot and red sauce.
Spicy chicken curry (hot). Boneless chicken cooked with fenugreek, cinnamon, coriander and bay leaves.
With bone or boneless chicken and cumin curry boneless chicken tempered with cumin seeds in ground spices.
With bone or boneless. Diced goat slow cooked in blended flavours of cinnamon, tomato, coriander and bay leaves.
Fish cubes cooked with the Himalayan herbs in sauce.
Dal bhat tarkari. Comes with a serving of boiled rice (bhaat), choice of curry (goat, chicken and mix veg), lentil (daal), spinach (saag) with a side of white radish pickle (mula ko achar), mixed pickles with yoghurt and papadum.
Saffron rice fried with nuts and onions.
Contains nuts and cream.
Served with papadum, mint sauce, mixed pickle and kachumber salads.
Cooked with saffron rice in medium hot spices served with a side of mixed raita.
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