Starters

Boiled eggs wok-tossed with onions, capsicum and a punchy soy-chilli glaze.

Fiery South-Indian fried chicken tossed with curry leaves, ginger and red chillies.

Hand-minced lamb skewers grilled over charcoal with fresh herbs, served with pudina chutney.

Velvety slow-simmered tomato soup finished with fresh cream, basil and crunchy croutons.

Pan-fried patties of spinach, green peas and paneer, spiced with cumin and coriander.

Two crispy golden pastries stuffed with spiced potatoes and green peas, served with mint and tamarind chutney.

Crispy cauliflower florets tossed in a tangy Indo-Chinese garlic-chilli sauce with spring onions.

Boneless chicken chunks marinated in yogurt and tandoori spices, chargrilled to smoky perfection.

Jumbo prawns marinated in tandoori spices and lime, grilled until juicy and lightly charred.

Chargrilled cottage cheese cubes marinated in yogurt and aromatic spices, served sizzling with onions and peppers.