 |
|
 |
| The word "kabab" is made of two words: Kum (little) and Aab (water).
It means by using very little water. In Muslim cookery all the recipes
that come under kabab are made by applying spices, and they have
littlesauce. Kababs can also be made of vegetables and lentils.
They are often eaten as an appetizer. |
* |
SEEKH KABAB |
$12.00 |
| |
Chef‘s special minced lamb with onion, mild green chilles,
fresh herbs and spices |
* |
BOTI KABAB |
$18.00 |
| |
Flavoured cubes of lamb cooked in tandoor |
* |
RESHMEE KABAB |
$18.00 |
| |
All time special! Boneless chunks of chicken, marinated with
cardamom, cream, cheese and cashew nuts, grilled in the tandoor |
* |
MIXED GRILL |
$20.00 |
| |
The altogether best of celebrated entrees, a medley of roasted
tikka and kebab, cooked with red chillies, served sizzling hot |
* |
SEAFOOD GRILL |
$25.00 |
| |
Combination of sea food – fish and prawns served on a sizzler |
* |
BARHA KABAB |
$24.00 |
| |
Tender lamb chops marinated with raw paw-paw,
garlic and yoghurt masala |
* |
TANGRI KEBAB |
$15.00 |
| |
Drumsticks marinated with cream, cheese and
cashewnut, then cooked in the clay oven |
|
| |
 |
| |
* |
PANEER TIKKA |
$19.00 |
| |
Chargrilled cubes of cottage cheese served with
capsicum, tomato and onion |
* |
HARIYALI KABAB |
$7.00 |
| |
Shallow-fried patties of potatoes, spinach and veggie
served with chutney |
|
|
| |
|
|
