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DAL |
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TARKA |
$7.50 |
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Yellow pulses cooked with tomato, onion and butter |
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MAKHNI |
$9.00 |
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Black pulses simmered overnight on a slow fire and
cooked with cream – also known as Dal Maharani |
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CHANA MASALA |
$7.90 |
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Kabuli chana, gram from kabul soaked overnite |
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ALOO |
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GOBI |
$8.90 |
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Pan-boiled potatoes and cauliflower sautéed with garlic,
ginger and tomatoes |
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METHI |
$8.90 |
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Pan-boiled potatoes and cauliflower sauteed with fenugreek leaves |
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JEERA |
$7.90 |
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Cubes of potatoes tempered with cumin seeds |
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KASHMIRI |
$10.90 |
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Baby potatoes stuffed with cottage cheese and
served with thick cream sauce |
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BHINDI MASALA |
$8.90 |
| |
Finely sliced okra, cooked with tomatoes and onions |
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BAIGAN BARTHA |
$8.90 |
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An everyday dish of India – especially in Delhi & Punjab
Charcoal smoked aubergines cooked with an abundance
of onion, garlic, ginger and topped with coriander |
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MATTAR METHI KHUMB |
$9.90 |
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A delicate preparation of peas, mushrooms,
and fenugreek leaves in fresh cream |
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SABZI |
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MAKHANWALA |
$9.90 |
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A delicious blend of garden vegetables,
cooked with fresh ginger, garlic and cream |
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NAVRATTAN |
$9.90 |
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Garden vegetables and nuts re-cooked in a rich gravy
of tomatoes and almonds |
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JAL FRAZI |
$9.90 |
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Stir-fried vegetables cooked with capsicum and red chillies |
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