The original                                                                                        $9.00
Golden crisp rice and lentil light crepe, an 'all day' South Indian delight

Spiced potato mash rolled in the crisp crepe, a delicious variation to 'The Original'

'Bangalore Podi' - Roasted sesame and coconut powder spread on the inside of the crepe to give a bite to 'The Masala'

Kheema - moist lamb mince flavoured with mint, cinnamon and cloves and rolled in 'The Original'

King prawns tossed in tangy green tomato and capsicum and rolled in 'The Original'

All Dosais are served with
Sambar : Lentils stewed with a combination of podis - spice powders, pulli - tamarind and subtly sweetened with vellam - mollases.
Coconut Chutney : Ground fresh coconut with a tinge of green chillies and finished with South Indian tempering of whole black mustard and curry leaves.

Tomato based soup with tamarind, garlic and fresh crushed pepper, tempered with brown mustard and curry leaves.

Succulent lamb cutlets marinated in hot fresh chilli and 'nigela' grilled and served garnished with toasted sesame seeds and a mint yoghurt side dip.

Tiger Prawns spiced with Malabar peppercorns and tossed in a red onion and tomato relish finished with fresh coriander.

Western Australian scallops tossed with spices from the southern tip of the Sub-Continent along with coconut and fresh grated ginger.

Juicy pieces of chicken marinated in the famous 'Tandoori paste' and cooked on skewers in the traditional Tandoor Oven.

Layered filo pastry triangles, filled with sweet baby green peas and julienne of onion, deep fried.

Crunchy layers of deep fried baby spinach leaves, diced potatoes and chickpeas with refreshing yoghurt and finished with date chutney.

Chopped cauliflower and potato dipped in a lightly spiced chickpea batter and fried.

One piece of tandoori tikka, mysore chilli chops and patti samosa.

One piece of patti samosa, chilli mushroom and spinach chaat.

Mildly spiced fragrant coconut based sauce. A popular dish from the Konkan coast.

Prawns pan-fried in goan style tangy onion and tomato sauce spiced up with hot cayenne pepper.

Ling fish cubes and diced capsicum cooked in coconut milk flavoured with 'kokum'. A recipe straight from the Goan Kitchen.

An aromatic, peppery hot dish richly spiced with mellagu, sounf and star aniseed from the Chettiar community of Tamil Nadu.

The jewel in the Crown of Indian cuisine. Succulent Tikka cooked in smooth creamy tomato sauce, sweetened with honey, flavoured with aromatic methi leaves and garnished with slivered almonds.

Tender diced lamb cooked slowly in an onion-based curry distinctly flavoured with fresh 'curry leaves', an original from Chennai.

The southern equivalent to 'Khorma', a much lighter sauce with 'khus khus' and whole garam masala.

Traditional Kashmiri dish with 'Rathanjogh'.

A unique combination of fresh coconut, ginger, diced beef and potatoes in a mild sauce, authentic to the 'Maplah" community.

Vin - de - alho meaning wine of garlic, a simple hot and sour sauce prepared with ground cayenne pepper and coriander seeds.

Stir fried whole baby okra, with diced onion, tomato and capsicum with cumin seeds.

Buttom mushrooms and baby english spinach cooked together with a hint of nigela.

A light vegetable accompaniment, subtly spiced  and flavoured with panch phoran.

fresh and crunchy vegetables served in a smooth sauce prepared with our Chef's own 'curry powder' and lite coconut milk.

Red kidney beans and a mix of lentils cooked slowly with a garam masala bouquet garni allowing the spices to infuse into the dal. It is finished with a tempering of cumin, garlic, fresh chillies and tomatoes.

A light Punjabi bread cooked in the Tandoor.

Naan stuffed with chopped garlic.

Aloo Kulcha                                                                                        $4.50

Roti                                                                                                      $4.00

SIDE DISHES (all $2.50 each)

Mango Chutney

 THALI $22.00

Available  Lunch only.

Starters - Patti samosa, Chicken Tikka
Second Course - Dosai Masala
Main Course - Chicken makhani, Lamb Varutha and mixed vegetable curry with Basmati rice, naan, mint chutney and pappadums.

Malabar Banquet + Mellagu prawns + goan fish curry

(ALL MAINS ARE UNLIMITED)

Indian ice cream made with pistachio nuts and flavoured with saffron and cardamon

Indian ice cream with mango.

Cottage cheese dumbplings, flavoured with cardamom, deep fried and steeped in saffron flavoured syrup. Served hot.

Indian spiced tea with cardamom, cinnamon and cloves

Refreshing yoghurt drink, flavoured with mangoes.

WINE LIST