A traditional savoury. Minced steak of mixed vegetables wrapped in paper-thin pastry and deep-fried.
2 pieces per serving of savoury minced steak patties with piquant spices, pan-fried in ghee. This is a specialty.
Tender pieces of chicken fillet marinated in a tandoori sauce for 24 hours and then grilled to perfection.
A selection of market-fresh vegetables dipped in a lightly spiced flour batter and deep-fried in ghee.
Made with potatoes - a touch of spice and served with a curried sauce.
Mild the appreciation of spices is an acquired art and to achieve it not only do you have to practice blending spices and cooking curries for years, but also to taste the food in its many forms for a very long time. It is the flavour that one should be aiming for. We, therefore, present the following dishes to show you what magnificence can be achieved by subtly mixing numerous spices that nature has conferred on mankind.
An exceptionally delightful dish. Mildly spiced with a subtle sweet undertone.
Lamb in a creamy lentil sauce, garnished with fried onion. This has delicate spicy sauce.
Prime lean beef pan fried with mushrooms, fresh cream, garlic and herbs.
Ask a westerner for his or her idea of hot curry and you will be told "vindaloo". We must however emphasise this is a way of cooking and not a way of describing something that has an excessive amount of chilies in it. Since we seek to have you taste the nuances of flavour in our selection of this superb style of cooking, we present it under the heading of medium.
This type of curry relies on vinegar to moisten the meat and is slightly hot. All the verve and intensity of the south-west coast of old India of the 16th century is captured in this vigorous dish.
Selected chicken pieces cooked in a tantalizing Multani-style sauce. The choice of connoisseurs. An old man once said of this dish, "It has the kick of an angry stallion and the pure sweetness of a child's innocence."
Yoghurt lamb. This dish made its appearance as almost an identical dish to vindaloo. More sweet paprika is used in addition to yoghurt, which enhances the characteristic beautiful sour taste of vindaloo with a slightly sweet undertone.
The following selections use chilli to compliment the flavours of the dish. We do not believe that excessive heat is needed further to enhance the culinary experience. However, we can spice things up further if you wish. These dishes are mostly from the regions of Punjab.
Cooked with yoghurt.
This dish is popular for those who like it hot. The success of this dish is proof of its excellence.
Four variations of our chicken Multani.
These are the chefs specials
Tender chicken pieces, marinated in our own special tandoori sauce. Served sizzling on a cast iron pan, sprinkled with lemon and garnished with rings of onion.
Prawns and vegetables. This is designed to please the connoisseurs. We present to you the supreme culinary experience of this dish to impress upon you the grandeur and elegance of well prepared Pakistani cuisine.
Lamb and spinach. This dish is a nutritious and delicious mixture of lean lamb cubes and spinach in a garlic and onion sauce.
Chicken butter: boneless chicken pieces marinated in tandoori sauce pan-fried in cream with onion and ghee. Superb!
Spicy minced balls served mainly in northern Pakistan.
Potatoes and Peas
A blend of assorted fresh vegetables cooked in soya bean oil.
Lightly spiced with coriander, cinnamon, cumin, and cooked onion.
Pilou rice with saffron, nuts, and sultanas.
A low calorie flat bread cooked on a hot griddle.
A low calorie flat bread cooked on a hot griddle with garlic.
Flat bread cooked on a hot griddle with Ghee
Flat bread cooked on a hot griddle with Ghee and Garlic
Flat bread stuffed with vegetables and cooked on a hot griddle with Ghee.
Mango Chilli, Lime and Brinjal
Yoghurt and Cucumber (recommended)
From the days of the Raj
Lentils, garlic and fried onion.
We now deliver to those outside the 5km radius on Friday and Saturday evenings. ($30 minimum order and a $6 delivery fee applies.) Please call (03) 98874445 to place your order