SUGGESTED BANQUET MENU
for parties of 4 or more guests

PAN FRIED KING PRAWNS
Marinated in a home made lime pickle and tossed in the pan with coriander and ginger.

CHICKEN TIKKA
Pieces of boneless chicken marinated in delicate spices and roasted in the tandoor.

PALAK PATTA CHAT
Spinach leaves covered with crispy lentil batter topped with yoghurt and chickpeas cubed potatoes with date and tamarind and mint sauce.

KABAB - E- HYDERABADI
Juicy minced lamb blended with green peppercorn mint and coriander, pressed with finely chopped onion and skewered in tandoor.


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CHICKEN TIKKA MAKHNI
Often called 'Butter Chicken'. Tender boneless chicken roasted in the tandoor then finished in the pan with a subtly flavoured blend of tomato and cream.

LAMB KHORMA
A lightly spiced dish in a thick sauce of cashew flavoured with green cardamom.

BEEF AMOTIK
A variation on the famous 'Beef Vindaloo' from Goa, with a tangy sweet and sour flavour made with tender cubes of prime beef, cooked in onion tomato cumin, ginger and peppercorns.

VEGETABLE NAVRATAN
A seasonal mix of fresh vegetables in rich cashew nut sauce with fenugreek and fennel topped with fresh coriander.



Basmati Rice & Naan Breads, Raita, Pickles and Chutneys.



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$35.50 pp

Or including coffees and dessert....

Pistachio Kulfi
$38.50pp

DESSERTS

STICKY DATE TOFFEE PUDDING
Date pudding with ginger butter scotch served with King Island cream.

FRESH FRUIT SHERBET
A fruit sorbet of strawberries and passionfruit lined with mango and berry coulis.

PISTACHIO KULFI
Indian ice cream flavoured with cardamom and pistas.

DOUBLE-KA-MEETHA
A rich mughlai favourite, bread pudding flavoured with rose water, honey and served with rose petal ice cream.

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