GF = Gluten Free
LF = Lactose Free.
Chilli Hot Indicator:
No Chilli = Mild
1 Chilli = Mild to Medium Hot
2 Chillies = Medium Hot
3 chillies = Medium to Hot
4 chillies = Very Hot
Most of our dishes can be altered to suit your needs.
Indian tomato soup, lightly spiced and garnished with croutons and cream.
Chicken and Mushroom Soup
Indian style chicken and mushroom soup garnished with coriander.
Pappadams topped with finely chopped & spiced onion, tomato and coriander. A very good appetiser.
Soft, juicy chunks of cottage cheese marinated in spices and yoghurt and grilled in tandoor.
Onion Bhaji (LF)
Marinated and spiced onion strips dipped in chickpea and cumin batter deep fried to perfection and served with an assortment of chutneys.
Cocktail Samosas (LF)
Two crisp Indian short pastries packed with spiced potatoes and sautéed green peas, served with chutneys.
Vegetable Pakoras (LF)
Fine spices mixed with vegetables soaked in a spiced chickpea batter and deep-fried till golden brown, four pieces served with dips.
Spicy King Fish
Mouth watering finger shaped pieces of king fish marinated in spices like ginger and garlic coated with bread crumbs and egg yolk and deep fried.
King Prawn Pakoras (LF)
King prawns lightly spiced, coated in a fine batter then fried crisp till golden brown served with an assortment of sauces.
For Your Pleasure Fine Tandoori Fare
Mushrooms seasoned in fine cashew paste, cardamon, pepper and roasted in a clay oven (Tandoor), served with chutneys.
Entrée – $9.50 (4pc)
Main – $12.50 (2pc)
Tandoori Chicken (GF)
North India’s most popular Tandoori dish, tender spring chicken on the bone properly marinated for hours with spices, yogurt and Tandoori masala, cooked in the clay oven served with fine assortment of chutneys.
Arya Chicken Kebab
Lean chicken pieces marinated in a smooth cashew nut, couscous, and spice mix, clay oven baked to perfection and served with an array of chutneys.
Entrée - $12.50 (4 pc)
Main - $17.50 (6 pc)
Hariyali Kebab (GF/LF)
Chicken pieces marinated with ginger, garlic, coriander, mint, yoghurt and spices; baked in Tandoori oven and served with an array of chutneys.
Entrée - $13.50 (4pc)
Main - $20.50 (6pc)
Bite size pieces of lean chicken fillet marinated in yogurt, spices and Tandoori masala roasted in the Tandoor, served with fine chutneys.
Entrée - $12.50 (4pc)
Main - $17.50 (6pc)
Tandoori Lamb Cutlets (GF)
Australian Lamb cutlets finely marinated in secret herbs and subtle spices and barbecued in the Tandoor to perfection, served with assortment of sauces.
Entrée - $14.50 (3pc)
Main - $21.50 (5pc)
Lamb Sheekh Kebab (GF/LF)
Lean lamb finely minced with ginger, garlic, coriander leaves, mint, onion, intertwined with a fine array of spices roasted in the Tandoor and served with tasty sauces.
Entrée - $12.50
Main - $17.50
Fresh salmon seasoned in a fine tandoori marinade, roasted in the clay oven, served with mango salad and a delicious red seafood crème sauce.
Tandoori chicken, tandoori mushroom, chicken tikka, lamb cutlet, hariyali kebab, lamb sheekh kebab and Arya chicken kebab served with salad and assorted chutneys.
Arya Fine Indian Cuisine’s Superior Array of Curries
Murgh Makani (Butter Chicken) (GF)
This very mild and tasty Indian dish is the most favoured Indian Dish in all Australia. Boneless chicken pieces marinated for hours in a light and delicious Tandoori masala. Then roasted in the clay oven to perfection and served with a delicious rich blend of fresh butter, cashew nut, fennel, and a truly remarkable mild tomato cream sauce.
This famous chicken dish was named after the Moghul Empress for whom Maharaja Shahjehan built the Taj Mahal at Agra.
A truly royal recipe: – chicken fillet marinated in a smooth cashew nut, ginger and garlic spice mix and char-grilled in the
clay oven (tandoor), the sauce is cooked in a rich creamy cashew nut paste, cardamon and yoghurt.
Chicken Tikka Masala (GF)
Chicken Tikka pieces simmered on a base of vibrant blended spices, almond powder & cashew nut and then
cooked in thick onion and tomato gravy & tinged with fresh Australian yoghurt and garam marsala.
This spicy Indian recipe involves pieces of chicken subtly coated flavoured with pepper, cornflour, spices
and soy sauce, and then tossed with onions and capsicum into a thick dry sauce.
Lightly marinated chicken, roasted in the tandoor then cooked in a fine and tangy mango splash.
Royal Lamb Shank Masala (GF/LF)
Tender lightly seasoned lamb shanks cooked slowly with bone to trap more flavour. A thick delicious Masala blend of
freshly ground spices, tomatoes, ginger, garlic, chilli, cardamons and caramelised onions, Padma Rawat’s signature dish.
Lamb Rogan Josh (GF/LF)
Lean cubes of tender lamb cooked in a delicious thick masala sauce of onions, tomatoes, tamarind, yoghurt,
Kashmiri herbs, fragrant spices and a truly magnificent medium hot lamb dish.
Goat Masala (GF/LF)
Fresh boneless goat cooked in a flavourosome Masala blend of ground spices, onion, tomato, ginger, garlic and chilli.
Chicken Bharwa Masala
Chicken breast fillet stuffed with cashews, sultanas and chicken mince, then slow cooked with fine onion, tomato and spices.
Our head chef Kalam’s signature dish.
Authentic All Time Favourites
Your Choice of: CHICKEN / LAMB / BEEF
An authentic all Indian dish. Sautéed crème spinach intertwined with caramelised onions, ginger, garlic, cumin and fragrant spices.
An all time favourite dish, introduced to the subcontinent by the Portuguese, The meaning Vindaloo comes from a combination
of ‘Vin’ for wine vinegar and ‘Alho’ which is Portuguese for garlic cooked with vinegar, tomatoes and ground red chillies.
This is the one for the lovers of hot and spicy food and the people who like it hot.
Hailing from the southern costal parts of India. A classical coconut based curry with mustard seeds, chillies and curry leaves.
An exotic, medium hot coconut base dish.
An intense south Indian curry of roasted masala, coconut curry leaves and freshly ground spices, a medium hot dish.
A light and fragrant curry, specially prepared to suit the meat or poultry selected and is finely intertwined with a masala cream base.
Fine Dishes from the Ocean
South Indian Fish Curry (GF)
King fish fillets cooked in a fine curry gravy of coconut milk, curry leaves, sautéed onions, tomato and
traditional spices like mustard seed and cumin, garnished with coriander.
Fish Moily (GF)
A light and simple yet tasty preparation of fish cooked in coconut milk, curry leaves & ground tumeric.
Salmon and Tamarind Curry (GF)
Fresh salmon cooked in a tasty tamarind fish sauce with coconut milk, black mustard seed, cumin, curry leaves and
garnished with fresh coriander and tamarind sauce.
King Prawn Malabari
King prawns finely prepared with juicy tomatoes, mustard seeds, and cumin, curry leaves and scrumptious Goan sauce
garnished with grilled tomato.
Prawn Tikka Masala
Large local prawns intertwined with onions, tomatoes and thick delicious sweet, sour and spicy gravy.
Goan Seafood Curry (GF)
A fines selection of king prawns, Scallops, calamari, king fish, mussels and simmered in a delicious seafood curry.
This curry is tangy and a bit spicy.
Prawn or Seafood Basil Curry (GF)
King prawns, scallops, mussels, squid, king fish and a very Indo-Burmese sauce with kaffir lime leaves,
basil and a coconut based sauce.
Fresh Vegetarian Dishes For Your Enjoyment
Mixed Dhal (GF/LF)
The all time favourite, high quality mix of lentils boiled into a thick consistency then topped with a vibrant gloss of ginger, garlic,
garam masala, onions, tomatoes and fine spices.
Dhal Makhani (GF)
This lentil dish is specially prepared as it is time consuming and rich preparation. The lentils are simmered overnight over
the lightly glowing Ambers of the Tandoori oven together with onion, chilli, ginger, fresh cream and butter.
Specially prepared vegetables in a fine creamy sauce, brilliant cashew and tomato paste,
flavoured by subtle spices and garnished with nut.
Local mixed vegetables steamed and cooked in a thick gravy sauce, tinged with tomato masala, onions and subtle spices.
Eggplant Masala (GF/LF)
A unique blend of eggplant, capsicum and onion, garlic and spices then prepared into a fine consistency with a dash of lime
Roundels of mashed potato, cottage cheese, deep fried and tossed in a delicate creamy cashewnut base sauce.
Mushrooms in a spirited onion, finely spiced, flavoursome tomato base with fresh garden peas with a dash of lime and cream.
Palak Paneer (GF)
The famous spinach dish, first blended into a smooth consistency, then made interesting by a rich tomato and onion gravy, spices,
browned garlic and enriched with cottage cheese (paneer).
Grated cottage cheese cooked with onion, tomato and capsicum in a sweet and sour spicy sauce.
dry paneer dish tossed with capsicum, onions and tomato in a rich gravy sauce.
Paneer Butter Massala
Cottage cheese in a rich brilliant tomato base, flavoured by subtle spices, cream and yoghurt.
Roasted cashew nuts cooked with a thick gravy of onions, tomatoes, ginger garlic and garam masala spices!
Fresh local vegetables, steam cooked and then tossed with onion, capsicum and a tangy masala gravy.
Basmati Khazana (Rice Selections)
Fluffy aromatic basmati rice steamed
Fluffy basmati rice cooked with aromatic spices and real saffron
Basmati rice cooked with roasted cumin
Basmati rice tempered with coconut, curry leaves and mustard
Basmati rice tossed with peas and dry onions
Lamb/ Beef/ Chicken (GF/LF)
Your choice of meat spiced with yoghurt, mint, and royal cumin, slow cooked with long grain basmati rice
flavoured with saffron, onion, coriander leaves and tomatoes.
Arya’s Prawn Biryani (GF/LF)
Our chef’s special recipe, king prawn, basmati rice and fine spices.
Arya’s Special Veg Biryani
Mixed vegetables and cottage cheese cooked with rice
Delicious Indian Breads
Indian bread baked in a clay oven
Soft layers of bread cooked in the clay oven and butter
Made with whole-wheat flour and traditionally cooked in a clay oven and Tandoor
Naan bread brushed with garlic
Naan bread stuffed with cheese
Cheese & Garlic Naan
Naan bread stuffed with cheese & brushed with roasted garlic on top.
Naan bread with a filling of lightly spiced potatoes and coriander
Naan bread with a filling of spiced minced lamb and coriander
Naan bread stuffed with dried fruits and nuts
Masala Kulcha Naan
Naan bread stuffed with spiced potatoes, cottage cheese, coriander and onion
Chilli and Cheese Naan
A lip smacking bread from the Rajasthani cuisine. This classic Indian flatbread is made with a filling of onions and paneer
Naan bread stuffed with chopped onion and coriander with a hint of spice
Mixed Bread Basket
One serve each of plain, garlic, cheese naan
A combination of cucumber and yoghurt slightly spiced with pepper, coriander and roasted cumin powder
Yoghurt mixed with smoked eggplant, dash of pepper and coriander
Lentil wafers served with an assortment of chutneys
Chutney and Pickles
Sweet Chilli Chutney
Sweet Mango Chutney
FEAST OF INDIAN BANQUET
minimum 2 people $35.00 per person
(served with assorted chutneys)
Murg Makhani (Butter Chicken)
Plain and Garlic Naan
Raita/ Pappadams/ Sweet Mango Chutney
minimum 2 people $39.00 per person
Spicy King Fish
Goan Seafood Curry
Murg Makhani (Butter Chicken)
Plain and Garlic Naan
Raita/ Pappadams/ Sweet Mango Chutney
Tandoori chicken, tandoori mushroom, chicken tikka, lamb cutlet, lamb sheekh kebab and Arya chicken
kebab served with salad and assorted chutneys.
Mixed Veggie Platter (per person)
Three vegetarian curries, vegetable korma, palak paneer, dhall makhani, served with rice and naan bread.
Fresh carrots, cucumber, tomato, capsicum, lettuce with mango in a honey and lemon juice based dressing.
(Fresh mango available seasonally).
Cubes of red onion, cucumber, capsicum, lettuce in a lemon, pepper chilli based dressing.
Finely chopped cucumber, tomato and onion in a tangy dressing made of lemon juice, salt, pepper and olive oil
Grated carrots cooked in a slow fire with milk, almond and then garnished with cashews and raisins.
Milk based sponge balls deep-fried and then soaked in cardamom and saffron rose syrup.
Mango or Pistachio Kulfi
Our Aunty Channa’s homemade Indian icecream.
Tiramisu Ice Cream
Italian ice cream made of biscuits dipped in coffee and mascarpone cream.
With chocolate sauce