Take Away Menu

(5) Bite size seasonal selection of vegetables crisp fried with a lightly spiced batter and served with mint chutney.

(4) Bite size seasonal selection of vegetables crisp fried with lightly spiced batter and served with mint chutney.

Marinated and spiced onion strips dipped in chickpea and cumin batter deep fried to perfection and served with mint chutney.

Quality fish marinated in Punjabi spices deep-fried and served with mint chutney.

(2) Crisp Indian short pastry packed with spiced potatoes and sautéed green peas, served with mint chutney.

King Prawns marinated in fine Tandoori spices cooked in the Tandoor served with a tasty seafood sauce.

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.

18.5o

Australian Lamb cutlets finely marinated in secret herbs and subtle spices and barbequed in the Tandoor to perfection, served with an assortment of fine sauces.

15.50

Lean chicken pieces marinated in a smooth cashew nut, cuscus, and spice mix, clay oven baked to perfection and served with an array of chutneys.

13.50

Lean lamb finely minced with ginger, garlic, coriander leaves, sweet onion, intertwined with a fine array of spices roasted in the Tandoor and served with tasty sauces.

13.50

Bite size pieces of lean chicken fillet properly marinated in yogurt, spices and Tandoori masala roasted in the Tandoor, served with fine chutneys.

13.50

King Prawns marinated in fine Tandoori spices cooked in the Tandoor served with a tasty seafood sauce.

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 crème sauce.

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, cardamoms and caramelised onions, Padma Rawat’s signature dish.

This famous chicken dish was named after the Moghul Empress for whom Maharaja Shahjehan built the Taj Mahal at Agra. A truly royal recipe, Mr Rawat’s own special recipe.

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.

Chicken Tikka pieces simmered on a base of vibrant blended spices, tomato paste, crisp capsicum, thick onion gravy & tinged with fresh Australian yoghurt.

A very tasty thick gravy sauce and a traditional delicacy.

CHICKEN / LAMB / BEEF

An authentic all Indian dish. Sautéed crème spinach intertwined with caramelised onions, ginger, garlic, cumin and fragrant spices.

CHICKEN / LAMB / BEEF

An intense south Indian curry of roasted masala, coconut curry leaves and freshly ground spices, a medium hot dish.

CHICKEN / LAMB / BEEF

Hailing from the southern coastal parts of India. A classical coconut based curry with mustard seeds, chillies and curry leaves. An exotic, med hot coconut base dish.

CHICKEN / LAMB / BEEF

A light and fragrant curry, specially prepared to suit the meat or poultry selected and is finely intertwined with a masala cream base.

CHICKEN / LAMB / BEEF

An all time favourite dish, introduced to the subcontinent by the Portuguese, The meaning of 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

CHICKEN / LAMB / BEEF

Thick tasty gravy of braised onions, peppers, garlic, ginger and curry leaves.

Quality fish cooked in fine fish curry gravy of sautéed onions, tomato and traditional spices like mustard seed and cumin. A very tasty South Indian dish.

King prawns finely prepared with juicy tomatoes, mustard seeds, and cumin, curry leaves and scrumptious Goan sauce garnished with grilled tomato.

Fresh salmon cooked in a tasty tamarind fish sauce with coconut milk, black mustard seed, cumin, curry leaves and garnished with fresh coriander.

Large Prawns prepared in a thick delicious coconut milk, tomato and lime leave sauce with a burst of flavour and finesse.

Queensland king prawns delicately cooked in a rich and tasty prawn masala blend of onion, tomato, curry leaves and spiced liberally yet gentle to the palate garnished with fresh coriander.

Australian Squid delicately cooked in a fine seafood masala and smooth consistency of sauces.

A fines selection of king prawns, scallops, calamari, quality fish, mussels and lobster meat simmered in a delicious seafood curry.

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.

Cubed cottage cheese in a rich, brilliant cashew and tomato base, flavoured by subtle spices, cream and yoghurt.

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. (GF)

Roasted cashew nuts cooked with a thick gravy of onion, tomato, ginger, garlic and garam masala spices.

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).

Roundels of mashed mixed vegetables, deep fried, and tossed in a delicate tomato based creamy sauce.

Specially prepared vegetables in a creamy cashew and tomato sauce, flavoured by spices and garnished with nuts.

Mushrooms in a spirited onion, finely spiced, flavoursome tomato base with fresh garden peas with a dash of lime and cream.

A unique blend of eggplant, capsicum and onion, garlic and spices then prepared into a fine consistency with a dash of lime.

A dry paneer dish tossed with capsicum, onion and tomato in a rich gravy sauce.

Fluffy aromatic rice steamed.

Your choice of meat or Vegetarian spiced with yoghurt, mint, and royal cumin, slow cooked with long grain basmati rice flavoured with saffron, onion, coriander leaves and tomatoes. (GF/LF)

Fluffy basmati rice cooked with aromatic spices and saffron.

Our chef’s special recipe, king prawn, basmati rice and fine spices. (GF/LF)

Basmati rice cooked in roasted cumin.

Rice tempered with coconut, curry leaves and mustard.

Indian bread baked in a clay oven.

Arya’s speciality.

Layered indian bread baked in a clay oven.

Naan bread stuffed with dried fruits and nuts.

Naan bread with a filling of spiced minced lamb and coriander.

Naan bread stuffed with cheese.

Naan bread stuffed with garlic.

One piece of Plain, Garlic and Cheese.

Fluffy whole meal bread cooked in the Tandoor.

Naan bread with a filling of lightly spiced potatoes and coriander.

Naan bread stuffed with spiced potatoes, cottage cheese, coriander and onion.

A combination of cucumber and yoghurt slightly spiced with pepper, coriander and roasted cumin powder.

Finely chopped cucumber, tomato, red onions, chilli and coriander with homemade dressing.

Yoghurt mixed with smoked eggplant, dash of pepper and coriander.

Lentil wafers served with an assortment of chutneys.

Cucumber, red onion, tomato and lettuce tossed in a dash of lime and pepper.

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.