DINE IN MENU
IN THE BEGINNING…
NOT Magic Mushrooms ( you wish ! )
Saut’eed in garlic and butter , crumbed and fried!
Served with Homemade tartar sauce.
We take ONE samoosa, deep fry the poor guy, smash ‘em, then top ‘em with shredded red cabbage, carrots, coriander, home made tamarind sauce, jazzed up yoghurt, Waywaya sauce and chickpea broth. The different flavours and textures mixing and blending .. Aah. Something special !!
Our Bhajis are truly outstanding due to the fresh veggies we use.
This is one starter that you should try. Actually try them all. We make all our starters fresh only when you place the order – nothing pre made.
A lot of places make the starters in the afternoon and then microwave to reheat and send out to you in just a few minutes. We make fresh.
We use pretty large prawns ( 16 / 21 ) , butterfly ‘em then dipped in tempura batter and rolled in shredded coconut. ( 4 pcs ) Served with our own tartar sauce. Magic.
We actually make our own samoosa’s by hand. Yes it is a headache and it is far easier to buy frozen samoosa’s from the sub continent made three years ago. But we always choose the hard way. Sometimes I wonder why. Chicken or veg.
We use chicken breast strips, Sliced red onions, mushrooms and coriander – a good sprinkle of seasoning – not hot, but tasty. Then grilled on the Tava.
Temp hot, not chilli hot
CurRyieS – BEST of The BEST
Unlike other Indian restaurants our curries are made FRESH.
Our Original Spice Blends, plus special sauces and our obsession with freshness come together to give you a curry like no other.
You won’t believe the difference!!
Soft, tender lamb with spinach. A classic.
The Karahai is TASTY, TASTY, TASTY !! It blows away the vindaloo and RJ.
But it is spicy and does not come in a mild version.
Fresh Hot Goat Karahai, Hot Naan, a cold beer or two or three – what more do you need?
Good for you. Not for the goat.
It is said the best curries are to be found in the UK.
I’m sorry, I beg to differ. This curry is so good, it will make you want to kick your local curry chef ( in the UK) right up the booty! And tell him “ Mate, you need to get to Oz! ” Coz that’s where they make the best curries!!”
This curry is amazing. Our “ Karahi “ range of curries is one of our best. It is hard to describe a curry so I like to compare them to a good red wine or a mature cheese.
The depth and flavour is simply like no other curry. You may pick up a hint or a suggestion of a particular herb or spice, but in that fleeting moment of ponder, it’s gone.
Only to be replaced by another ….
An all time classic. A brilliant creation by either the British or the Indians. Who knows, who cares, why bother?
It has taken over four years of blending and grinding different variations of spices – 72 variations if you must ask to get to the current Chicken Tikka Masala we serve today.
I’m sort of happy with the outcome. The grind continues. Literally.
CLASSIC KURRIES - CHICKEN
…….. nothing but the breast ! Stay focused – we’re talking curries
A fairly aromatic curry, bit on the spicy side. NO added sugar. No nuts.
Please do not assume “ Korma ‘ means mild or Vindaloo is Hot.
We make everything fresh and use no pre made sauces , canned or bottled crap.
Which is why we can make anything mild or hot – your call.
Not my favourite curry – but a very popular curry. Why? I have no idea.
No nuts – so relax. Anyway, if any nuts do happen to fall in, you’ll find out soon enough. Kidding.
Similar to Butter chicken with a delicious mango flavour. Nut free.
I am not a mango chicken or butter chicken fan.
The crazy blend of spices which include whole dried plums, Cardamom and
Cinnamon plus a squeeze of fresh lemon make this a truly fragrant and tasty dish.
Chicken and spinach curry. Light ‘n tasty.
CLASSIC KURRIES – LAMB/ BEEF
Made with fresh tomatoes and sweet chili, saut’eed lightly.
The aromatic, yet subtle taste of an amazing array of spices gets it just right.
Our “ Jalfrezi “ spices are truly special – one bite – an explosion of fireworks.
The amazing aroma , and then and only then do you see why we say: Wicked Curries !
And if you still do not, hold water bottle in your hand and repeatedly hit yourself on your head … saying “ I do, I do … “
The Lamb Korma is a mild curry with a delicate flavour – surprisingly it has more spices in it than the Vindaloo.
I prefer to make my Madras curry with Shredded Coconut instead of using coconut cream
this way you actually get some real coconut to bite on – a very smooth and tasty curry.
This dish is a lot spicier, not hotter, just spicier than most other curries on our menu.
A lot of body and flavour.
Made with fresh tomatoes and red peppers – saut’eed lightly. The aromatic, yet subtle taste of an amazing array of spices brings it all home. We hope.
A tiny note on curries….
If your idea of a curry is what has been sitting in a bain marie for hours on end …….. then it’s probably time for a bit of re-education. Let me tell you what a freshly made curry is all about
When you open the lid, firstly the fresh amazing aroma – take a deep …. Aaahhh …. Next your curry should LOOK fresh and appetizing – if you have two or more curries – each curry will have it’s own aroma, taste and texture – all different. Finally, the taste. This should BLOW you away. The taste of a freshly made curry is like no other. You won’t believe the difference! Now about that bain marie……
CLASSIC KURRIES – S/FOOD
This has to be served in heaven!
Seven large prawns w/ tail on ( 16 / 21 ) , toasted shredded coconut a few curry Leaves … done pretty mild.
Barra fillet in a nice creamy curry w/ fresh Coriander, Curry leaf and Roasted Coconut. We use light spices which do not over power the Barramundi.
Guaranteed to please!
---- KID’S STUFF ----
Read: Fried chicken breast strips , very lightly spiced served with chips
Read: Butter chicken – very mild sweet curry. Ok for kids. Served with rice
The above dishes are meant for children under 12, or people acting as such.
KLASSIC KURRIES - VEGGiE
Spinach & cottage cheese – creamy and mild.
A nice light curry- perfect for the hot summers. Made with curry leaf, freshly chopped tomatoes and coriander. One of our best dishes of all time. The recipe has not changed in ten years! For a treat ask for it to made with “ Tarka ”. ( bit of oil, onions and garlic fried separately and poured on top. )
Assorted vegetables in our special curry base. Our Jalfrezi spice blend is one of the best making this curry GREAT!
Cottage cheese mixed with assorted vegetables in our awesome Tikka Masala. Guaranteed to please!
Potato and spinach curry. A classic curry from the heart of Punjab. Every home has this at least once a week. A simple country style dish. But so good.
One of our bestsellers in the vegetarian range. Lentils and spinach.
In the unlikely event that you should find yourself wandering the streets of Karachi, Pakistan late at night you may notice a curious thing: Hobos gathering around a woodfire , cooking something in a – could be an old paint tin or a thrown out pot – whatever, but the aroma is simply to die for !
Eggplant being fairly cheap is their fav … we’ve tried to duplicate their recipe, but it seems to be a hand me down type thing. While I would appreciate the genuine recipe, I’m not that eager to join the club to get it !
Try it here or join the club. ( Dairy Free )
As of late quite a few people have started asking for Vegan dishes.
V = Vegan option available
A Taste of Curryville
Ok, here’s the deal. Lamb Sagwala, Chicken Tikka Masala and one more curry – three curries, Village Style rice x 2, Delicious Cucumber Raita, Mango Chutney, Pappadums, two small Veg Bhajis plus one naan of your choice.
Your options For the third curry are as follows:
Beef Rogan Josh ( as the third curry )
Butter chicken ”
Chicken Karahai ”
Daal ‘n Saag ”
I am sure you have heard of the Indian Tiffin and the famous Tiffin Wallas. If not please check wheretheheckhaveyoubeen.com. In India housewives pack a tiffin for their husbands to enjoy at work, a nice homely touch. Nothing better than to enjoy a home cooked meal at work.
We provide the food. Not the wife.
We include Chicken Karahi, Daal/ Saag and Pick third curry from list above.
Deal includes * 2 x Village Style Rice, Delicious Cucumber Raita, Mango Chutney, Pappadums, two small Veg Bhajis plus one naan of your choice.
However: one small change as of 04/04/2016 we will now serve everything in a Thali as most people struggle to open the Tiffin. Still no change in the wife thing.
Australia’s HOTTEST curry. Do you dare?
DANGER * DANGER * WARNING * ACHTUNG *
Ok, you have been warned. Still want it?
Obviously you’ve been smoking the GOOD stuff. Please leave your name and number at the Front Desk. We need to talk.
In the meantime, repeat after me: Our father, who art in heaven ……….
For The Crazy Ones …. This curry is good for a “ challenge “ etc. You will not enjoy this. This curry only goes two ways. Uptown. Downtown.
Your call ……… we’re waiting … see the Chef looking at you?
NAANSENSE .. $5.65
Garlic Naan ( gooood …)
Spinach & Cheese Naan ( Amazing …)
Cheese & Garlic Naan ( a winner …! )
Krazzy Naan ( yum! )
Read: Garlic, butter, parsley, Parmesan Cheese
The Giant – Naan’s .. $13
Eerrr…. That’s Ginormous ….
not sure what you may have been thinking.
These naan are YUGE!!! Make that HUGE.
‘Stuff
DESSERT’S
A little story …
I don’t know the recipe to the Kulfi. This is one item that the Mrs. Makes at home. I am not even allowed in the kitchen while the process is on.
You would think after 19 years of marriage there would be no secrets. But there are things far more important.
Try it and see. ( Not the secret keeping thing. The Kulfi.)
