Indian Spice Authentic Cuisine, Glenelg Menu

Thin, crispy flatbread made with whole wheat flour cooked in clay tandoor.

A plain naan served with garlic herb butter.

A thick flatbread made with fermented plain flour cooked in clay oven.

A plain naan served with butter.

A plain naan stuffed with melting cheese, served with butter.

Thin, soft flatbread made with whole wheat flour over the pan.

Mushrooms coated with batter of chickpea flour mixed thick yoghurt and Indian spices, cooked on skewers in clay oven, served with salad and green mint sauce.

Small pieces of boneless chicken marinated in yoghurt and a blend of traditional Indian spices cooked on skewers in the tandoor & served with salad and green mint sauce.

Cubes of paneer, capsicum, onion, marinated in yoghurt and a blend of traditional Indian spices cooked on skewers in the clay tandoor & served with salad and green mint sauce.

Cubes of soya chaap, capsicum, onion, marinated in yoghurt and a blend of traditional Indian spices cooked on skewers in the tandoor, served with creamy buttery sauces.

Deep-fried balls of blended moong dal & urad dal, dipped into sweet yoghurt served with onion, tomato, pomegranate seeds, tooty fruity and house made chutneys and chaat masala.

Steamed and roasted sweet potato served with crispy lentils and sprouts, topped with house made chutney and chaat masala.

Steamed sweet corns served with onion tomato cucumber salad along with housemade chutney and chaat masala.

A pan fried ball of potato and spices, served with chickpea curry, yoghurt, onion, tomato, radish and house made chutneys and chaat masala.

A rich & creamy stew made with slow-cooked black lentils and kidney beans tempered with butter cream and aromatic spices.

A velvety textured curry of cottage cheese cooked in creamy sauce made of onion, tomatoes, nuts, seeds and traditional spices.

Slow-cooked juicy chicken with ginger, garlic, onion, tomato and tempered with aromatic spices.

A mild curry made from dried split lentils tempered with aromatic spices.

Indian cottage cheese, bell pepper and onion cubes marinated with thick yoghurt and dry spices and then cooked with thick sauce of onion, tomato and aromatic spices.

Marinated and grilled chicken pieces simmered in creamy onion-tomato gravy blended with seeds, nuts and traditional spices.

Sauté mushrooms with crushed garlic, chillies, chopped onions and coated with secret housemade sauces and garnish with fresh coriander and crushed pepper.

Vegetarian. Thin long boiled noodles tossed with sauté vegetables and chilli soya sauce. Add fried egg for an additional charge.

Crispy fried battered small pieces of breast of chicken sauté with crushed onion ginger garlic, cubes of capsicum, onion & a blend of tomato- sweet chilli-soya-hot chilli sauce and vinegar, garnish with spring onions.

Crispy fried coated cubes of cottage cheese sauté with crushed onion ginger garlic, cubes of capsicum, onion & a blend of tomato-sweet chilli- soya-hot chilli sauce and vinegar, garnish with spring onions.

Crispy fried battered cauliflower florets sauté with crushed onion ginger garlic, cubes of capsicum & a blend of tomato-sweet chilli-soya-hot chilli sauce and vinegar, garnish with spring onions.

Vegetarian. A bowl of plain boiled basmati rice tempered with salt, black pepper, roasted cumin seeds, bay leaves and seasonal vegetables.

A bowl of plain boiled basmati rice.

A bowl of creamy, thick yoghurt consists cucumber, carrot, green chilli, roasted crushed cumin seeds and black pepper.

A bowl of plain boiled basmati rice tempered with salt and roasted cumin seeds.