INDIAN MENU

​Chicken Tikka — Yogurt-marinated chicken infused with warm spices, then roasted until smoky and juicy. A classic North Indian starter with big tandoor energy.

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Pani Puri — Crispy hollow puris filled with potato and chickpeas, then dunked in spicy-tangy mint water. Sweet, sour, hot, crunchy chaos in the best way.

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Tandoori Prawns — Prawns marinated in chili, garlic, citrus, and tandoori spices, then roasted for that charred, coastal kick.

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Papri Chaat — Layers of crispy wafers, potatoes, chickpeas, yogurt, and chutneys. Cool, crunchy, spicy, and totally addictive.

Chora — Black-eyed peas simmered in onions, tomatoes, and spices. Hearty, tangy, and a total soul-food staple.

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Chana Bateta — Chickpeas and potatoes cooked in a bright, spiced curry. Comforting, filling, and built for scooping.

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Coconut Veggie Curry — Mixed vegetables in a coconut-based curry with whole spices and a gentle heat. Creamy, fragrant, and very more-ish.

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Lasuni Daal — Lentils slow-cooked until velvety, then finished with a garlic-heavy tadka. Simple ingredients, huge payoff.

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Palakh Paneer — Paneer cubes in a smooth spinach gravy with cumin, garlic, and garam masala. Classic, lush, and always a crowd-pleaser.

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Muttar Paneer — Paneer and peas in a spiced tomato gravy. Comfort food with sweetness, heat, and texture in perfect balance.

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Veg Pilau — Aromatic basmati rice cooked with vegetables and whole spices. Light, fragrant, and the ideal side or main.

Butter Chicken — Tender chicken simmered in a silky tomato-butter sauce with fenugreek and gentle heat. Rich, comforting, and wildly popular for a reason.

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Kuku Paka — Coconut chicken curry with Swahili-Gujarati roots, spiced and slow-simmered until the sauce turns creamy and fragrant.

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Chicken Curry — A homestyle curry built from a proper masala base: onions, tomatoes, garlic, ginger, and whole spices. The foundation dish every kitchen should know.

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Balti Chicken — Fast-cooked curry with bold spice and a bright tomato finish. High flavor, low fuss, perfect with naan or rice.

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Chicken Tikka Masala — Charred tikka pieces folded into a vibrant, spiced tomato-cream sauce. Smoky, saucy, and restaurant-style.

Coconut Prawn Curry — Prawns simmered in coconut milk with curry leaves and coastal spices. Creamy, bright, and a little flirty.

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Prawn Tikka Masala — Tandoori-style prawns in a punchy tomato-cream masala. Smoky seafood meets a rich, bold sauce.

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Butter Prawns — Prawns cooked in a buttery, garlicky tomato gravy with gentle heat and a finishing hit of spice. Comfort food, coastal edition.

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Masala Prawns — Quick-seared prawns tossed in a dry masala of chilies, garlic, and toasted spices. Big flavour, minimal sauce, maximum swagger.

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Masala Fish — Fish cooked in a spiced masala base with tomatoes, aromatics, and a warm finish. Simple, bold, and deeply satisfying.

Rogan Josh — Kashmiri-style lamb or beef curry with deep red color from chilies and paprika, finished with warming whole-spice aroma.

 

Palakh Beef — Savory beef cooked into a lush spinach gravy spiked with garlic and garam masala. Earthy, rich, and deceptively light.

 

Balti Beef — Boldly spiced beef curry cooked quickly to keep flavors sharp and saucy. A weeknight hero with serious bite.

 

Beef Pilau — Fragrant spiced rice layered with beef, caramelized onions, and whole spices. A celebratory Indian-Ocean classic.

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Indian Rice Pudding (Kheer) — Slow-simmered basmati rice in milk with cardamom, nuts, and a gentle sweetness. Cozy and classic.

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Kulfi — Traditional Indian frozen dessert, dense and creamy with cardamom and pistachio. Ice cream’s richer, cooler cousin.

 

Festive Fruit in Cardamom Syrup — Fresh fruit soaked in lightly sweetened cardamom syrup.

Bright, aromatic, and a perfect light finish.

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Creamy Fruit Pudding — Chilled fruit dessert with a silky, sweet cream base and warm spice notes. Simple, elegant, and refreshing.