Royal Indian Cuisine - Tuncurry - Indian

An appetizing mixed of potatoes, green peas, spices and fresh herbs wrapped in pyramid shaped pastry and deep fried. Served with mint sauce

Combo of vegetables and spices coated with bread crumb and deep fry.

Powder yoghurt and spices, cooked along with onion and capsicum in tandoor clay oven on skewer. Served with mitn chutney.

Mildly spiced vegetables dipped in chickpea batter and deep fried. Served with mint sauce

Thinly sliced onion mixed with spices, shallots, ginger dipped in chickpea batter and deep fried.

Delightful combination of veggie samosa, Veggie pakora and paneer tikka. Served with mint sauce.

Chat papdi is a sweet combination of mashed potatoes, onion, tomato, crispy pastry and various sauce.

The famous Indian fried fish originated in Amritsar, Punjab includes juicy pieces of fish fillets marinated in variety of spices and herbs and deep fried. A very famous starter around the globe.

Beautiful combination of chicken tikka, seekh kebab and lamb cutlets or fish amritsari.

King prawns marinated in yoghurt and spices grilled in tandoori clay oven. Served with mint sauce.

Boneless Thai fillet chicken marinated in rich tandoori masala with freshly ground spices and yoghurt cooked in tandoor.

Boneless cubes of chicken thigh fillet marinated overnight with yoghurt and secret spices, then gently roasted in traditional clay oven. Served with mint sauce.

Juicy lamb cutlets marinated in kashmiri spices, smoke roasted in tandoor clay oven. Served with mint sauce.

Crispy and flavourful chilli chicken, made with chicken marinated in Chinese sauces, fried till crispy, and sauteed with onions, peppers, and sauces.

Finger roles of minced lamb with onion, herbs and spices rolled over skewer and roasted in tandoor. Served with mint sauce.

Boneless cubes of chicken marinated and half cooked in tandoor, then cooked in rich tomato sauce, cashew paste, aromatic spices and touch of butter, well appreciated Indian dish around the globe.

Popular street food made of boneless chicken pieces, yoghurt, chilli paste and garam masala powder.

Chicken cooked in spicy vindaloo sauce and garnished with fresh coriander and ginger.

Tender pieces of chicken marinated in yoghurt base spicy mixture, then pan fried and slowly cooked in onion, tomato based sauce, along with green chillies, black pepper, ginger and special spices, garnished with coriander.

A real delicacy, Mughlai style chicken dish cooked in cashew, butter and mild sauce, garnished with crushed almonds.

Crispy and flavourful chilli chicken, made with chicken marinated in Chinese sauces, fried till crispy and sauteed with onions, peppers and sauces.

Juicy chicken pieces cooked in mango gravy and spices.

Chicken thigh fillets marinated and half coked in clay oven then sliced and pan fried along with visible onions, tomatoes and capsicum in chef's special sauce.

Marinated chicken fillets half cooked in tandoor clay oven then prepared in chef's special sauce.

Tender pieces of chicken cooked with succulent Indian spices and fresh coriander in creamy sauce.

Tender chicken in a tangy, sweet and slightly spicy sauce, made with lusciously thick and rich with the addition of red lentils.

North Indian dish consist of chicken pieces, cooked with fresh spinach.

Chicken dopiaza is a classic Indian curry with a uniquely different taste, made with caramelised onions, fragrant spices and marinated chicken.

With the smoothness of coconut cream and fresh coriander, from the Southern India, tender pieces of chicken cooked in tasty spices.

Minced lamb meat half cooked in tandoor on skewers then cooked in onion and tomato-based sauce with sliced onion.

Minced lamb meat half cooked in tandoor on skewers then cooked in onion and tomato-based sauce with sliced onion.

Traditional lamb or beef curry, prepared with tomato, onion, coriander and special kashmiri spices, garnished with crushed pistachios.

Traditional lamb or beef curry, prepared with tomato, onion, coriander and special kashmiri spices, garnished with crushed pistachios.

Boneless beef cooked along with capsicum, onions, green chillies and roasted spices in thick onion and tomato gravy.

Boneless beef cooked along with capsicum, onions, green chillies and roasted spices in thick onion and tomato gravy.

The word vindaloo comes from Portuguese, mean vinegar and garlic originated in Goa. Lamb or beef cooked in spicy vindaloo sauce and garnished with fresh coriander and ginger popular dish.

The word vindaloo comes from Portuguese, mean vinegar and garlic originated in Goa. Lamb or beef cooked in spicy vindaloo sauce and garnished with fresh coriander and ginger popular dish.

Mughlai style dish, juicy pieces of beef or lamb cooked with onions, herbs and spices on thick onion sauce.

Mughlai style dish, juicy pieces of beef or lamb cooked with onions, herbs and spices on thick onion sauce.

South Indian specialty, boneless pieces of lamb or beef cooked in range of tasty spices with the smoothness of coconut cream and fresh coriander.

South Indian specialty, boneless pieces of lamb or beef cooked in range of tasty spices with the smoothness of coconut cream and fresh coriander.

Tendered pieces of lamb or beef cooked in potatoes and finished with coriander.

Tendered pieces of lamb or beef cooked in potatoes and finished with coriander.

North Western Indian pride, juicy boneless pieces of lamb or beef, gently cooked with fresh spinach puree, delight Punjabi spices and garnished with fresh ginger.

North Western Indian pride, juicy boneless pieces of lamb or beef, gently cooked with fresh spinach puree, delight Punjabi spices and garnished with fresh ginger.

Prestigious dish from royal Mughlai cuisine. Tender pieces of lamb or beef cooked in cashew, butter and mild sauce, garnished with crushed almonds.

Prestigious dish from royal Mughlai cuisine. Tender pieces of lamb or beef cooked in cashew, butter and mild sauce, garnished with crushed almonds.

Fish curry cooked in thick sauce on low fire with spices and flavoured with fenugreek leaves.

Prawns pan fried in dry sauce with onion, capsicum and coriander.

Fish cooked with fresh herbs, coriander based on traditional sauce, with a touch of tomato and capsicum.

Prawn cooked in spicy vindaloo sauce.

Prawns cooked in cream and fresh garlic.

Boneless fish cooked on low fire with spices and flavoured with fenugreek leaves.

Cooked in creamy coconut sauce on low fire with coriander.

Homemade cottage cheese cooked with fresh garlic. Chopped tomatoes and capsicum in creamy sauce.

Combination of seasonal vegetables cooked in an exquisite sauce.

Baingan bartha is a North Indian punjabi vegetarian dish made from to the flesh of the eggplant and then cooked with herb, spices and green peas.

Mild sweet and spicy gravy of curd, tomato, cashew nuts, onion and fresh cream.

Homemade cheese cooked with spinach.

Cooked in a rich tomato based gravy.

Seasonal mixed vegetable cooked in cashew creamy sauce and garnished with crushed almond.

Potatoes, cauliflower and vegetable broth and season with salt and pepper.

A classic Indian recipe with potatoes and green peas cooked in onion and tomato based sauce and garnished with coriander.

A puree of black lentils cooked overnight on the tandoor and flavoured with ginger garlic and a touch of cream.

Creamy cheese balls, mashed potatoes, ginger, coriander and deep fried with chef's special sauce.

Chana masala is a popular dish in Indian cuisine, the main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia and is particularly popular in Northern India.

Homemade cheese cooked in spicy dry sauce.

Avory, tangy, spiced mixture made of onions, tomatoes, ginger-garlic paste and green chillies.

Mushroom cooked in a semi dry onion and tomato gravy sauce along with herb, spices and touch of black pepper.

Hot potato dish with onion, tomatoes, fresh chillies, and fresh coriander.

Yellow lentils cooked overnight on a slow fire with tomatoes, onion and coriander.

Homemade cheese cooked with peas in a spicy sauce.

Rice dish from Mughlai kitchen cooked with spices and coriander.

Rice dish from Mughlai kitchen cooked with spices and coriander.

Rice dish from Mughlai kitchen cooked with spices and coriander.

Aromatic rice dish with tender peas, offering a delightful blend of flavors.

Basmati rice tossed with fresh seasonal vegetables and biryani spices.

Fluffy and aromatic long-grain rice.

Flavoursome rice infused with saffron.

Basmati rice cooked in special biryani spices along with fish or prawns.

Basmati rice cooked in special biryani spices along with fish or prawns.

Leavened flatbread infused with garlic.

Leavened flatbread filled with melted cheese.

Traditional Indian flatbread, soft and lightly leavened.

Bread from the clay oven stuffed with potatoes, peas, coriander and spices.

Soft, lightly leavened Indian flatbread.

Bread from the clay oven stuffed with cashews.

Soft, lightly buttered Indian flatbread.

Flaky Indian flatbread infused with melted cheese and garlic.

Bread from the clay oven stuffed with lamb mince, fresh coriander and spices.

Homemade yoghurt with cucumber and a touch of masala.

Mashed mango pickle sweet and sour.

Fresh mixed greens and vegetables, perfect as a light and healthy side dish.

Tangy, crunchy pickled vegetables, perfect as a zesty side to enhance your meal.

Sweet dumplings soaked in a rich, aromatic syrup for a delightful dessert experience.

Deep-fried dumplings soaked in sweet syrup, served with a scoop of creamy ice cream.

Rich, creamy dessert with a burst of mango flavour, offering a classic Indian kulfi experience.

Rich, creamy ice cream infused with pistachio for a delightful Indian dessert experience.

Fizzy drinks

A refreshing blend of lemon, lime, and bitters for a zesty, invigorating drink experience.

Traditional yogurt-based drink from India, smooth and creamy.