Chickpea battered and flash-fried crispy onion rings.

Mixture of potato, cheese, red onion, fresh coriander, and cumin. Taba grilled then garnished w five different flavour dips.

Cumin and salt flavour papadums w three house dips.

Flaky pastry filled w spiced cumin and coriander potato.

Street famous Tibetan dumpling stuffed w flavoured chicken. Served w tangy tomato chutney and chilli peanut oil.

Pan-flamed prawns cooked w crushed garlic, onion and pimiento. Finished w soya and ginger wine.

Fresh boneless chicken marinated in garlic ginger yoghurt, tandoori spices and grilled w bell peppers and onion.

Chargrilled boneless chicken thigh skewers flavoured by satay paste. Served w peanut dip.

A traditional savoury snack.

Tender pieces of lamb spiced w cumin, cardamom, and fresh garlic. Slow-flame clay oven finished.

A selection of various entrees for two. Samosa, chicken tikka, and grilled lamb.

Mexican style chicken w spinach, bell peppers, cabbage, beans and fresh salad.

Medium spicy. Malaysian influenced chicken cooked w lemongrass, and galangaland coconut cream.

Delicacy of diced lamb slowed cooked w red onion, kasoori, fresh ginger and garlic, finished w the chef's favourite five spice.

Medium spicy. Diced beef cooked w lemongrass galangal and red chilli. Deeply flavoured w coconut.

Diced goat cooked w red onion, garlic, cumin potatoes and garam masala.

Lightly pan-flamed prawns w lemongrass and galangal topped w seasonal vegetables.

Succulent tender chicken pieces cooked in chopped masala w green peppers and diced onions, garnished w fresh coriander.

Lamb and tandoori chicken marinated in garlic, yoghurt, cheese and Mexican/Indian spices. Then grilled w cabbage, bell peppers and onions.

Grilled tandoori smoked prawn marinated w fresh garlic, mild chilli w tantric and cumin powder. Tossed in red onion, capsicum and cabbage.

Low flamed pan-fried chicken w ginger, garlic and onion, infused w Kerala masala.

Tandoor roasted chicken w tomatoes and cashews.

Long grain rice, freshly ground spices infused in clay-enclosed pot and served w raita.

Cottage cheese cooked in an onion tomato gravy w kadhai masala and read and green bell peppers.

Lentils stewed on a slow fire overnight, garnished w ginger, coriander, and red onions.

Malaysian influenced dish w lemongrass, galangal and coconut milk finished by crisped curry leaves. Medium spice.

Boneless chicken thigh cooked w fresh garlic, brown onion, cashew paste and whole spices. Mild spice.