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Serve
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Dahi Bhalla
Lentil fritters coated in spiced yoghurt, tamarind & coriander paste
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Lotus Stem Kebab (4pc)
Lotus stems pan fried with turmeric, fennel & Mughlai spices
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Mushroom Bahar
White button mushrooms coated in chickpea flour & pan fried in sweet chilli, tomato & capscium
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Onion Bhaji (4pc)
Sliced onions coated in corn flour and Mughlai masala lightly fried
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Palak & Kale Chaat
Shortbread pastry layered in Kashmiri sauces with chickpea battered spinach & kale
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Paneer Chilli
Homemade cottage cheese wok cooked in Indo-Chinese flavours
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Paneer Tikka (4pc)
Homemade cottage cheese marinated in a masala hung yoghurt and tandoori cooked
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Pani Puri (4pc)
Spiced potato in bread shells served with a tangy & sweet sauce
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Vegetable Samosa (2pc)
Carom pastry stuffed with a scrumptious potato and pea mix
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Serve
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Chicken Tikka (4pc)
Chicken pieces marinated overnight in hung yoghurt, spices and tandoori cooked
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Gaad Nadur
Barramundi fillet marinated overnight and cooked in lotus root and radish
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Prawn Pakora (4pc)
Fresh prawns marinated overnight in cornflour and Amritsari spices deep fried
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Rista
Lamb minced with a mallet, simmered in Kashmiri spices & served in Rogan sauce
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Seekh Kebab (4pc)
Minced lamb with Mughlai spices tandoori cooked
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Shami Kebab (4pc)
Chicken thigh simmered with lentils and lamb stock served as a patty
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Sizzling Methi Maaz
Goat pieces wok cooked with fenugreek and served sizzling
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Tamarind Fish (4pc)
Spicy seasonal fish tandoori cooked in a tangy East Indian preparation
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Tandoori Lamb Cutlet (2pc)
Lamb cutlets marinated in hung yoghurt & spice mix overnight & tandoori cooked
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Special
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Entrée: Vegetable Kebab
Dry fruit, saffron and vegetable cutlets pan-fried and served in a roti wrap
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Entrée: Waza Kokur
Half chicken spiced, stewed and fried in Kashmiri masala
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Main: Kadhi Pakora
Onion fritters served in a yoghurt masala curry
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Main: Matschgand
Minced lamb meatballs cooked in chilli, mustard and fennel sauce
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Dessert: Tosha
Kashmiri flour dumplings served in a sweetened rose syrup
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Entrée: Gaad Nadur
Fish of the season marinated overnight and cooked in lotus root and radish
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Entrée: Lotus Stem Kebab (4pc)
Lotus stems pan fried with turmeric, fennel & Mughlai spices
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Entrée: Mushroom Bahar
White button mushrooms coated in chickpea flour & pan fried in sweet chilli, tomato & capsicum
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Entrée: Shami Kebab (4pc)
Chicken thigh simmered with lentils and lamb stock served as a patty
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Entrée: Tujji (4pc)
Lamb Rump tandoori cooked and served in a mini sizzler pot
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Entrée: Waza Kokur
Quarter chicken spiced, stewed and fried in Kashmiri masala
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Main: Choek Vangan
Eggplant cooked in a light yoghurt & Kashmiri tamarind pulp 17.9
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Main: Dum Aloo
Baby potatoes served in a tangy mustard, red chilli & dried ginger masala gravy
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Main: Goshtaba
Lamb meatballs cooked in a yoghurt and mint curry
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Main: Kashmiri Briyani Goat
Slow cooked Goat, vegetables with rice, spices, dry fruits and saffron
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Main: Murgh Dhaniwal
Chicken stew cooked with cashews, almonds & coriander
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Main: Raajmaah Dhaal
Kidney bean lentil curry cooked in a tomato and tadka base
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Main: Shahi Rogan Josh
Diced lamb pieces cooked in homemade red chilli paste, fennel & ginger
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Serve
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Aloo Gobi
Panjabi style wok cooked potato and cauliflower
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Choek Vangan
Eggplant cooked in tomato tadka & Kashmiri tamarind pulp
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Dhaal Tadka
Home style yellow lentil curry cooked in a tomato, carom and tadka base
Primary Info
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Dum Aloo
Baby potatoes served in a tangy mustard, red chilli & dried ginger masala gravy
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Malai Kofta
Potato & fennel dumplings in a creamy Mughlai korma sauce
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Palak Paneer
Masala spiced spinach curry served with homemade cottage cheese
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Palak Tschaman
Kashmiri spinach served with tomatoes stuffed with homemade cottage cheese
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Paneer Tikka Masala
Homemade paneer cooked in a tomato, onion, capsicum curry
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Raajmaah Dhaal Aachar
Kidney bean lentil curry cooked with homemade pickle
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Serve
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Murgh Makhani
Grace of India’s signature Butter Chicken with a Kashmiri touch
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Chicken Dhansak
Chicken thigh prepared in yellow lentils and Mughlai spices
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Dum Briyani
Smoked Goat slow cooked with rice, spices, dry fruits and saffron
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Fish Madras
Fish of the season served in a roasted coconut, curry leaf and mustard seed curry
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Goat Vindaloo
Goat cooked in a spicy vinegar and masala reduction
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Lamb Korma
Creamy cashew and yoghurt based lamb curry
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Murgh Dhaniwal Korma
Chicken stew cooked with cashew, almonds & coriander
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Prawn Masala
Tiger prawns pan fried and sauteed with onions, capsicum & tomato
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Shahi Rogan Josh
Diced lamb pieces cooked in homemade red chilli paste, fennel & ginger
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Serve
Kids Serve
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Butter Sauce Naan
Naan stuffed with Grace of India’s signature Butter sauce
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Honey Ginger Paneer
Homemade cottage cheese marinated in ginger & honey paste pan cooked
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Malai Chicken Tikka (2pc)
Chicken pieces marinated overnight in hung yoghurt, spices and cashew tandoori cooked
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Masala Fish Fingers
Masala Battered seasonal fish
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Mini Butter Mela
Butter chicken, butter paneer & butter naan
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Mushroom Cheese Naan
Naan stuffed with diced mushrooms & mozzarella cheese
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Serve
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Garlic Cheese Chilli Naan
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Pint 458ml
Serve
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Dessert Platter
Mix platter of our dessert range.
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Falooda
Rose milk drink with basil seeds, vermicelli & kulfi
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Kashmiri Kulfi Trio
Dry fruits and nuts ice cream.
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Ras Malai
Milk patties served in a cardamom milk reduction
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Shahi Tukde
Crunchy bread pan-fried in ghee & served with sweetened milk
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Mother's Day:
Serve
Glass Bottle
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San Pellegrino Sparking Water
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Schweppes Lemon Lime Bitters
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Alcohol: Single
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Daru Chai
Masala tea, spice mix, Baileys, Malibu
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Gin & Chamomile Tonic
Tasmanian gin, chamomile tea, Indian tonic
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Sharabbi Lassi
Mango lassi, mint, coconut rum, Kahlua
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Spicy Moscow Mule
Ginger ale, ginger syrup, Smirnoff vodka, lime juice
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Alcohol: 750ml
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Birds of a Feather Pinot Noir 2016
(Martinborough, NZ) A delicate mix of dark fruit and savoury aroma balanced with fine tannins, a generous mouth feel and great concentration
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Cassergrain Shiraz Viognier 2017
(Port Macquarie, NSW) Dark plum with a crimson hue, aromas of mulberries, rich dark chocolate and blackcurrant
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Flying Fish Cove Cabernet Merlot 2014
(Margaret River, WA) Red currant, earthy, rich and soft tannins
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Laughing Jack GSM 2016
(Barossa Valley, SA) Made up of 59% Old Vine Grenache, 32% Shiraz and 9% Mour verde. Each variety adds its own characteristics to the blend
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Panther’s Patch Cabernet Sauvignon 2015
(Borenore, NSW) Cassis and black berry flavours, underlying herbal notes and varietal lean tannins
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Smallfry Moonfish Shiraz 2017
(Barossa Valley, SA) Deep purple colour, vanilla, dark forest fruits, woody spice notes
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Alcohol: 750ml
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Birds of a Feather Pinot Gris
(VIC) Flavours of baked apple and quince balanced by delicate palate. Fuller bodied than Pinot Grigio
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Cassegrain Premium Verdelho 2017
(Port Macquarie, NSW) Delicate pale straw with tropical aromas of melon, passionfruit and fragrant herbs
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Flying Fish Chardonnay 2017
(Margaret River, WA) Opens with lifted citrus, fig and creamy lees aromas. Pure and intense palate, full of bright citrus and stonefruit focused acidity and lengthy flavours
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Orange Mountain Riesling 2018
(Orange, NSW) The palate is rich with citrus characters and exhibits a mineral complexity. The aroma is fragrant and fruity and this wine is an excellent accompaniment for spicy Indian cuisine
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Orange Mountain Rose 2018
(Orange, NSW) Made from Pinot Noise grapes, exhibits a fruity and aromatic style. The wine displays lively strawberry and cherry characters with a zesty finish and will accompany many Indian food styles
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Panther's Patch Sauvignon Blanc 2018
(Borenore, NSW) The Sauvignon Blanc wines are pruned by hand, fruit is hand-picked. Ripe passionfruit and guava flavours, varietal herbal characters and crisp palate
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