Tandoori Times

Two pieces. Potatoes and peas wrapped in a light pastry.

Four pieces. Onion rings, fried in spicy chickpea flour batter until golden brown.

Two big battered chillies, cored and stuffed with your choice of spicy meat or veggie stuffing.

Four pieces. Chicken tikka, chickpea battered and fried. Served with mango chutney.

Peppery crab meat with mustard seeds and coconut. Served in two potato halves.

Chickpea battered paneer stuffed with mint and green chilli chutney.

Prawns in a crispy pakora batter with hints of ginger, garlic and spices.

Six pieces. Spicy not so spicy fish wok tossed in Andhra spices.

Rockling fish coated in spiced gram flour batter and deep fried.

Samosa served with yoghurt, mint chutney, tamarind chutney, onion and green chillies.

Crispy potato fritters, topped with chaat sauces and garnished with onions, tomato and coriander.

Whole chicken marinated with tandoori masala and cooked in tandoor.

Tandoori chicken tossed in spices.

Four pieces. Paneer cooked in the tandoor until soft and spongy.

Four pieces. Minced lamb blended with Tandoori herbs, spices, skewered and roasted in tandoor.

Four pieces. Boneless pieces of chicken cooked after marinating in tandoori spices and yoghurt.

Chicken in a creamy, yoghurt marinade and finished with a spiced cheese sauce.

Eight pieces. Mushrooms done tandoori style.

Four pieces. Cauli served to steam hot from tandoor to your plate, with a mint and yoghurt dip.

Seven pieces. Prawns coated with a turmeric and carom marinade.

Four pieces. Fillets of rockling fish cooked in pickling spiced tandoori marinade.

Four pieces. Lamb cutlets cooked in charcoal tandoor.

Garlic, pepper marinated chicken thigh and basted with chilli butter.

Broccoli marinated and mild cream marination roasted in tandoor.

Tandoori veggie, with onion bhaji and samosa.

Tandoori meats served on a sizzling plate.

Mixed veg and non veg grill platter include tandoori chicken, seekh kebabs, tandoori mushrooms and tandoori paneer tikka. Served with mint chutney.

Cooked in the tandoor and then finished on a tava (Indian grill).

Combo of turmeric, cracked coriander seeds, ginger, green chillies and capsicum in a tomato and onion sauce.

Tender pieces of meat of your choice, cooked in a hot and spicy sauce.

Pureed spinach, infused with curry flavours, fennel and ginger.

Mild and concoction of crushed nuts, cream and cardamom.

White pepper, popped mustard seeds and curry leaves in a coconut cream.

Tender pieces of lamb or goat cooked in the Kashmiri style, garnished with coriander and a hint of ginger.

Fillets of rockling fish cooked in a coconut creamy sauce tempered with mustard seeds, curry leaves and ginger.

Chicken curry infused with an Alphonso mango puree.

A hearty dish of beef and potato cooked in a medium hot and tomato based curry.

Tender pieces of slow cooked goat, falling off the bone and served with a thick coating of masala gravy.

A hot and spicy, true blue Punjabi chicken curry with green chillies, coarsely chopped tomatoes and onions. Peppered with dry coriander seeds.

Pieces of chicken or goat marinated in yoghurt, spices and then cooked in a spicy mix of onions, tomatoes and ginger.

Pieces of chicken or goat marinated in yoghurt, spices and then cooked in a spicy mix of onions, tomatoes and ginger.

Chicken tikka cooked with diced onions, capsicum, coriander seeds and ginger in a buttery and spicy sauce.

Tender pieces of lamb cooked in gram lentil curry, tempered with cumin and ginger.

Pieces of beef or goat, pot roasted on a huge flame with strips of lamb mince, capsicum and onions with a spicy sauce of mince and brown gravy.

Prawns in chilli, garlic, onions and yellow mustard seeds.

A lamb curry that is hot.

Pieces of chicken tikka cooked in the tandoor then finished in creamy tomato and butter sauce.

Eggplants and potatoes cooked in a spicy fusion and Kashmiri style.

Yellow lentils fried with chopped onions, tomatoes, ground ginger, chillies and coriander.

Cauli and potatoes cooked with ginger, tomato, herbs, green chillies and a touch of turmeric.

A spicy blend of potatoe cubes and pureed spinach.

Potato curry tempered with baby green peas, cumin, onions and tomatoes.

A spicy mix of garden vegetables, flavoured with ginger, coriander leaves and cashew nuts.

Stir fried okra cooked in thick onion and tomato sauce.

A mix of vegetables and nuts cooked in creamy korma sauce.

Combination of yellow lentils, spinach tossed with chopped onion, tomatoes, chillies and coriander.

Lentils cooked overnight on a slow fire in the tandoori oven with herbs and spices.

Mashed butternut pumpkin, wok tossed on a high flame and spiced with yellow fennel seeds, brown mustard seeds, coriander and a tang of tamarind.

Two koftas made with cottage cheese and potatoes, stuffed with sultanas, cashews cooked in a creamy sauce infused with fennel.

A mix of vegetables in mild makhani sauce. Just like butter chicken, minus the chicken and veggies instead.

A mix of Indian cottage cheese in mild makhani sauce.

A combination of peas and cottage cheese in a lightly spiced curry sauce.

Chunky pieces of paneer cooked in a zesty, nutty blend of red curry, garam masala and a touch of cream.

Indian cottage cheese cooked in spinach, garlic and herb sauce.

Chickpea curry made in Indian masala sauce.

Button mushroom stir fried with cumin, red onions, green onions and tomatoes.

Garden vegetables tossed with cumin and garlic sauteed with baby spinach.

Spicy mushrooms cooked in an Indo Chinese style.

Noodles stir fried with vegetables.

Noodles stir fried with chicken.

Pan fried chicken cottage cheese cubes tossed with onion and peppers flavoured with oriental spices.

Pan fried fish cottage cheese cubes tossed with onion and peppers flavoured with oriental spices.

Pan fried paneer cottage cheese cubes tossed with onion and peppers flavoured with oriental spices.

Veggies chopped into juliennes, a whole lot of spring onions and some soy sauce tossed together with steamed rice.

Eggs chopped into juliennes, a whole lot of spring onions and some soy sauce tossed together with steamed rice.

Chicken chopped into juliennes, a whole lot of spring onions and some soy sauce tossed together with steamed rice.

Cauliflower florets fried in batter and tossed in manchurian sauce.

Steamed basmati rice served plain.

Small. A light blend of basmati rice, wok tossed with subtle flavours of cumin and garden peas.

Small. Lightly fried fluffy basmati, wok tossed with cumin seeds and garnished with coriander.

Rice, wok tossed with soya sauce, diced mushrooms, pepper and coriander.

Combination of saffron rice cooked with spiced lamb or chicken in a tomato and onion sauce, garnished with coriander leaves and ginger.

Combination of desiccated coconut, curry leaves and mustard seeds.

A mix of saffron rice, cashews and sultanas, served with a hint of chaat masala.

Plain flour bread from the tandoor.

Wholemeal bread from the tandoor.

Naan bread flavoured with garlic butter.

A soft and multi layered garlic naan buttered.

Wholemeal bread stuffed with vegetables and baked in the tandoor.

Mint and herb flavoured paratha cooked in the tandoor.

Bread stuffed with spicy mince and ginger garlic.

Aussie tasty cheese, ginger and herbs in a naan bread.

Stuffed bread with generous filling of potatoes, cottage cheese and baby spinach flavoured with coriander and tandoori times spice mix.

Yoghurt served plain or with mix vegetables. Ideal for cooling down spicy Indian dishes.

Indian salad with onions and green chillies.

Curry, rice and kids naan.

Deep fried chicken tenders with hot chips.

Naan bread stuffed with chocolate.

Indian ice cream with a twist. A blend of rose petal, fennel, betel leaf and mint.

A dessert made by soaking deep fried paneer dumplings in sugar and rosewater syrup.