Chaakoo (St Vincent St)

Crispy filo pastry, minced lamb, onions and spices.

Crispy filo pastry, green peas, mash potato, green chilli, and fresh coriander.

Fish pakora in a coriander and green chilli batter.

Crispy fried chicken pakora.

Crispy fried Veg pakora

Spiced potatoes, chickpeas, and rocket splashed in a sweet tamarind dressing.

Sweet pineapple and mango rocket salad, tossed in our house mango chilli dressing.

Our own whisky chip smoked chicken, doused in our tikka dry rub served with homemade mint chutney.

Flamed grilled pieces of chicken thigh marinated with potli masala, garlic, and yoghurt.

Minced lamb marinated with lime, coriander, and cumin. Grilled over open coals with mint sauce.

Take a skewer and pierce pineapple, capsicum, and paneer. Dip it in garam masala, vinegar, and cumin and then grill.

Marinated in yoghurt and classic tandoori spices, slowly grilled over open coals.

Steeped overnight in a middle eastern blend of Honey and spices, ginger, and garlic. Finished over open coals.

As good as they get chicken wings, tossed in our Bombay house sauce.

King prawns steeped in our house smoked tandoori rub, flash flamed over open coals, and finished with lemon.

Chicken pieces marinated with yoghurt, coriander, ginger and garlic then chargrilled over open coals.

Long cooked lamb, onions, peppers and tomatoes, Kashmiri style with yoghurt.

Everyone’s favourite old-style curry, originally from Madras (Tamil Nadu).

Tandoor chicken, tomatoes, cashew nuts, and green cardamom in mildly spiced butter sauce.

From Turkish origins, braised chicken in mildly spiced sauce made with yoghurt and ground cashew nuts.

A rich, savoury chicken curry with tomato, garlic, and North Indian spices.

Originally from Madras (Tamil Nadu), fairly hot curry with fresh ground spices and chilli powder.

A classic jalfrezi dish of spiced spinach, studded with cubes of creamy fried paneer cheese.

Black lentils and red kidney beans, cooked overnight with tomato, fresh ginger and cream.

Baby potatoes cooked with onions, mustard seeds, and curry leaves.

A deep, rich, and tender lamb curry of tomatoes, onion, and garlic. Laced with dried fenugreek.

A spicy South Indian specialty, flavoursome and laced with curry leaves, garlic, tomato, and onion.

North Indian chickpea, mushroom, and tomato curry.

Tandoor chicken tikka with a mixed spice, tomato, coriander and creamy yoghurt sauce

Spiced Punjabi lamb curry made with mixed pickle, onions, garlic and garam masala.

From the land of spices, monkfish curry with coconut, ginger, garlic, and mustard seeds.

A rich velvety curry with prawns, onion, green and red peppers, shaved ginger, and tomato.

Awadhi lamb is slow cooked in spice stock and layered with rice.

Roasted lamb pieces, steeped in a spicy minced lamb curry with Punjabi spices, onions, and tomatoes.

Minced lamb simmered with garden peas, garlic, and ground spices. Enriched with a splash of cream.

Sweet baby aubergines, cooked with a blend of rich spiced potatoes.

Indian chopped salad with cucumber, onion, and tomato.

Spicy Bombay style coleslaw.

Yoghurt, cucumber, fresh coriander, and spices.

Basmati rice and cumin seeds.

Basmati rice, fenugreek, mustard seeds, and fresh lemon juice.

Skinny fries with masala seasoning.