Geet Indian Restaurant

Boneless chicken cooked in butter and tomato creamy gravy.

Succulent pieces of lamb cooked in a saffron and onion gravy. All dishes comes with plain rice.

Boneless chicken cooked in a Tandoori oven then cooked in tomato gravy.

Spinach puree cooked with homemade cottage cheese with chefs speciality spices.

A Punjabi delicacy of slow cooked urad dal and rajma enriched with fresh cream.

Decadent homemade paneer, potato, coconut heavenly spiced with herbs, and spices rolled seeds lightly shaped in donut shape with. All tikki's will be accompanied with sweet and sour source.

Sliced onion and beetroot in chefs specialty spice deep fried and laced on creamy beetroot sauce. All tikki's will be accompanied with sweet and sour source.

Delicate mix vegetables mashed and spiced stuffed in homemade pastry and deep fried golden. All tikki's will be accompanied with sweet and sour source.

Garden fresh vegetables sautéed in Schwann sauce. All tikki's will be accompanied with sweet and sour source.

Mashed three flavour potato, with apricots and chocolate and cheese, decadent to the palate. All tikki's will be accompanied with sweet and sour source.

Seasonal vegetables, flavored and chef’s specialty rolled in vermicelli, and deep fried. All tikki's will be accompanied with sweet and sour source.

Lentil and rice stuffed with cheese bedded on salsa. All tikki's will be accompanied with sweet and sour source.

Traditional fresh corn knees, (knees means grated) is a popular made by tampering stew grated corn kernels with some chefs speciality spices. All tikki's will be accompanied with sweet and sour source.

Finger paneer marinated with herbs and spiced deep fried with hot garlic sauce. All tikki's will be accompanied with sweet and sour source.

Chicken mince mashed with massed potato and spiced with chefs speciality Tandoori masala sweet and sour flavour.

Chicken marinated with herbs and spice with black olive sorbet.

Meat kebabs with pomegranate morel flavour napped powa tempered in mustard seeds.

Madras coffee- deboned lamb, smoked charcoal. and spices served with.

Delicacy, from the northern part of India, chicken secretly spiced, and flavoured in a coconut creamy margination.

Fluffy chicken mince stuffed with mixed cheese and trio bell peppers and marinated in cashew nut paste and char grilled.

Bhatti da Murgh is a gem from the streets of Punjab where the chicken is cooked on a charcoal grill. These chicken legs marinated overnight in fine spices will just melt in your mouth.

Chicken stuffed with apricots, olives, and cheese gurkins, marinated in yogurt paste slightly sweets sour tangy flavor.

A recreation of besar flavour meat chargrilled with mustard flavour.

Mustard flavoured king klip fish, marinated in hang curd, delicately chargrilled, and served with lemon and mustard chutney.

Rogan lamb mince, excitedly rolled in phyllo pastry, and deep fried.

Delicate with mashed mix vegetables balls cooked in tomato sauce.

A twist to the Hyderabad mirch ka salan, this one is made with aubergine, coconut, and poppy seeds.

Pan fried aubergine stuffed with homemade cottage cheese and butter nut, smoked chili chutney This Punjab dish is simple, healthy, and yet is own fascination.

Hyderabad preparation of fat chilies’ and peppers cooked in ground peanuts and sesame.

Spinach puree, homemade cottage cheese and green peas. Most exotic of the herbal India traditionally ever green state warm lashes of vegetables.

Fried mushroom, potatoes and cauliflower, cooked in special spices, and herbs.

Spinach puree simmered with lashings of green chili and garlic finished with fresh coriander.

Seasonal garden greens cooked in a cream almond puree.

Kolhapur vegetables as the name suggest is a popular dish of Kolhapur city which is located in the South-west corner of Maharashtra. It's an eclectic mix of vegetables with desiccated coconut and is traditionally known to be spicy.

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the cuisines, Hyderabad is the only one in the sub-continent that can boast of a major vegetarian section.

Sharing a family recipe of Punjabi dhai aloo.

A potent fusion of potatoes and aubergines simmered in a flavour some curry gravy.

Potato cubes cooked in a tomato cream base and flavoured in coriander.

Fine cut leaf spinach, cooked lentils simmered with gram flour and matured coconut milk and freshly pounded coriander.

A Punjabi delicacy of slow cooked urad dal and rajma enriched with fresh cream.

Chana, mog and moss oral dall cooked together with spice and herbs in butter ghee. Garnished with fried onions and coriander.

Yellow lentils soaked overnight in herbs pouches over a char grilled oven, tempered with Cumin and Kashmir chili soft satin flavour.

A light and easy to prepare vegan Indian dish (varan) made of split pigeon peas/Tovar dal from the Indian state of Maharashtra.

Chickpea masala curry flavoured with carom seeds, Amchoor, and anardana powder.

Black and Yellow dhal a decadent flavour of Geet Chefs Specialist.

Yellow lentils soaked overnight in herbs pouches over a char grilled oven, tempered with Cumin, and Kashmir chili soft satin flavour.

Yellow lentils soaked overnight in herbs pouches over a char grilled oven, tempered with spinach puree Cumin Kashmir chili soft satin flavour.

Yellow lentils tempered potatoes and peas in an amazing burnt garlic and curry leaves.

A gentle decadent vegetables in green yellow and red kofta made in Rogan gravy.

Lightly spiced mixed vegetable balls cooked in spicy sauce with mushrooms, baked tomatoes and capsicum. Garnished with spring onions and coriander.

Sauce juicy apricots stuffed with a mélange of spices and nuts stuffed in potato and paneer to render a spell.

Vegetable barrels cooked in rich korma sauce.

Crisp mushroom tikki’s in spinach braised with garlic and cumin.

Beetroot mashed with aniseed, simmered in and exotic nutty creamy cashew nut gravy.

Organic greens steamed and mashed stuffed with homemade cheese in saffron sauce.

Chef’s specialty homemade cottage cheese cooked in tomato saffron creamy gravy and spinach.

Ridge ground lentil dumplings simmered with potatoes, tomatoes and green peas A popular Indian dish “Wadi” Lentils are seasoned and made into dumplings and then simmered in yoghurt tomato gravy.

Garden greens from our organic farm cooked with kalabash.

Paneer in a creamy tomato-fenugreek sauce. Not recommended for vegan diner’s.

Homemade cottage cheese, simmered in a tomato, and onion gravy flavoured with chefs PANEER – FLAVOURS. Not recommended for vegan diner’s.

Shahi Paneer is the slightly richer version of Paneer Makhani or Butter Paneer (the vegetarian counterpart of the famous Butter chicken). Not recommended for vegan diner’s.

and amazingly different flavour with coriander and spinach flavour source heavily creamy. Not recommended for vegan diner’s.

Tandoori paneer, decadently cooked in chargrill, and laced on a lemon lime gravy. Not recommended for vegan diner’s.

Cottage cheese in lemon, lime scented with delicate onion, and tomato gravy. Not recommended for vegan diner’s.

Cottage cheese escallops stuffed with creamy khoya and mixed nuts, finished in a smooth fresh tomato and cashew nut based gravies laced. Not recommended for vegan diner’s.

Spinach pure with lentils, all garden vegetable and homemade cottage cheese. Not recommended for vegan diner’s.

Homemade cottage cheese, tempered in spinach sauce with fenugreek. Not recommended for vegan diner’s.

Spinach puree cooked with homemade cottage cheese with chefs speciality spices.

Homemade cottage cheese marinated in yogurt and herbs and spices cooked in a creamy mint flavour.

Black lentils cooked in tomato creamy gravy with homemade cottage cheese.

Boneless chicken cooked in butter and tomato creamy gravy.

Boneless chicken cooked in spinach and cream sauce flavoured with saffron.

Boneless chicken cooked in a Tandoori oven then cooked in tomato gravy.

Boneless chicken cooked in creamy cashew nut sauce laced with faint of nuts and raisins.

Excellent Tandoori chicken, cooked in onion and creamy with green capsicum sauce Signature of “GEET”.

Ginger chilli and lamb jus.braised in florets of curry leaves.

Tender meat cooked in crushed almond and cashew nut paste creamy gravy tenderly spiced.

Creamy coriander flavoured tikka in mint and coriander creamy gravy.

Two colour flavours of gravy with chef’s specialty cooked in your choice of meat.

Slow cooked lamb on the bones forbidden fruits.

Exotic pre marinated chicken creamy sauce with apricots flavoured.

Braised nali lamb chops, chili, ginger, yogurt onion sauce, green cardamom.

Chicken and prawn cooked in tomato, onions, and aromatic spices gravy. All dishes comes with plain rice.

All dishes comes with plain rice.

Boneless fillet cooked Bengali flouvered, meat gently cooked in coconut cream. All dishes comes with plain rice.

The identity of a Panjabi, Geet’s speciality that we relish flavours to trigger your taste buds.

A celebration of Lahore and a warm glow of the festivals of rich Lahore flavours.

Mouth melting morsels of boneless meats laced with cream, cardamom, and cheddar. All dishes comes with plain rice.

Authentic yellow curry paste used in a wide variety of dishes simmered in curry leaves, cooked with apricots.

A Bengali curry made in luscious creamy white gravy. Meat infused with deep, rich flavors of cashew nut, cream, khoya (reduced milk), and coconut. All dishes comes with plain rice.

Cubed lamb cooked slowly in its own juices with caramelized onions and ripe tomatoes, spiced with ground coriander, cumin and ajwain. This is a specialty from Maharashtra, a signature dish of the Sindhi community. All dishes comes with plain rice.

Succulent pieces of lamb cooked in a saffron and onion gravy. All dishes comes with plain rice.

A western coastal prawn preparation with the delicate flavours of coconut, lemongrass lime leaves, and kicks of roasted red chilies. All dishes comes with plain rice.

Basmati rice tossed with shitake, morels and button mushrooms topped with caramelized onions.

Basmati rice with assorted vegetable and paneer enriched with khoya and dry fruits.

Basmati rice with dry fruits and paneer cooked in Kashmiri Rogan josh spices and saffron.

Tender pieces of meat gently cooked in herbs and spice steamed in saffron Rice.

Tender pieces of meat gently cooked in herbs and spice steamed in.

Succulent lamb, Chicken and prawns cooked in saffron Basmati scented, rice served with riata Hyderabad is the food lover paradise and Dum Biryani is the one of the popular dish in this paradise.

Exotic lamb shank cooked in saffron rice with a delicately flaky pastry.

Choice of your meat marinated in chef’s northern Indian herbs and spices.

Meat and basmati rice cooked together in a sealed pot with yoghurt and mint Scented with cardamom in Dum masala served with raita.

Aromatic basmati rice sprinkled with toasted coconut and fresh fragrant coriander.

Basmati rice cooked and laced with coriander and curry leaves.

This rice is inspired by the South Indians. Soft basmati rice flavoured drizzled in lemon and mustard seeds.

Rice cooked and laced with one of your choice of herbs basil/dill/rosemary.

Rice cooked and laced with one of your choice of herbs basil/dill/rosemary.

Rice cooked and laced with one of your choice of herbs basil/dill/rosemary.

An excellent marriage of soft rice cooked in mushroom and spices “excellent”.

Basmati rice cooked and laced with coriander and curry leaves and olive oil burnt garlic.

Basmati rice cooked with sweet tutti fruity, dried fruit, and nuts.

Rice cooked and cooked with green garden peas and cheek pea’s coriander scented.

Basmati rice cooked and laced with coriander and saffron.

Basmati rice cooked and laced with coriander with seasonal crispy vegetable in schwezan.

Basmati rice cooked and laced with coriander with seasonal creamy cottage cheese in malia sauce with apricot.

Basmati rice cooked with seasonal pannier, tutti fruity and ginger.

Enriched homemade bread from fermented dough flavoured in sesame seeds.

Homemade bread made from fermented dough layered in almond, raisin and cashew nut.

Fresh fluffy bread from fermented dough stuffed with cheese, garlic, kalunji, and coriander.

Homemade bread made from fermented dough layered flavoured in coconut.

Unleavened bread topped with olives and garlic baked to perfection.

Fresh fluffy bread topped with a sweet spread of honey, coriander and onion seeds, baked crisp.

Unleavened bread stuffed with dried fruits and raisins baked to a succulent sweetness.

Enriched homemade bread from fermented dough and flavoured with jalapeño.

Unleavened bread stuffed with cheese and tomato and onion.

Enriched homemade bread from fermented dough and flavoured coriander and saffron.

Enriched homemade bread from fermented dough and flavoured coriander and feta and olives.

Enriched homemade bread from fermented dough and flavoured coriander laced with chilli corn and cheese with coriander.

Enriched homemade bread from fermented dough and flavoured coriander laced crushed almonds and raisins.

Enriched homemade bread from fermented dough stuffed with potatoes.

Enriched homemade bread from fermented dough and flavoure.

Masala Naan, malia naan, palak, and mint naan.

Garlic Naan

Homemade reduced milk flavoured in cardamom and milk deep fried slip in saffron syrup.

Pastry stuffed with chocolate and nuts and raisins served with a choice of ice cream.

Fresh strawberry juice, crushed ice with a dash of lime.

Mango juice, pineapple, orange juice, Grenadine.

Pineapple juice, coconut cream, fresh cubes of pineapple.

Pineapple juice, orange juice, and dash of grenadine.

Apple juice, mango purée, cinnamon orange syrup, and cloves.

Lychee puree, cranberry juice, and grenadine syrup.

Champagne brut, cardamom syrup, bitters, spiced white chocolate truffle.

Lassi Sesame seed oil, vanilla, and maple syrup, yoghurt.

Champagne brut, acorn liqueur, black walnut bitters.

Pineapple juice, fresh lemon juice, vanilla syrup and tea lemon juice, vanilla syrup and tea Every accomplishment decision starts with a decision to try.

Crushed appetizer, with crushed orange pulp Stalk of Celery.

Un sweeten Milk, crushed almonds coconut cream with ginger and villa extract Can add Coconut Liquor and almond liquor.

Crushed ice melon and cantaloupe.

Crushed ice pineapple green apple, cucumber.

Banana dates coconut crushed ice crushed almonds coco Optional - Shiraz wine can be.