The Grand Pavilion - Warners Bay - Indian

Cauliflower florets tossed in Southern spices and deep fried South Indian favourite.

Potato patties infused with light spices and deep fried, served with mint and tamarind sauce.

Chicken strips infused with five spices, herbs, curry leaves and deep fried. South Indian favourite.

Succulent chicken fillets marinated in light spice, cream, cheese and yoghurt. Cooked in tandoor.

Goat legs on the bone slow cooked in rich tomato, capsicum and onion gravy. Punjabi favourite.

Special recipe from the Mughlai Dynasty. Cooked with ground almond and light spices with rich gravy.

North Indian delight, shanks of lamb simmered overnight in ground spices, fennel seeds, baby potatoes. Pan finished in tomato and onion gravy.

North Indian delight, shanks of lamb simmered overnight in ground spices, fennel seeds, baby potatoes. Pan finished in tomato and onion gravy.

Boneless chicken or lamb cooked using Southern spices and mint, finished with a touch of coconut cream.

Platter of crisp fried onion bajji, curry puffs, crispy mushroom and paneer tikka.

Mashed potatoes, peas and spices filled in a pyramid pastry and crisp fried.

A savoury mixture of curry wrapped in delicate pastry and deep fried.

Mushroom stuffed with lightly spiced cottage cheese and potatoes and deep fried.

Tender chicken fillet marinated in yoghurt, tandoori spices and cooked in tandoor.

Chicken marinated in traditional yoghurt and spices and broiled in tandoor.

Chicken marinated in traditional yoghurt and spices and broiled in tandoor.

Morsels of ling fish marinated in garlic, yoghurt, ground and fresh spices, black salt , mustard and grilled in tandoor.

Sliced onion dipped in a chickpea batter and crisp fried.

Charcoal minced lamb, flavoured with assorted peppers and light spices.

Selected pieces of tandoori chicken tikka, sheek kebab and lamb cutlets served with mint sauce.

Succulent baby lamb cutlets marinated in yoghurt, ginger and garlic with selected spices and broiled in tandoor.

Shelled jumbo tiger prawns marinated in tandoori sauce and grilled in a clay oven served with mint sauce.

Cottage cheese lightly spiced and cooked in tandoor.

Mixed Asian vegetables wrapped in pastry and deep fried.

Fresh ling fillets cooked in tomato, onion tamarind base sauce and finished with a touch of coconut cream. South Indian Favourite.

Your choice of prawn or fish cooked in chefs homemade chilli sauce, capsicum and onion.

Shelled prawns cooked in mango puree with a touch of spice. Yum.

Mix of prawn, fish and scallop cooked with ground coconut, onions, tomato, fresh curry leaves and mustard seeds.

Fresh fillet cooked in a sauce of coriander, cumin, turmeric powder, ground coconut and kokum. A specialty of Northwest India.

Delicious succulent shelled prawns, simmered in coconut milk and delicate spices.

Tandoori chicken fillets cooked with sliced tomatoes, capsicum, onion, fresh coriander and masala sauce.

Boneless chicken pieces cooked in tandoor then finished in rich creamy tomato based sauce.

Famous dish from the business community of Chennai, chicken morsels cooked in hot, pungent and fresh ground masala.

Home style chicken curry cooked with chef's own recipe with touch of fenugreek leaves, garam masala and fresh coriander.

Chicken fillets infused with ground spices, fresh herbs, cashews and finished in mango puree and fresh cream. Chef's another signature dish.

Popular among tribal region of India. Thigh fillet cooked in special tomato gravy, crushed pepper and coconut milk.

Tender goat on the bone cooked with North Indian recipe.

A specialty dish from Goa, boneless meat matured in unique blend of aromatic spices and vinegar to give it a distinctive flavour.

A specialty dish from Goa, boneless meat matured in unique blend of aromatic spices and vinegar to give it a distinctive flavour.

A specialty dish from Goa, boneless meat matured in unique blend of aromatic spices and vinegar to give it a distinctive flavour.

A popular preparation of lamb curry from North India with rich gravy, fresh tomatoes and finished with coriander.

Your choice of meat cooked in tangy tomato onion gravy and mix vegetables.

Your choice of meat cooked in tangy tomato onion gravy and mix vegetables.

A house special mild beef curry cooked with potatoes and a hint of fenugreek leaves and coconut cream.

A mild preparation of ground roasted cashew nut, hint of spices and fresh cream.

A mild preparation of ground roasted cashew nut, hint of spices and fresh cream.

A mild preparation of ground roasted cashew nut, hint of spices and fresh cream.

Tender lamb cooked in pumpkin and almond base gravy.

Punjabi’s favourite dish made with puree of spinach, spices and garam masala.

Punjabi’s favourite dish made with puree of spinach, spices and garam masala.

Punjabi’s favourite dish made with puree of spinach, spices and garam masala.

Special dish from Madras cooked with roasted mustard seeds, coconut milk and fresh curry leaves.

Special dish from Madras cooked with roasted mustard seeds, coconut milk and fresh curry leaves.

Special dish from Madras cooked with roasted mustard seeds, coconut milk and fresh curry leaves.

The North Indians delight – lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic and tomatoes.

A puree of fresh leafy spinach cooked with cottage cheese and finished with spices.

Vegetable dumplings made from potatoes and cottage cheese finished in rich korma sauce.

Fresh seasonal vegetables cooked in tangy tomato onion gravy.

Black lentils cooked overnight with fresh tomatoes and dry fenugreek leaves.

Fresh seasonal vegetables cooked in gravy of cashew nuts and creamy mild sauces.

North Indian delight cooked in rich flavors of roasted capsicum, tomatoes and onion in a semi dry masala sauce.

Potatoes and eggplant, perfect combination cooked with selected herbs and spices in onion and butter sauce.

Potatoes tempered with cumin, mustard seeds, garlic, onions, Bombay masala and coriander.

Fresh cauliflower florets and potatoes tempered with onion, cumin, tomato, green chili, peas and spices.

Most popular of all lentil dishes, slow cooked with onion, ginger, garlic and fresh English spinach and tomatoes.

Boiled chickpeas and eggplant cooked in gravy of tomatoes, brown onion and garam masala. North Indian delight.

North Indian delight cooked in rich flavour’s of cream, ground cashews and hint of spices.

Rice cooked with fresh vegetables in a variety of aromatic spices.

King prawn tossed in special biryani masala and sealed with aromatic basmati rice.

Basmati rice sealed with your choice of boneless meat in a variety of aromatic spices.

Basmati rice sealed with your choice of boneless meat in a variety of aromatic spices.

Flattened bread made with whole meal flour.

Naan stuffed with dry fruits and nuts.

Fluffy Plain flour bread baked in tandoor.

Plain flour bread with touch of garlic and freshly chopped coriander.

Special flaky and layered plain flour bread.

Stuffed with tasty cheese and fresh spinach.

Bread stuffed with potato and spices.

Naan stuffed with tasty cheese and topped with garlic.

Naan stuffed with tasty cheese.

Sauce