Phulwari Indian Cuisine - Indian

Any 2 x Curries (No Seafood), 2 x Naan and Rice.

1 x Half Curry, 1 x Half Rice and Naan.

2 x Chicken Tikka, 2 x Veg Pakora, 2 x Curries (No Seafood), 1 x Rice, 2 x Plain or Garlic Naan, 1 x Papadum and 1 x Raita.

2 x Tandoori Chicken, 2 x Onion Bhaji, 2 x Chicken Tikka, 3 x Curries (No Seafood) (2 x Non-Veg and 1 x Veg), 2 x Rice, 2 x Plain Naan and 2 x Garlic Naan, 4 x Papadum and 1 x Raita.

Crispy onion fritters dipped and fried with chickpea flour.

Lamb cutlet marinated in yoghurt, ginger, garlic and spices.

Cottage cheese strips dipped and fried in chickpea flour.

Famous south Indian chicken entrée with spices and yoghurt.

Chicken marinated in yoghurt, cheese and cashew and special herbs.

Homemade pastry stuffed with potatoes, green peas and spices.

Chicken marinated in ginger, garlic, yoghurt and chef's special spices.

Chicken marinated in ginger, garlic, yoghurt and chef's special spices.

Spinach, potatoes and onion fritters fried with chickpea flour.

Chicken curry in a hot and spicy vindaloo sauce.

A mild Mughlai dish with a yoghurt sauce seasoned with nuts and aromatic spices.

Chicken cooked in tomato gravy with capsicum, onion and spices.

Chicken cooked in a coconut-mango gravy with a hint of mustard seeds and curry leaves.

Chicken cooked in coconut-based gravy with mustard seeds.

Chicken cooked with onion, capsicum, yoghurt and chef’s special sauce.

Marinated chicken cooked in a creamy tomato gravy.

An Indo-Chinese dish with capsicum, onion, tomato and chilli sauce with cornflour.

Chicken cooked in a creamy spinach-based sauce and spices.

Chicken with chilli, soy and tomato sauce.

An authentic curry from the Kashmir.

Lamb cooked in a creamy spinach-based sauce and spices.

Lamb cooked with a variety of vegetables and gravy.

Lamb cooked in coconut-based gravy with mustard seeds.

Lamb curry flavoured with black peppercorn and garlic.

Lamb curry in a hot and spicy vindaloo sauce.

A Mughlai lamb dish with a yoghurt sauce seasoned with nuts and aromatic spices.

2 x Tandoori Chicken, 2 x Onion Bhaji, 2 x Chicken Tikka, 3 x Curries (No Seafood) (2 x Non-Veg and 1 x Veg), 2 x Rice, 2 x Plain Naan and 2 x Garlic Naan, 4 x Papadum and 1 x Raita.

Goat marinated in aromatic herbs and spices with onion and tomato gravy.

A Mughlai beef dish with a yoghurt sauce seasoned with nuts and aromatic spices.

Beef cooked in coconut-based gravy with mustard seeds.

Beef curry flavoured with black peppercorn and garlic.

Beef cooked in a creamy spinach-based sauce and spices.

Beef curry in a hot and spicy vindaloo sauce.

Fish curry in a hot and spicy vindaloo sauce.

A traditional Goan mix seafood curry with mustard seeds and lemon.

Fish cooked with onion, capsicum, yoghurt and chef’s special sauce.

Prawn with yoghurt-based sauce sautéed with diced onion and capsicum.

Prawn cooked in an onion tomato-based sauce with coconut cream.

Prawn curry in a hot and spicy vindaloo sauce.

A Mughlai vegetable dish with a yoghurt sauce seasoned with nuts and aromatic spices.

Homemade cottage cheese cooked in a creamy spinach-based sauce.

A creamy Hyderabadi dish with a cashew and sesame seed-based gravy.

Balls made of potato and paneer served with a creamy and spiced tomato-based gravy.

Yellow lentil cooked with cumin seeds, onion and tomatoes.

Potatoes cooked with onion, capsicum, yoghurt and chef’s special sauce.

A fairly dry dish made from cauliflower, potatoes, green peas and finished with cream and yoghurt.

Cottage cheese cooked with a cashew and onion tomato gravy finished with cream..

Chickpeas cooked in exotic Indian spices.

An Indo-Chinese style cottage cheese sautéed with chilli, soy and tomato sauce with cornflour.

Cottage cheese cooked in tomato gravy with capsicum, onion and spices.

Lentils cooked overnight with spices and finished with herbs, butter and cream (optional).