February 23 2007

Aperitif
MURGH MALAI TIKKA
Chicken morsels masked with a cashew and cream marinade with hint of mace and cardamom - gilded in the Tandoor
MALMALI SEEKH KEBAB
Tender lamb kebabs cooked on the skewer with a curtain of colorful bell peppers and spring onion
COCKTAIL SAMOSA
Mini Indian savory triangular pastry packed with cumin tempered potatoes
ALOO AUR PANEER PAKODA
Potato and home made cottage cheese dipped in spiced gram flour batter – fried to a crisp

Kreglinger Vintage Brut 1999 – Tasmania, Australia

Starters
TANDOORI LAMB CHOPS
Our signature and award winning premium New Zealand lamb chops smoked with cloves, dried red chili and ginger,
roasted to a succulent turn
CHUTNEY WALI MAHI
Fresh Sea bass fillet caressed with herbal –mint and coriander marinade, roasted in the Tandoor

Main Courses
CHICKEN LABABDAR
The house specialty of Tandoor roasted chicken morsels simmered in fragrant tomato gravy
GOAN PRAWN VINDALOO
Fresh coastal prawns simmered “Goan” style in fiery red chili, vinegar and coconut cream
KASHMIRI ROGANJOSH
Tender lamb chunks in yogurt and onion gravy perfumed with aniseed and root ginger
PALAK PANEER
Cubes of Indian cottage cheese cooked in spinach and peppered with garam masala

Accompaniments
DAL MAKHNI
Traditional black lentils simmered overnight on the Tandoor, perfumed with fenugreek
JEERA PULAO
Finest Doon Basmati rice, scented with cumin and saffron
BURANI RAITA
Whisked yogurt smoked with garlic and paprika
NAAN
Fresh hot fluffy bread from the Indian clay oven

Sula Chenin Blanc 2005 – India
Leon Beyer Gewurtztraminer 2005 – Alsace, France
David Bruce Pinot Noir 1997 – California, USA
Parker’s Estate 1st Growth 1994 – Coonawarra, Australia
Sevenhill St. Ignatius 1994 – Clare Valley, Australia

Dessert
LYCHEE KULFI
Traditional Indian home-made ice cream with stewed Asian lychee and cardamom
ELAICHI KE JAMUN
Reduced milk dumplings flavored with green cardamom, in light syrup
COFFEE/TEA/MASALA TEA