The Gulmohar Tree - Blacktown - Indian

Chopped garlic, onion, green chilli, coriander leaves, black pepper and spices.

A combination platter with 2 Pieces each of Chicken Tikka, Tandoori Seekh Kebab and Tandoori King Prawns served with mint raita.

Egg, onion, tomato, chopped green chilli and grind spices with Pav.

This Punjabi dish is a combination of channa masala and Bhatura, a fried bread made from maida.

Chicken 65 is spicy, fried chicken and stir-fried dish originating from Chennai, India as a quick snack.

Chilli chicken is a popular Indo-Chinese dish of chicken tossed with capsicum and onion.

Vegetable patty with sweet yoghurt, date and tamarind chutney. Fresh chopped onion inside.

It is an incredible delicious snack prepared with paneer, yoghurt, chillies and curry leaves.

Pint-sized crispy with a gently spiced potato and served with mint raita.

Indian paneer cheese marinated in traditional spices, fennel, garlic and smoke-roasted.

Crispy hollow semolina puffs with a filling of potatoes brown gram yoghurt, tamarind chutney garnished with crispy Sev noodles, spices and coriander.

Spicy and tasty Indo-Chinese starter of green chilli, cottage cheese with capsicum and onion.

Onion sliced, ginger, garlic, green chilli and spicy wok fried.

Crispy fried patties of sliced onions stirred in chickpea flour batter and served with tamarind sauce.

Tandoori chicken marinated in traditional spices and yoghurt, smoke-roasted in a fiercely hot tandoori oven served with mint sauce and salad.

Tandoori chicken marinated in traditional spices and yoghurt, smoke-roasted in a fiercely hot tandoori oven served with mint sauce and salad.

It is a very Hara Bhara kebab (popular snack of North Indian fried patties made with spinach, peas and potatoes). This word means a kebab full of greens.

Used dry pomegranate seed, spiced batter-fried fish originating from the street of Amritsari served with lemon slices and green chutney.

The spice used to flavour the lamb chops are warm, aromantic and delicious without being hot. This means that this recipe is perfect for a family dinner.

Marinated fish with grind spices, red chilli, mustard seed, dry ginger and hang yoghurt.

Tender king prawns in a Chef's special tandoori masala flavoured with rose petals, hung yoghurt, cream cheese and mustard oil gently cooked in the traditional clay oven.

Chicken tikka in richly spiced with ajwain, yoghurt marinade, grilled, barbecued to tandoori oven served with mint yoghurt.

Cream cheese, hang yoghurt, tender pieces of chicken marinated in spices and smoke-roasted in the tandoor. 4 Pieces of whole drumstick chicken.

Minced lamb flavoured with exotic spices hand pressed onto the skewer and cooked in the tandoor.

Paneer Khurchan is a delicious North Indian semi-dry curry made with paneer in an onion-tomato-capsicum base.

Mixed seasonal vegetables in a delicious, mild and creamy sauce.

Yellow lentils delicately cooked with cumin seeds, mustard seeds and curry leaves, tampered with garlic, dry red chilli and topped with coriander with a touch of hing.

Slow-cooked lentils simmered over 24 hours. Rich, creamy and deeply flavoured.

Pumpkin and potato simmered with cumin, cinnamon, black mustard and whole red chillies.

Aloo Posta is a classic Bengali dish. Sparing in its use of spiced potatoes and cooked in chillies, turmeric and poppy seeds.

A perfect blend of spinach and homemade Indian cheese in a mild sauce.

Eggplants roasted on the dying ember of a charcoal fire cooked with onion tomatoes and blended with spices.

Tender pieces of paneer cooked in a tomato and onion-based aromatic sauce garnished with fresh coriander.

Chickpea and potatoes in authentic North Indian style curry garnished with ginger and coriander.

A subtle blend of spinach, tomato and dill leaves tempered with garlic and red chillies.

Hot and spicy chicken in a Hyderabadi style with coconut and chillies garnished with crispy curry leaves.

A distinct curry from the Chettinad region of Southern India made with coconuts, whole red chillies, mustard seeds and curry leaves.

Rustic and flavoured chicken curry, a specialty of Maharashtra. Smoke ginger, garlic and dry red chillies with grinded chewnuts.

Smooth gravy with a taste of Khatta Meetha and hot spicy.

Tender pieces of boneless chicken marinated overnight and cooked in the tandoori oven, then smothered in a creamy tomato-flavoured sauce.

A popular Hyderabadi dish, a very rich, aromatic and flavorful dish. Chicken cooked in its juices combined with a lot of spices.

Regal princely dish of chicken simmered with saffron strands and cardamoms. Cashew and yoghurt.

Tender pieces of boneless chicken tikka cooked in a tomato and onion-based aromatic sauce garnished with fresh coriander.

A spicy dish from the exotic beaches of Goa made using a unique blend of hot, aromatic spices and vinegar to give it a distinctive flavour.

Hyderabadi style, shred the lamb in a mixer, added ginger garlic paste, salt, red chilli powder, turmeric powder and vinegar to the lamb.

An aromatic madras curry from Southern India cooked with coconuts and red chillies.

Tender pieces of beef marinated in garlic, ginger and spices roasted with capsicum onion and tomatoes in a thick-bottomed pan to seal in all-natural juice.

Goat meat curry slowly simmered in a rich sauce of tomato, ginger garlic and coriander.

Dhansak is a popular Indian curry made from meat lentils and ginger garlic cumin, mild sweet and rich.

Lamb cubes in a deliciously thick sauce garnished with fried onions and fresh coriander.

Chicken is bathed in cashew nut tomato gravy and slow-cooked to give a mouthwatering curry.

Diced lamb cooked with rich creamy and nutty flavour.

A traditional North Indian diced lamb curry with Kashmiri red chillies and garam masala.

Unusual delicious flavours with king prawns and pepper, cloves, diced onion and capsicum. (Vegan).

Hot and spicy fish curry from the coastal village of South Western India made using ground spices and tamarind.

'Ling Fish' Fish cooked in traditional Goan style with coconuts and exotic spices.

A spicy dish from the exotic beaches of Goa made using a unique blend of hot, aromatic spices and vinegar to give it a distinctive flavour.

Lucknow style slow-cooked aromatic and layered Indian style spicey chicken dum style.

Tasty Indian-style fried rice made with imported basmati rice, green beans, carrots and green peas sauteed with a serving of raita.

Hyderabadi biryani is a style of biryani from Hyderabadi, India made with basmati rice and goat meat and cooked with the Dum Pukht method. Originating in the kitchen of Nizam of Hyderabad.

4 Crispy pappadum served with a dipping mint and yoghurt dipping sauce.

Whole meal multi layered bread.

Naan bread with a filling of tasty cheese.

Flattened whole bread.

Naan with a combined filling of chicken tandoori and tasty cheese.

Naan bread topped with garlic and coriander baked fresh in the tandoor.

Naan bread with a filling of almonds sultanas and desiccated coconuts.

Naan filled with fetta cheese and saute spinach garlic.

Plain flour leavened hand-stretched bread baked fresh in the tandoor.

Naan filling with spicy paneer with green chilli.

Naan with a filling of mozzarella gruyere cheese topped with chilli flakes.

Multi-layered naan topped with butter.

Classic naan topped with butter.

Naan with a filling of milady spiced potatoes and cumin.

Soak the rice, transfer the rice to be grinded, cooked with milk and reduce to condensed, cardamon flavoured.

Creamy milk dessert cakes enriched with almonds and pistachios.

Warm rose syrup dumplings.