Joy of India - Menu completo

Fillets of fish cooked in goan spices and herbs. Usually eaten with rice.

Homemade cutlets of mashed potatoes served warm topped with creamy yogurt tamarind, mint chutney finished with red onions and fresh coriander.

Homemade golden triangular savoury pastry filled with mouth-watering spiced potatoes green peas fresh tempered spices and coriander.

Mixed vegetable fritters in a delicious chickpea flour batter served with sauce.

Boneless spring chicken fillets marinated overnight &cooked in tandoor.

Bassa fillets marinated with lemon juice, aromatic spices and chick pea flour and deep fried served with mint sauce.

Minced lamb with fresh hebs pressed onto skewers and cooked in tandoor.

Naan stuffed with potato coriander.

Stir-fried rice with fresh assorted vegetables and spring onion.

North India’s most popular Tandoori dish, tender spring chicken on the bone properly marinated for hours with spices, yogurt and Tandoori masala, cooked in the clay oven served with fine assortment of chutneys.

Paneer butter masala is a traditional Punjabi recipe in which soft pieces of Paneer are cooked in rich creamy butter tomato gravy.

A whole meal tandoori bread.

Naan stuffed with tasty cheese chili.

Naan stuffed with tasty cheese garlic.

A flavorsome preparation of goat and aromatic rice.

Fragrant long-grained basmati rice.

Sliced Local brown SA Onion in a tasty lightly spiced chickpea flour batter.

Naan stuffed with tasty cheese.

Naan with garlic.

Cucumber and yoghurt slightly spiced with roasted cumin powder.

Mashed potatoes and cottage cheese stuffed with nuts and raisins fried and cooked in rich cashew cream sauce.

Cottage cheese stir fried with mixed peppers and onions tossed together in chilli garlic sauce. Garnished with fresh coriander.

Indian bread cooked in our charcoal tandoori.

Saffron coloured basmati rice with peas, dry fruit and fried onion.

Boneless tandoori chicken cooked in a curry sauce with onion, capsicum and herbs.

Tender boneless chicken, tandoori roasted then finished in a mild creamy tomato and onion curry.

Two curries, two rice, two plain naan, and raita.

One curry, rice, plain naan, and raita.

One curry, rice, plain naan, and raita

Two curries, two rice, two plain naan, and raita.

Tender pieces of meat cooked in a mild rich creamy sauce of cashews, ginger and coriander.

Cubes of beef, lamb or chicken simmered in saag (spinach puree) finished with ginger tomato and fresh coriander.

Tender pieces of meat cooked in a south Indian style coconut based curry with mustard seeds, chili and curry leaves.

Cooked in a spicy vindaloo paste made of fresh chili, ground spice and vinegar.

Rich dish from north India made with yoghurt and fresh herbs. Traditionally made with marinated lamb and cooked in a mouth-watering sauce.

Boneless pieces of chicken cooked in the aromatic chef’s special sauce of onion, tomato, ginger and spices.

Goan Specialty of seafood gravy with coconut, mustard seeds and curry leaves.

King prawns cooked with authentic spices, capsicum and spring onion.

King prawn cooked in mildly spiced coconut and cream gravy.

Made with freshly grounded herbs and spices with a touch of sour cream. A dish originated from the heart of Mumbai.

Popular home-style curry cooked with fresh-pounded spices and curry paste.

Chicken pieces cooked in gravy of tomato, onions, freshly cracked black pepper and coriander.

Slow cooked black lentils finished in a cream, tomato puree and coriander.

A traditional tempered Daal with garlic, chili, onion, tomato and fresh coriander.

Aromatic dish of eggplant and sweet peppers prepared with peas and potato.

A favourite combination of potato, cauliflower, peas, tomato and spices.

Fresh local garden vegetables tossed in tangy herb and tomato sauce.

Chickpeas and potatoes flavored with traditional spices and tomato.

Choice of vegetarian, lamb or chicken.

Puff pastry stuffed with spiced potato, coriander and green pea filling.

Medley of veg cooked in rich cashew cream sauce.

Indian milk based sponge balls, deep fried then soaked in cardamom rose syrup.

Homemade Indian ice cream made with mango and vanilla.

A dish with Indo-Chinese origins which has been a crowd-pleaser for many years. Cooked with a variety of vegetables and spices.

Fillets of chicken cooked in rich mango cream sauce.

Naan stuffed with dry fruit nuts.

A spicy curry of mixed vegetables (bhaji) cooked in a special blend of spices and served with soft bread pav shallow fried in butter.

Indian cottage cheese cooked in aromatic spinach puree with a blend of spices.

Cubes of paneer cooked in a creamy tomato sauce, ginger, capsicum and onion.

Sweet mango chutney, mint chutneys and mixed pickles.