Welcome to a culinary journey across the flavours of India. We present to you

traditional Indian recipes, tweaked to reflect the evolution of our cuisine over time.

Each dish has been carefully designed and prepared by our family’s creative cuisine stylist

Varun Gujral to delight your taste buds, and redefine the way Indian food is perceived.

We look forward to taking you on this journey.

Manjit S. Gujral

NAMASTE

MANJIT’S LUNCH BREAK

$35.90 per person Min 4 persons

● Entrées - Banjara Tikka, Dilbahar Tikki ● Main courses - Butter Chicken, Palak Paneer   ● Naan ● Rice ● Optional Dessert $9.90 Per Person

MANJIT’S BANQUET

$55.90 per person Min 4 persons

● Entrées - Banjara Tikka, Fish Amrtisari, Dilbahar Tikki ● 3 main courses - Butter chicken, Bakra Roganjosh, Baigan Takatak ● Naan ● Rice ● Raita + Pappadums ● Optional Dessert $9.90 Per Person

MANJIT’S MAHARAJA BANQUET

$69.90 per person Min 6 persons

● Smashed Samosa ● Entrées - Bharrah Kebab, Banjara Tikka, Amritsari Machhli, Kabhi Khushi Kabhi Khumb ● Main courses - Banjara Tikka, Lamb Rogani, Fish Tamaterwali, Baigan Takatak + Dal  ● Naan or Roti ● Rice ● Flavour Chakra ● Dessert - Kaala Jamun

BANQUETS Whole table only

Pudina Mint Chutney Imli Tamarind Chutney Spicy Mixed PickleSweet Mango ChutneyTomato & Onion Kachumber Raita Yogurt and Cucumber Flavour Chakra

Chef’s selection of four of the above

Lachaz Pyaz Onion marinated in a spicy coriander, mint and lime dressing Pappadums

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ACCOMPANIMENTS

PLEASE ADVISE IF YOU HAVE ANY ALLERGIES OR DIETARY REQUIREMENTS.

V = Vegetarian Dishes

Crab Uttapam

Rice and lentil pancakes topped with blue swimmer crab, sprinkled with fresh green chilli, coriander, ginger and crunchy yellow split pea

Shanabuk

Seasoned scallops seared with fennel oil and served on a bed of lotus root and beetroot power

Amritsari Machhli

Market fish fillets marinated with garlic, ginger, red chilli, tamarind and coriander; coated in chickpea batter and shallow fried until crisp

Tilli Prawn

Shelled Australian tiger prawns sautéed in sesame oil, ground aromatic spices, black pepper and finished with sesame seeds

Banjara Tikka

Tender grain-fed chicken fillet marinated with yogurt and spices, broiled in the tandoor oven. Finished with purée of cauliflower, fresh lemon and coriander  

Shahi Pankh

Chicken mid-wings marinated in turmeric and garam masala, slow roasted over the charcoal fire

Gol Gol Gappa V (set of 4)A contemporary twist on a classic street food delight. Crisp pastry filled with spiced chickpea and potato, served with tamarind and amchur caviar

Kabhi Khushi Kabhi Khumb V

Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnut

Dilbahar Tikki V

Potato dumplings filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney

Haryali Pakora Plate V

Chickpea battered cauliflower, onion, zucchini, spinach and baby corn 

20

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20

ENTRÉE - Shuruaat

TASTE OF TANDOOR - From the charcoal oven

Bharrah Kebab

Lamb cutlets marinated with yogurt, garlic, ginger, lemon juice and red spices

Murg (Half) Free-range chicken smoked with cardamom, clove, ginger and bay leaves; served with mint yogurt

Twice the Seekh Kebab A layered delicacy with twice cooked minced lamb and chicken seasoned with toasted cumin & coriander seeds

Fish Malai Lightly marinated market fish fillets tenderly roasted and served with the four signature chutneys of Indian cuisine

Jhinga South Australian tiger prawns marinated in turmeric tandoori spices

Paneer Tikka V 24 hour marinated cottage cheese smoke-roasted with onion, capsicum and tomato, finished with fresh coriander

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18

6

12

4

4

24 Per PersonMixed Entrée Platter (for 2 or more) ● Bhara Kebab ● Banjara Tikka ● Fish Amritsari ● Dilbahar Tikki

Per Piece

Kochin Bug CurryFresh Balmain bugs classic South Indian style, cooked in three extractions of coconut milk, gently stewed and lightly spiced with cloves and green chillies

Jhinga Malabari Tiger Prawns lightly sautéed and finished with a creamy coconut reduction spiced with carom seeds, capsicum and fresh lime

Machli Tamaterwalli

Australian freshwater fish with a sauce of fresh tomatoes, garlic, coriander and finished with garam masala

Murg Mumtaz Begam Popularly known as Butter Chicken. This delicacy is half cooked in the Tandoor and finished in the traditional Indian wok

Chicken Chettinad A dry style curry with roast dry red chillies, kalpasi, coconut, black pepper, poppy, cumin and fennel seeds

Chicken Madras A spicy curry dating back to the times of the British Raj originating from the southern Indian city of Madras. Always a favourite!

Dhaba Goat Curry A traditional goat curry served in the roadside diners of the sub-continent prepared with a gravy of browned onions, ginger, garlic, black cardamom and cassia bark

Bakra Roganjosh Manjit’s famous preparation of tender, boneless lamb with fragrant Kashmiri gravy

Lamb Shoulder Anarkali A popular version of “hadi walla” lamb hailing from the North of India from the times of the Mughal Empire. A preparation of pomegranate and molasses in a rich pot gravy

Goan Beef VindalooA Portuguese-inspired dish. The meat is rested in malt vinegar and garlic, cooked with pepper, cinnamon and fresh red chillis. Traditionally served very hot

Veal Korma Za�er Shai

Tender cuts of veal cooked with onions, tomato, garlic and dried chilli, finished with a rich cream and cashew paste

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MAINS - Rasoi ke pakwaan

SIDES

Dal Khushbudar V

Lentils blended with clarified butter, green coriander, served with shredded ginger

Bombay Allo V

Whole baby potatoes with fenugreek toasted cumin, mustard seeds and curry leaves

9

12

25

23

24

30

24

Malai Kofta V Homemade paneer and mix vegetable dumplings served in a rich tomato and cashew nut curry

Palak Paneer V Spicy spinach and homemade spiced cheese

Baingan Takatak V Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional “tawa” hotplate

Kaju Ki Sabzi V A preparation of cashew nuts sautéed with mixed spices, served with caramelized onion

Phool V

Cauliflower pan cooked with coriander seeds, served on potato espuma and toasted cumin

Rice Plain Basmati rice

Kashmiri Pulao

Flu�y sa�ron rice with Kashmiri nuts & fruits

Dum Ki Biryani A specialty from the Moghul days. Fragrant basmati rice, pressure cooked in stock with tender chicken thigh fillet, sa�ron, sultanas and nuts

4 Per Person

6 Per Person

35

CHAWAL (RICE)

Naan

RotiWholemeal

Garlic Naan

Paneer Kulcha Filled with cheese and spices

Lachadar Paratha Layered wholemeal bread with clarified butter & spices

Keema Naan Filled with spiced lamb mince

Kashmiri NaanFilled with dried fruits and nuts

Naan Makhani Layered bread filled with clarified butter and lightly garnished

Vegetable Paratha Wholemeal bread filled with a mixture of seasonal vegetables and spices

The Manjits Signature Naan Naan stu�ed with mushroom, paneer and spices

4.5

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5

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7.5

TANDOORI BREADS

MINIMUM SPEND: LUNCH $30 PER PERSON. DINNER $35 PER PERSON. ALL PRICES INCLUDE GST. A SURCHARGE OF 10% APPLIES ON SUNDAYS AND PUBLIC HOLIDAYS. AMEX TRANSACTIONS ATTRACT A 3% SURCHARGE.