Menu from Manjits Balmain
Menu highlights
Includes dishes that are:
Gluten-free
Vegan
Vegetarian
Curry
Bakra Rogan Josh
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast; garnished with green coriander and cordon of fresh cream.
Madras Curry
A spicy curry dating back to the times of the British Raj originating from the southern Indian city of Madras. Made with rich tomato, onion, fenugreek and garlic served med-hot. Choose Chicken, Lamb or Beef
Goan Vindaloo
A Portuguese-inspired dish. The meat is rested in malt vinegar and garlic. Cooked with pepper, cinnamon, limes and fresh red chillies. Traditionally served very hot. Choose Chicken, Lamb or Beef
Jhinga Malabari Prawn
Tiger Prawns lightly sautéed and finished with a creamy coconut reduction spiced with carom seeds, capsicum and fresh lime. Served Hot, Med or Mild
Mains
Vegetable Pakora Amritsari
Light vegetable fritters filled with mixed vegetables, onion, potatoes, mustard seeds, turmeric, curry leaves
Zivu Paneer Tikka
24 hour marinated cottage cheese smoke-roasted with onion, capsicum and tomato, finished with fresh coriander and activated charcoal
Bharrah Kebab
Tender rack of baby lamb cutlets marinated in spices & aromates, skewered & broiled in Tandoor.
Masala Prawns Pakora Bites
Shrimps battered with chickpea batter, served with dried chilli and curry leaves
Chef's Recommendations
Goat Anarkali (Moghullai)
Anarkali - the dancing girl that almost stole the Mughal throne. Tender morsels of goat, sautéed with onions, tomatoes & chopped mint leaves sprinkled on to the dish.
Hyderabadi Biryani
Layers of tender slow-stewed lamb shoulder, lightly spiced with mint, yoghurt and coriander and cooked "dum-style" with Basmati rice. A speciality from the Mogul days.
Balmain Bug Curry
Fresh Balmain Bugs cooked in a classic south Indian cooked in three extractions of coconut milk topped with green chilli and curry leaf
Vegetarian
Dal Khushbudar
Lentils cooked on a slow fire. Mashed with clarified butter & green coriander & served with shredded ginger.
Baingan Tak-a-Tak
Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional "tawa" hotplate
Aloo Matar Tamatar
Peas and potatoes in a very smooth onion & tomato-based curry.
Vegetable Biryani
A specialty from the Moghul days. Fragrant basmati rice, pressure cooked in stock with seasonal garden vegetables, saffron, sultanas and nuts.