|
Why not try one of our delicious Banquet Menus - CLICK HERE TO VIEW BANQUET MENUS
A LA CARTE MAINS
VEGETARIAN MAINS
CREAMY
SPINACH KOFTAS, STUFFED WITH A SWEET AND TANGY JUMBLE OF CORN, TOASTED NUTS,
SULTANAS,
GREEN CHILLI AND GINGER; SIMMERED IN A FLAVOURSOME AND FULL-BODIED TOMATO SAUCE
KHAZANA-E-LAZZAT 22.30
INDIAN CHEESE SIMMERED IN AN ONION-TOMATO MASALA WITH GINGER, CHILLI AND CORIANDER
PANEER MAKHAN MASALA 21.00
EGGPLANT, OKRA & LENTIL DUMPLINGS IN A YOGHURT SAUCE;
TEMPERED WITH CUMIN SEEDS, CURRY LEAF & MUSTARD SEEDS
BHINDI BAINGAN AUR PAKORI KADHI 19.30
STIRFRIED CAULIFLOWER AND POTATOES IN AN ONION MASALA
WITH GINGER, GREEN CHILLI AND CUMIN SEEDS
ALOO GOBHI 19.50
YELLOW LENTILS COOKED WITH GREEN CHILLI, TURMERIC AND CURRY LEAF
DAAL TADKEWALI 17.50
SELECTION OF SEASONAL VEGETABLES, CHICKPEAS & POTATOES
IN A FENUGREEK-FLAVOURED, GARLICKY SPINACH SAUCE
SUBZ MILONI 19.00
CHICKPEAS
IN AN ONION-TOMATO MASALA WITH GINGER AND GREEN CHILLI
CHANA MASALA 19.50
VEGETABLES
AND RICE COMBINED WITH ‘GARAM MASALA’, SULTANAS,
CASHEWS AND SAFFRON; SERVED WITH RAITA
NAWABI TARKARI BIRYANI 23.50
JUST CURRIES
TIGER
PRAWNS IN AN ONION-TOMATO SAUCE WITH COCONUT, RED CHILLI, GINGER,
CURRY LEAF; FLAVOURED WITH ‘BHOJ’ SPICES
(THIS DISH MAY BE PREPARED WITH MIXED SEAFOOD, IF PREFERRED)
JHEENGA PUSHPAM 29.50
TIGER PRAWNS, IN A TOASTED COCONUT, CORIANDER, CHILLI & ROASTED ONION
SAUCE; WITH CURRY LEAF; ASAFOETIDA & CUMIN TAMPERING
(THIS DISH MAY BE PREPARED WITH MIXED SEAFOOD, IF PREFERRED)
KONJU HYDERABADI 29.50
CHICKEN IN AN AROMATIC PUREED CASHEW-YOGHURT-ONION SAUCE; FLAVOURED WITH CARDOMOM
AND CLOVE; SPIKED WITH GREEN CHILLI, MINT AND CORIANDER
HARYANDI QORMA 26.30
CHICKEN SIMMERED IN A CARDAMOM-BAY LEAF FLAVOURED TOMATO SAUCE
WITH CREAM AND SUNDRIED FENUGREEK LEAVES (AKA BUTTER CHICKEN)
MURGH MAKHANI 25.30
DICED LAMB SLOW COOKED WITH GREEN CARDOMOM, CINNAMON, ONIONS, TOMATOES AND A
SPICE COMPOUND; CONFIT APRICOT KASHMIRI STYLE
KHUBANI KA GOSHT 25.30
BEEF IN A RED CHILLI, RICE VINEGAR, CORIANDER, PEPPER, CINNAMON & ONION
SAUCE
VINDALOO 25.30
PLEASE
ASK YOUR SERVER FOR FURTHER CHOICE OF AVAILABLE CURRIES AND KIDS’ SELECTIONS
ZAAFFRAN’S
FAVOURITES
SEASONAL FISH IN A TOASTED COCONUT, CORIANDER, CHILLI & ROASTED ONION SAUCE
MEEN HYDERABADI 28.50
YEARLING
BEEF RIBS – BRAISED AND ROASTED WITH YOGHURT, GARLIC, CHILLI & ‘GARAM
MASALA’; SERVED WITH NAAN
PASLIYAAN MAJNOON 25.90
LOBSTER
MEAT STIRFRIED WITH TOMATOES, ONIONS, GINGER, MUSTARD SEED
AND CURRY LEAF WITH A SPRINKLING OF COCONUT; WITH IDDIAPPAM
GOORUR-E-DARIYA 39.50
BIRYANI:
RICE AND CHICKEN WITH ‘GARAM MASALA’, MINT, SAFFRON AND NUTS
COMBINED UNDER FLAKY PASTRY; SERVED WITH RAITA
ZAAFFRAN KHOORUS BIRYANI 23.80 / 29.80
LAMB
CUTLETS TANDOOR SMOKED WITH A POUNDED SPICE MIX OF CORIANDER, SESAME, BAY LEAF,
& BLACK PEPPER
DILKUSH CHAAMPEY 29.80
WHOLE
LAMB SHANKS SLOW COOKED IN A COMPOUND SAUCE OF ONION, YOGHURT CORIANDER AND
GINGER WITH ‘GARAM MASALA’, SAFFRON, MACE & CARDOMOM, SERVED WITH GARLIC
NAAN
NULLI JOSHILLA 29.50
SALMON – OVEN ROASTED
WITH YOGHURT, GINGER, GARLIC, RED CHILLI, LEMON JUICE AND GARAM MASALA;
SPICY ONION-TOMATO AND PRAWN TOPPING; DILL MUSTARD MASH; LEMON-TURMERIC
REDUCTION; MINT CHUTNEY
MACCHLI CHARMINAR 29.80
CHICKEN TENDERLOINS STIRFRIED IN A TOMATO, ONION, CASHEW, GARLIC
& CURRY LEAF MASALA WITH QASOORI METHI
NIZAMI KARAHI MURGH 28.50
DICED GOAT IN A HEARTY HOME-STYLE SAUCE OF ONIONS, TOMATOES AND WHOLE SPICES
GOAT CURRY 26.50
A MINIMUM spend OF $25.00 Per person (ages 14 and above) for food & beverages
applies on friday and saturday for dinner.
Higher minimum spend for groups. All prices include GST (govt tax) but do not
include any staff gratuity or service charge.
A surcharge of $3.00 per person applies on Sundays & $4.50 PER PERSON on
public holidays.
BANQUET MENUS
Accompaniments for all banquets: Rice, Naan, Garlic Naan, Raita & Pappadam
a) Lunch/dinner (for 4 or more persons) $48.90 per person
Discounted IMAX tickets* (www.imax.com.au ) for Harry Potter, Transformers, Deep Sea and other IMAX movies for Zaaffran diners.
* Conditions apply
|
