Our Menu
Let me take you on a journey pre Butter Chicken!
By the time the last Mughal was deposed by the British in 1858, Hindustan (India) was changed forever. Three centuries of Mughal reign left behind an enduring legacy of culinary art that permanently altered the landscape of Indian cuisine. The Mughals were lavish and extravagant, connoisseurs of beauty. Courtly food of the Mughal Empire was sumptuous, rich and complex. While the curries and gravies were cooked richer with creams and yogurt, the eyes feasted upon the decorated fresh flower petals and edible thin foils of silver and gold.
Mughlai cuisine then made a move overseas, post English Raj the English palate came to thirst for the ground spices of India and came the birth of the fusion of UK and Mughlai food. Popular dishes such as Chicken Tikka Masala, Butter Chicken and Balti came to the forefront during this period, a mix of Indian spices and English tomato and cream bases made this overwhelmingly popular, and so it remains today where the English have even made their national cuisine Indian food!
After three decades of cooking and serving, I hope to shed some light on the dishes pre and post Mughal Raj and not to forget my very own contemporary twists.
My family and I hope Grace of India takes you on a journey to the rivers, villages and cities of India through flavours, aroma and texture of our very best food.
Regards,
Santokh Singh
Head Chef and Owner
Starters
Non-Vegetarian Entrées
Platter of Entrée
Kheema Samosa + Chicken Tikka + Seekh Kebab
24.9
Kheema Samosa Homemade pastry filled with Lamb mince, potatoes and peas, infused with traditional herbs and spices + served with mint sauce
Vegetarian Entrées
Vegetarian Platter of EntréeVegetable Samosa + Aloo Tikki + Onion Bhaji + served with beetroot sauce
Vegetable Samosa Homemade pastry filled with potatoes and peas, infused with traditional herbs and spices + served with beetroot sauce
Aloo Tikki Spiced potato stuffed with cottage cheese, ginger, cumin and coriander powder + served with beetroot sauce
Onion Bhaji Onion fritters made in a chickpea batter with fresh ginger and garlic + served with beetroot sauce
Aachari Paneer Tikka Cottage cheese marinated in aachari (pickle) sauce and cooked in the tandoor + served with beetroot sauce
Sweet Chilli Mushrooms
Fresh mushrooms, capsicum and onions served in a tangy sweet chilli and soy sauce. One of Singh’s fusion dishes
13.9
House Specialitites
Tamarind Chicken
A sweet and sour dish. Our homemade tamarind sauce with dice cut pieces of tandoori chicken
Beef Pasanda
Coconut curry with Kashmiri herbs and red wine
Lime Coriander Prawns
Fresh lime juice, king prawns, capsicum and butter with a tomato base topped with pan fried coriander seeds and spring coriander
Nehari Gosht (Luckhnowi Royal)
Smooth and tasty slow cooked goat curry made with home-churned pure ghee and aromatic spices, originally created for the royal Moghuls in the Northern Indian provinces
23.9
Spicy Khadai Paneer
Tikka Masala Lamb Cutlets
Malabari Lamb Cutlets
Goat Methi
Homemade Delights
Traditional Indian
Traditional Curries
Vegetarian (V) Chicken or Beef (C, B) Lamb (L) Fish or Prawn (F, P)
Masala (V, C, B, L, F, P)
A delicious curry base gravy with aromatic herbs & spices
Vindaloo (V, C, B, L, F, P)
Traditionally spicy curry with a distinct flavour of vinegar and hot spices
Jalfrezi (V, C, B, L, F, P)
A medium dish cooked with tomatoes, onions and mixed vegetables, finished with lemon juice
Korma (V, C, B, L)
Yoghurt based dish cooked with almond sauce, cashew and cream
Rogan Josh (V, C, B, L)
A classic Kashmiri dish cooked with a rich gravy of tomatoes and Kashmiri spices
Madras (V, C, B, L)
South Indian style curry made using coconut milk & cream, mustard seeds, curry leaves and chilli
Saagwala (V, C, B, L)
Your selection cooked in spinach and spices
Briyani (V, C, B, L)
Rice cooked with spices and meat of your choice
Side Dishes
Papadums
Dried lentil wafers
Condiment Plate
Cucumber raita, tomato onion, mango chutney and lime pickle
Chutney & Pickle
Lime pickle or mango chutney or chilli pickle
Condiments
Cucumber raita or tomato onion or banana coconutTraditional
Spring Specials
Spring Entrees
Bandagobi Bada
Crispy rice flour based cabbage patties stuffed in Indian spices
$14.90
Salmon Tikka
Smokey and creamy tandoori cooked chicken thigh pieces marinated in yoghurt and cheese
$19.90
Spring Mains
Baingan Patiala
Eggplant pieces cooked in ‘tadka’ and pan fried in spices
$22.90
Railway Goat Briyani
Layered and smoked rice cooked with Goat and coconut
$24.90
Spring Dessert
Bailey’s Irish Cream Kulfi
Indian style ice cream flavoured in Baileys
$9.90
Spring Tasting Menu
A Winter Tasting Menu is also available
$45pp
