Let me take you on 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.

Santokh Singh
Head Chef and Owner

Lavendra Spring Menu


Non-Vegetarian Entrées

Platter of Entrée  24.9
Kheema Samosa + Chicken Tikka + Seekh Kebab

Vegetarian Entrées

Vegetarian Platter of Entrée  19.9
Vegetable Samosa + Aloo Tikki + Onion Bhaji + served with beetroot sauce

Vegetable Samosa  9.9
Homemade pastry filled with potatoes and peas, infused with traditional herbs and spices + served with beetroot sauce

Aloo Tikki  9.9
Spiced potato stuffed with cottage cheese, ginger, cumin and coriander powder + served with beetroot sauce

Onion Bhaji  9.9
Onion fritters made in a chickpea batter with fresh ginger and garlic + served with beetroot sauce

Aachari Paneer Tikka 13.9
Cottage cheese marinated in aachari (pickle) sauce and cooked in the tandoor + served with beetroot sauce

Sweet Chilli Mushrooms  13.9
Fresh mushrooms, capsicum and onions served in a tangy sweet chilli and soy sauce. One of Singh’s fusion dishes

Traditional Indian

Vegetarian (V)  17.9
Chicken or Beef (C, B)  18.9
Lamb (L)  19.9
Fish or Prawn (F, P)  22.9

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


Naan (Breads)

Plain, Roti, Garlic 3.9

Makki Di Roti 5.9
Chickpea Roti pan-cooked

Peshwari 5.9
Naan bread stuffed with nuts & raisins

Cheese / Garlic & Cheese 5.9

Khaana – E - Saath (Sides)

Papad & Condiment plate 11.8

Sautéed Seasonal Vegetables 9.9

Black Dhaal 10.9

Mango Chutney 3.5
Coconut Chutney 3.5
Beetroot Raita 3.5
Tomato Onion 3.5

Basmati Rice 3.5
Brown Rice 3.5


Nutella and Peshwari Samosa 10.9
Samosa pastry stuffed with Belgian chocolate, coconut and sultana

Saffron and Cinnamon Kulfi 12.9
Roasted cinnamon and homemade saffron ice cream

Cardamom Cannoli 12.9
Cannoli served with cardamom dust whipped cream, mango

Mano Ranjan 24.9
Samosa, Kulfi and Cannoli Trio

Dessert Wine

Grove Estate Late Harvest Viognier
75ml/ $12
Young, NSW

Ricca Terra Broken Forklift Zibibbo, Vermentino & Muscat
75ml/ $18
Riverland, SA

Spring Tasting Menu

79 PP

149 PP w. wine pairing

With our Tasting Menu you can experience 4 Entrees, 4 Mains & 1 Dessert


Venison Samosa
Leg steak, carom pastry, saffron paste

Gajjar Mattar
Carrot trio, cumin, ghee sauté, mirchi beetroot raita

2016 Garagiste Le Stagiare Pinot Gris , Mornington Peninsuala, VIC

Awadhi Paneer Briyani ( GF)
Homemade paneer, Lucknowi rice, mace, raita

Kashmiri Lamb Cutlets (GF)
Lamb cutlets, spiced milk, cornflour

2016 Long Road Chardonnay, Tumbarumba, NSW


Sarson Ka Saag (V or VE, GF)
Mustard greens, spinach, ghee, chickpea bread

Amritsari Chicken Masala (GF)
Chicken thigh, fenugreek, garlic
Served with Basmati Rice

2014 Grailot Syrah , Heathcote, VIC

Szechuan Paneer (GF)
Spice infused paneer, sweet chilli, bombay aloo, lemon myrtle

Rajasthani Laal Maas
Lamb loin, Kashmiri red chilli, coal infusion, served with Naan and Garlic Naan

2014 Smallfry Schliebs Garden GSM, Barrosa Valley, SA


Saffron and Cinnamon Kulfi
Ice cream, roasted cinnamon, saffron paste

Ricca Terra Broken Forklift Zibibbo, Vermentino & Muscat, Riverland, SA

V= Vegetarian / VE = Vegan / GF = Gluten Free



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