Our Menu
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.
Regards,
Santokh Singh
Head Chef and Owner
Starters
Non-Vegetarian Entrées
Platter of Entrée 24.9
Kheema Samosa + Chicken Tikka + Seekh Kebab
Seafood Platter of Entrée Goan Coconut Prawns + Fish Tikka + Seasonal Seafood Special
Kheema Samosa Homemade pastry filled with Lamb mince, potatoes and peas, infused with traditional herbs and spices + served with mint sauce
Chicken Pudina Tikka Chicken thigh marinated in a Punjabi style mint sauce slow cooked in the tandoor, served with fresh coriander and lime juice + served with mint sauce
Seekh Kebab Minced lamb pressed on a skewer and smoke roasted over charcoal + served with mint sauce
Tawa Goat Goat slow cooked on a hot plate mixed with select ground spices
Tandoori Lamb Cutlets Masala marinated lamb chops cooked in tandoor + served with mint sauce
Goan Coconut Prawns Tempered with mustard seeds and curry leaves finished with a touch of coconut, toasted spices and tamarind
Fish Tikka
Fish marinated in our homemade ground mix and cooked in our clay oven
Prawn Pakora Chickpea batter and spice infused in yoghurt sauce and lightly fried
Vegetarian Entrées
Vegetarian Platter of Entrée Vegetable 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 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) 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
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
Dessert
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
ENTREE
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
MAIN
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
DESSERT
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
