Lunch Banquets: Express
Micro Samosa
Handmade, deep-fried Punjabi short-crust pastry filled with potatoes and aromatic spices
Manjits 1950s Butter Chicken
A chicken delicacy half cooked the Tandoori way, the other half finished the curry way. A creamy tomato flavoured curry with a touch of pepper for a delicate palate.
Dal Khushbudar
Also known as Yellow Dal. Lentils cooked on a slow fire. Emulsified with clarified butter & green coriander & served with shredded ginger.
Micro Samosa
Handmade, deep-fried Punjabi short-crust pastry filled with potatoes and aromatic spices.
Chicken Tikka Banjara
Boneless spring chicken fillet marinated overnight & cooked in a Tandoor and finished with a cauliflower puree.
Bakra Roganjosh
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast; garnished with green coriander and fresh ginger.
Manjits 1950s Butter Chicken
A chicken delicacy half cooked the Tandoori way, the other half finished the curry way. A creamy tomato flavoured curry with a touch of pepper for a delicate palate.
Dal Bukhara
Also known as Black Dal. An assortment of three lentils cooked on a slow fire. Mashed with clarified butter & green coriander & served with shredded ginger.
Glass of red or white wine or house beer
Personal selection for each guest
Banquet
Chicken Tikka Banjara
Boneless spring chicken fillet marinated overnight & cooked in a Tandoor and finished with a cauliflower puree.
Fish Amritsari
Market fish fillets marinated with garlic, ginger, red chilli, tamarind, and coriander coated in chickpea batter and deep fried until crisp.
Dil Bhar Tikki
Potato croquettes filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney.
Bakra Roganjosh
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast; garnished with green coriander and fresh ginger.
Manjits 1950s Butter Chicken
A chicken delicacy half cooked the Tandoori way, the other half finished the curry way. A creamy tomato flavoured curry with a touch of pepper for a delicate palate.
Palak Paneer
The classic dry combination of puree spicy spinach & homemade cheese.
DessertUSD 14.90
Personal selection from our menu for each guest
Chicken Tikka Banjara
Boneless spring chicken fillet marinated overnight & cooked in a Tandoor and finished with a cauliflower puree.
Bharrah Kebab
Tender rack of baby lamb cutlets marinated in spices & aromates, skewered & broiled in Tandoor.
Bengali Fish Malai
Orange Roughy, with a mustard marinade slow cooked over charcoal, topped with seaweed salad.
Kabhi Khushi Kabhi Khumb
Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnuts.
Bakra Roganjosh
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast; garnished with green coriander and fresh ginger.
Manjits 1950s Butter Chicken
A chicken delicacy half cooked the Tandoori way, the other half finished the curry way. A creamy tomato flavoured curry with a touch of pepper for a delicate palate.
Malibu Prawn Malabari
Tiger Prawns lightly sautéed with Malibu liqueur and finished with a creamy coconut reduction spiced with carom seeds, capsicum, and fresh lime.
Baigan Tak-a-Tak
Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional 'tawa' hotplate.
Dal Khushbudar
Also known as Yellow Dal. Lentils cooked on a slow fire. Emulsified with clarified butter & green coriander & served with shredded ginger.
Dessert
Ginger & Fig Crème Brulé or Mango Pistachio Kulfi
ENTRÉE FROM THE LAND AND SEA
Fish AmritsariUSD 20.90
Market fish fillets marinated with garlic, ginger, red chilli, tamarind and coriander coated in chickpea batter and deep fried until crisp. 4 pieces.
Bengali Fish MalaiUSD 22.90
Orange Roughy, with a mustard marinade 3 pieces. slow cooked over charcoal, topped with seaweed salad. 3 pieces
Prawn PakoraUSD 23.90
Sri Lankan style shrimp battered and fried, served with dried chilli and curry leaves.
Tilli PrawnUSD 22.90
Shelled QLD Tiger Prawns, sautéed with black pepper, garlic, rustic Indian brandy and sesame seeds.
Bharrah KebabUSD 25.90
Tender rack of baby lamb cutlets marinated in spices & aromates, skewered & broiled in Tandoor. 2 pieces
Galawati KebabUSD 19.90
A tender, spice-infused kebab nestled in a buttery brioche bun, delivering a symphony of flavours and textures in every bite.
Kashmiri ChickenUSD 20.90
Corn-fed Organic chicken tenderloin marinated with spices and chickpea flour, cooked in the Tandoor oven. Finished with fresh zesty lemon and sweet corn salsa. 4 pieces.
Chicken Tikka BanjaraUSD 20.90
Boneless spring chicken fillet marinated overnight & cooked in a Tandoor and finished with a cauliflower puree. 3 pieces.
ENTRÉE FROM THE GARDEN
Gol Gol GappaUSD 14.90
A contemporary twist on a classic street food delight. Crisp pastry filled with spiced chickpea and potato, served with tamarind and chaat masala. 4 pieces.
Micro SamosaUSD 15.90
Handmade, deep-fried Punjabi short-crust pastry filled with potatoes and aromatic spices. 5 pieces.
Dil Bhar TikkiUSD 17.90
Potato croquettes filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney. 4 pieces.
Honey GobiUSD 18.90
Florets of cauliflower roughly chopped and tossed in a honey, chilli and spring onion sauce. 6 pieces.
Kabhi Khushi Kabhi KhumbUSD 19.90
Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnuts, topped truffle mayonnaise and saffron chilli. 3 pieces.
Pudina Paneer TikkaUSD 20.90
Fresh mint-marinated cottage cheese smoke roasted with onion, capsicum, tomato and pineapple, finished with activated charcoal. 3 pieces.
Pyaaj ka PhoolUSD 20.90
Our take on the classic onion bhaji. Gladalan brown Pyaaj from Lockyer Valley, Queensland richly coated in a spiced chickpea flour and deep fried to golden perfection.
Ghanna Ki ChaapUSD 20.90
Homemade soy ‘meat’ skewered on sugarcane with Manjit’s secret spices, roasted in the tandoor and served with a tomato chutney. 3 pieces.
Assam Ki MomoUSD 21.90
Steamed dumpling made of a beetroot dough with a root vegetable filling from the Bodo tribe of Assam. 4 pieces.
MAINS FROM THE CURRY KITCHEN
Tandoori Adrak Ka Choosa
Half or full free-range tandoori smoked Bannockburn chicken smoked with cardamom, clove, ginger and bay leaves; served with mint yoghurt. 40 minutes preparation time required.
Chicken Tikka MasalaUSD 31.90
A traditional Indian–British favourite, smoky chicken tikka pieces topped with fresh onions, capsicum and tomatoes finished with lemon juice and coriander.
Manjits 1950s Butter ChickenUSD 35.90
A chicken delicacy half cooked the Tandoori way, the other half finished the curry way. A creamy tomato flavoured curry with a touch of pepper.
Madras Curry ChickenUSD 31.90
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.
Goan Vindaloo Beef CheekUSD 37.90
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.
Ghosht Saagwala GoatUSD 32.90
Ghosht – an Urdu word for meat. Blended to perfection with Mughlai style, fresh green spices from the hill tops of Kashmir & puree of green leafy spinach.
Dhaba Curry GoatUSD 33.90
Tender mutton piece cooked in a traditional roadside style gravy of browned onion, ginger, garlic, black cardamom and cassia bark, served on the bone.
Korma 'Zaffar Shahi' LambUSD 32.90
A king’s favourite, known throughout India. A bowl full of highly flavoured, creamy textured, lamb curry, topped with macadamia nuts.
Bakra Roganjosh LambUSD 32.90
A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast; garnished with green coriander and fresh ginger.
MAINS FROM THE SEA
Malibu Prawn MalabariUSD 37.90
Tiger Prawns lightly sautéed with Malibu liqueur and finished with a creamy coconut reduction spiced with carom seeds, capsicum, and fresh lime.
Machli Tamatar WaliUSD 34.90
Line caught wild NZ Ling with a sauce of fresh tomatoes, garlic, coriander and finished with garam masala.
Kochin Bug CurryUSD 42.90
Fresh Balmain Bugs cooked in a classic south Indian cooked in three extractions of coconut milk topped with green chilli and curry leaf.
Bengali Fish CurryUSD 30.90
A Bengali favourite of Australian white fish with ground coconut, onions, tomatoes, fresh curry leaves and mustard seeds.
MAINS FROM THE FIELD
Bamboo Dum Ki Biryani
A specialty from the Mughal days. Fragrant basmati rice, pressure cooked in its own stock with tender chicken thigh fillet, saffron, rose water and fresh mint. 30-minute preparation required
- ChickenUSD 45.90
- VegetableUSD 44.90
MAINS FROM THE VEGETABLE GARDEN
Shahi PaneerUSD 26.90
A preparation of cheese native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes, Indian spices and cashew paste.
Palak PaneerUSD 28.90
The classic dry combination of puree spicy spinach & homemade cheese, topped with Buffalo mozzarella
Paneer Tikka MasalaUSD 24.90
Marinated paneer, cooked in the tandoori oven and finished with a peppery dry gravy with capsicum, onion, tomatoes and topped with ginger.
Himalayan Malai KoftaUSD 28.90
Mixed vegetable dumplings, deep fried & served soaked in a rich and aromatic tomato and cashew nut curry and finished with a cordon of cream.
Baingan Tak-a-TakUSD 25.90
Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional 'tawa' hotplate.
Bhindi MasalaUSD 25.90
Okra seasoned with cumin, coriander and sautéed in a Punjabi Tadka with sautéed onion.
Diwani HandiUSD 25.90
Nine seasonal mixed vegetables with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes almond based curry sauce.
Bombay Aloo MethiUSD 23.90
Tasmanian Chatt potatoes simmered in a saffron and vegetable stock, finished with fresh fenugreek leaves and tossed with onions, tomato and garlic.
Rajasthani Kadhi PakoraUSD 25.90
Vegetable fritters, in a yogurt and chickpea flour gravy, slow cooked for 12 hours.
Dal KhushbudarUSD 17.90
Also known as Yellow Dal. Lentils cooked on a slow fire. Emulsified with clarified butter & green coriander & served with shredded ginger.
Dal BukharaUSD 19.90
Also known as Black Dal. An assortment of three lentils cooked on a slow fire. Mashed with clarified butter & green coriander & served with shredded ginger.
Indian Bread Varieties
Naan PlainUSD 5.90
Plain white flour bread
Naan GarlicUSD 6.90
Flavour of fresh garlic and coriander.
Naan Cheese & GarlicUSD 7.90
Stuffed with cheese and garlic.
Naan KeemaUSD 8.90
Stuffed with spiced mince.
Naan MakhniUSD 7.90
Stuffed with butter and lightly garnished.
Naan Paneer KulchaUSD 7.90
Stuffed with cheese and spices.
Naan KashmiriUSD 7.90
Stuffed with dried fruit and nuts.
Family NaanUSD 43.90
Massive plain naan serves 4-6 people.
Veg ParathaUSD 7.90
Stuffed with spiced vegetables.
Tandoori RotiUSD 5.90
Wholemeal bread.
Lachha ParathaUSD 6.90
Wholemeal bread layered with ghee
Salads and Sides
Garden SaladUSD 15.00
A fresh assortment of mixed greens and seasonal vegetables
Lacha PyazUSD 9.00
Spanish onion rings with mint chutney and chillis
PapadumsUSD 5.00
Crispy, thin Indian wafers made from urad flour.
Side DishesUSD 14.00
Manjits Chakara (includes all four sides below)
- RaitaUSD 4.00
- Mint SauceUSD 4.00
- Mango ChutneyUSD 4.00
- Mixed PickleUSD 4.00
Rices and Pulao
Basmati RiceUSD 4.90
Plain boiled basmati rice.
Kashmiri PulaoUSD 5.90
Fluffy saffron rice with nuts and fruits.
Zeera RiceUSD 5.50
Cumin infused rice.
Lemon RiceUSD 6.50
Sesame, curry leaf, chilli and lemon
