Boliwood Menu

Deep fried conical shaped Indian pastry stuffed with potatoes, green peas and seasoned with Indian spices.

Onion battered in gram flour and deep fried.

Layers of mashed samosas with tamarind sauce, yogurt and garnished with crispy Indian wafers, onions, tomatoes and coriander.

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. The Portuguese introduced potatoes in India, “Batata” means potato in Portuguese.

Chunks of cottage cheese, tomatoes, capsicum and onions marinated in tandoori sauce and roasted to perfection.

Chilli Paneer is a tasty and nutritious recipe, it’s an Indian form of a Chinese recipe. You can have it as a starter or as a side dish with your meal.

Boneless cubes of chicken marinated in a mixture of paprika and yoghurt roasted to perfection in the tandoori oven.

Malai tikka refers to grilled supreme of chicken with ginger, garlic, green chilli, cream-cheese, coriander-stem and cardamom.

An Indo-Chinese delicacy that combines the taste of China with Indian spices.

Chicken marinated in egg white, celery, flour, ginger, garlic and spices blended with our special oriental sauce.

Inspired by Mumbai’s mafia movies, the Dongri Chawl (slum cooking) created a vibrant flavour to Mumbai’s nightlife.

A healthy choice-spring chicken kept in a marinated of yogurt, garlic and spices of combination and roasted to perfection in the Tandoori oven.

Minced lamb marinated in Indian spices, skewered and roasted in the tandoori oven.

Lamb chops marinated in ginger, garlic, yogurt and spices and slow cooked in the tandoori oven.

Koliwada is the “Koli” or the fishermen’s colony. In Mumbai, there are several Koliwadas dotted along the coastline. Fish Koliwada is a mouth-watering dish from the Koli community.

Prawns marinated in ginger, garlic, yogurt and spices and slow cooked in the tandoori oven.

The chef’s signature Boliwood dish. Spicy prawns in Mumbai masala served on hot fluffy puri.

Fish fillets marinated in ginger, garlic, yogurt and spices and slow cooked in the tandoori oven.

A fine selection of some of the following: Samosas, Vege Pakoras, Seekh Kebab and Chicken Tikka.

A North Indian, fine dining custom, to serve tandoori dishes as sumptuous starters.

4 x Poppadoms with 3 dips – mixed pickle, mango chutney & mint sauce. ($1 for each extra poppadom)

Chunks of meat marinated in exotic herbs and cooked in the traditional way with a subtle flavour.

Meat cooked with curry leaves, coconut powder, coconut milk, tomatoes and fresh coriander.

Its origins are firmly rooted in South India. Chicken 65 is a popular chicken dish resulting from the India-Pakistan war.

Boneless pieces of meat cooked to perfection in tomatoes.

Curry prepared with vinegar and spices. This dish originates from Goa.

A perfect harmony of pureed spinach blended with meat.

Tawa Chicken/lamb is a popular meat dish which is a must have in most parties and weddings in North India. Hugely tempting and goes well with naan and paratha. Shallow fried on an iron girdle; this recipe is a complex dish mastered through culinary legacy.

Delicacy of barbequed chicken cooked in a smooth buttered tomato sauce. A perfect harmony to suit your palette.

Meat cooked in a delicious cashew gravy garnished with coriander and sliced almonds.

A curry originating from the Maharastra state, the west coast of India.

Tender chunks of meat cooked with shredded tomatoes, capsicums, onions, dried herbs and spices.

Kadai chicken is a Pakistani and North Indian dish noted for its taste and usage of capsicum. It is said that only one utensil is enough to cook this dish and that is the kadai.

Tender chunks of meat cooked with mango, dried herbs and spices.

Bhuna means fried. In this dish, meat pieces are cooked with lots of onion and spices until everything is nicely cooked together and comes as a lip-smacking gravy.

Afghani cuisine is known for its mild spicy and lip-smacking flavours.

An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour.

A Chicken Balti is the pride of Birmingham and a curry not of Indian but Anglo Indian heritage dating from the late 1970’s.

The chicken is incredibly tender and infused with flavour from a tomato and yogurt base.

Fresh cottage cheese sautéed with puréed spinach.

Kadai paneer is a North Indian dish noted for its spicy taste and usage of capsicum cooked in a tranditional pan, known as kadai.

The original shahi paneer is from Mughlai cuisine. Shahi paneer is a preparation of paneer, consisting of a thick gravy of cream, tomatoes and Indian spices.

Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes.

Bhurji means scrambled, so this dish is basically scrambled paneer or cottage cheese. A perfectly savoury, tangy, spiced mixture made of onions, tomatoes, ginger-garlic paste, green chillies (optional) and various spices mixed with the scrambled paneer.

Fresh mixed vegetables and fruits cooked in a creamy gravy.

Seasonal vegetables cooked in the traditional Indian vessel, the kadai, infused with herbs and spices.

A creamy rich gravy with mixed vegetable dumplings. Malai Kofta is the vegetarian alternative to meatballs. It goes well with naans and zeera rice.

A vegetable curry originating from the Maharastra State.

Paneer makhani is a popular Punjabi dish made with paneer, tomatoes, cashews, spices & cream.

Fresh mixed vegetables cooked in dry herbs and spices to create a mouth-watering vegetarian speciality.

Fresh vegetables cooked to perfection in a smooth buttered tomato based creamy sauce.

Whole black lentils simmered on slow fire, tempered with ginger, garlic and onions.

Dal tadka is yellow dal cooked in Punjabi style, with onion, tomato and flavoured with generous amounts of tempered ghee and spices.

Bombay Aloo is a dry Indian side dish made from potatoes, onions and spices.

Aloo gobi or Indian style potato and cauliflower is a brillant side dish for your favourite curry or brilliant as a starter; it’s vibrant and delicious.

Aloo Shimla also known as Aloo Capsicum consists of crunchy green bell peppers or capsicums and perfectly cooked potatoes coated in a simple curry sauce.

Bhendi Fry is stir fried okra that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra.

Chickpeas cooked with onions, tomatoes, ginger, garlic and coriander.

Mushroom Matar, or mushrooms and peas in a creamy onion tomato sauce.

Baigan bharta is a popular Punjabi dish from the North Indian cuisine. It is made with a mash of roasted eggplant, onions, tomatoes, herbs and spices.

A vegetarian paneer dish made by crisp frying paneer and then tossing it in masala.

Fish Amritsari is a tempting dish made with vegetables, onions, ginger, garlic, Punjabi garam masala, tandoori masala and other Indian spices.

A curry prepared with vinegar and spices. This dish originates from Goa.

A fish curry originating from the Maharastra State.

A very traditional Indian dish using onions, tomatoes, herbs and spices, simple yet delicious.

Fish fillets cooked with curry leaves, coconut powder, coconut milk, tomatoes and fresh coriander.

A fish dish made by crisp frying fish pieces in a masala.

Prawns cooked with shredded tomatoes, onions, dried herbs and spices with a rich flavouring of garlic.

A curry prepared with vinegar and spices. This dish originates from Goa.

Malabari Curry is a delightful and rich recipe in which coconut gives the dish its distinctive aroma.

Another Boliwood speciality. Inspired by our Bollywood film industry, the chef has created a huge box office success, mixing ingredients to create a box office blockbuster.

Prawns cooked with onions, mustard seeds, curry leaves and desiccated coconut in a creamy sauce.

Prawns cooked in a smooth buttered tomato sauce. A perfect harmony to suit your palette.

Basmati rice cooked with dried nuts and fruits.

Choice of meat simmer cooked with spices, herbs and saffron flavoured rice.

Fish biryani is a layered fish and rice dish from the Indian sub-continent. This recipe is of the Pakistani style fish biryani made with boneless fish and layered with aromatic Basmati rice and a flavourful fish biryani masala. Serve hot with raita on the side.

A delicious dish made from layering rice with a mixture of yogurt and spice marinated with prawns masala.

Seasoned garden fresh vegetables cooked with rice, herbs and spices.

Our special rice flavours – Zeera or Coconut or Spinach or Mushroom.

Rice cooked with cumin seeds.

Deep fried whole meal bread.

Deep fried naan bread.

Wholemeal bread cooked in Tandoori oven.

Wholemeal bread stuffed with potatoes, spices and coriander.

A multi layered Indian flat bread prepared with wheat and plain flour.

A multi layered South Indian flaky bread prepared with wheat and plain flour on a flat pan.

Naan stuffed with onions, potatoes, spices and coriander.

Plain leavened bread cooked in the Tandoori oven.

Garlic cooked leavened bread.

Naan bread stuffed with grated cheese.

Naan bread with green chillies.

Naan bread stuffed with shredding cheese and chopped garlic.

Naan bread stuffed with shredded cheese and green chillies.

Naan bread stuffed with cottage cheese, nut, fruits and coconut powder.

Naan bread stuffed with minced lamb and cooked with herbs and spices.

Naan bread stuffed with minced chicken and cooked with herbs and spices.

Paneer Kulcha is a popular variety of leavened flat bread stuffed with cottage cheese and seasoned with spices.

A dosa is a thin crispy and tasty pancake, originating from South India, made from a fermented batter predominantly consisting of lentils and rice.

Dosa stuffed with spiced potatoes and veges.

Veges and spices in light dosa batter.

Dosa smeared with red chutney and stuffed with delicious veges.

Thick pancake-dosa, with toppings of tomatoes, capsicums and onions.

Idli is a traditional breakfast in South Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. Served with Sambhar (lentil soup).

Medu Vada is soft and fluffy from inside but has a crispier outside crust. Medu Vada is best served hot with Sambar and Coconut Chutney.

Dosa with cheese.

Dosa stuffed with spiced chicken / lamb.

Chole Batura is a dish from the Punjab region of the Indian subcontinent. Chole served with deep fried bread (batura x 2) Served with pickles and onion kachumber.

Pav bhaji is a fast food dish from India, consisting of a thick vegetable curry, fried and served with 4 soft bread rolls.

Sev puri is essentially made of bombay puri which is loaded with diced potatoes, onions, variety of chutneys.

Dahi Vada is a snack originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).

Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, dahi (yogurt) and tamarind chutney and topped with chaat masala and sev.

Vada Pav is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle.

A traditional Indian salad with diced cucumber, tomatoes, onions, mint, coriander and garnished with lemon juice.

Beaten yogurt, garnished with diced cucumber and chopped tomatoes.

Sliced onions garnished with lemon juice and coriander served with spice Indian mixed pickle.

Spice potatoes and chopped onions served with coriander and mint.

Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India.

Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.

Vanilla, chocolate, cookies and cream, hokey pokey.

Carrot halwa is a Indian pudding made with fresh carrots, milk, sugar, ghee & nuts.