Masala Bowl Menu Prices Australia

Type of chaat made out of puffed rice, vegetables and tangy tamarind sauce.

Cheese in chutneys then dipped in pea flour batter then fried.

2 pieces. Triangular pastry prepared with crusty dough and stuffed with seasoned potatoes and peas. Served with mint and tamarind chutney.

Tender spring chicken marinated in yoghurt, spices and gently roasted in clay oven.

Lamb mince cooked on skewers with special spices to tingle your taste buds.

Fish cubes marinated in lemon and herbs and deep fried.

Fish cubes marinated overnight and gently roasted in clay oven.

Black lentils and red kidney beans stewed, seasoned with butter, spices and a dash of fresh cream.

Chickpeas cooked with blend of selected spices of North Indian style, garnished with fresh coriander and ginger.

Fresh seasonal vegetables cooked in ginger, garlic and a mix of spices.

Cottage cheese and mashed potato balls deep fried until golden brown then cooked in rich creamy sauce.

Mushroom and peas cooked in onion gravy.

Fresh mushrooms sauteed with delicately blended fresh spinach and garnish with fresh coriander.

Okra stir fry with onions and tangy spices and herbs.

Cauliflower and potatoes sauteed with onion, ginger, garlic and green chilly.

Tender chicken cubes cooked in selected spices and home made cottage cheese gravy.

Tender chicken cubes cooked with tomatoes, onion and mixed with vegetables, tangy flavor.

Boneless spring chicken sautéed with thick cut pieces of onion and capsicum, cooked in onion gravy and spices with a dash of cream.

Meat simmered in gravy of pureed spinach. A delicacy of Punjab.

Chicken cooked in delicious mango pulp, creamy and lightly spiced sauce.

Tender lamb cubes cooked in coconut, mustard seeds and herbs from South India.

Tender chicken chunks cooked with assorted spices and fresh methi (fenugreek) leaves.

Pulled spring chicken sautéed with diced onions, capsicums, ginger and fresh coriander.

A very basic dish with full of flavours.

Fish cooked in authentic and traditional South Indian style.

Prawns cooked in butter, tomato and creamy sauce with herbs.

Basmati rice tempered with cumin, peas and turmeric.

Fermented crepe made from rice batter and black lentils staple dish originated from South India. Served with sambar lentil dipping stew, coconut chutney and tomato chutney.

Fermented crepe made from rice batter and black lentils, stuffed with cooked potatoes, onions, green chillies and spices. Served with sambar lentil dipping stew, coconut chutney and tomato chutney.

Fermented crepe made from rice batter and black lentils, stuffed with lamb and special species. Served with sambar lentil dipping stew, coconut chutney and tomato chutney.

With spicy dosa, red chutney as base and stuffed with potatoes and onion mixture. Served with sambar lentil dipping stew, coconut chutney and tomato chutney.

Served fresh.

Served with green chilli.

2 pieces. Served with rabadi. Cottage cheese and corn flour dumplings fried and soaked in hot flavoured syrup.

Rice pudding flavoured with green cardamom.

Indian yoghurt drink.

Combination of chickpea curry and fried bread called bhatura.