Maharajah’s Kitchen South Fremantle - Pełne menu

Lacha paratha is whole wheat layered crispy flat bread.

Whole black peas slow-cooked overnight with butter, onions, ginger, chopped tomatoes, mild spices and finished with fresh cream.

Naan flavoured with chopped garlic.

Chicken fillets marinated overnight and cooked in a traditional clay tandoor served in a traditional tandoor on table.

Slices of boneless chicken are pan-fried with cashews, then simmered in a mildly spiced creamy mango sauce.

Naan stuffed with cheese and mild spices.

Naan flavoured with butter.

Saffron-flavoured basmati rice cooked with mild-spiced chicken morsels and garnished with almond silvers. Served with raita.

Boneless chicken cooked with a tomato masala gravy, finished with fresh cream.

Smoked chicken pieces with onion, tomato and capsicum wedges in a medium spiced masala and cream sauce.

Saffon-flavoured basmati rice cooked with curried boneless lamb chunks. Served with yoghurt or raita.

Whole chickpeas simmered in a special, medium-hot tangy masala. A favourite dhaba food.

Chunks of grilled boneless chicken simmered in a rich sauce of butter, momos fenugreek leaves, mild spices, tomato and fresh cream.

Potato dumplings stuffed with cheese, nuts and dry fruit. Served simmering in a mild creamy sauce.

Naan stuffed with spicy lamb mince.

Fresh chunks of cottage cheese simmered in an exotic tomato and butter sauce with mild spices and wedges of capsicum.

Delicate cottage cheese sautéed with capsicum and onion and authentic spices.

Flat bread from unleavened wholemeal wheat flour.

Fish pieces cooked in a goan style sauce with coriander seeds and coconut milk cream. Medium.

Tender morsels of lamb cooked in very hot chili sauce with spices and vinegar. Hot.

Tender fillets of meat of your own choice cooked in fresh spinach with authentic spices finished with fresh cream.

Chunks of tender lamb simmered in a cream and almond sauce with mild spices and herbs.

Cottage cheese cooked with tomato and onion with chef special chilli sauce. Hot.

Cooked spinach leaves pureed with cream and presented with chunks of cottage cheese.

Green peas and mushrooms cooked in tomato onion gravy spices and finished with cream. Medium.

Potato cauliflower steamed boiled and cooked with chef special spices.

Capsicum, brockley, peas – potato, carrot cooked with crushed spices in a thick sauce. V.

Different vegetables, dried fruits and nuts in a rich, creamy mild saffron flavoured sauce.

Boiled potato with tomato and freshly sliced green capsicum with chilli sauce. Hot.

Beef cooked with crushed spices and capsicum wedges in a thick sauce. Medium.

Tender diced beef in a mild and creamy almond sauce, presented with a topping of flaked almonds.

Naan stuffed with mashed spicy potatoes.

Naan stuffed with spicy chicken mince.

Lightly spiced cottage cheese skewered and cooked in a charcoal clay tandoor.

Sliced cottage cheese sandwiches filled with our secret spice and herbs, coated with light batter from chickpea flour, then deep fried till golden.

Deep fried fritters made from spiced chickpea batter with onion and herbs.

A medium hot curry with an authentic blend of south indian spices, curry leaves and coconut cream

1 each of kashmiri, garlic, cheese and plain.

The succulent chicken is stir-fried with green chilies, bell peppers, onions, capsicums and tomatoes then cooked in its own juices.

Basmati rice cooked with vegetables and authentic spices. V.

Basmati rice cooked with authentic spices and your choice of meat.

Saffron rice with an exotic mix of dried fruits and nuts.

Lamb cooked with crushed spices and capsicum wedges in a thick sauce. Medium.

Diced lamb pieces simmered in a home-style onion, herbs and tomato gravy.

Finely chopped tomatoes and onion with mild spices.

Boneless meet cooked with spinach and onion gravy.

A selection of samosa, onion bhaji, paneer pakora, hara bhara kebab.

Potatoes curry infused with cumin seeds, onions, tomatoes finished with garam masala and fresh coriander.

A dish from the punjabi cuisine, is a combination of spicy white chickpeas and a deep fried bread made from plain flour.

The succulent lamb is stir-fried with green chilies, bell peppers, onions, capsicums and tomatoes then cooked in its own juices.

Tender morsels of beef cooked in a curry leaves, mustard seeds, red chilli with coconut milk and our own mix of spices. Medium.

A legacy of the portuguese colonialists from the south indian state of goa. A very hot curry with pounded red chili, spices and malt vinegar. Hot.

Eggplant marinated and boiled potato cooked with spices.

Cheese cooked in thick and rich tomato souse with butter and cream.

Fresh fish pieces coated in a marinade of yoghurt, spices and chickpea flour are deep fried, then served in a sizzler on a bed of sliced onions with a wedge of lemon and mint chutney.

Rice cooked with peas.

Naan stuffed with dry fruits.

Naan stuffed with fresh green chillies. Hot.

Steamed dumplings stuffed with a lightly spiced vegetable filling.

Steamed dumplings stuffed with a lightly spiced chicken filling.

Boneless chicken cooked with crushed spices and capsicum wedges in a thick sauce.

Patties are made from spinach, peas, potatoes, spices and then deep fried till crispy.

Homemade and pyramid shaped pastry filled with spiced vegetables.

Strips of chicken fillet marinated, battered and deep fried.

Goat cooked with pounded spices, herbs, onion, ginger, garlic, tomato.

Mango, carrot and chilli pickles.

Fresh yoghurt with shredded cucumber, carrot, fresh chilli and onions.

Mint and yoghurt are combined with a selection of spices by our chef's to make a tasty chutney.

Naan stuffed with chopped capsicum, onions, cheese and mild spices.

Mixed split lentils tempered with curry leaves, a special mix of f whole and powdered spices and served with a swirl of coconut cream. Medium.

Mango slices mixed with indian rich spices.