Jugnu Indian Cuisine

Golden, crisp pastry parcels hand-folded and filled with lightly spiced potato and green peas, served with tangy tamarind and mint chutney.

Pan-seared patties of spinach, green peas, French beans and potato bound with warm aromatics, finished with a lightly crisp golden crust.

Thinly sliced onions folded through a spiced gram flour batter and deep-fried until deeply golden and shatteringly crispy.

Shredded cabbage, carrot, capsicum and spring onion rolled tightly in a thin wrapper and fried until golden and crackling.

Bite-sized crisp puri shells filled to order with tangy spiced water and a spiced chickpea and potato filling.

Crisp puri shells layered with whipped yoghurt, sweet and tangy chutneys, and finished with crunchy sev and fresh coriander.

Soft cottage cheese cubes dipped in a spiced gram flour batter and fried to a delicately crisp, golden finish.

Soft, pillowy lentil dumplings soaked in whipped yoghurt and layered with sweet tamarind and tangy green chutneys.

A lively medley of crispy bites, boiled potato and chickpeas tossed with tangy chutneys and whipped yoghurt.

Creamy avocado and burrata cheese brought together with classic chaat chutneys, fresh herbs and a hint of spice.

A generous shared plate bringing together our samosa, hara bhara kebab and spring roll — the perfect way to start.

Marinated paneer skewers chargrilled in the tandoor until lightly charred and smoky on the outside, soft within.

Soya chaap marinated in warm spices and chargrilled over open flame for a deep, smoky char.

Soya chaap marinated in a creamy, mildly spiced malai marinade and chargrilled to a smoky finish.