The Funky Indian Restaurant

Short crust pockets filled with potatoes, peas, spices, and herbs and then deep fried.

Crisp pastry filled with spiced chickpea and potato, served with tamarind and chaat masala.

Cottage cheese in a marinade made of mint, ginger and garlic chargrilled to perfection.

Spiced fried fish, unique combo of spices, herbs, gram flour.

Slow-cooked, grass-fed spring lamb cutlets, garlic-infused hung yoghurt, and ground spices.

The crispy potato patty stuffed with lentils, cottage cheese, cashews, and other herbs.

These grilled tandoori prawns are a delicious appetiser marinated in authentic Indian spices and cooked in a clay oven.

Boneless spring chicken fillet marinated in ginger, garlic, and herbs cooked in a Tandoor.

Dosa is filled with mustard seeds, onion & mashed potatoes or Lamb mince served with sambar and coconut chutney.

Florets of cauliflower roughly chopped and tossed in a honey, chilli and onion sauce.

An Indo-Chinese dish chicken strips are fried coated in a sauce made with chilies, soy sauce, ginger and garlic.

Charcoaled chicken fillets, creamy tomato sauce, dehydrated fenugreek.

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.