The Grand Pavilion

Cauliflower florets tossed in southern spices and deep fried. South Indian Favourite.

Chicken strips infused with five spices, herbs, curry leaves and deep fried. South Indian favourite.

Succulent chicken fillets marinated in light spices, cream, cheese and yoghurt. Cooked in tandoor

Potato patties infused with light spices and deep fried, served with mint and tamarind sauce

North Indian delight; shanks of lamb simmered overnight in ground spices, fennel seeds, baby potatoes. Pan finished in tomato and onion gravy.

North Indian delight; shanks of lamb simmered overnight in ground spices, fennel seeds, baby potatoes. Pan finished in tomato and onion gravy.

Goat legs on the bone slow cooked in rich tomato, capsicum and onion gravy.

Boneless lamb cooked using southern spices and mint, finished with a touch of coconut cream.

Boneless chicken cooked using southern spices and mint, finished with a touch of coconut cream.

Special recipe from the mughlai dynasty. Cooked with ground almond and light spices with rich gravy.

Sliced onion dipped in a chickpea batter and crisp fried

Mashed potatoes, peas and spices filled in a pyramid pastry and crisp fried.

A savoury mixture of curry wrapped in delicate pastry and deep fried.

Mixed Asian vegetables wrapped in pastry and deep fried.