Tikka TALIAN at The Wheatsheaf Inn

Mildly spicy onion fritters dipped in chickpea batter served with tamarind sauce.

Mixture of potato, spinach, onions and cauliflower dipped in chickpea batter, fried and served with tamarind sauce.

Barramundi fish marinated with ginger, garlic, homemade spices & fenugreek leaves.

Boneless chicken pieces marinated with saffron, ginger, garlic, herbs and spices. Served with a yoghurt mint sauce.

Tandoori thigh fillets cooked in a delicious gravy of fresh tomatoes, butter, cream, and spices.

Diced lamb cooked with onion, capcicum, dry chill with rich flavour of mustard seeds and curry leaves.

Meat and Spinach cooked together along with some spices on a very slow flame.

Meat cooked in hot and tangy vindaloo sauce. Please note: lamb vindaloo contains dairy.

A delicious tomato and onion based curry with goat meat still on the bone.

Cumin tempered yellow lentils with coriander.

Chickpeas cooked over a low heat with chef’s secret spices.

Potato and eggplant cooked in a delicious onion, tomato, and garlic based sauce.

Black lentils simmered overnight on a low flame, further cooked with spices, tomato & cream.