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TRANSCRIPT
Welcome to a culinary journey across the flavours of India. We present to you
traditional Indian recipes, tweaked to reflect the evolution of our cuisine over time.
Each dish has been carefully designed and prepared by our family’s creative cuisine stylist
Varun Gujral to delight your taste buds, and redefine the way Indian food is perceived.
We look forward to taking you on this journey.
Manjit S. Gujral
NAMASTE
MANJIT’S LUNCH BREAK
$35.90 per person Min 4 persons
● Entrées - Banjara Tikka, Dilbahar Tikki ● Main courses - Butter Chicken, Palak Paneer ● Naan ● Rice ● Optional Dessert $9.90 Per Person
MANJIT’S BANQUET
$55.90 per person Min 4 persons
● Entrées - Banjara Tikka, Fish Amrtisari, Dilbahar Tikki ● 3 main courses - Butter chicken, Bakra Roganjosh, Baigan Takatak ● Naan ● Rice ● Raita + Pappadums ● Optional Dessert $9.90 Per Person
MANJIT’S MAHARAJA BANQUET
$69.90 per person Min 6 persons
● Smashed Samosa ● Entrées - Bharrah Kebab, Banjara Tikka, Amritsari Machhli, Kabhi Khushi Kabhi Khumb ● Main courses - Banjara Tikka, Lamb Rogani, Fish Tamaterwali, Baigan Takatak + Dal ● Naan or Roti ● Rice ● Flavour Chakra ● Dessert - Kaala Jamun
BANQUETS Whole table only
Pudina Mint Chutney Imli Tamarind Chutney Spicy Mixed PickleSweet Mango ChutneyTomato & Onion Kachumber Raita Yogurt and Cucumber Flavour Chakra
Chef’s selection of four of the above
Lachaz Pyaz Onion marinated in a spicy coriander, mint and lime dressing Pappadums
444444
14
5
5
ACCOMPANIMENTS
PLEASE ADVISE IF YOU HAVE ANY ALLERGIES OR DIETARY REQUIREMENTS.
V = Vegetarian Dishes
Crab Uttapam
Rice and lentil pancakes topped with blue swimmer crab, sprinkled with fresh green chilli, coriander, ginger and crunchy yellow split pea
Shanabuk
Seasoned scallops seared with fennel oil and served on a bed of lotus root and beetroot power
Amritsari Machhli
Market fish fillets marinated with garlic, ginger, red chilli, tamarind and coriander; coated in chickpea batter and shallow fried until crisp
Tilli Prawn
Shelled Australian tiger prawns sautéed in sesame oil, ground aromatic spices, black pepper and finished with sesame seeds
Banjara Tikka
Tender grain-fed chicken fillet marinated with yogurt and spices, broiled in the tandoor oven. Finished with purée of cauliflower, fresh lemon and coriander
Shahi Pankh
Chicken mid-wings marinated in turmeric and garam masala, slow roasted over the charcoal fire
Gol Gol Gappa V (set of 4)A contemporary twist on a classic street food delight. Crisp pastry filled with spiced chickpea and potato, served with tamarind and amchur caviar
Kabhi Khushi Kabhi Khumb V
Grilled whole organic mushrooms filled with paneer and cottage cheese, spiced corn and water chestnut
Dilbahar Tikki V
Potato dumplings filled with spices, lentils, beetroot powder and sweet and sour green chilli chutney
Haryali Pakora Plate V
Chickpea battered cauliflower, onion, zucchini, spinach and baby corn
20
21
22
20
18
17
15
17
16
20
ENTRÉE - Shuruaat
TASTE OF TANDOOR - From the charcoal oven
Bharrah Kebab
Lamb cutlets marinated with yogurt, garlic, ginger, lemon juice and red spices
Murg (Half) Free-range chicken smoked with cardamom, clove, ginger and bay leaves; served with mint yogurt
Twice the Seekh Kebab A layered delicacy with twice cooked minced lamb and chicken seasoned with toasted cumin & coriander seeds
Fish Malai Lightly marinated market fish fillets tenderly roasted and served with the four signature chutneys of Indian cuisine
Jhinga South Australian tiger prawns marinated in turmeric tandoori spices
Paneer Tikka V 24 hour marinated cottage cheese smoke-roasted with onion, capsicum and tomato, finished with fresh coriander
9
18
6
12
4
4
24 Per PersonMixed Entrée Platter (for 2 or more) ● Bhara Kebab ● Banjara Tikka ● Fish Amritsari ● Dilbahar Tikki
Per Piece
Kochin Bug CurryFresh Balmain bugs classic South Indian style, cooked in three extractions of coconut milk, gently stewed and lightly spiced with cloves and green chillies
Jhinga Malabari Tiger Prawns lightly sautéed and finished with a creamy coconut reduction spiced with carom seeds, capsicum and fresh lime
Machli Tamaterwalli
Australian freshwater fish with a sauce of fresh tomatoes, garlic, coriander and finished with garam masala
Murg Mumtaz Begam Popularly known as Butter Chicken. This delicacy is half cooked in the Tandoor and finished in the traditional Indian wok
Chicken Chettinad A dry style curry with roast dry red chillies, kalpasi, coconut, black pepper, poppy, cumin and fennel seeds
Chicken Madras A spicy curry dating back to the times of the British Raj originating from the southern Indian city of Madras. Always a favourite!
Dhaba Goat Curry A traditional goat curry served in the roadside diners of the sub-continent prepared with a gravy of browned onions, ginger, garlic, black cardamom and cassia bark
Bakra Roganjosh Manjit’s famous preparation of tender, boneless lamb with fragrant Kashmiri gravy
Lamb Shoulder Anarkali A popular version of “hadi walla” lamb hailing from the North of India from the times of the Mughal Empire. A preparation of pomegranate and molasses in a rich pot gravy
Goan Beef VindalooA Portuguese-inspired dish. The meat is rested in malt vinegar and garlic, cooked with pepper, cinnamon and fresh red chillis. Traditionally served very hot
Veal Korma Za�er Shai
Tender cuts of veal cooked with onions, tomato, garlic and dried chilli, finished with a rich cream and cashew paste
35
34
31
29
29
28
30
28
42
29
30
MAINS - Rasoi ke pakwaan
SIDES
Dal Khushbudar V
Lentils blended with clarified butter, green coriander, served with shredded ginger
Bombay Allo V
Whole baby potatoes with fenugreek toasted cumin, mustard seeds and curry leaves
9
12
25
23
24
30
24
Malai Kofta V Homemade paneer and mix vegetable dumplings served in a rich tomato and cashew nut curry
Palak Paneer V Spicy spinach and homemade spiced cheese
Baingan Takatak V Smoke-roasted baby eggplant mashed with onion, tomato and chilli prepared on the traditional “tawa” hotplate
Kaju Ki Sabzi V A preparation of cashew nuts sautéed with mixed spices, served with caramelized onion
Phool V
Cauliflower pan cooked with coriander seeds, served on potato espuma and toasted cumin
Rice Plain Basmati rice
Kashmiri Pulao
Flu�y sa�ron rice with Kashmiri nuts & fruits
Dum Ki Biryani A specialty from the Moghul days. Fragrant basmati rice, pressure cooked in stock with tender chicken thigh fillet, sa�ron, sultanas and nuts
4 Per Person
6 Per Person
35
CHAWAL (RICE)
Naan
RotiWholemeal
Garlic Naan
Paneer Kulcha Filled with cheese and spices
Lachadar Paratha Layered wholemeal bread with clarified butter & spices
Keema Naan Filled with spiced lamb mince
Kashmiri NaanFilled with dried fruits and nuts
Naan Makhani Layered bread filled with clarified butter and lightly garnished
Vegetable Paratha Wholemeal bread filled with a mixture of seasonal vegetables and spices
The Manjits Signature Naan Naan stu�ed with mushroom, paneer and spices
4.5
4.5
5
5
5
5.5
5.5
5
5
7.5
TANDOORI BREADS
MINIMUM SPEND: LUNCH $30 PER PERSON. DINNER $35 PER PERSON. ALL PRICES INCLUDE GST. A SURCHARGE OF 10% APPLIES ON SUNDAYS AND PUBLIC HOLIDAYS. AMEX TRANSACTIONS ATTRACT A 3% SURCHARGE.