The tradition of fine Indian hospitality and cuisine
17.5
Diced tender lamb slowly cooked with fresh herbs and spices in a garam masala sauce with a touch of coriander
17.5
Finely ground spinach combined with spices such as cumin and cardamom form the base of the richly flavoured sauce dressing tender chunks of boneless lamb
17.5
Tender lamb pieces cooked in a sour lemon juice sauce, with fresh curry leaves and mustard seeds, finished with a touch of coconut milk
17.9
Traditionally served on special occasions, cooked on the bone with cloves, cardamom pods and fennel prepared in a Rogan Josh style curry
17.5
Diced tender lamb cooked in a thick and creamy aromatic sauce with ground cashew nuts and mild spices
17.5
Boneless beef cooked in a traditional sauce flavoured with fenugreek leaves, sauted onions and tomato
17.5
Tender cubes of beef cooked in a sour lemon sauce with curry leaves and mustard seeds, finished with a touch of coconut cream
17.5
This dish is definitely not for the faint hearted! Our tender boneless beef is cooked in a hot sauce with a hint of malt vinegar
17.5
Tender cubes of beef cooked in a thick and creamy sauce with ground cashew nuts and mild spices
19.9
White snapper pieces cooked in a traditional thick sauce, flavoured with tomato and sauted onion
19.9
Tamarind based hot sauce with malt vinegar Prawn Malai Korma (mild)
21.9
Shelled Australian tiger prawns cooked stir fry style in an aromatic creamy sauce with ground cashew nuts and mild spices
21.9
Shelled Australian tiger prawns cooked stir fry style, with onions and fresh tomatoes in a sour lemon juice sauce, with fresh curry leaves and mustard seeds, finished with a touch of coconut cream
21.9
Shelled Australian tiger prawns cooked stir fry style, with sliced capsicum, onions and tomatoes in a medium hot sauce, finished with coriander seeds
21.9
Shelled Australian tiger prawns cooked stir fry style in coconut milk and coriander seeds in medium hot sauce
19.9
White snapper pieces cooked with dried coconut, mustard seeds, imported from the Indian sub-continent
13.5
Potatoes cooked with green peas and a traditional blend of North Indian spices
12.5
Yellow lentils cooked with tomatoes and an irresistible blend of traditional spices
15.5
Mildly spiced home made potato dumplings cooked in a creamy ground cashew nut sauce
15.5
Combination of seasonal vegetables cooked in a thick sauce with tomatoes and onions
16.5
Combination of seasonable vegetables cooked in thick and rich creamy sauce with mild spices and grounded cashew nuts
15.5
Pieces of moulded ricotta, cooked in a curry made of finely chopped spinach and spices such as cumin and cardamom
15.5
Ricotta cheese cooked with capsicum, sauted onions and tomatoes, in medium hot sauce
15.5
Baby okra cooked in tomato and onion sauce with fresh coriander leaves
13.5
Potato chunks cooked in a thin Bombay style curry, spiced with tumeric and cloves
5
Basmati rice cooked with saffron, aromatic herbs and spices
6.5
Saffron basmati rice cooked with dried fruits and cashew nuts
13.5
Basmati rice cooked with seasonal vegetables and spices
4
Steamed fine grade basmati rice
3.5
Chopped tomatoes and onions, with mild spices and finished with coriander
3
Chefs own delicious recipe
3
3
3
Light and crispy discs, made from pulse flour
3.5
Finely grated cucumber in plain yoghurt
4.5
Punjab leavened bread cooked with garlic and brushed with butter, minutes before serving
4.5
Served straight from our tandoor, Punjabi leavened bread folder thicker with butter
4.9
Our famous Naan stuffed with dried fruits and coconut before being baked in our tandoor
4.9
A specialty from Hyderbad. Naan stuffed with lightly spiced ricotta cheese, then baked in our tandoor
4.9
Naan stuffed with spicy minced lamb, then baked to perfection in our tandoor
4.9
Naan stuffed with spiced mashed potatoes and herbs, and served to you straight from our tandoor
3.9
Unleavened wholemeal bread, a staple of the Indian diet
4.5
Unleavened wholemeal dough is combined with Ghee, then coiled and folded, to make a mouth watering flaky bread to make a mouth watering flaky bread
4.9
Paratha stuffed with spiced mashed potatoes and herbs
4.5
Punjab leavened bread enriched with yoghurt, stuffed with red and green chillies, cooked to perfection, then lightly brushed with Ghee
12.5
Juicy minced lamb seasoned with fresh herbs and spices, skewered in the traditional manner, and grilled in our tandoor
13.5
Fillet of fish, dipped in traditional pakora batter and lightly fried Prawn Pakora (6 pcs - medium) 16.5
15.5
Shelled tiger prawns, dipped in traditional pakora batter and gently fried
7.5
Four tasty home made triangles of mashed potato and peas, wrapped in a light pastry
8.5
Four tasty home made triangles of mildly spiced lamb mince and peas wrapped in a light pastry
9.5
A generous serve of fresh vegetables marinated in flavoursome gram flour batter and cooked until golden brown
9.5
Generous serve of finely chopped onions dipped in traditional gram flour batter and fried until golden brown
12.5
Boneless chicken pieces marinated in a mouth watering blend of spices and yoghurt, then cooked in our tandoor
17.9
Boneless chicken pieces cooked in a thick and creamy aromatic sauce with ground cashew nuts and mild spices
17.9
Boneless chicken pieces are marinated, then grilled in our tandoor, before being simmered in a tomato and sauted onion sauce with fresh herbs
17.9
Sliced capsicum, onions & tomatoes flavour the succulent boneless chicken pieces in this traditional Punjabi dish
17.9
Boneless chicken pieces cooked in a sour lemon juice sauce, with fresh curry leaves and mustard seeds, finished with a touch of coconut milk
16.9
Skewered chicken pieces marinated in our very own home made spiced yoghurt, gently cooked in our tandoor, presented with fresh salad and mint chutney. Served on the bone
17.9
Boneless chicken pieces cooked in thick sauce made with tomato and a hint of butter, finished with fresh cream
Copyright © 2016 The Cove Indian Restaurant. All Rights Reserved.