Takeaway & Delivery Menu

Tender pieces of lamb, cooked in cashew and almond gravy with zucchini, turnip, carrot and spinach, finished with dill seed and touch of fresh cream.

Pan fried sweet corn and mushroom tossed with onion and tomato gravy finished with freshly ground tumeric. (vegan, vegetarian)

Locally sourced variety of seafood, barramundi, prawns, calamari, bugs and much more cooked in rich South Indian influenced coconut based curry.

Choose your curry (excluding seafood and lamb). Comes with steamed basmati rice, plain naan and a can of drink. Available pickup only until 2:30pm weekdays.

Enjoy a delicious Garlic Clove lunch when you're in a rush! Enjoy a curry and rice or curry and naan. Pickup or dine-in only. No delivery, lamb or seafood dishes available.

Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. 2 per serve. (veg)

Spanish sliced onion, potato and shallots and besan flour, crisp to perfection. Perfect to start with any meal. 4 per serve. (veg)

A bowl of mashed vegetables with hot buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. (veg)

An Indo-Chinese affair. A plate of crispy garlic-ginger-soy-chilli chicken is now a street staple in Amdavad.

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli.

Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with red and green capsicums.

Minced lamb is marinated with lime, coriander and cumin, then grilled.

Each one charred slightly at the edges, succulent and simple.

In Bombay, mahi can be any fish, but this is sustainable barramundi fillet in a subtle yoghurt marinade.

Traditional North Indian recipe, with over 24 hours of marination. Yoghurt based with anti-aging spices.

Traditional North Indian recipe, with over 24 hours of marination. Yoghurt based with anti-aging spices.

A tasting platter of all the tandoor items, served on an old school sizzler.

Delicious, savoury jackfruit and delicate saffron rice, potted and cooked with mint, coriander and sultanas. (veg)

The lamb (bone in) is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style.

Vegetables simmered in traditional korma curry. (veg)

Pan fried field mushroom, served with traditional korma curry. (veg)

A GC signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (veg)

Spinach stuffed with cottage cheese, served with cashew flavoured curry.

Stir fry cottage cheese with onion, capsicum, tomato and home ground spices. (veg)

Fresh cottage cheese simmered in tomato gravy. (veg)

Pan-fried spinach and potatoes tempered with chilli and cumin. (veg)

Thick tomato curry sautéed with onion and capsicum

Diced spiced beef flash cooked with crushed ginger, garlic, green chillies and mildly flavoured with curry leaves.

The classic and all-time favourite.

Lamb speciality laced with Kashmiri spices

Cashew and almond flavoured curry. Chicken, beef, lamb or prawn.

The classic ‘Goan. Chicken, beef, lamb or prawn.

Spinach curry sautéed with ginger. Chicken, beef, lamb or prawn.

Lamb curry infused with coconut and south Indian spices. Chicken, beef, lamb or prawn.

Tomato, coriander and green chillies-based curry finished with fenugreek leaves. Chicken, beef, lamb or prawn.

Freshly baked in the tandoor.

Wholemeal bread

With minced garlic and coriander sprinkle.

Cheddar is melted inside.

Stuffed with mozzarella and spinach

The most delicious favourite. Garlic. Cheese. Together.

When you like your naan a little spicy. And cheesy. Pun intended.

Naan topped with spice blend and coriander

Stuffed with cherries and dry fruits

Stuffed with spiced mince lamb

Laccha whole meal multi-layered bread (V)

It means “the fragrant one”.

Served chilled with nuts and saffron

Melting-in-the-middle chocolate pudding

Served warm