Takeaway & Delivery Menu

Crunchy pakora made with potato, vegetable panache, chilli and homemade spices.

Spanish sliced onion, potato and shallots and besan flour, crisp to perfection. Perfect to start with any meal.

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

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

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

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.

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.

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

Chicken is marinated over 24 hours and then layered with basmati rice and cooked in traditional ‘dum’ style.

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.

Butter Chicken / Lamb Rogan Josh / Fish Madras

Dal makhani / vegetable korma / spinach kofta

Puffed bature lay next to hearty bowl of spiced chickpea curry. (V)

A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V)

Fresh cottage cheese tempered with cumin and coriander, simmered in spinach sauce, finished with a dash of cream.

Spinach stuffed with cottage cheese, served with cashew flavoured curry (V)

Spicy potatoes, tossed in a wok with onion, tomato and capsicum

Mix seasonal vegetables cooked in onion and tomato based kadai sauce, finished with dry red chilly and fresh corriander.

Cottage cheese cooked in cashew nut based sauce, seasoned with lightly toasted kasoori methi and finished with cream.

Pan fried mushroom and sweet corn, served with traditional tomato and onion curry

Vegetables simmered in onion, tomato, and herb thick gravy

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)

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)

Locally sourced prawns, sautéed with ginger, garlic, black pepper & chilli tossed in onion and tomato based kadai sauce

Marinated mince lamb kofta cooked in cashew nut base sauce, finished with cream

Tender pieces of chicken marinated in rich creamy garlic marination, cooked in rich tomato based sauce, sautéed with onion and capsicum.

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

Chef’s mysterious spice blend.

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.

corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, chowpatty beach style. (V)

Yoghurt based dipping sauce flavoured with mint

Fresh thinily sliced onion rings, tossed with spices, lemon juice and coriander (V)

Sliced tomato, onion, cucumber, chilli and lemon dusted with chat masala.

Date and tamarind flavoured dipping sauce

Pan fried cauliflower, tossed with cashews, garlic and ginger. Garnished with pomegranate and fresh coriander. (V) (M)

Do not confuse with lady’s fingers. These are fiery, not fine! (S)

Grilled broccoli, snow peas and spinach tumbled with chilli and lime. (V)

The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V)

Delicate minty yoghurt, cool as the cucumber. (veg)

The most delicious favourite. Chilli. Cheese. Together.

Freshly baked in the tandoor.

Wholemeal bread (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

Stuffed with mozzarella and spinach (V)

Stuffed with cherries and dry fruits (V)

Stuffed with spiced mince lamb

Laccha whole meal multi-layered bread (V)

It means “the fragrant one”.

Served Warm (V)

Served chilled with nuts and saffron (V)

The classic and all time favourite made with soya.