Takeaway & Delivery Menu

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

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.

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

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)

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.

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.

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

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

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.

Toasted pistachios and shredded spearmint leaves are jumbled with finest, greenest broccoli, fresh red chillies, pumpkin seeds and dates. All is dressed up with lime and chilli. (V) (N)

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)

Yes. Pickles! (veg) (vegan)

A favourite. (veg)

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

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.

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

Served warm

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.

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.