Indo Chinese Inspired Dish make with cottage cheese with a little kick
Hara Bhara Kebab
Crunchy pakora made with potato, vegetable panache, chilli and homemade spices.
Onion Bhaji (V)
Spanish sliced onion, potato and shallots and besan flour, crisp to perfection. Perfect to start with any meal.
A bowl of mashed vegetables with hot buttered, home-made bun, chowpatty beach style. No food is more Bombay. (V)
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.
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.
GC Chicken Tikka
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.
Backyard Biryani (Vegetarian)
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)
Fresh cottage cheese tempered with cumin and coriander, simmered in spinach sauce, finished with a dash of cream.
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.
Paneer Methi malai
Cottage cheese cooked in cashew nut based sauce, seasoned with lightly toasted kasoori methi and finished with cream.
Mushroom Corn Masala (Vegan)
Pan fried mushroom and sweet corn, served with traditional tomato and onion curry
Vegetable Masala (Vegan)
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)
House Black Daal
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)
Prawn pepper fry
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
Murg Malai Tikka
Tender pieces of chicken marinated in rich creamy garlic marination, cooked in rich tomato based sauce, sautéed with onion and capsicum.
Chicken Tikka Masala
Thick tomato curry sautéed with onion and capsicum
Mysore Chilli Beef
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
Spiced Cauliflower Salad
Pan fried cauliflower, tossed with cashews, garlic and ginger. Garnished with pomegranate and fresh coriander. (V) (M)
Fried green chillies
Do not confuse with lady’s fingers. These are fiery, not fine! (S)
A bowl of greens
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)
Chilli & Cheese Naan
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)
Spinach & Cheese Naan
Stuffed with mozzarella and spinach (V)
Garlic and Cheese Naan
The most delicious favourite. Garlic. Cheese. Together.
Chilli and herb Naan
Naan topped with spice blend and coriander (V)
Stuffed with cherries and dry fruits (V)
Stuffed with spiced mince lamb
Laccha whole meal multi-layered bread (V)
Steamed Basmati Rice
It means “the fragrant one”.
Served Warm (V)
Served chilled with nuts and saffron (V)