Aagaman Indian Nepalese Restaurant Port Melbourne Bay Street

A staple of North Indian homes, made from black lentils, finished with loads of butter and cream.

Yellow lentils tempered with kashmiri chilli, curry leaves and mustard.

Fresh mushrooms, green peas, potatoes cooked with yoghurt, tomato sauce and freshly ground spices.

Butter nut pumpkin tempered with spices, cooked with thick tomato onion sauce.

A classic Indian recipe of cheese and fig dumplings simmered in a smooth thick sauce.

A silky smooth curry prepared with eggplant and potato, onion, tomato, and garlic.

Fresh cut seasonal veggies cooked in dry spices and fresh tomato onion base.

Indian cottage cheese cooked in a spicy tomato based sauce, flavoured with fresh coriander and chilli.

Indian pastry wrapped in dark chocolate, fried served with whipped cream.

Lemon tart with Indian twist.

Home made Indian Ice cream with pistachio.

Rice sautéed in butter and then simmered with saffron infused water.

Rice, mustard seeds, curry leaves, grated coconut and coconut cream.

Basmati rice flavored with cumin, finished with cream and fresh shallots.

Leavened bread dough made with fine flour.

Unleavened wholemeal bread, brushed with a touch of butter.

Leavened bread dough made with fine flour finished with roasted garlic and coriander.

Traditional naan dove stuffed with dry nuts and raisins cooked in clay oven.

Leavened bread stuffed with mildly spiced potatoes.

Leavened bread stuffed with Indian cottage cheese, spinach and fresh herbs.

Assortment of house specialities. Combination of tandoori chicken tikka, tandoori chicken and seekh kebab, served with green salad.

Piquant appetiser prepared with crusty dough and stuffed with peas, potatoes, cumin seed and deep fried, served with tangy tamarind sauce.

Spinach, potatoes, onions dipped in spiced chickpea flour and deep fried, served with tangy tamarind sauce.

Nepal's most popular dish, dumplings filled with succulent chicken mince, served with golbheda ko achar.

Mushrooms stuffed with cottage cheese, sultanas, cashew nuts, cooked in the tandoori oven.

Soft Indian cheese, coated in indian spices, chargrilled with onions, tomatoes cooked in Indian clay oven.

Tender morsels of chicken breast in a pepper and cream white marinade, cooked in tandoor.

Tender chicken marinated in yoghurt, pomegranate juice, and authentic Indian spices cooked in in a clay oven.

Quail marinated in ginger, garlic, fennel seed, cinnamon, garam masala and yoghurt cooked to perfection.

Tender lamb mince mixed with ginger, garlic, rosemary and indian spices rolled on a skewer and cooked in tandoor.

Tender lamb cutlets marinated in ginger, fenugreek and yoghurt, cooked to perfection in tandoor.

Juicy lamb morsels marinated in yoghurt and rustic indian spices with a hint of rum, cooked in tandoor.

King prawns flavoured with crushed garlic, yoghurt, Indian spices and lime juice, grilled on a pan.

Chunky pieces of salmon marinated with fresh spices and a touch of rum, cooked in tandoor.

Fish fillets marinated with tandoori spices, cooked in indian clay oven.

Sweet crab meat mixed with Indian herbs and typical balti paste, garnished with salad and lemon slice.

Crispy parcels filled with spiced potato, mung beans, date and tamarind chutney with aromatic water.

Crisp pastry strips and potatoes covered with sweet yoghurt and tamarind chutney.

Scallops marinated in garlic and fresh Indian spices and herbs, pan seared, served with tomato chutney.

Cooking plantain, sliced and deep fried, garnished with chat masala.

Refreshing and wholesome house green salad with a touch of indian/nepalese seasoning.

Yoghurt with grated cucumber/carrot and garnished with ground cumin.

Fish cooked in thick sauce with onion, tomato and capsicum finished with fresh herbs.

Fish, mussels, calamari, prawn and salmon, cooked in tangy tomato sauce, finished with coriander.

Fresh chunks of fish cooked in home made paste of spices, coconut milk and cream.

Prawns cooked in a spiced coconut & tamarind flavoured curry.

The nation's favourite; chicken cooked in a harmonious blend of tomatoes enriched with cream sauce.

Succulent pieces of chicken with almonds, cream, tomatoes and aromatic spices.

A classic south indian recipe, cooked with authentic chettinad spices, finished with coconut cream.

Your choice of meat blended with leafy spinach and fresh green spices. A Punjabi favourite. sample

A hot curry from Goa cooked in a mix of roasted spices, vinegar and coconut, with your choice of meat.

Your choice of meat cooked with onion, yoghurt, cashew nut paste and finished with cream.

Chef's take on an Indian-Australian fusion, creating a heartening and warm dish.

Boneless pieces of tandoori chicken with tangy tomato, onion sauce and a touch of house rum.

Tender goat curry pieces cooked with nepalese himalayan spices.

Diced lamb roasted with potato and nepalese spices finished with fresh spinach and cashew.

Boneless thigh chicken marinated in authentic nepalese spices. Wok tossed with diced capsicum, tomato, onion, sweet chilli and soy sauce.