Jasmin Indian Restaurant

Bite size pieces of in-season vegetables crisp fried in a light batter.

Prawns in a crisp, spicy batter.

Mildly spiced beef keema, wrapped in a light pastry.

Succulent cubes of fish, delicately marinated.

Potato and cheese patties prepared to Mrs. Singh’s classic recipe.

An assortment of the above entrees.

Stir-fried slivers of chicken liver cooked in chilli, coriander and tumeric.

A naan freshly baked in the tandoor prepared with a delicious blue cheese and onion filling and served with a date and tamarind chutney. Our suggestion: best enjoyed with your first drinks.

Cutlets of lamb marinated in yoghurt, coriander, chilli and curry powder, slowly cooked over charcoal in the tandoor. A mild to medium dish.

Boneless pieces of chicken lightly marinated with ginger, coriander and garam masala and cooked in the tandoor. A mild to medium dish. Chicken Tikka is also available as a main course.

A swiss brown mushroom marinated in balsamic vinegar, mustard seed and coriander and cooked in the tandoor.

A plate of rice served with dhal, raita and your choice of two of the following vegetable dishes. One of Mrs. Singh’s most outstanding creations. A favourite with those who like it hot.

Mildly spiced cottage cheese cooked in creamed spinach.

Eggplant cooked with capsicum, onions and spices.

A full-flavoured medium to hot lamb curry prepared to an old family recipe.

In season vegetables cooked in a light coconut sauce.

Tender cubes of lamb in a delicious medium thick gravy with a distinctive coriander and cumin flavour. A mild dish.

Potatoes cooked with onions, tomatoes and lemon juice. *Please note, almond meal is used in this dish

A traditional North Indian dish of cauliflower and potatoes.

Lentils in a thick gravy flavoured with onion, ginger and garlic.

A fiery hot curry of boneless pieces of chicken cooked in spices, ginger and fresh ground chillies. A must for those who find the Vindaloo ‘Tame’.

Delicately seasoned in rare spices and yoghurt and baked in the tandoor to enhance its subtle flavour. Served with dhal.

Another type of pan-fried bread, more filling than chappatis.

The addition of egg and onions add taste and texture to this bread.

Deep fried leavened bread, made with plain flour.

Freshly baked.

Crispy lentil wafers which complement all curries.

A traditional accompaniment to a curry. Hot Date or Sweet Mango.

A hot and tangy accompaniment made by the chef.

A cucumber, capsicum and onion salad with a lemon juice and coriander dressing.

A cooling combination of yoghurt, sultanas and cucumber.