Menu Moonee Ponds & St Kilda

Fall-off-the-bone lamb shank braised in a royal Nawabi-style gravy of saffron, yoghurt, and aromatic spices.

Tender paneer simmered with a double tempering of onions – caramelised for sweetness and sautéed for bite – enriched with aromatic spices for a hearty, homestyle classic with a refined touch.

A bold Goan classic reimagined with tender paneer and potatoes, slow-cooked in a fiery vinegar-spiced masala.

Golden, crisp pakoras stuffed with molten cheese, draped in cooling yoghurt and finished with tangy chutneys and spice dust – a playful twist on a street classic, reimagined for indulgence.

South Indian favourite—crisp chicken morsels tossed with curry leaves, chilli, and garlic for a fiery bite.

Cauliflower florets crisp-fried and tossed with aromatic spices, curry leaves, and a chilli tempering.

Soft lentil dumplings in creamy yoghurt, topped with tamarind, mint chutneys and a sprinkle of spices - finished with pomegranate for a refreshing, tangy delight.

Succulent prawns cooked in the traditional flavoured dum basmati rice, saffron, and coastal spices.

Delicate aromatic basmati rice with spiced paneer and vegetables, gently cooked with saffron and whole spices.

Hand-rolled pastry with spiced potato and peas, fried to golden crispness.

Crumbled samosa topped with tamarind, yoghurt, and fresh coriander.

Potato patties dressed with chutneys, yoghurt and herbs for tangy indulgence.

Onion fritters in fragrant gram-flour batter, crisp-fried.

Paneer tossed in fiery hot spices, served with mint chutney.

Spiced yoghurt-marinated paneer, chargrilled till smoky and tender.

Mushrooms marinated in spices, seared in the tandoor to perfection.

Fiery chicken tossed in a bold chilli glaze, cooled with mint chutney.

Fiery chicken tossed in a bold chilli glaze, cooled with mint chutney.

White fish fillets in ginger-garlic yoghurt and tandoori spices, roasted till flaky.

A generous spread of 2pcs each of Chicken tikka, lamb seekh and Onion Pakora & Paneer Tikka presented with mint sauce

An selection of 4pcs each paneer tikka, onion pakora, gobi pakora

A generous spread of 4pcs each of tandoori chicken, lamb seekh and chicken tikka, presented with mint sauce.

A generous spread of 8pcs Tandoori Chicken, 4pcs Lamb Seekh, 4pcs Lamb cutlet and 4pcs Chicken Tikka presented with mint sauce.

Tandoor-roasted chicken bathed in a velvety tomato-cashew cream, finished with butter, a whisper of fenugreek and hint of sweetness.

Robust Punjabi-style curry simmered with onion-tomato gravy and aromatic whole spices - rustic, layered and deeply satisfying.

Bone-in tandoori chicken in a smoky onion-tomato masala with peppers, Kashmiri chilli & kasoori methi. Medium heat, creamy finish.

Chargrilled chicken tikka, chunks of onion and capsicum folded into a silky, spice-laden masala sauce that balances and cream.

Our signature shredded chicken in a glossy onion-tomato-cream reduction, layered with house spice blends.

Boneless chicken simmered in an indulgent almond-cashew and saffron gravy - subtle, nutty and fragrant.

South-Indian inspired curry with curry leaves, mustard seed tempering and a warm coconut nuance.

A bold Goan classic of tangy vinegar, garlic and chilli that wakes the palate - bright, sharp and fiery.

Stir-fried chicken tossed with capsicum, onion and a robust dry-spice blend for a lively, textured curry.

Tender chicken simmered in a lush spinach purée with Mughlai spices for a silky, herbaceous finish.

A soulful roadside-style curry, slow-cooked with caramelised onion and tomato for rustic depth and comfort.

Kashmiri-style slow-braised lamb in a fragrant blend of warming spices and Kashmiri paprika - deeply aromatic and unctuous.

Village-style goat curry simmered on the bone for concentrated depth, layered with cinnamon and warming masalas.

Chunks of meat wok-finished with capsicum, onion and freshly-ground whole spices for a vibrant, rustic curry.

Tender meat enveloped in a silky almond-cashew korma sauce, finished with toasted almond slivers.

A tangy, slow-cooked Goan speciality with vinegar-kissed heat and fragrant spice - bright, bold and memorable.

South Indian inspired meat infused with fresh curry leaves, mustard seeds and coconut.

Slow-braised meat folded into a luxuriant spinach gravy, marrying earthiness with rich spice.

Coastal fish simmered in a coconut-coriander broth with Goan spice - fragrant, tangy and silk-textured.

Succulent prawns braised in a tomato-capsicum masala with coconut and coriander, yielding bold, rustic flavours.

Tender fish fillets simmered in a luscious tomato-cashew cream base, mellowed with butter and lifted by a touch of fenugreek.

Succulent prawns simmered in a luscious tomato-cashew cream base, mellowed with butter and lifted by a touch of fenugreek.

A spicy coastal preparation of fish in a tangy, vinegary chilli masala with bright, lingering heat.

A spicy coastal preparation of prawn in a tangy, vinegary chilli masala with bright, lingering heat.

Shredded paneer cubes with peas and fenugreek leaves in a delicately spiced, creamy malai sauce - fragrant and refined.

Hand-pressed paneer simmered in a rich tomato-onion cream sauce and finished with fresh coriander.

Paneer seared with capsicum, onion and a smoky, freshly-ground kadai spice mix for a lively, textured curry.

Royal-style paneer in a velvety cashew-tomato gravy, garnished with cream and toasted almond flakes.

Silky spinach purée enveloping cubes of paneer, seasoned with a subtle cloak of warming spices.

Golden paneer-and-nut dumplings simmered in a luxurious cream and spice sauce - indulgent and aromatic.

Earthy mushrooms and peas in a fragrant, coconut & tomato-based masala finished with fresh coriander.

Tender potatoes, cauliflower and garden peas simmered in a delicately spiced onion-tomato gravy.

Smoky roasted eggplant paired with potato in a subtly spiced, herb-forward sauce.

A vibrant medley of seasonal vegetables tossed in a tangy, wok-stirred spice sauce.

Garden fresh seasonal vegetables enveloped in a silky almond-cashew korma sauce, finished with toasted almond slivers.

Potatoes luxuriating in a creamy spinach curry with tempered spices

Yellow lentils tempered with cumin and garlic, garnished with a sizzling tadka for an aromatic lift.

Black lentils and kidney beans slow-cooked overnight, enriched with butter and cream for a silky, smoky finish.

Layers of basmati rice and marinated chicken sealed and slow-steamed in ghee and saffron - fragrant, tender and layered.

Long-grain basmati layered with aromatic meat, saffron and caramelised onions - slow-cooked for depth and perfume.

Long-grain basmati layered with aromatic meat, saffron and caramelised onions - slow-cooked for depth and perfume.

Saffron-tinted basmati with seasonal vegetables, whole spices and crisp fried onions - vibrant and fragrant.

A jeweled rice of nuts, raisins and saffron, gently spiced and subtly sweet - a regal accompaniment.

Basmati tossed with sweet green peas and tempering spices - simple, fragrant and comforting.

Fluffy basmati tempered with toasted cumin seeds for an aromatic, elegant side.

Delicately saffron-infused basmati that lifts any curry with floral aroma and golden hue.

Perfectly steamed basmati rice - the ideal canvas for our rich, spiced gravies.

Mango, Pistachio, Paan or lychee

India's most cherished festival dessert. Fried dumplings scented with cardamon and steeped in rose and saffron syrup

Grated carrots slow cooked with milk and delicately scented with cardamon and garnished with Almond flakes