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All time favourite an INDO-CHINESE affair, this dish is a staple in Amdavad. Fried chicken pieces pan-fried in chilli, soy, ginger, and garlic-based sauce.

Another all time favourite but with paneer instead of chicken.

Street style stir fry noodles with a good kick !! packed with flavours and seasonal shredded vegetables

Street style stir fry noodles with a good kick !! packed with flavours and seasonal shredded vegetables with chicken.

Pan fried tender pieces of chicken, tossed with onion, capsicum, garlic, soy, and fragrant basmati rice.

Potatoes and peas stuffed in puff pastry deep fried and topped with chickpea curry, tamarind sauce, sweet yoghurt, spices and fresh chop onion.

Hand-made Potato & peas based patty fried to golden brown, topped with chickpea curry, tamarind sauce, sweet yoghurt, spices and fresh chop onion

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

Spanish sliced onion, potato and shallots and besan flour, crisp to perfection. Perfect to start with any meal.

Crunchy pakora made with potato, vegetable panache, chilli and homemade spices.

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.

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.

Traditional North Indian recipe with over 24 hours of marination. yogurt based with anti-aging spices.

A family recipe, using a marinade of sweet vinegar, not yogurt. Laced with ginger juice, turmeric, garlic and green chilli.

Minced lamb marinated with lime, coriander and cumin, then grilled.

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

Delicious, seasonal vegetable and delicate saffron rice, potted and cooked with mint, coriander and sultanas. (veg)

Chicken is marinated over 24 hours and then layered with basmati rice and cooked in traditional ‘dum’ style.

The lamb  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

Vegetables simmered in traditional korma curry.

Pan fried field mushroom, served with traditional korma curry.

A GC signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (veg)

Spinach stuffed with cottage cheese, served with cashew flavour curry

Fresh cottage cheese simmered in totato gravy. (V)

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

Puffed bature lay next to hearty bowl of spiced chickpea curry. (V)

Cottage cheese cooked in cashew nut based sause, seasoned with lightly toasted kasoori methi and finished with cream

Vegetable simmered in onion, tomato and herb thick gravy

Pan fired mushroom and sweet corn, served with traditional tomato and onion curry

Fresh cottage cheese tempered with cumin and corriander. Simmered in spinach sauce, finished with a dash of cream.

Stir fry cottage cheese with onion, capsicum, tomato, and home ground spices. (V)

Pan-fried spinach and potatoes tempered with chilli and cumin. (V)

A steadfast and humble vegetarian curry, the sort that can be cound in any good Indian roadside restaurant. (V)

Mix seasonal vegetables cooked in onion and tomato based kadai sauce, finished with dry red chilly and fresh corriander.

Thick tomato curry sauteed with onion and capsicum.

The classic and all-time favourite

Locally sourced prawn, sauteed with ginger, garlic, black papper & chilli tossed in onion and tomato based kadai sauce.

Tender pieces of chicken marinated in rich creamy garlic marination, cooked in rich tomato based sauce, sauteed with onion and capsicum.

Diced spiced beef flash cooked with crushed ginger, garlic, green chilles and mildly flavoured with curry leaves.

Lamb speciality laced with Kashmiri spices.

Marinated mince lamb kofta cooked in cashew nut base sauce, finished with cream.

Chef’s mysterious spice blend.  Chicken, beef, lamb or prawn.

Tomato, coriander and green chilles-based curry finished with fenugreek leaves. Chicken, beef, lamb or prawn.

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

Lamb curry infused with coconut and south Indian spices. Chicken, beef, lamb or prawn.

Spinach curry sautéed with ginger. Chicken, beef, lamb or prawn.

The classic Goan. Chicken, beef, lamb or prawn.

Sliced tomato, onion, cucumber, chilli and lemon dusted with chat masala

Fresh thinly sliced onion rings, tossed with spices, lemon juice and coriander (V)

The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V)

Grilled broccoli, snow peas and spinach tumbled with chilli and lime. (V)

Pan fired cauliflower, tossed with cashew, garlic and ginger. Garnished with pomegranate and fresh coriander. (V) (M)

Date and tamarind flavoured dipping sauce

Yoghurt based dipping sauce flavoured with mint

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

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime. Chowpatty beach style. (V)

Do not confuse with lady's fingers. These are fiery, not fine (S).

Stuffe with spiced mince lamb

The most delicious favourite chilli and cheese together.

Cheddar is melted inside. (V)

Wholemeal bread. (V)

Laccha whole meal multi-layered bread. (V)

Stuffed with cherries and dry fruits (V)

Stuffed with mozzarella and spinach (V).

With minced garlic and corrinder sprinkle. (V)

Freshly backed in the tandoor. (V)

Chefs spicy surprise (V)

Bread stuffed with spicy spinach

Bread stuffed with spicy potato

Coconut, onion, curry leaves and corriander (V)

Traditional Indian bread full of butter (V)

Bread stuffed with chef's special cheese mix(V)

Orange, Apple or Canberry

Coke, Coke Zero, Sprite, Fanta and many more, Ask for your favourite

English Breakfast, Earl Grey, Black, Chamomile, Gree, Peppermint.

Indian yoghurt drink

Served chilled with nuts and saffron(V)

Served warm (V)