Nepalese Main Courses
Chadani (slightly dry)
A dry traditional Nepalese dish. Cooked with herbs and spices.
Garnished mincemeat prepared in traditional spices and green herbs.
Cooked in sauce with coconut, cashew nut powder, cream, and topped with mango.
Classic Nepali sweet and sour garnished with cashew nut powder and cream.
Light blend of spices and green chilies – with a dash of mustard oil and achar (pickle).
Not for the faint hearted! Blended with fresh green chilies, ginger and spices.
Chickpeas prepared in a special sauce.
Tikka Dry Fry Masala (Slightly dry)
Richly spiced tomato-based sauce with a Nepalese twist.
Barbecued meat cooked in Nepali spices with butter and fresh cream.
Delicately spiced barbecued mackerel with ginger, garlic, capsicum, tomatoes and butter.
Chicken breast stuffed with minced lamb cooked in a tomato-based sauce, cashew nut powder and fresh cream.