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Paneer Kadai 13.50A dry paneer dish tossed with capsicum, onion and tomato in a rich gravy sauce.

Palak Paneer 12.50The famous spinach dish, �rst blended into a smooth consistency, then made interesting by a rich tomato and onion gravy, spices, browned garlic and enriched with cottage cheese (paneer).

BASMATI KHAZANA (Rice Selections)

Steamed Rice 3.00Fluffy aromatic rice steamed

Saffron Rice 3.50Fluffy basmati rice cooked with aromatic spices and saffron

Jeera Rice 4.00Basmati rice cooked in roasted cumin.

Coconut Rice 4.00Rice tempered with coconut, curry leaves and mustard.

ARYA’s Biryani 14.50Lamb/ Beef/ Chicken Your choice of meat spiced with yoghurt, mint, and royal cumin, slow cooked with long grain basmati rice �avoured with saffron, onion, coriander leaves and tomatoes. (GF/LF)

ARYA’s Prawn Biryani 19.50Our chef’s special recipe, king prawn, basmati rice and �ne spices (GF/LF)

DELICIOUS INDIAN BREADS

Plain Naan 3.00Indian bread baked in a clay oven.

Buttered Naan 3.50Layered Indian bread baked in a clay oven.

Tandoori Roti 3.00Is made with whole wheat, �our and traditionally cooked in a clay oven.

Tandoori Parantha 4.00Fluffy whole meal bread cooked in the tandoor.

Cheese Naan 4.00Naan bread stuffed with cheese.

Garlic Naan 4.00 Naan bread brushed with roasted garlic on top.

Aloo Naan 4.00Naan bread with a �lling of lightly spiced potatoes and coriander.

Keema Naan 4.50Naan bread with a �lling of spiced minced lamb and coriander.

Kashmiri Naan 4.50Naan bread stuffed with dried fruits and nuts.

Masala Kulcha naan 4.50Naan bread stuffed with spiced potatoes, cottage cheese, coriander and onion.

Chilli and Cheese naan 4.50Arya’s speciality.

Paneer Kulcha 4.50A lip smacking bread from the Rajasthani cuisine. This is made with a �lling of onion and paneer.

Onion Kulcha 4.50Naan bread stuffed with chopped onion and coriander with a hint of spice.

Cheese and Garlic Naan 6.50Naan bread stuffed with cheese and brushed with roasted garlic on top.

Mix Bread Basket 8.50One piece of Plain, Garlic and Cheese.

ACCOMPANIMENTS

DESSERTS

TAKE AWAY MENU

South Indian Buffet $22.90

Sunday Lunches OnlyBookings Essential

Prices subject to change

Gajjar Halwa 6.50Grated carrots cooked in a slow �re with milk, almond and then garnished with cashews and raisins.

Gulab Jamun 6.50Milk based sponge balls deep-fried and then soaked in cardamom and saffron rose syrup

Raita 4.00

Eggplant Raita 4.00

Indian Salad 4.00

Cucumber Salad 4.00

Pappadam 2.00

BOOKINGS ESSENTIAL. Please call (08) 8267 6388 for bookings.

South Indian

Buffet

Experience the aroma of our genuine South Indian Buffetwhilst being tempted by our other traditional favourites.

Our genuine South Indian Buffet includes: Dosa Idli, Vada, Uttapams, Sambar and more.

Every Sunday - 12pm to 3pm$22.90

FREE SECURE UNDERCOVER CAR PARKING

ARYA FINE INDIAN CUISINE30/81 LVL 1 North Adelaide

VillageO’Connell street North Adelaide 5006

www.aryas.com.auTrading hours: 7days

Lunch Wed - Sun: 12 to 3Dinner Mon - Sun: 5 till late.

For Bookings or Take-Away

Ph: (08) 8267 6388Fax: (08) 8267 6399

Take Away and Delivery(Delivery available Sunday to Thursday only for orders over $30

within a 5 km radius. Extra charges will apply over 5 km)A $1.00 fuel surcharge applies on all delivery orders

Ph: (08) 8267 6388Ph: (08) 8267 6388 We now

FREE

deliverwithin 5km

ENTREES

FOR YOUR PLEASURE: FINE TANDOORI FARE

ARYA FINE INDIAN CUISINE’S SUPERIOR ARRAY OF CURRY’S

AUTHENTIC ALL TIME FAVOURITES

FINE DISHES FROM THE OCEAN

FRESH VEGETARIAN DISHES FOR YOUR ENJOYMENT

Vegetable Pakora 6.00(4) Bite size seasonal selection of vegetables crisp fried with a lightly spiced batter and served with three chutneys.

Onion Bhaji 6.50Marinated and spiced onion strips dipped in chickpea and cumin batter deep fried to perfection and served with an assortment of chutneys.

Cocktail Samosas 6.50(2) Crisp Indian short pastry packed with spiced potatoes and sautéed green peas, served with chutneys.

Spicy King Fish Entree 12.50 (4) Main 16.50 (6) Mouth watering �nger shaped pieces of king�sh marinated in spices likeginger and garlic coated with bread crumbs and egg yolk and then deep fried.

King Prawn Pakoras Entree 12.50 (4) Main 18.50 (6)King prawns lightly spiced, coated in a �ne batter then fried crisp till golden brown.

Chicken Tikka Masala 14.50Chicken tikka pieces simmered on a base of vibrant blended spices, tomato paste, crisp capsicum, thick onion gravy & tinged with fresh Australian yoghurt.

Mango Chicken 14.50Lightly marinated chicken roasted in the tandoor then cooked in a �ne and tangy mango splash.

Royal Lamb Shank Masala 20.50Tender Lightly seasoned lamb shanks cooked slowly with bone to trap more �avour. A thick delicious masala blend of freshly ground spices, tomatoes, ginger, garlic, chilli, cardamoms and caramelised onions, Padma Rawat’s signature dish.

Lamb Rogan Josh 18.50 Lean cubes of tender lamb cooked in a delicious thick masala sauce of onions, tomatoes, tamarind, yoghurt, kashmiri herbs, fragrant spices and a truly magni�cent medium hot lamb dish.

Goat Masala 18.50 A very tasty thick gravy sauce and a traditional delicacy.

Chicken Bharwa Masala 19.50 Chicken breast �llet stuffed with cashews, sultanas and chicken mince, then slow cooked with �ne onion, tomato and spices. Our head chef Kalam’s signature dish.

SaagwalaAn authentic all Indian dish. Sautéed crème spinach intertwined with caramelised onions, ginger, garlic, cumin and fragrant spices.

VindalooAn all time favourite dish, introduced to the subcontinent by the Portuguese, The meaning vindaloo comes from a combination of ‘Vin’ for wine vinegar and ‘Alho’ which is Portuguese for garlic cooked with vinegar, tomatoes and ground red chillies. This is the one for the lovers of hot and spicy food and the people who like it hot.

MadrasHailing from the southern costal parts of India. A classical coconut based curry with mustard seeds, chillies and curry leaves. An exotic, med hot coconut base dish.

ChettinadAn intense south Indian curry of roasted masala, coconut, curry leaves and freshly ground spices, a medium hot dish.

KormaA light and fragrant curry, specially prepared to suit the meat or poultry selected and is �nely intertwined with a masala cream base.

Your choice ofCHICKEN / LAMB / BEEF 13.50

South Indian Fish Curry 15.50Quality �sh cooked in �ne �sh curry gravy of sautéed onions, tomato and traditional spices like mustard seed and cumin. A very tasty South Indian dish.

Salmon and Tamarind Curry 18.50Fresh salmon cooked in a tasty tamarind �sh sauce with coconut milk, black mustard seeds, cumin, curry leaves and garnished with fresh coriander.

King Prawn Malabari 18.50King prawns �nely prepared with juicy tomatoes, mustard seeds, and cumin,curry leaves and scrumptious goan sauce garnished with grilled tomato.

Prawn Tikka Masala 18.50Large local prawns intertwined with onions, tomatoes and a thick and delicious sweet and sour gravy.

Squid Masala 15.50Australian Squid delicately cooked in a �ne seafood masala and smooth consistency of sauces.

Goan Seafood Curry 21.00A �nes selection of king prawns, scallops, calamari, quality �sh, musselsand lobster meat simmered in a delicious seafood curry.

Mixed Dhal 10.50The all time favourite, high quality mix of lentils boiled into a thick consistency then topped with a vibrant gloss of ginger, garlic, garam masala, onions, tomatoes and �ne spices.

Dhal Makhani 10.50This lentil dish is specially prepared as it is time consuming and rich preparation. The lentils are simmered overnight over the lightly glowing ambers of the tandoori oven together with onion, chilli, ginger, fresh cream and butter. (GF)

Mixed Vegetables 10.50Mixed vegetables in a thick gravy sauce, tinged with tomato masala, onions and subtle spices to present a �ne study of merged contrast. (GF/LF)

Vegetable Korma 11.50Specially prepared vegetables in a creamy cashew and tomato sauce, �avoured by spices and garnished with nuts.

Vegetable Jalfrazi 11.50Mixed vegetables tossed with onion and capsicum in a spicy sweet and sour sauce.

Malai Kofta 11.50Roundels of mashed mixed vegetables, deep fried, and tossed in a delicate tomato based creamy sauce. Very mild dish.

Mushroom Mattar 12.50Mushrooms in a spirited onion, �nely spiced, �avoursome tomato base with fresh garden peas with a dash of lime and cream.

Eggplant Masala 11.50A unique blend of eggplant, capsicum and onion, garlic and spices then prepared into a �ne consistency with a dash of lime.

Kaju Masala 15.50Roasted cashew nuts cooked with a thick gravy of onion, tomato, ginger garlic and garam masala spices.

Paneer Butter Masala 12.50Cubed cottage cheese in a rich, brilliant cashew and tomato base, �avoured by subtle spices, cream and yoghurt.

Paneer Dilruba 13.50Grated cottage cheese cooked with onion, tomato and capsicum in a sweet and sour spicy sauce.

Tandoori Chicken 12.50 (Half ) 18.50 (Whole)North India’s most popular tandoori dish, tender spring chicken on the bone properly marinated for hours with spices, yoghurt and tandoori masala, cooked in the clay oven served with a �ne assortment of chutneys.

ARYA Chicken Kebab Entree 10.50 (4) Main 13.50 (6)Lean chicken pieces marinated in a smooth cashew nut, couscous, and spice mix, clay oven baked to perfection and served with an array of chutneys.

Chicken Tikka Entree 10.50 (4) Main 13.50 (6)Bite size pieces of lean chicken �llet properly marinated in yoghurt, spices and tandoori masala roasted in the tandoor, served with �ne chutneys.

Hariyali Chicken Kebab Entree 10.50 (4) Main 13.50 (6)Lean chicken pieces marinated in coriander, mint, ginger, garlic and spices, and cooked in a tandoor oven

Tandoori Lamb Cutlets Entree 12.50 (3) Main 15.50 (5)Australian Lamb cutlets �nely marinated in secret herbs and subtle spices and barbequed in the tandoor to perfection, served with and assortment of �ne sauces.

Lamb Sheekh Kebab Entree 10.50 (4) Main 13.50 (6)Lean lamb �nely minced with ginger, garlic, coriander leaves, sweet onion, intertwined with a �ne array of spices roasted in the tandoor and served with tasty sauces.

Murgh Makani (Butter Chicken) 14.50This very mild and tasty Indian dish is the most favoured Indian dish in all Australia. Boneless chicken pieces marinated for hours in a light and delicious tandoori masala. Then roasted in the clay oven to perfection and served with a delicious rich blend of fresh butter, cashew nut, fennel, and a truly remarkable mild tomato creme sauce.

Chicken Mumtaz 14.50This famous chicken dish was named after the Moghul Empress for whom Maharaja Shahjehan built the Taj Mahal at Agra. A truly royal recipe, Mr Rawat’s own special recipe.