DINE IN MENU LICENSED BAR (BYO WINE ONLY)

EDEN GARDEN

INDIAN CUISINE

3846-6262

SIM

PLY

SUM

PTUO

US C

URRI

ES

• VG INDICATES VEGAN

• LAST ORDER at 9.15PM (SUNDAY – THURS), at 10PM (FRI-SAT)

• Dishes May Contain Or Have Been In Contact With Nuts/ Dairy.

• Dishes Can Be Prepared To Suit Your Taste Buds. Please Talk To Our Staff.

“EDEN GARDEN IS THE NAME OF THE BIGGEST CRICKET

GROUND IN INDIA. THIS GROUND HAS WITNESSED SOME OF

THE GREATEST RUN CHASES COMPLETED IN AN ELEGANT

FASHION BY SOME OF THE GREATEST CRICKETING LEGENDS.

HERE AT EDEN GARDEN INDIAN CUISINE WE SERVE YOU IN

“CRICKET NETS” AND BRING YOU THE FOOD WHICH IS

LEGENDARY IN TASTE, TRADITIONAL IN ITS AUTHENTICITY

AND AN ALLROUNDER WHEN IT COMES TO FLAVOURS”

AT EGIC, YOUR HOSTS NEETU & VIKAS INVITE YOU TO

ENJOY AUTHENTIC INDIAN CURRIES COOKED IN TRADITIONAL

RECIPES. WE DO NOT IMPROVISE RECEPIES TO SUIT LOCAL

TASTES BUT WE TRY AND IMPROVISE OUR PLATING TO

MATCH THE BEST IN CULINARY WORLD.

IF IN DOUBT PLEASE ASK ONE OF OUR FRIENDLY STAFF AND

THEY WILL BE HAPPY TO ASSIST YOU WITH MAKING YOUR

CHOICES.

YOUR SATISFACTION IS OUR AIM AND THE MOTIVE IS TO SEE

YOU OFF WITH A SMILE AND A WISH TO VISIT AGAIN.

“KEEP CURRYING”

PITCH REPORT (BAR MENU)

(BYO Wine Only, $3 Corkage applies)

COCKTAIL \ MOCKTAIL (Refresh with Indian flavours)

Punjabi Punch 25

(A jug of cocktail with a mix of Indian liquor, fresh herbs and spices. When sharing Matters!!)

HOWZATT (Rum, Ginger And Herbs) 12

Late Cut (Tequila, Lime, Raspberry flavours, Herbs And Spices) 12

Flipper (Vodka, Lime, Vetiver flavours, Herbs And Spices) 12

BEER Stubby

Kingfisher, Corona, Peroni, Fatyak, Tiger 7 (FS)

Carlton Mid, XXXX Gold, Cooper’s (Mild Ale), Others 5 (mid)

HOUSE WINE GLS/BTL

White wine, Red Wine, Sweet Wine 6/27

ELITE WINE GLS/BTL

Sauvignon Blanc (Marlborough/Adelaide Hills) 8/35

Shiraz (Barossa / Clare valley) 8/35

Pinot Noir (Tasmania / Adelaide hills) 8/35

Chardonnay (Margret River / Adelaide Hills) 8/35

SWEET / SPARKLING WINE GLS/BTL

Sparkling Sweet Wine 35

Merlot (McLaren Vale) 8/35

Semillon Sauv Blanc (Marlborough/Adelaide Hills) 8/35

PREMIUM WINE GLS/BTL

Shiraz (Barossa/McLaren Vale) 10/45

Sauvignon Blanc (Adelaide Hills / Marlborough) 10/45

Chardonnay (Margret River / Adelaide Hills) 10/45

Champagne 65

SINGLE MALT/INDIAN SCOTCH 30ml/60ml

Glenfeddich, Bowmore, Talisker, Black Dog 10/16

SPIRITS / VODKA / RUM 30ml/60ml

OLD MONK INDIAN RUM (Ask for A Sniff)

Chivas Regal, Black Label, Jack Daniels 8/ 12

Bacardi, Vodka, Jim Beam, Gin

• CORKAGE OF $3.00 WILL BE CHARGED FOR EACH ADULT ON THE TABLE AS A STANDARD BYO CHARGE (Not based on Wine glasses).

• LIQUOR SALE SUBJECT TO OLGR RULES AND REGUALTIONS.

DRINKS TROLLEY (BEVERAGES) Gls /Jug

SPARKLING WATER 3/7

MOCKTAILS 8/18

Herby and spiced drinks in Ginger/Strawberry/Vetiver Flavour

LASSI (VEGAN AVAILABLE) 4

Mango / Mint Masala Flavoured Butter Milk

INDIAN LEMONADE 4/10

Fresh Lime drink made with lime, sugar, salt and black pepper

JUG OF INDIAN FLAVOURS (Jaljeera) 4/10

Mix of Indian flavours with spices, tamarind and lentil balls. (ask for a tasting)

SOFT DRINKS 4/10

Coke, Coke Zero, Lemon Lime Bitters, Ginger Beer

SILLY POINT (KIDS MENU)

(All items are mild and made to suit a child’s palette)

PIZZA NAAN WITH DIPS 9.9

Pizza style stuffed (capsicum, onion &cheese) naan bread served with mild butter sauce

CHICKEN TIKKA WITH CHIPS 9.9

Tandoor roasted chicken tikka pieces served with mint sauce and chips

SMALL BUTTER CHICKEN WITH RICE 10.9

Small serve of Butter Chicken served with Rice.

EXTRAS (SIDE DISHES)

BOUNCY PITCH PAPADUMS (roasted crispy spiced lentil wafers) 3

BOONDI RAITA Indian style yoghurt with fried lentil balls 3.9

INDIAN GREEN SALAD / ONION SALAD 6

MANGO CHUTNEY / MINT CHUTNEY /PICKLE 3

VARIETY OF RICE (VG)

(We use Only Genuine INDIAN BASMATI RICE)

BIRYANI (VEGETABLE/MEAT/CHICKEN) 18.9

Marinated spiced slow cooked rice, preserving its aromatic flavours.

COCONUT RICE Rice cooked in shredded coconut and curry leaves 5

ZEERA RICE Rice cooked with cumin seeds 3

POWER PLAY 1 (STARTERS / APPETISER)

VEGETARIAN /VEGAN (VG)

SAMOSA CHAAT (VG) (Samosa to a Punjabi means “Yummmmyyyy!!!” ) 9.9

Each serving has 2 pieces of crispy samosas filled with mashed potatoes, served with

chickpea curry and garnished with tangy sauces.

GOOGLY (PAAPDI CHANA CHAAT) (VG) 9.9

A tangy tamarind flavoured mixture of chickpea and corn kernels served on in house

paapdi garnished with trio of Indian sauces. “the difference is in the plating”

BADAAMI TIKKI (VG)(GF) (“Badaam” means Almonds) 8.9

“Tikki” refers to the crispy patties made with almonds, potatoes and spices.

SPIN ATTACK (PUNJABI VEG PAKODA) (VG)(GF) 8.9

Onions, cauli & seasonal vegetables dipped in a spiced chickpea batter and deep fried.

HARA BARA KEBAB (VG) 8.9

Green veggies, herbs and potato cutlets served with mint sauce

ACHAARI PANEER TIKKA (“Achaari” means Picklish) 13.9

Homestyle cheese is marinated in pickle flavoured mixture overnight and then roasted

in tandoor to give it a roasted flavour. We cook this cheese in-house.

CHILLY PANEER/ CHILLI CAULIFLOWER (VG) 15.9

A popular North Indian Starter dish with Cubed Paneer pieces cooked in shallow pan

fry style cooking with veggies, ginger, garlic and other spices.

NON VEGETARIAN (STARTERS / APPETISER) (All items are GF except Samosa)

POTLI MEAT SAMOSA “Flavour is so yumm that it pairs with any drink” 9.9

“POTLI” means a little bag. Our potli is made of deep fried crispy pastry and is filled with

spiced meat mince. Umpire calls it a contemporary version of meat samosa.

SPINNER (MACHCHI PAKODA) Try with “Howzatt Cocktail” 10.9

“Machchi” means Fish. We marinate fish fillets in our secret mix of spices. This is our most

popular entrée and the pakoda is flavoursome. Its served with fresh mint sauce.

CHICKEN TIKKA (Most common Indian snack with drinks) 10.9

Boneless chicken pcs marinated in garlic, yoghurt, herbs and spices grilled in tandoor

MURG MALAI TIKKA “Pairs well with a Sauv Blanc” 13.9

(“Murg” means chicken and “malai” means cream) this version of tikka is cooked in very

traditional spices with cream to cook a very tender and moist tikka. The process involves

roasting at controlled heat

LAHSUNI JHINGA “Pairs well with Asian beer flavours / White Wine” 15.9

(“Lahsun” means Garlic and “Jhinga” means prawns) we pan fry tiger prawns in garlic, with herbs

and curry leaves. The taste is in the freshly peeled garlic and flavour accentuates from the fresh

curry leaves.

CHILLY CHICKEN (Most common Indian snack with drinks) 15.9

A popular North Indian Starter dish with Cubed Boneless chicken pieces cooked in

shallow pan fry style cooking with veggies, ginger, garlic and other spices.

SEEKH KEBAB “Ideal with a glass of Single Malt Or Scotch” 13.9

Spiced lamb mince grilled in a tandoor on skewers, served with mint sauces.

TANDOORI CHICKEN (Half) 11.9 (Full) 18.9

Chicken on bone marinated overnight in traditional spices and roasted in tandoor to get

the charred surface. Ask for a glass of our INDIAN WHISKEY OR RUM to take you back

to Indian dining streets.

POWER PLAY 2 (MAIN COURSE)

Chef’s Special Curries

CHICKEN CREAMY CHEEKS (GF) 20.9

Did someone say Creamy curries are sweet?

Try this curry and you will love its flavour. This is a creamy curry and is NOT SWEET. It’s

cooked with cream and a rich choice of whole spices at a controlled temperature so the

cream keeps its texture without oozing oil.

BUTTER CHICKEN ON BONE (ORIGINAL INDIAN STYLE) 20.9

The flavour is in fenugreek leaves. The process involves slow roasting of TANDOORI

CHICKEN ON BONE in tandoor and then cooked in a buttery tomato sauce with

fenugreek leaves. This curry tastes best when ordered medium to hot.

PUNJABI BAKRA (Goat)(DF)(GF) 20.9

Punjab is a state in India which is known for its cooked goat. We use the cooking process

to cook the goat on slow flames until tender. Ideally the meat just falls off the bone. This

curry is not available in mild flavours. (Ask for serving on Naan Bread in traditional style)

KADAHI (Chicken / Lamb / Paneer)(GF) 20.9

“KADAHI” is the name of a cooking container similar to a wok. This is a very traditional

Indian curry from Northern India. It is cooked with heaps of fresh vegetables in rich and

tasty mix of spices. It will have traces of whole spices to tantalize your taste buds.

It’s a common curry but we have flavoured it with nostalgia.

LAMB BHUNA (GF) 20.9

The term “BHUNA” refers to frying at high temperature till the mixture turns fragrant and

oozes out its flavours. This forms a base recipe in the lavish North Indian wedding parties

where taste is all that matters.

The flavours rule this dark textured curry which is thick and not watery at all. The key

ingredients are tomato, onion, ghee and heaps of spices.

SEAFOOD CURRIES (All curries are GF. Prawn curries incur $3 surcharge)

PRAWN / FISH MOILEE (DF) 18.9

This dish “MOILEE”, is a popular south Indian curry. A light, simple yet tasty preparation

of seafood cooked in coconut milk with cardamom, mustard seeds & curry leaves.

GOA PRAWN / FISH CURRY(DF) 18.9

Seafood Cooked in Coconut Sauce with a tinge of onion gravy with a hint of spices.

PRAWN / FISH VINDALOO (DF) 18.9

Needs no explanations!! It’s a spicy Goan curry cooked with lots of chillies and spices.

PUNJABI FISH MASALA (DF) 18.9

Traditional Punjabi spices rule this curry. Not traditional but tastes are very authentic.

NON-VEGETARIAN CURRY (All Non-Vegetarian curries are gluten free)

BUTTER CHICKEN 18.9

The flavour is in fenugreek leaves. The process involves slow roasting of boneless chicken

pieces in tandoor and then cooked in a buttery tomato sauce with fenugreek leaves. This

curry tastes best when ordered mild or medium heat. Surprisingly, we make it NUT FREE.

SHAHI KORMA (Chicken/Lamb) 18.9

Korma dates back to the time of kings and maharajas. “SHAHI” means royal and korma

means meat or chicken braised in a spiced sauce made with yoghurt, cream, nut or seed

paste, if you like creamy and rich curry then this is your dish.

MANGO CHICKEN 18.9

Tandoor roasted marinated chicken pieces cooked in tomato sauce with thick and rich

mango pulp from tropical India. The sauce has a creamy texture with mango flavours.

CHICKEN TIKKA MASALA 18.9

The story is that in 1974 when a chef in Delhi was asked to cook something late at night

when he had nothing left, he used the leftover of chicken tikka to create a dish which is

now popularly called as chicken tikka masala. We cook it in authentic Indian style.

SAAG (Chicken/Lamb) 18.9

Also popularly known as saagwala and palak gosht. This curry comes straight from the

heart of Punjab. Saag is ideally made from a mix of Mustard leaves and spinach leaves,

which are quite seasonal. We make it from Spinach leaves which rules the dish flavours.

LAMB ROGAN JOSH (DF) 18.9

Rogan Josh is one of the signature recepies from Kashmiri cuisine. Rogan means clarified

butter or the fat in the meat and JOSH means intense passion. Try it with an onion naan.

LAMB MADRAS (DF) 18.9

A South Indian delicacy cooked with curry leaves and mustard seeds in coconut sauce.

VINDALOO (DF) (Lamb / Chicken) 18.9

Needs no explanations!! It’s a spicy Goan curry cooked with lots of chillies and spices.

VEGETABLE / VEGAN CURRY (VG) (No artificial colours added to any curry. All curries are GF except kofta)

(VG indicates that curry can be cooked as vegan on request)

DAAL TADKA (VG) 16.9

“TADKA” is roasting of spices with ginger, garlic, onions and whole spices etc. This is a

yellow lentil curry finished with a tadka. Try with tandoori roti.

ADRAKI ALOO GOBI (VG) 16.9

Potatoes and cauliflower cooked with ginger, cumin & fenugreek leaves on slow flames.

PUNJABI CHOLLE (VG) 16.9

These chickpeas are cooked in whole spices and finished with onion gravy. These

chickpeas resemble closely with authentic Indian street food style of curry.

BAINGAN DA BHARTA (VG) 17.9

Tandoor roasted eggplant cooked with tomato,spices and onion preserving the roasted

flavours. A different way to present one of Australia’s most popular vegetable.

SUBZ MAKHANWALA (VG) 17.9

Vegetables and paneer cooked in butter sauce and fenugreek leaves. It’s a vegetarian’s

answer to satisfy the craving for butter chicken.

DAL BALLE BALLE (MAKHANI) (VG) 17.9

This curry feeds the maximum people of Punjab as its cooked widely. Its cooked best

when cooked in bulk. This is a popular north Indian delicacy brown lentil curry cooked

with cream and butter. Order it medium to get the best flavours.

PANEER TIKKA MASALA (VG) 17.9

Cheese curry cooked in onion and tomato gravy with vegetables. A popular restaurant

level vegetarian dish to suit anyone’s taste.

PALAK PANEER (VG) 17.9

This curry comes straight from the heart of Punjab. We cook homemade cheese in

Spinach leaves with a hint of cream. Soy Cheese replaces Paneer in Vegan options.

Spinach flavours rule the curry.

NAVRATTAN /VEGAN SPECIAL KORMA (VG) 18.9

Seasonal vegetables cooked in cashew and creamy sauce with flavoursome spices.

VEGAN SPECIAL BIRYANI 18.9

Spiced marinated vegetables slow cooked with rice preserving its aromatic flavours. Its

inherently a meat dish but we have innovated it to suit vegan dietary requirements.

MALAI KOFTA 18.9

Fried kofta stuffed with cheese, potatoes and nutty mix, cooked in rich and creamy

gravy. It is a creamy curry and a bit on sweeter side. Try with butter naan

TANDOORI NAAN BREADS

(All breads are cooked in tandoori clay oven. Add extra green chilies to breads at $1 extra)

BUTTER NAAN Naan bread stuffed with butter (we layer butter inside) 6

PESHAWARI NAAN Naan bread stuffed with dried fruits and nuts. 6

CHEESE & CHILLI Naan bread stuffed with cheese and fresh green chillies 6

CHEESE & SPINACH Naan bread stuffed with cheese and spinach 5

CHEESE & GARLIC Naan bread stuffed with tasty cheese and garlic 5

ALOO PRANTHA Naan bread stuffed with masala potatoes. 5

ONION KULCHA Naan bread stuffed with Masala Onions and coriander 5

GARLIC NAAN Bread coated with garlic and cooked in tandoor 4

PLAIN NAAN Plain flour Naan bread cooked in tandoor 4

G/F METHI ROTI Bread cooked with maize flour and fenugreek leaves 5

VEGAN TANDOORI BREADS

VEGAN KULCHA Special bread with soy cheese, onions and coriander 6

MULTIGRAIN ROTI 6 Wholegrain flour bread cooked in tandoori oven 6

ONION KULCHA Bread stuffed with masala onions and coriander 5

ALOO PRANTHA Bread stuffed with masala potatoes, onions and coriander 5

GARLIC NAAN Bread coated with garlic and cooked in tandoor 4

PLAIN NAAN Plain flour Naan bread cooked in tandoor 4

TANDOORI ROTI Wholemeal flour bread cooked in tandoori oven 4

G/F METHI ROTI Bread cooked with maize flour and fenugreek leaves 5

FINAL OVER (DESSERTS)

SHAHI KULFI (North Indian Specialty) 7

Kulfi is homemade ice cream prepared with condensed Milk, cardamom, almonds,

pistachios and saffron, topped with crushed nuts

SHARAABI KULFI 7

Popular north Indian kulfi dessert infused with sharaab (liquor) and topped with rum

soaked raisins.

VEGAN KULFI 7

A frozen dessert made from coconut cream with an Indian twist of flavours.

GULAB JAMUN (4pcs) 10

Popular north Indian speciality of Fried cheese balls dipped in flavoured sugar syrup

Please advise of any Vegan or Dairy Free or Particular food requirements. Dishes may contain or have been in contact with nuts/ dairy. Dishes can be prepared to suit your taste buds. Please talk to our staff.

TEAM UP FOR A BANQUET

(2-10 GUESTS)

(Non Veg 29.9 pp) (Veg/Vegan 26.9 pp)

ENTREES/STARTERS

CHOOSE AN ENTRÉE FROM ENTRÉE

MENU TO SHARE BETWEEN TWO

(BASED ON MIN 3 PCS PER PERSON) (excludes full Tandoori chicken)

MAIN COURSE

CHOOSE ONE CURRY PER PERSON ON

THE TABLE FROM CURRY MENU

(MAX 5 VARIETIES PER TABLE.

$3 EXTRA FOR SEAFOOD/SPECIALTY CURRIES)

BREADS

CHOOSE ONE NAAN TO SHARE

BETWEEN TWO

RICE

ONE SERVE OF ZEERA RICE /COCONUT

RICE TO SHARE BETWEEN TWO

DESSERT

A SERVE OF KULFI FOR EACH PERSON

ON THE TABLE

*WE WILL BE HAPPY TO DEAL WITH ANY

SPECIAL DIETARY REQUIREMENTS. PLEASE

ASK OUR FRIENDLY STAFF.

STUMPED BANQUET MEAL

(GROUP OF 11+)

(Non Veg 31.9 pp) (Veg/Vegan 28.9 pp)

ENTREES/STARTERS

MIX VEG & NON VEG ENTRÉE

PLATTERS TO SHARE

(BASED ON MIN 3 PCS PER PERSON) (excludes full Tandoori chicken)

MAIN COURSE

BUTTER CHICKEN /CHICKEN TIKKA MASALA

MURG METHI MALAI /KADAHI CHICKEN

GOAT CURRY / ROGAN JOSH

PALAK PANEER / PANEER TIKKA MASALA

NAVRATTAN KORMA/ JALFREZI

DAAL TADKA / DAAL MAKHANI

(MAX 6 VARIETIES PER TABLE)

BREADS

MIX NAAN PLATTERS TO SHARE ON

THE TABLE

(CHEESE AND SPINACH NAAN, GARLIC NAAN,

PLAIN NAAN, TANDOORI ROTI)

RICE

MIX OF ZEERA RICE /COCONUT RICE TO

SHARE ON THE TABLE

DESSERT

MIXED SERVES OF CHOCOLATE NAAN

WITH KULFI TO SHARE

*WE WILL BE HAPPY TO DEAL WITH ANY

SPECIAL DIETARY REQUIREMENTS. PLEASE

ASK OUR FRIENDLY STAFF.