NAMASTE, SAT SRI AKAAL and SALAAM

Welcome to Bay Tandoori where you will enjoy a truly authentic dining experience. From the seemingly infinite diversity of culinary creations existing throughout the Indian subcontinent, we have chosen to

present some of the more characteristic yet legendary dishes. The food we prepare is authentically spiced. We have included a legend (mild, medium or hot) for the spiciness of each dish but if you would like to have the

dish milder or hotter, please let us know. Dishes marked with a (G) contain Gluten.

INDIAN CUISINE

Incredibly varied, Indian cuisine is a combination of many nationalities and cultures. There are basic differences between the cooking of North and South India. The most elaborate dishes come from the North and were inherited from the invading Persian Moghuls. Dishes such as Pulaos and Biryanis are rich and lavish due to the ingredients used: an abundance of meat, ghee, nuts and saffron. The North Indian Kormas in their savoury sauces, kebabs and tandoori dishes complemented by homemade wheat breads such as chapattis, parathas and naan are world renowned. Hot, spiced tea is the favourite beverage in the cold North Indian winter. In

Southern India, where for the most part, people are vegetarians, rice is the staple food and is served throughout a meal. The dishes are also hotter than their northern counterparts with chillies being a popular

ingredient, in addition to large amounts of coconut oil and coconut milk.

THE SPICE OF LIFE

Around 5000 years ago, the Himalayan Sages conceived the use of spices and herbs as a natural means to balance

the metabolism of the body. Some spices were heat producing and others were cooling. The knowledge became part of Ayurveda – the Hindu “Science of Medicine” which eventually became key ingredients in Indian

cooking. It is the variety, the combinations and the myriad uses of spice that distinguishes Indian cooking from any other cuisine in the world.

BANQUETS

For the most part, Indian food is a communal food. The table is filled with various dishes, breads, rice and accompaniments for all to share and enjoy. Meals are not just to eat but savour and enjoy over time. For

those new to Indian cuisine, we have created a number of banquet menus for your consideration. We also suggest banquet menus be ordered for groups of eight persons or more. All of our dishes are cooked fresh to order using our freshly prepared sauces. Ordering a banquet will ensure everyone gets a taste of each

dish and also ensures your meals are served within a timely manner for you to enjoy.

Singh’s Special for 2 or more 27 p/p

Pappadams and Mint Chutney. Entrée: Vegetable Samosa

Mains: Butter Chicken, Rogan Josh, Rice and Naan.

Pappadam Prince for 2 or more 33 p/p Pappadams and Mint Chutney. Entrée: Samosa and Chicken Tikka.

Mains: Each person chooses one of the following curries: Butter Chicken, Rogan Josh, Beef Madras

or Mixed Vegetable Subzi, Rice and Naan.

Vindaloo Vixen for 4 or more 38 p/p Pappadams and Mint Chutney. Entrée: Seekh Kebab, Chicken Tikka and Vegetable Samosa. Mains:

Butter Chicken, Rogan Josh, Beef Vindaloo, Mixed Vegetable Subzi,

Accompaniments, Rice, Naan and Dessert.

Seafood Bhangra for 4 or more 44 p/p Pappadams and Mint Chutney. Entrée: Fish Pakora, Lamb Cutlets and Chicken Tikka.

Mains: choose any seafood dish to replace any dish from the Maharaja Banquet,

Accompaniments, Rice, Naan and Dessert.

WHITE WINES

Bay Tandoori Sauvignon Blanc (B) 15

Barossa Tower Semillon Sauvignon Blanc (G) 7.5 (B) 25

Barossa Tower Pinot Grigio (G) 7.5 (B) 25

The Chateau Eden Valley Riesling (G) 7.5 (B) 28

Grand Barossa Eden Valley Chardonnay (G) 7.5 (B) 28

RED WINES

Bay Tandoori Cabernet Sauvignon (B) 15

Grand Barossa Shiraz (G) 7.5 (B) 28

Grand Barossa Cabernet Sauvignon (G) 7.5 (B) 28

Three Graces Cabernet Sauvignon, Cabernet Franc, Merlot (B) 45

COCKTAILS

Punjabi Fling 14 Vodka, lime, mint, a splash of rose water and a pinch of black salt shaken and served in a long glass

Kerala Colada 14

White rum, coconut cream, lime, chai syrup and pineapple juice shaken and served in a long glass

Minted Raj 14

Pimms, gin, mint and lemon shaken and served in a long glass topped with ginger beer

The Turbanator 14

Vodka, gin, tequila, white rum and fresh lemon juice topped with coca cola.

Spirits

Johnnie Walker Red / Jim Beam / Smirnoff / Bundaberg / Bacardi / Jack Daniels (7)

Johnnie Walker Black / Chivas Regal / Bombay Sapphire / Port / Brandy (8)

Kahlua / Baileys / Amarula / Frangelico (7)

Jagermeister / Galliano Sambucca / Tequila (7)

McDowell’s Whisky / Bag Pipers Whisky / Old Monk Rum (8)

OTHER SPIRITS AVAILABLE AT THE BAR

BEERS

Cascade Premium Light 5

Kingfisher (Indian) 6

Corona 6

Crown Lager 6

Sleeping Giant Indian Pale Ale 6

Bulmer’s Original Apple Cider 7

COLD DRINKS

Angostura Lemon, Lime and Bitters 5

Sparkling Mineral Water (250ml) 3.5 (500ml) 5

Mango Lassi / Sweet Lassi / Salted Lassi 5

Soft Drinks 2.5 Coke, Diet Coke, Coke Zero, Fanta, Lift, Sprite

Orange Juice / Apple Juice / Pineapple Juice 3.5

Ginger Beer 3.5

Red Fire Engine 4

Lemonade with a splash of Grenadine topped off with a scoop of vanilla ice cream

HOT DRINKS

Coffee 4

Cappuccino, Latte, Flat White, Chai Latte, Macchiato, Mocha, Espresso, Long Black, Affogato, Hazelnut Latte, Vanilla Latte, Caramel Latte

Decaf, soy, large or extra shot add 0.5

Tea 4

Indian Spiced Tea, English Breakfast, Earl Gray, Green Sencha, Peppermint, Chamomile, Punjabi Chai

Soy add 0.50

Hot Chocolate 4 Soy or large add 0.50

SHURUAAT / ENTREES

Vegetable Samosa 6.9 (2 pieces) Light and crispy triangular pastry pockets filled with a mildly spiced potato mix. (G)

Onion Bhaji 6.9 (2 pieces)

Thin slices of onion, mildly spiced and coated in a light chick pea pastry. (G)

Mixed Vegetable Pakora 9.9 Bite size pieces of eggplant, cauliflower, potato and onion in a lightly spiced batter. (G)

Paneer Pakora 13.9 (3 pieces) Mildly spiced pieces of cottage cheese coated in a light pastry. (G)

Mixed Vegetable Platter for 2 (or more) 21.9

A combination of Vegetable Samosa, Onion Bhaji and Mixed Vegetable Pakora. (G)

Tandoori Chicken Tikka 13.9 (3 pieces)

Boneless chicken fillets marinated in a tandoori yoghurt marinade and cooked in the tandoor.

Served on a sizzler.

Tandoori Barah Kebab 15.9 (3 pieces)

Lamb cutlets marinated in a tandoori yoghurt sauce and cooked in the tandoori oven.

Served on a sizzler.

Tandoori Seekh Kebab 13.9 (3 pieces)

Lamb mince combined with green onions and spices and then pressed onto a skewer

and smoke roasted in the tandoor. Served on a sizzler.

Meat Samosa 7.9 (2 pieces) Light and crispy triangular pastry pockets filled with a mildly spiced minced lamb mix. (G)

Fish Pakora 14.9 (3 pieces) Ling fish fillets marinated in lemon juice, garlic and ginger and presented in a light pastry. (G)

Prawn Pakora 14.9 (4 pieces)

Shelled prawns dipped in a chick pea flour batter, lightly spiced and presented in a light pastry. (G)

Mixed Tandoori Platter for 2 (or more) 24.9

A combination of Chicken Tikka, Seekh Kebabs and Lamb Cutlets served on a sizzler.

TANDOORI DA KHANA / TANDOORI DISHES

Kalmi Kebabs (5 pieces) 22.9

A serving of five lamb cutlets marinated in a specially made yoghurt paste and cooked in the tandoor.

Served with crunchy cabbage and a Naan on a sizzler.

Tandoori Chicken (Half) 13.9 (Full) 18.9 Traditional Tandoori chicken served with crunchy cabbage and a Naan on a sizzler.

MAIN COURSES

DAL SUBZI / VEGETARIAN

Mushroom Dahi Masala 15.9 (med) Mushrooms and potato curry cooked with yogurt, onion, tomato and capsicum

Dal 12.9 (med) Assorted lentils cooked with fried onions, tomatoes and garlic.

Navrattan Korma 15.9 (mild)

Mixed vegetables stirred through a korma sauce.

Mixed Vegetable Subzi 15.9 (med)

A dry combination of mixed vegetables cooked in a traditional style.

Aloo Matar Tamatar 15.9 (med)

Vegetarian curry of potatoes, peas and tomato.

Matar Paneer 15.9 (med) North Indian dish of cottage cheese and fresh green peas in a medium spiced curry sauce.

Palak Paneer 15.9 (med)

Traditional North Indian dish of cottage cheese in a medium spiced spinach puree.

Malai Kofta 16.9 (mild)

Mashed vegetable balls with cottage cheese cooked in a sweet nutty sauce. (G)

Aloo Baingan Punjabi 15.9 (med)

Traditional dry North Indian dish of baby eggplant and potatoes.

Jeera Aloo 15.9 (med) North Indian dish of potatoes sautéed in a light curry with cumin seeds.

Shahi Paneer 15.9 (mild)

Mild North Indian dish of cottage cheese cooked in a mild tangy tomato based sauce.

Vegetable Dansak 15.9 (med)

A Parsee dish of mixed vegetables cooked with lentils in a medium spiced sauce.

Aloo Gobhi 15.9 (med) Dry North Indian dish of potatoes and cauliflower. Eaten in Punjabi homes the world over.

Aloo Saagwalla 15.9 (med) Potatoes cooked in a medium spiced spinach puree.

Paneer Makhani 15.9 (mild) An alternative to butter chicken for all of the paneer lovers. Paneer cooked in a creamy tomato based sauce.

MURGH AND GOSHT / POULTRY AND MEAT

Butter Chicken 18.9 (mild) Tender pieces of chicken with raw cashew nuts cooked in a creamy tomato based sauce.

Chicken Tikka Masala 18.9 (med)

Marinated chicken fillets cooked in the tandoor and prepared in a spicy tomato based sauce.

Rogan Josh 18.9 (med)

North Indian style boneless lamb cooked in a traditional Indian gravy.

Chicken Tikka Korma 21.9 (mild)

Chicken breast fillets roasted in the tandoor and then cooked in a mild creamy nutty sauce.

Bhuna Gosht 21.9 (hot)

Lamb cooked with tomatoes, onions, ginger, green chilli and herbs.

Saagwala 18.9 (med)

A mughlai dish from Kashmir of pureed spinach. Choice of Lamb, Beef or Chicken.

Korma 18.9 (mild) Mughlai style dish of lamb, beef or chicken cooked in a creamy butter sauce and garnished with nuts.

Goan Vindaloo 18.9 (hot) Goan style hot curry of lamb, beef or chicken cooked in a vindaloo sauce and fresh green chillies.

Madras 18.9 (hot) A spicy dish of lamb, beef or chicken cooked in coconut cream with chillies, onion and coriander.

Dansak 18.9 (med) A medium spicy dish cooked of lentils with your choice of lamb, beef or chicken.

Chicken Mughlai 18.9 (mild) Chicken cooked in a style favoured by the Mughal Emperor. A mild and sweet peanut based sauce with a

dash of coconut cream.

Mango Chicken 18.9 (mild) Chicken cooked in a thick and creamy mango sauce with a dash of coconut cream.

Kadai Chicken 18.9 (med) A home style Indian chicken curry made in the chef’s specially spiced sauce. What we eat at home.

Bombay Aloo 18.9 (med) A traditional and tangy Indian curry of potatoes and your choice of chicken, lamb or beef.

SAMUNDER DA KHANA / SEAFOOD

South Indian Prawns or Fish Malabar 22.9 (med) Prawns cooked delicately in a creamy coconut cream sauce with curry leaves, tomatoes and capsicum.

Prawn Jalfrazi 22.9 (med)

King prawns sautéed with garlic, ginger, onions and herbs cooked in a medium spicy gravy.

Goan Prawns Vindaloo 22.9 (hot) Pieces of ling fish marinated in lemon sauce, garlic and ginger, cooked in a lavishly spiced, rich

coconut sauce.

Garlic Prawns Masala 22.9 (mild) Prawns sautéed in a rich garlic sauce with a dash of cream and simmered until thick and creamy.

Bay Tandoori Fish Curry 24.9 (med) Marinated ling fish fillets, lightly battered and cooked in a thick and tangy coconut

based sauce. (G)

CHAWAL / RICE

Basmati Rice 2.5 p.p Long grain basmati rice.

Kashmiri Pulao 5.5

Rich and sweet fluffy rice cooked with an exotic range of nuts and fruits.

Green Peas Pulao 5.5

Fluffy rice sautéed with green peas and tomatoes.

Biryani 18.9 (med) Long grain rice steamed with fresh herbs and spices and either vegetables, lamb, beef or chicken. It

takes some time to steam but the flavour and scent is worth the wait. Accompanied by a serve of Raita.

ACCOMPANIMENTS

Achar 2.5 Mixed pickles. A traditional accompaniment to spice up a meal.

Tomato and Onion Medley 2.5

Tomato and onion served with a pinch of chat masala and a splash of lemon.

Cucumber Raita 2.5

Homemade yoghurt with cucumber and a pinch of black salt.

Banana and Coconut 3.5

Pieces of banana seasoned with coconut and sugar.

Sweet Mango Chutney 2.5

Plain Yoghurt / Chopped Green Chillies / Chopped Onions 2

Pappadams (4 pieces) 2.5

Fried flat crisps made of lentils and flavoured with cumin.

Mixed Platter of Accompaniments 10

Tomato and Onion, Cucumber Raita, Achar, Sweet Mango Chutney and Pappadams.

TANDOORI BREADS

All tandoori breads contain gluten and are buttered unless requested otherwise.

Naan 3 Plain naan with butter.

Garlic Naan 3.5

Naan with fresh garlic, coriander and butter.

Cheese Naan 4

Naan stuffed with tasty cheese.

Cheese and Garlic Naan 4.5 Naan stuffed with tasty cheese and fresh garlic.

Cheese and Onion Naan 4.5 Naan stuffed with tasty cheese.

Cheese and Chilli Naan 4.5 Naan stuffed with tasty cheese and a flavoured with chilli.

Roti 3 Wholemeal flour bread.

Pashawari Naan 4.5 Sweet naan bread stuffed with coconut, sultanas and cream.

Butter Paratha / Lachha Paratha 4.5

Wholemeal bread layered with lashings of butter.

Aloo Kulcha 5

Naan stuffed with potatoes, peas, coriander and mild Indian spices.

Keema Naan 5

Naan stuffed with minced lamb and cooked in the Tandoor.

KIDS MENU (12 AND UNDER)

Chicken Tikka Meal 12 Chicken tikka, chips and a softdrink or juice.

Butter Chicken Meal 12

Kid sized portion of butter chicken , rice and a softdrink or juice.

Chicken Nugget Meal 12

Chicken nuggets, chips and a softdrink or juice

Fish and Chips Meal 12 Battered barramundi fillets, chips and a softdrink or juice

Red Fire Engine 4 Lemonade with a splash of Grenadine topped off with a scoop of vanilla ice cream.

DESSERTS

Mango Kulfi 6 A homemade mango flavoured Indian ice cream served with whipped cream and a glace cherry..

Cherry Pista Kulfi 7

A homemade Indian ice cream with cherries and pistachios served with whipped cream and a glace

cherry.

Gulab Jamun 6

Hot dumplings made of cottage cheese and dry milk dipped in sugar syrup and served with classic

vanilla ice cream.

Classic Vanilla Ice Cream 4 Vanilla ice cream with your choice of chocolate, strawberry or caramel topping.

PLEASE NOTE:

CORKAGE $2.50 PER PERSON.

ALL PRICES INCLUDE GST.

WE DO NOT PROVIDE DOGGY BAGS FOR LEFTOVERS.

CATERING ENQUIRIES ARE WELCOMED.

CUSTOM BANQUETS CAN BE CREATED FOR LARGE NUMBERS. PLEASE ENQUIRE WHEN BOOKING.

THANK YOU FOR DINING WITH US