ABHI 's Indian Restaurant
North Strathfield
T 02 9743 3061
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entrée 

PALAK PATTA CHAT
Spinach leaves in a crispy lentil batter, topped with yoghurt, date & tamarind and chilli & mint sauces.
11.8

PRAWN SUNEHRI
Pan fried green prawn cutlets cooked with a powdered spice mix of dry chillies, garlic, ginger and curry leaves
13.8

CRAB IDDIAPPAM
A southern delicacy of shelled blue swimmer crab tossed with black mustard seeds, fresh tomatoes and ginger served with traditional Tamil brown rice string hoppers and a coconut broth
18.8

CHATPATA SQUID
Salt & pepper squid dusted with spiced tapioca flour, lightly fried and served with a tamarind & ginger dipping sauce
16.8

CHICKEN TIKKA 
Boneless free range chicken pieces marinated in yoghurt, mace, ginger and tandoor roasted.
11.8/16.8     
                  
SEEKH KEBAB
Soft minced lamb kebabs with mace, ginger, coriander and fresh green chillies
11.8

ALU TIKKI 
Lightly spiced potato patties shallow fried in sunflower oil, topped with a chick- pea masala and khatta chutney (tamarind and jaggery)        
10.8

BHAJI ROLLS
Light pastry pockets filled with mixed vegetables, onion, potatoes, mustard seeds, turmeric, curry leaves; served with onion and tomato chutney
10.8
 
MASALA DOSA
Light and crisp rice flour pancake accompanied by lentil 'sambar' and coconut chutney with a filling of spiced potato and onion
10.8/14.8                            

KEEMA DOSA
Light and crisp rice flour pancakes accompanied by lentil 'sambar' and coconut chutney with a filling of pounded lamb and cheese
11.8/15.8

Mains

ANGAARI CHOPS 
Lamb Cutlets marinated in yoghurt, sandalwood powder, ginger & saffron and tandoor roasted
21.8

MIXED TANDOORI PLATTER
A selection of tandoori specialities: Harra Methi Chicken Tikka, Seekh  Kebab and Angaari Chops
22.8

COCHIN PRAWN & SCALLOPS CURRY
A coastal favourite of ground coconut, onions, tomato, fresh curry leaves and mustard seeds
24.8

GOA FISH CURRY
Fresh Barramundi fillets cooked in a sauce of coriander seeds, cumin, turmeric powder and freshly ground coconut
24.8

CHICKEN MAKHNI 
Tender boneless chicken roasted in the tandoor then finished in the pan with a subtly flavoured blend of fenugreek, tomato and cream
18.8

CHICKEN VARUTHA CURRY
A spicy South Indian chicken in a sauce of tomatoes, tamarind, black pepper, fried cinnamon and star anis
18.8

LAMB KHORMA
A lightly spiced lamb dish cooked in a rich sauce of cashew nuts and green cardamom
18.8

PATIALA GOAT CURRY
Punjabi style slow cooked goat with milled chilies, tomato, mace and garam masala, finished off with fresh coriander
19.8

BEEF CHILLI COCONUT FRY   
A favourite of Kerala coast - cooked with fennel, coconut milk, fresh curry leaves and roasted dry chilies
18.8

BEEF AMBOTIK 
A variation on the famous 'vindaloo' with a tangy sweet and sour flavour cooked in tomato, cumin, ginger and peppercorns
18.8

PANEER KHURCHAN
Homemade cottage cheese tossed with sliced green & red capsicum, tomatoes and dried fenugreek leaves                                                        
17.8

BEETROOT VEGETABLE KURMA 
Mixed vegetables and beetroot cooked with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes
17.8

ALOO MATAR TARIWALA  
Potatoes, diced butternut pumpkin and green peas cooked in a sauce of tomatoes, turmeric, kalaunji (onion seeds) and fennel
16.8

ENNAI KATHRIKAI  
Whole baby eggplant in a ground paste of cashew, peanut, sesame, coconut, cooked in Hyderabadi style
17.8

Accompaniments

Dal Makhn
Black lentils cooked with tomatoes and dry fenugreek leaves
10.8

Tandoori Breads
Plain Naan                                                  2.80
Garlic Naan                                                 3.50
Roti (Wholemeal Bread)                              3.50
Cheese & Onion Kulcha,                             3.50
Parantha Lacchadar- ‘FLAKY’                      3.50
Alu Parantha (Stuffed with potato & herb)    3.50

Basmati Rice (Per Person)    2.90   
Plain Rice; Peas Pilau (fresh peas); Kashmiri Pilau- (Dried Fruit and Nuts); Vegetable Pilau (Mixed Vegetables)

Sides

Tomato & Onion ‘Kachumber’; Cucumber & Yoghurt ‘Raita’;
Sweet Mango ‘Chutney’; Mango, Lime or Chilli Pickles              2.60
Side Dish Platter (Any Three)                         6.80

Pappadums (Per Serve)                                 2.80

Beverages
Soft Drinks                                                         3.00
Orange Juice                                                    3.00
Lassi  Sweet yoghurt drink. Mango or Plain       3.80
Lemon Lime Bitters                                           3.80
San Pellegrino Sparkling Mineral Water            4.80

DESSERT

GULAB JAMUN
Milk dumplings poached in sugar and rose water
9.8

FRESH FRUIT SORBET
A fruit sorbet of strawberries and passionfruit lined with mango and berry coulis
9.8

PISTACHIO KULFI 
Indian ice cream flavoured with cardamom and pistachios
9.8

RAS MALAI
Soft curd dumplings poached in a reduction of almond milk & saffron
10.8

DOUBLE-KA-MEETHA 
A rich mughlai favourite, bread pudding flavoured with rose water, honey and served with rose petal ice cream.
9.8

Banquet Menus

Banquet 1(4 entrée, 4 Mains)
entrée 
PRAWN SUNEHRI           Pan fried green prawn cutlets cooked with a powdered spice mix of dry chillies, garlic, ginger and curry leaves
CHICKEN TIKKA             Boneless free range chicken pieces marinated in yoghurt, mace, ginger and tandoor roasted        
SEEKH KEBAB                Soft minced lamb kebabs with mace, ginger, coriander and fresh green chillies
PALAK PATTA CHAT      Spinach leaves in a crispy lentil batter, topped with yoghurt,date & tamarind and chilli & mint sauces

mains
BEEF AMOTIK                Tangy sweet and sour flavour vindaloo with tender cubes of prime beef, cooked in onion, tomato, cumin, ginger and peppercorns
LAMB KHORMA              A lightly spiced dish in a thick sauce of cashew flavoured with green cardamom
CHICKEN MAKHNI          Tender boneless chicken roasted in the tandoor then finished with a subtly flavoured blend of tomato & cream
VEGETABLE KURMA       Mixed vegetables and beetroot cooked with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes
Basmati Rice & Naan Breads, Raita, Pickles and Chutneys.
Standard                                                                                  $37.50 pp 
Pistachio Kulfi for Dessert                                          $39.50 pp
 
Banquet 2 (5 entrée, 5 Mains)
entrée 
CRAB IDDIAPPAM           Shelled blue swimmer crab tossed with black mustard seeds, fresh tomatoes and ginger   
ANGARI CHOPS             Lamb Cutlets marinated in yoghurt, sandalwood powder, ginger & saffron and tandoor roasted
CHICKEN TIKKA             Boneless free range chicken pieces marinated in yoghurt, mace, ginger and tandoor roasted
MASALA DOSA               Light and crisp rice flour pancakes accompanied by lentil 'sambar' and coconut chutney
PALAK PATTA CHAT      Spinach leaves in a crispy lentil batter, topped with yoghurt,date & tamarind and chilli & mint sauces

mains
GOA FISH CURRY          Barramundi fillets cooked in a sauce of coriander seeds, cumin, turmeric powder and freshly ground coconut
PATIALA GOAT CURRY  Punjabi style slow cooked goat with milled chilies, tomato, mace and garam masala, finished off with fresh coriander
BEEF CHILLI COCONUT  A favourite of Kerala coast - cooked with fennel, coconut milk, fresh curry leaves and roasted dry chilies
CHICKEN MAKHNI          Tender boneless chicken roasted in the tandoor then finished in the pan with a subtly flavoured blend of tomato and cream
ALOO MATAR                Diced butternut pumpkin, potatoes and green peas cooked in a sauce of tomatoes, turmeric, kalaunji (onion seeds) and fennel
Basmati Rice & Naan Breads, Raita, Pickles and Chutneys.
Standard                                                                                  $47.50 pp 
Pistachio Kulfi for Dessert                                                 $49.50 pp