Dine-In Menu - SPICE ROUTE INDIAN RESTAURANT ROCKHAMPTON

THANDA (BEVERAGES): Soft Drinks Lassi ((Sweet/Salted))

Lassi is a traditional North Indian drink originated from the Punjab region. It is made by blending Yogurt with water, salt and Spices until frothy.; Mango Lassi ((Sweet))

This is a nutritious drink, pieces of Mango blended with yogurt, sugar and honey.

MEETHA (DESSERTS): Bombay Pudding

Honey and cinnamon flavored custard with traditional Indian dumplings, served with fruits.

$7; Kheer

Juicy milk and cream cashew nuts, rice sugar syrup with roseessence

$6; Gulab Jamun

Juicy milk and cream balls dipped in sugar syrup with rose essence.

$6; Ice Cream

$5

Note All prices include GST. $2 corkage per person applies. 10% surcharge on public holidays. For any special request/dietary requirements contact our staff. Please ask about our catering deals. We will come anywhere to serve you.

SHURUAT (ENTREE): Samosa (2 pcs)

Spiced meat/chicken/vegetables encased in a crusty homemade pastry flavored with cumin seeds and deep-fried to golden brown, served with tamarind/tomato sauce.

$6; Pakoras (4 pcs)

Sliced onion/vegetables fried in a batter of gram flour marinated in fresh Indian Herbs and Spices, served with tamarind/tomato sauce.

$8; Hara Bhara Kebab (5 pcs.)

Spinach and Potato cutlets filled with cottage cheese and herbs, this authentic shuruat are shallow fried, served with tamarind sauce and mint chutney.

$8; Bhara Khumb (5 pcs.)

Mushrooms filled with spicy mixture and cooked dry on pan.

$10; Macchli (5 pcs.)

A seafood starter of the day - Calamari rings deep fried in a spicy batter made of gram flour/ Seafood kebabs cooked in clay oven.

$10; The Spice Route Dips

Three traditional Indian dips served with Naan and Roti.

$12; Mix Entree

Assortment of samosas, pakoras, hara bhara kebab and macchli, served with tamarind sauce and mint chutney.

$13.90

BHATTI SE (FROM THE TANDOOR/CLAY OVEN): Tandoori Chicken (Whole/Half)

The 'King of Kebab', Tandoori Chicken is the best known Indian delicacy and the tastiest way to barbecue chicken, marinated in yogurt with fresh herbs and spices and roasted in clay oven, served with mint chutney.

$18/12; Tandoori Chicken Wings

Delicious chicken wings marinated in yogurt with fresh herbs and spices and roasted in clay oven, served with mint chutney.

$8; Chicken Tikka

Chicken Tikka is a succulent and boneless kebab, possiblythe most popular after the incomparable Tandoori Chicken. These tender breast fillets are marinated in whisk yogurt and traditional ingredients, herbs and spices skewered and roasted in Tandoor will make a great cocktail snack.

$10; Tandoori Jhinga (Prawns)

Tail on prawns marinated in Tandoori Spices and fresh herbs, cooked in clay oven. This pungent seafood delicacy makes an excellent cocktail snack, served with mint chutney.

$24; Seekh Kebab

If you a lover of Lamb then this fine quality minced meat blended with Indian Spices will win your heart. Seekh Kebabs are rolled on skewers and baked in Tandoor, served with mint chutney.

$11; Boti Kebab

Prime fillet of Australian Lamb/Beef marinated with crushed peppercorns and ginger cooked in skewers and baked in Tandoor, served with mint Chutney.

$11; The Spice Route - Tandoori Mixed Platter

Assortment of Tandoori Chicken, Chicken Tikka, Tandoori Jhinga and Seekh Kebab, served with mint chutney along with Naan/Roti.

$24

SAMUNDRI KHANA KHAZANA (TREASURES OF THE SEA): Prawns/Fish Bhoona

Spices are gently fried in plenty of oil to bring out Flavour. The dish "Bhoona" is an extension of that process where prawns/fish is added to the Spices and then cooked in its own juices which results in deep strong Flavours with little but thick suace and garnished with fried green peppers and shredded onions. Usually, mild to medium or hot, although I have had pretty hot ones in my time.

$24; Fish Malabari

This irresistibly fragrant south Indian seafood curry has creamy coconut sauce that is tinted with turmeric.

$26; Prawns/Fish Saag

Prawns or Fish is cooked in Saag, a classic curry traditionally made with spinach. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak. The saag is usually served medium to hot and is made in the bhoona style.

$24; Goan King Prawn Curry

If there is one combination of food in Goa that is eaten daily come hell or high-water, it is this classic goan coconut curry. Cooked with king prawns in traditional Spices, mustard seeds and lemon juice, served with steamed rice and 'Kismoor' - a crumbled dried shrimp and onion salad sprinkled over the curry and rice for an even more scrumptious meal.

$24; Bengal Fish Curry

A typical East Coast (Bengal) style fish curry with a perfect blend of mustard, coriander, turmeric and curry leaves. Just sufficient quantity of tomatoes is blended with herbs and cooked on high flame seasoned with mustard and fenugreek seeds. Served with steamed basmati rice.

$24

KHANA KHAZANA (TREASURES OF THE INDIAN CUISINE): Chicken Tikka Masala

A traditional chicken delicacy with a difference - Boneless chicken tikka cooked in creamy sauce prepared with ground cashews, tomatoes, onions and capsicum - An all time favourite.

$18; Butter Chicken

Succulent pieces of chicken tikka simmered in tomato and cream sauce lightly spiced, an absolute delight catered especially to the Aussie taste.

$18; Murgh (Chicken) Saagwala

Chargegrilled chicken boti kebab simmered in part pureed, part chopped baby leaf spinach tossed with chopped garlic, roasted cumin and snipped red chill, and seasoned with crumbled roasted fenugreek. Spinach lovers rarely miss this one.

$20; Murgh (Chicken) Navrattan

A delicacy with rare occasions, Murgh Navrattan is mild but 'heavy'. It has a thick creamy gravy flavoured with mace and cardamon. The original Navrattan - Nine Jewels - were the incomparable courtiers of the Great Mughal - Akbar. This dish named after them is an eloquent tribute to the Emperor's nobles. Served with Saffroni rice.

$21; Murgh Shahi Korma

A classic with a definite origin from the Punjab with strong influences mughlai cuisine. Breast of corn fed chicken stuffed with minced whey cheese, chopped pistachios and almonds, Flavoured with fennel, simmered in a rice Makhani sauce, made with pureed tomotoes and almonds and cashewnuts. Flavoured with slow roasted crushed fenugreek seeds - served with pulav rice.

$22; Hyderabadi Bhoona Ghost

A speciality from the royal state of Nizam - famous for royal banquets. Bhoona is a fairly dry fried curry containing onions and Spices. It tends to be medium or hot and fairly palatable for the uninitiated. Like Dopaiza, but fewer onions.

$21; Beef/Lamb Roganjosh

Succulent pieces of marinated Australian beef/lamb laced with the kashmiri Spices, fried onions simmered with traditional rogan (oil). Served with steamed basmati rice or pulav. A rare aromatic combination.

$22; Beef/Lamb Dhaansak

The parsi 'National' dish 'Dhaansak' is composed of two words. 'Dhaan' meaning rice and 'Sak' meaning vegetable potpourri and lentil combination with beef/lamb. This just simply irresistible dish is scented with fresh lemon juice, fenugreek and garlic is a lunch or dinner special recommended with a glass of white wine.

$21; Beef/Lamb Saag Ghost

The succulent texture of your chosen meat is absorbed by the flavours of spinach or Indian Spices. This pan cooked spinach curry is seasoned with garlic, cinnamon and cardamon seasoned with roasted fenugreek and simmered in coriander and fragrant herbs. Served with steamed basmati rice or pulav.

$22; Gosht Lababdar

Juicy succelent lamb chunks cooked in a rich tomato and onion gravy with Indian spices

$20; Rezala Lamb (Hot)

A typical example of a ceremonial dish cooked with Lamb in yogurt in red chilies with selected spices.

$20; Lobra Korma (Lamb, Beef, Chicken or Veg)

Cauliflower, mushrooms, green peas and potatoes simmered in a mild or medium sauce with brown onions, spices and coconut

$20

SABJI MANDI (VEGIE DELIGHT): Paneer Do Piaza

Homemade cottage cheese with bell pepper, green chillies and spring onions.

$16; Palak Paneer

Freshly ground spinach cooked with tender cottage cheese cubes and Indian spices. Finished with a touch of cream and butter.

$16; Shahi Kofta Curry

Vegetable dumplings stuffed with a rich mixture of cottage cheese, nuts and raisins, deep fried and cooked in a mild creamy sauce.

$16; Dum Ke Aloo

Royal potato, cottage cheese and raisin dumplings simmered in creamy saffron sauce.

$16; Mushrooms and Broccoli Thoran

Quarters of button mushrooms tossed with broccoli florets in the South Indian style with freshly grated coconut sizzled with mustard seeds, curry leaves, asafetida and snipped with red chili.

$17; Tadka Dahl

A combination of toor and masoor Dahl (yellow and pink lentils) cooked and sizzled with chopped garlic and cumin. This process of sizzling is known as ‘Tadka’, hence the name Tadka Dahl. Served in a Balti.

$15; Dahl Makhani

This is the absolute classic Dahl of the Punjab. Black un-skinned lentils soaked overnight with the red kidney beans and then cooked very slowly until tender. A sizzling of shredded zinger, cumin and garlic is then added with a reasonable dollop of butter to complete this most enduring of all lentil preparations.

$16

THE SPICE ROUTE PARAMPARIK CURRIES (THE SPICE ROUTE TRADITIONAL CURRIES) At Spice Route we give you the flexibility to choose your favorite meat and flavor blended with traditional herbs and Spices by our experienced chefs.

MEAT OR VEG OPTIONS: Beef

$17; Lamb

$19; Chicken

$18; Veg

$16

FLAVOR OPTIONS: Vindaloo

One of the tasty, though hot this traditional goan dish tastes better if allowed to ‘pickle’ for a day. SIX C Spices – Coriander, Cardamom, Cloves, Chilies, Cinnamon, Cumin Seeds and Vinegar uplifts its tangy taste. Hot but not outrageously so.; Korma

A traditional Korma will have a long slow cooking, Flavored with fennel and cooked with crushed fenugreek, simmered in a sauce, made with puree tomatoes, almonds and cashew nuts for the lighthearted. Many Kormas call for the meat to be marinated in yogurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The curry contains cream and nuts.; Jalfrezi

Jalfrezi is not a traditional Indian dish, it is a method of cooking. It literally means, “hot-fry” but is probably better translated as, “stir-fry”. The term Jalfrezi entered the English language at the time of the British raaj in India. The chef uses the Jalfrezi method to stir fry green peppers, onion and plenty of green chilies as the basis for a curry with just a little sauce. The chilies make the Jalfrezi one of the hotter curries on the restaurant menu.; Bhoona

Meat or Vegetables are tossed with this ever classic sub continental Indian preparation-The Bhoona. Ours is a classic sauce and not necessarily hot, a specialty made of roasted and ground Spices cooked in a pot.; Madras

This coastal curry is a top South Indian favorite. The Madras gravy is cooked with mustard seeds, coconut milk and flavored with aromatic curry leaves.

NAAN/ROTI (TRADITIONAL INDIAN BREADS) Prepared to order – fresh from the clay oven: Naan

Bread made with plain flour, yogurt and milk.

$4.5; Garlic Naan

Naan stuffed with chopped onion, green chilies and fresh coriander.

$5; Onion Kulcha

Naan stuffed with chopped onion, green chilies and chopped corriander

$5.5; Roti

Bread made with unleavened whole wheat flour.

$4; Peshawari Naan

Naan stuffed with a blend of chopped cashew nuts, raisins, desiccated coconut and flavored with cardamom.

$5.5; Spinach Naan w/wo Cheese

Naan stuffed with cooked spinach, cheese and fresh herbs.

$6/5.5; Chicken Naan w/wo Cheese

Naan stuffed with chopped tikka, fresh coriander, cheese and Spices.

$6/5.5; Kheema Naan

Naan with spicy minced filling.

$5.5; Potato Naan

Naan stuffed with potatoes and fresh herbs.

$5.5

CHAAVAL (RICE): Pulav Rice

Basmati rice cooked in a sealed pot.

$2; Steamed Rice

Boiled basmati rice

$2; Basmati Rice with Cumin Seeds

Boiled basmati rice cooked with cumin seeds for flavor.

$3; Kashmiri Pulav

Basmati rice infused with saffron strands and cashew nuts.

$7; Veg Pulav

Basmati rice with vegetables cooked in a sealed pot.

$7; Dum pukht Biryani

Dum Pukht, meaning literally cooking of the steam and originated from Persia, where a prepared dish was sealed and buried in hot sand to mature. Basmati rice is kept on Dum with your choice of meat or chicken or vegetables with traditional Spices, added at intervals and cooked slowly in a sealed pot.; Beef

$18; Lamb

$20; Chicken

$19; Veg

$17

SAATHIYA (ACCOMPANIMENTS): Mixed Raita

Yogurt with onions, pineapples and cucumber mixed with herbs and spices.

$4; Cucumber Raita

Yogurt and finely cut pieces of cucumber mixed with herbs and spices.

$4; Mixed veg Green Salad

Fresh garden vegetables mixed with herbs and spices.

$7

THANDA (BEVERAGES)

MEETHA (DESSERTS)

Note

SHURUAT (ENTREE)

BHATTI SE (FROM THE TANDOOR/CLAY OVEN)

SAMUNDRI KHANA KHAZANA (TREASURES OF THE SEA)

KHANA KHAZANA (TREASURES OF THE INDIAN CUISINE)

SABJI MANDI (VEGIE DELIGHT)

THE SPICE ROUTE PARAMPARIK CURRIES (THE SPICE ROUTE TRADITIONAL CURRIES)

MEAT OR VEG OPTIONS

FLAVOR OPTIONS

NAAN/ROTI (TRADITIONAL INDIAN BREADS)

CHAAVAL (RICE)

SAATHIYA (ACCOMPANIMENTS)