Partners in Crime
Crispy fried chicken,marinated with a Indian spices prominent flavor of aniseed and garnished with crispy onion,garlic & curry leaves.
Batter fried Calamari rings seasoned with Chef’s special spice mix and served with house dips
'YARANA' MUTTON FRY
Twice cooked Hawker style lamb dry roasted with spices and fresh coconut slices sautéed in cold pressed coconut oil.
Jalapeno’s stuffed with a blend of 3 cheeses and crumb fried served with minty yogurt cooling dip
Crispy batter fried mushroom stuffed with indian fresh cottage cheese and aromatics.
Spanish Meatballs with Lucknowi twist – finely barbequed seekh meatballs, glazed with beer honey butter sauce and served with pineapple and jalapeno salsa.
MOROCCO TO MULTAN PIDE (Non Veg)
The traditional flatbread from Turkey topped with the classic Chicken Tikka, blend of cheeses, roasted bell peppers and drizzled with Makhni Sauce.
MOROCCO TO MULTAN PIDE (Veg)
The traditional flatbread from Turkey topped with the Impossible meat (plant based meat) tossed with Indian spices and roasted bell peppers.
MAKHNI EXPLOSION CROQUET (Non Veg)
Delicately spiced Chicken Croquet infused with the Chef’s special Makhni sauce
MAKHNI EXPLOSION CROQUET (Veg)
Vegetarian option with Fresh Cottage Cheese
An all Indian Super food – Makhanas with Chef’s special Spices to create a delicious vegetarian croquet
The Epitome of Middle Eastern Comfort Food- Kibbeh takes an Indian twist with Bulgar Wheat, Impossible Meat (plant based meat) & Aromatic Spices
‘JUNGLEE JODIS’ CRAZY BUDDY DUOS
PARANTHA PUNJABI BHURJI
Scramble Eggs in the Typical North Indian Style with Chopped Onions, Tomatoes & Green Chillies, with Laccha Parantha.
PARATHA ROLLS (Veg)
Parantha Rolled with Fresh Paneer Tikka, Tangy Onions, Tomatoes and Chopped Coriander, served with ‘Pudhina’ Sauce
PARANTHA ROLLS (Non Veg)
Parantha Rolled with Chicken Tikka, Tangy Onions, Tomatoes and Chopped Coriander, served with ‘Pudhina’ Sauce
BOMBAY FRANKIES (Veg)
‘Hawker Style’ Indian Wrap stuffed with Tofu Mushroom and sweet pepper marinated in mint and yogurt.
BOMBAY FRANKIES (Non Veg)
‘Hawker Style’ Indian Wrap with choice of fillings,
SHRIMP ( +$2 )
HAND PULLED LAMB TIKKA ‘BOTI’ ( +$2 )
BOARDING SCHOOL THUKPA
Seasonal Vegetables & Noodles Broth.
Basmati Rice with Black Lentils, Mutton Curry, Brown Onions & Green Chilli.
KOTTAYAM’ FISH CURRY & RICE BURRITO BOWL
Traditional spicy malabari dish cooked in coconut oil with its signature taste of Malabar Tamarind and curry leaves.
CAULIFLOWER RICE BURRITO BOWL
Grilled Onions, Pepper, Corn, Refried Beans, Guacamole & Burnt Tomato Salsa.
Add on Tandoori Paneer.
PLATTERS WITH FRIENDS
DIY TACO BAR
Hard Shelled Taco’s, Avocado Kachumber, Salsa, Shredded Monterey Jack Cheese, Jalapeno, Refried Beans, Diced Onions, Lettuce, Cilantro With
Grilled Chicken / Grilled Cottage Cheese
Golguppas, Paapdi Chat, Alu Tikki
YARANA VEGGIE PLATTER
Chilli Paneer, Mirchi Malai Seekh, Masala Corn, Jalepeno Poppers, Tandoori Broccoli, Masala Wedges, Kachumar Guacamole Salad & 3 Dipping Sauces
YARANA MEAT LOVERS PLATTER
Seekh Kebab, Tandoor Roasted Free Range Afghani Chicken, Romesco Prawns, Fish Tikka, Kachumbar Guacamole Salad & 3 Dipping Sauces
KANPUR TO SINGAPORE LAMB CHOPS
‘KANPURI’ Marinated Lamb Chops with Singapore ‘Chilli Crab’ Style Sauce
TANDOORI ROMESCO PRAWNS
Prawns Marinated with Spanish Romesco Sauce (Roasted Tomatoes, Red Sweet Bell Pepper, Toasted Almonds, Paprika) Finished in Tandoor to give the Smoky Flavour
'PURANI DILLI' KE SEEKH KEBAB
Ground Lamb Minced with Onion, Garlic, Spices formed into Cylinders on Skewers & Grilled in Tandoor.
FREE RANGE AFGHANI CHICKEN
Tandoor Roasted Free Range Afghani Chicken with Fried Garlic and ‘Burrani’ Yogurt Dip.0
HABERNERO & JACK CHICKEN TIKKA
Boneless Chunks of Chicken Marinated with Cream & Jack Cheddar Cheese served with ‘Pudhina’ Chutney
FIREPIT ROASTED GONGHURA JACKET POTATO
Kachumbar and Corn Stuffing, Topped with Chilli Molten Cheese.
GREEN CHILLI MIRCHI WALA PANEER TIKKA
Fresh Cottage Cheese Stuffed with Spicy House Sauce, Finished in the Tandoor, Served with Minty Jalapeno Yogurt Dip, Masala Wedges, Cucumber Relish.
MASALA ON THE COB
Corn cob with a generous coat of Indian spices
Broccoli Marinated with Home-Made Barbeque Sauce Grilled in the Tandoor.
MIRCHI MALAI SEEKH
Shrimps Cooked in Mustard Coconut Sauce, Served in a Tender Coconut Shell.
Curry of Shredded Mutton & Turnips.
RED SNAPPER MAPPAS
A delicious Coastal dish cooked in creamy coconut milk and spices.
MURG TIKKA KADAI MASALA
Indian Wok Cooked Chicken Tikka with Roughly Pounded Mix of Coriander, Cumin & Fennel Seeds with Dried Whole Chillies.
Brinjal Cooked with Garlic, Ginger, Onion & Tomatoes in ‘Patiala Style’.
PAN SEARED TOFU KADAI MASALA
Semi-Dried Tofu with Capsicums, Onions & Tomatoes Salad
MUSHROOM PEPPER FRY
Mushroom Cooked with Capsicum, Chillies, Tomatoes and Onions.
Slow Cooked Lamb Gravy of Onions & Tomatoes, Flavoured with Cinnamon, Cloves & Green Cardamom.
Creamed Spinach with Lamb Curry.
YA- RA- NA BUTTER CHICKEN
A Recipe with it’s Origin in the Byelanes of Old Delhi During the Partition Era which has Now a Classic ‘Must Have’ Across Indian Restaurant.
YA- RA- NA PANEER ‘MAKHANI’
The Vegetarians First Love.
Creamed Spinach with Soft Cottage Cheese Chunks.
KASUNDHI MATAR MAKAI
Fresh Corn Kernels, Cooked in Creamy Spinach Gravy with Mustard Sauce.
BABY ‘JEERA’ CUMIN POTATOES
Potatoes, Cumin Seeds and Indian Spices.
The Classic Creamy Black Lentils.
PACHRANGA DAL TADKA
A Simple and Tasty Lentils based Gravy made with Split Pea Lentils and Indian Spices
NAWABI GOSHT DUM BIRYANI
A Popular ‘Hyderabadi Style’ Mughlai Recipe made with Lamb, Basmati Rice, Yogurt, Onions and Mélange of Spices.
NAWABI SUBZ BIRYANI
‘Hyderabadi Style’ Mughlai Vegetable Biryani Cooked with Whole Spices, Cashew Nuts, Coriander Leaves.
NAAN BAR & THE FRIENDLY CURRY
( DUO OF NAANS WITH OUR HOUSE DIPPING CURRY )
LAMB MINCE, HABANERO MONTEREY JACK NAAN
CHICKEN CHEDDAR NAAN
OLIVE METHI PARMESAN NAAN
BROWN GARLIC, CHILLI FLAKES, MOZARELLA NAAN
YARANA SPECIAL CHUR CHUR LACCHA
Plain / Butter / Garlic
GLUTEN FREE VEGAN MULTI GRAIN ROTI
KACHUMBER GUACAMOLE SALAD
Steamed Basmati Rice
‘BURRANI’ FRIED GARLIC RAITA
HARD TACO DUOS
Vodka Soaked Boondi Spheres
French Classic Crème Brulee made with Egg Yolk, Cream, Gets Indian Twist with Saffron, Cardamom Garnished with Pistachio, Almonds and Dried Rose Petals.
Traditional Rabri transformed in a mousse layered with soft motichoor ladoo
GULKAND PANNA COTTA
Creamy Panna Cotta Flavoured with Preserve of Rosepetals, Saffron, Garnished with Flavoured Saunf and Dried Rose Petal.
Chocolate Golgappa’s filled with Chocolate Cookie Crumble, served with mouth refreshing Paan Shots
KESARI GULAB JAMUN
2 Pieces of Kesari Gulab Jamun
BUN GULAB JAMUN
Classic Gulab Jamun Sandwiched in Desi Ghee Clarified Butter And Jaggery, Seared Soft Bun, ( Made Famous By the Anglo Old Boys of Lawrence School Sanawar at the bus stand of their sleepy Hill Town Kasauli. )