Jasmin Indian Restaurant - Meniu complet

Crispy lentil wafers which complement all curries.

Boneless pieces of chicken lightly marinated with ginger, coriander and garam masala and cooked in the tandoor. A mild to medium dish.

Perhaps one of india's most famous chicken preparations. Delicately seasoned in rare spices and yoghurt and baked in the tandoor to enhance its subtle flavour. Served with dhal.

Bite size pieces of in-season vegetables crisp fried in a light batter.

A typical north indian home-style boneless chicken curry in a mild sauce blended with select herbs and spices to produce a delicate flavour.

A cooling combination of yoghurt, sultanas and cucumber.

Freshly baked.

Boneless pieces of chicken cooked in butter, coriander, tomato and ginger to produce the most popular dish served from the kitchen.

A plate of rice served with tarka dhal, raita and your choice of two of the following vegetarian dishes.

Fillets of fish prepared in the goanese style with eggplant and mustard seeds in a hot and tangy sauce.

A traditional north indian dish of cauliflower and potatoes.

Succulent cubes of fish, delicately marinated.

A mild beef curry cooked in cream, onions, a touch of ginger and garlic and mild spices.

A fiery hot curry of boneless pieces of chicken cooked in spices, ginger and fresh ground chilis. A must for those who find the vindaloo tame .

A medium hot dish. Prawns served in a spicy sauce flavoured with fresh onions, ginger, tomatoes and herbs.

An Indian sponge cake in a rich syrup served alongside kulfi, a traditional homemade ice cream.

Tender cubes of lamb in a delicious medium thick gravy with a distinctive coriander and cumin flavour. A mild dish.

One of mrs. Singh's most outstanding creations. A favorite with those who like it hot.

Mildly spiced cottage cheese cooked in creamed spinach.

Prawns in a crisp spicy batter.

A large mushroom marinated in coriander, mustard seed and black pepper and cooked in the tandoor.

An assortment of the above entrees.

A unique blend of eggplant, capsicum, onions and spices.

Lentils in a thick gravy flavoured with onion, ginger and garlic

A full-flavoured medium to hot lamb curry prepared to an old family recipe.

Potato and cheese patties prepared to Mrs. Singh’s classic recipe.

Cutlets of lamb marinated in yogurt, coriander, chili and mrs. Singh's own blend of curry powder, then slowly cooked over charcoal in the tandoor. A mild to medium dish.

Potatoes cooked with onions, tomatoes and lemon juice.

Mrs. Singh's best friend zephi has kindly agreed to bake her luscious orange sponge cake for us, which is soaked in an orange sauce.

A naan freshly baked in the tandoor prepared with a delicious blue cheese and onion filling and served with a date and tamarind chutney. Our suggestion: best enjoyed with your first drinks.

In season vegetables cooked in a light coconut sauce.

A hot and tangy accompaniment made by the chef.