Casa Spezia

Paneer marinated in our homemade achari (pickling) masala and slow cooked in the tandoor. Served with mint chutney and tandoori salad.

Minced chicken blended with mace and black cardamom, shaped on skewers and chargrilled.

Chicken marinated in yoghurt with green cardamom and fenugreek, roasted in the tandoor.

Boneless chicken tossed in chilli and soy sauce, stir fried with onion, capsicum and spring onion.

Coarsely minced mushroom and vegetables with fenugreek leaves and herbs, roasted on an iron skillet and finished with fresh coriander.

Chicken marinated in yoghurt, cream and cashew paste, coated in cheese, cream and black pepper, and cooked in the charcoal oven. Mildly spiced.

Minced lamb blended with fried onion and house spices, cooked on skewers over the coals and finished with black pepper, mace and cardamom.

A selection of our tandoori kababs and tikkas, roasted in the clay oven and served with green chutney and salad.

Paneer marinated in a green masala of fresh herbs and cooked in the tandoor. A chef's specialty.

Coarsely minced paneer and vegetables with fenugreek leaves and herbs, smoked and chargrilled on skewers.

Mushrooms marinated in spices, coated in garlic butter and herbs, and roasted golden in the clay oven.

Paneer in a mildly spiced cream marinade, glazed golden in the tandoor and finished with fresh cream.

Paneer marinated with roasted gram flour, mustard oil and turmeric, cooked in the tandoor with onion, bell pepper and tomato.

Soya chaap tossed with red chillies, roasted cumin, dry mango powder and cream, slow cooked in the tandoor. Served with green chutney and salad.

Soya chaap in a rich marinade of cream, butter, roasted cumin and dry mango powder, slow cooked in the tandoor. Served with green chutney and salad.

Chicken drumsticks stuffed with spiced mince, marinated in hung curd and Indian spices, cooked in the clay oven.

Paneer tikka, soya tikka chaap, mushroom tikka, paneer malai tikka and veg seekh kabab, roasted in the tandoor. Served with green chutney and salad.

A thick soup of chicken, carrot, cabbage and mushroom, sharpened with soy sauce, chilli oil and vinegar, finished with egg drop.

A light, tangy soup with chicken, carrot, cabbage, mushroom and fresh coriander, lifted with lemon.

A thick, spicy soup of shredded chicken, sweet corn and mushroom with chilli, garlic and coriander, topped with crispy fried noodles.

A clear broth with sliced chicken, carrot, mushroom, spinach and cabbage, finished with fresh coriander.

A clear broth of cabbage, carrot, spinach and button mushroom, simmered slowly.

A light, tangy soup with carrot, cabbage, mushroom and fresh coriander, lifted with lemon.

Carrot, cabbage and mushroom in a spicy broth with soy sauce, chilli oil and vinegar, topped with crispy fried noodles.

A creamy, mild sweet corn soup with vegetables and mushroom. A house specialty.

A light broth of root vegetables, celery, carrot and leafy greens, seasoned with freshly ground pepper.

Baby potatoes and cauliflower cooked with asafoetida and cumin in an onion, tomato and yoghurt masala, finished with fresh coriander.

Potatoes tempered with cumin and asafoetida, cooked in an onion and tomato masala with ginger.

Roasted chicken on the bone, simmered in a smoky tomato and onion gravy and finished with a spoon of honey. Our chef's specialty.

A Punjabi classic: chickpeas soaked overnight and slow cooked in a traditional tomato gravy.

Chickpeas slow cooked in an onion and tomato gravy, sharpened with dried pomegranate seed powder.

An Amritsari specialty: chicken and chicken mince cooked with red chillies in a brown onion gravy.

Black lentils simmered overnight on a slow fire and finished with butter and cream.

Basa fillets cooked in a spiced onion and tomato masala. Available in season.

Red kidney beans cooked until tender with tomato, onion and plenty of garlic, the way it's made at home.

Chicken on the bone with capsicum, onion and tomato, cooked in our house kadhai masala.

Paneer batons with capsicum, onion and tomato, cooked in our house kadhai masala.

Paneer dumplings stuffed with nuts, in a rich cashew and almond gravy.

Baby potatoes and green peas cooked with asafoetida and cumin in an onion, tomato and yoghurt gravy, finished with fresh coriander.

Seasonal vegetables cooked in a smooth onion and tomato gravy, finished with cream and fresh coriander.

Yellow moong lentils tempered with cumin and asafoetida, in the style of the Braj region.

Mushroom and sweet corn tempered with garlic in a spiced masala.

Button mushrooms and chunky onions cooked in an onion and tomato masala with traditional spices.

Mutton and mutton mince marinated with red chillies and cooked in a brown onion gravy.

Mutton on the bone in a traditional, deeply spiced red gravy.

Paneer dumplings stuffed with nuts, in a spinach and tomato gravy with garlic.

Paneer in creamed spinach flavoured with fenugreek and garlic.

Paneer simmered in an onion and tomato gravy with fenugreek and a touch of honey.

Paneer with cracked black pepper, fenugreek and green chillies, slow cooked with Indian spices.

Paneer in a buttery tomato gravy with fresh onion, finished with ginger and coriander.

Chargrilled paneer tikka simmered in an onion and tomato gravy with fenugreek.

Paneer with capsicum and onion, tempered with cumin, ginger and green chilli, in a rich cashew and almond gravy.

Soya chaap cooked on the pan with cream, butter, roasted cumin and dry mango powder. Served with green chutney and salad.

Home-style mutton cooked on the tawa, mildly spiced with local spices and herbs.

Vegetable and paneer dumplings stuffed with nuts, in an onion and tomato gravy, finished with cream.

Crispy fried noodles topped with vegetables in a sweet and tangy sauce.

Paneer dusted in cornflour, fried and tossed in chilli soy sauce, served on shredded onion.

Paneer dusted in cornflour, fried and tossed in a chilli soy gravy with spring onion.

Chicken wings dusted in cornflour, fried and tossed in a soy and garlic sauce with onion and chillies.

Dumplings filled with minced chicken, paneer and coriander, steamed in a bamboo basket. Served with our red chutney and mayonnaise.

Chicken, corn and vegetables fried crisp with fresh chillies, tossed with spring onion and green chilli.

Chicken on the bone tossed in chilli and soy sauce, stir fried with onion, capsicum and spring onion.

Mushrooms dusted in cornflour, fried and tossed in a hot garlic chilli sauce.

Sweet corn and vegetables fried crisp with fresh chillies, tossed with spring onion and green chilli.

Seasoned vegetables fried crisp and tossed in sweet and sour sauce with chillies and spring onion.

Crispy cauliflower florets tossed in honey chilli sauce with spring onion.

Boneless chicken tossed in honey and soy sauce, stir fried with onion, capsicum and spring onion.

Shredded potato fried crisp and tossed in a chilli soy sauce with a touch of honey.

Chicken dusted in cornflour, fried and tossed in a spicy Schezwan sauce.

Paneer dusted in cornflour, fried and tossed in a spicy Schezwan sauce.

Stir fried vegetables in a light soy sauce over crispy noodles.

Fried vegetable dumplings tossed in a light soy and sesame sauce with a kick of chilli.

Fried vegetable dumplings in a light soy and sesame gravy with a kick of chilli.

Dumplings filled with carrot, cabbage, paneer and coriander, steamed in a bamboo basket. Served with our red chutney and mayonnaise.

Wok tossed vegetables with soy sauce, rolled by hand and fried crisp.

Basmati rice stir fried with chicken, carrot, capsicum, onion and peas.

Basmati rice stir fried with chicken, carrot, capsicum, onion and peas, finished with burnt garlic.

Noodles tossed with chicken, egg, carrot, cabbage and onion, with garlic, chilli flakes and soy. Topped with spring onion.

Noodles tossed with chicken, Chinese cabbage, carrot, capsicum and spring onion, with a dash of soy sauce.

A house specialty: rice stir fried with chicken, red chilli, ginger and garlic in Schezwan sauce.

Basmati rice stir fried with carrot, capsicum, onion and peas, finished with burnt garlic.

Noodles tossed with Chinese cabbage, carrot, capsicum and spring onion, with plenty of garlic.

Noodles tossed with Chinese cabbage, carrot, capsicum and spring onion, with a dash of soy sauce.

A house specialty: rice stir fried with red chilli, ginger and garlic in Schezwan sauce.

Basmati rice stir fried with carrot, capsicum, onion and peas.

Noodles tossed with Chinese cabbage, carrot, capsicum and spring onion.

Basmati rice cooked with chicken and whole spices, finished with fried onion and mint.

Basmati rice tempered with cumin.

Saffron basmati rice layered with yoghurt-marinated lamb, herbs and spices.

Basmati rice cooked with green peas.

Long grain basmati rice, steamed.

Basmati rice cooked with vegetables and whole spices, finished with fried onion and mint.

Basmati rice cooked with vegetables, cumin and green peas.

Flaky, many-layered wheat bread dusted with dried mint and baked in the tandoor.

Paper-thin wheat bread cooked on an upturned griddle.

Soft leavened bread stuffed with cheese, baked in the tandoor and served with a vegetable gravy.

Leavened bread stuffed with spiced mutton mince and green chillies, served with gravy.

Basa marinated in ginger, garlic, cashew paste, lemon and yoghurt, grilled and tossed with chilli.

Basa simmered in a spiced curry. Available in season.

Whisked yoghurt with cumin and mixed vegetables.

Soft milk dumplings, fried and served warm in fragrant sugar syrup.

Rice slow cooked in sweetened milk with khoya, served chilled.

Yellow lentil pudding slow cooked in ghee with saffron and dry fruits.