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NUMBER
RESTAURANTS
NEW FOOD
MENU DISHES
YEARS OF
EXPERIENCE
NEW CHEF
IN KITCHEN
A traditional south Indian crispy rice crepe made with rice flour and lentils.
(V) (VG)(V) (VG) (7'inch) (15'inch)
A Dum style cooked chicken leg quarter enriched with gravy of smoked onionns, spices and cashews
(GF)(GF)(DF)
tandoori naan bread topped with capsicum, garlic, olives finished with indian style green pesto
(V)
Two soft flour tortilla with tandoori chicken pieces, tomato salsa, masala beans, onions, cilantro, cheese, lettuce + sour cream & guacamole.
(V)
Vodka, Cointreau, pomegranate syrup, lemon juice. mint stalks and lemonade.
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