Aki's Indian Restaurant in Woolloomooloo Menu

 Entrées

• CRAB WITH IDDIAPPAM Our signature dish: A southern delicacy of shelled blue swimmer crab tossed with black mustard seeds, fresh tomatoes and ginger, served with traditional Tamil brown rice stri $24
• SCALLOPS TAMATERI Pan-seared scallops served on a bed of tomato chutney, drizzled with curry leaf-infused virgin olive oil $21
• NAMKEEN SQUID Aki’s interpretation of the popular salt and pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind and ginger dipping sauce $19
• PAN FRIED PRAWN MASALA Black tiger prawns tossed with Ajadhina powder of dried coconut and black garlic $19
• LUCKNOWI LAMB KEBAB Slow-cooked lamb tossed with fennel, green cardamom and aromatic kewda water $18
• MASALA DOSA (v) Crisp South Indian rice-flour pancake accompanied by lentil 'sambar' broth and chutney, filled with spiced potato and onion $17
• PALAK PATTA CHAAT (v) ‘Chaat’ of spinach leaves in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date and tamarind, and chilli and mint sauces $18
• RAGDA PATTIES (v) A popular Bombay street dish - Arrowroot dusted potato patties on a bed of spiced vatana (white peas) $15
• BEETROOT VADA (v) Fried beetroot and lentil patties with fennel, ginger, and curry leaves. Served with onion and tomato chutney $16

 From the Tandoor

• TANDOORI KINGFISH Kingfish marinated in green chilli, ginger, hung yoghurt, roasted in the tandoor, served with a crispy bitter melon salad $18
• ACHARI CHICKEN TIKKA Chicken thigh fillets marinated in pickled lime, ground Kashmiri chilli paste and yoghurt $15
• LAMB CUTLETS ADREKE Tandoor-roasted lamb cutlets marinated in ginger, garam masala and lime juice $14
• MASALA PANEER (v) Tandoori cottage cheese cubes marinated in crushed tomato, cumin and chilli $16

 Shared Platters

• MIXED PLATTER Lamb Cutlets, Achari Chicken Tikka and Lamb Seekh Kebabs $34
• VEGETARIAN PLATTER (v) Palak Patta Chaat, Beetroot Vada and Masala Paneer $30

 Mains

• WHOLE FISH OF THE DAY Your choice of either Steamed with ginger, curry leaves in a ‘Moilee’ coconut broth OR Crispy fried with ginger, tamarind and palm sugar Market Price
• JUMBO PRAWN PAYARU CURRY Jumbo prawns and scallops with snake beans, green raw mango, curry leaves and pickled peppercorns $36
• MURUNGAIKAI MEEN KOZHAMBHU Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and ‘drumsticks’(Murungaikai) – a fibrous Southern Indian vegetable $34
• DUCK MAPPAS A favourite with the locals in Kerala: duck breast cooked in three extractions of coconut milk, gently stewed and lightly spiced with garam masala and green chilli $32
• KARAIKUDI KOZHI CURRY Chicken with cashew, coconut, white poppy seed, green chilli and ginger. Served with a traditional ‘Appam’ (Fermented coconut rice pancake) $32
• CHICKEN MAKHINI Aki’s ‘Butter Chicken’: tandoor-roasted chicken thigh fillets are pan finished in a mild sauce of subtly spiced tomatoes and cream and dry fenugreek leaves $32
• LAMB MARTABAN Oven-baked pickled lamb with panchforan (Indian five-spice) masala along with aniseed, mustard oil, malt vinegar and kalaunji in a sauce of tomatoes and onions $34
• RAILWAY GOAT CURRY Slow-cooked goat with tomatoes, ginger, garlic, black cardamom and fresh coriander $32
• GOAN BEEF AMBOTIK A variation of the famous 'Vindaloo’: Tangy, sweet-and-sour beef simmered with tomato, cumin, ginger, and crushed pepper $30

 Vegetables

• VENDAKAI SUNDAL South Indian favourite of pan-tossed fresh okra with chickpeas, garlic, onions, crushed dried whole chillies and curry leaves $22
• KAI ISHTEW A light dish of mixed vegetables with garlic, coconut broth, ginger and curry leaves $21
• BRINJAL MIRCHI KA SALAN [P] Baby eggplant and green banana chillies in a ground paste of peanut, sesame, coconut, cooked in Hyderabadi style $21
• SAAG PANEER Cubed paneer (cottage cheese) with pureed spinach, fresh tomatoes, garlic and fenugreek $19

 Sides

• DAL MAKHNI: Black lentils cooked with tomatoes and dry fenugreek leaves $16
• POTATO KARAKARI: Chat potatoes spiced with mustard seeds and lentils $16
• KISMORI SALAD: A crispy bitter melon salad with fresh tomatoes, lime and coriander $12

 Accompaniments

• Tomato, onion and cucumber ‘Kachumber’ $4
• Cucumber and yoghurt ‘Raita’ $4
• Sweet Mango ‘Chutney’ $4
• Side Dish Platter (All Three) $10
• Lacha Pyaz (Spiced Masala Onions) $8
• Pilau Rice (Per Person) $4
• Pappadums with Mint Sauce $4

 Breads

• Plain Naan $3
• Garlic Naan $4
• Roti (Wholemeal) $4
• Appam $5
• Cheese and Onion Kulcha $6
• Peshawri Naan $6
• ‘Flaky’ Parantha $6

 Bhojan Menu 1

• All Dishes Served; Minimum 4 Guests $58 per person
• Entrée -
• NAMKEEN SQUID Aki’s variation of the popular salt and pepper squid: dusted with spiced tapioca flour, lightly fried and served with a tamarind and ginger dipping sauce -
• SEEKH KEBAB Tandoori lamb kebabs with mint, ginger, green chilli and mace -
• ACHARI CHICKEN TIKKA Chicken thigh fillets marinated with pickled lime, ground Kashmiri chilli paste and yoghurt -
• PALAK PATTA CHAAT ‘Chaat’ of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date and tamarind and chilli and mint sauces (v) -
• Mains -
• PRAWN KA SALAN (P) Black tiger prawns cooked in a ground paste of peanut, sesame, coconut; cooked in Hyderabadi style -
• GOAN BEEF AMBOTIK A variation on the famous 'vindaloo - a tangy, sweet and sour flavoured beef cooked in tomato, cumin, ginger and crushed pepper -
• CHICKEN MAKHINI Aki’s ‘Butter Chicken’ roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves -
• KAI ISHTEW A light dish of mixed vegetables with garlic, coconut broth, ginger and curry leaves -
• Accompanied with Pilau Rice, Naan Breads; Side Dish Platter served with Pappadums -
• Dessert Indian ‘Kulfi’ ice cream laced with cardamom and pistachios -

 Bhojan Menu 2

• All Dishes Served; Minimum 4 Guests $68 per person
• Entrées -
• CRAB with IDDIAPPAM Our signature dish: A southern delicacy of shelled blue swimmer crab tossed with black mustard seeds, fresh tomatoes and ginger served with traditional Tamil brown rice string ho -
• PRAWN SUNEHRI Green prawn cutlets cooked with home ground paste of coriander, black cumin, dried whole chillies, ginger and garlic -
• LAMB CUTLETS Tandoor roasted lamb cutlets marinated in ginger, garam masala and lime juice -
• ACHARI CHICKEN TIKKA Chicken thigh fillets marinated with pickled lime, ground Kashmiri chilli paste and yoghurt -
• PALAK PATTA CHAAT ‘Chat’ of spinach leaf in a crispy lentil batter, on a bed of potatoes and chickpeas, topped with yoghurt, date and tamarind and chilli and mint sauces (v) -
• Mains -
• MURUNGAIKAI MEEN Fresh Barramundi fillets cooked with tamarind, dried whole chillies, curry leaves, fenugreek seeds and ‘drumsticks’ – a fibrous Southern Indian vegetable (Murungaikai) -
• LAMB ACHARI Medium spiced lamb dish cooked with green chilli pickle masala of aniseed, mustard, cumin and kalaunji (nigella seeds) in a sauce of tomatoes and onions -
• CHICKEN MAKHINI Aki’s ‘Butter Chicken’ roasted in the tandoor and then pan finished with a subtly spiced blend of tomatoes and cream and dry fenugreek leaves -
• SAAG PANEER Cubed paneer (cottage cheese) with pureed spinach, fresh tomatoes, garlic and fenugreek -
• Accompanied with Pilau Rice, Naan Breads; Side Dish Platter served with Pappadums -
• Dessert Indian ‘Kulfi’ ice cream laced with cardamom and pistachios -

6 Cowper Wharf Rd, Woolloomooloo, NSW, 2011, Australia

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