JJS Indian Restaurant in Wollongong Menu

 ENTRÉE

• SAMOSA A short pocket pastry filled with vegetable and spices, served with mint sauce. $6.50
• KATHI TIKKI Also Known as vegetable cutlets’ Potato mash mix with vegetable and spices deep fried. $6.50
• GOBHI PAKORA Cauliflower fritters cooked in chickpea flour and spices. $6.50
• GRILLED VEGETABLES Vegetables like capsicum, onions and tomatoes grilled in tandoori Oven. $6.50
• BANJARA KEBAB Chicken Fillets marinated over night in spices like fennel, sesame seed, cashew paste and cooked gently over low fire. $8.50
• CHAPLI KEBAB Lamb Mince cooked with Spices such as brown cardamom, Cumin, cinnamon, ginger, coriander cotted with egg yolk and Deep fried. $8.50
• BLACK PEPPER CHICKEN Chef’s special. $10.50
• GARLIC PRAWN King prawns freshly seasoned and marinated in garlic yoghurt cooked to perfection. $10.50
• FISH PAKORA Cubes of fish de-boned delicately seasoned and marinated in mixture of yogurt and spices cotted with chickpea flour. $11.00
• MIXED PLATTER A combination of few of the dishes above minimum for two. $17.90

 TANDOORI

• MURG ANGARI Popularly known as Tandoori Chicken, pieces of chicken marinated over-night in spices, garlic, ginger and lime juice to make them juicy and tender and then cooked slowly in c $15.00
• BARRAH KEBAB Lamb cutlets marinated in spices and aromates, skewered and broiled in Tandoor. $16.00

 MAIN COURSE

• KASHMIRI KORMA A bowl full of highly aromatic fruits and nuts from the hilltop of Kashmir, cooked with special cuts of meat. Flavoured in creamy texture (Choice of Beef, Lamb or Chicken). $15.50
• LAMB ROGANJOSH A popular preparation of lamb from great Himalaya, rich gravy is used to finish the pot roast curry and garnished with green coriander. $14.00
• HARABHARA Blend to perfection with mughlai style fresh green spices, puree of green leafy spinach garnished with cordon of fresh cream.(Choice of Beef, Lamb or Chicken). $15.50
• MANGO CHICKEN Boneless chicken curry cooked in mild curry sauce and mango puree. $14.00
• LAMB DO-PIAZA Succulents pieces of lamb cooked with tomatoes and onions, served in savoury sauce. $15.50
• CHICKEN TIKKA MASALA Spring Chicken fillets cooked in rich and lavish traditional masala gravy, which is a combination of sauté onion, capsicum, tomatoes, ginger, and garnished with coriander $14.50
• MURG MAKHNI Popularly known as Butter Chicken, a chicken delicacy firstly half cooked in Tandoor and then finished in creamy tomato flavoured curry with a touch of pepper for a delicate pala $16.00
• CHENNAI MURGEE Chicken marinated in South Indian spices flavoured with curry leaves and prepared in traditional mud-pot. $14.00
• METHI MALAI CHICKEN Tender pieces of chicken simmered in Mughlai sauce (creamy sauce with cashews) flavoured with fenugreek leaves. $14.50
• BOMBAY BEEF Originated in Bombay (now Mumbai), a delicious beef curry cooked with potatoes and flavoured in typical Bombay spices. $15.50
• VINDALOO A very hot Goanese style curry cooked using tender pieces of meat simmered in vinegar and spices (Choice of Beef, Lamb and Chicken). $15.50
• MACHLI RAYE TAMATARI An eloquent tribute to India’s most famous mouth watering fish curry flavoured in secret spices and cooked in tomato gravy. $16.00
• PRAWN MASALA King Prawn cooked in capsicum, onion, tomatoes and spicy sauce. $16.00
• PRAWN GOANESE King Prawn curry cooked in coconut and capsicum. $16.00

 HARYALI BAGH

• PANEER DO-PIAZA Homemade Cottage cheese cooked in capsicum, onion and tomato and served in spicy gravy. $14.00
• CHANA MASALA Chickpeas curry cooked in tomato, onion, ginger, and green spices. $12.50
• ALOO MATAR TAMATAR Peas and Potatoes in a very smooth onion and tomato based curry. $12.50
• PALAK PANEER Green baby spinach cooked in Kashmiri puree of spices with home-made cottage cheese. $14.00
• NAVRATAN KORMA Fresh season mix vegetable simmered in rich and mild cashew gravy. $12.90
• GULBADAN KOFTA Vegetable mince shaped into ping pong balls, deep fried served and soaked in a mild curry sauce made of cashew paste. $14.00
• DAL BHUKARO Black lentils soaked overnight in spices and slowly cooked on charcoal fire for hours and served in tomato gravy, lightly garnished with cream. $12.00
• DAL BAHAR Mixture of Lentils cooked on slow fire, blend in special gravy flavoured with clarified butter and roasted spices. Served with shredded ginger. $11.00
• KHUMB PALAK Mushrooms cooked with spinach puree and traditional tadka. $12.50
• BAINGAN CURRY Semi roasted eggplant cooked with exotic spices and peas until tender. $12.50

 RICE

• PLAIN RICE Plain boiled basmati rice $2.50
• HALDI JEERA RICE Basmati rice cooked in cumin seed, peas and turmeric. $4.00
• PULAO NOORMAHAL Saffron rice with fruit and nuts. $4.50
• KASHMIRI BIRYANI Biryani was brought to India by the invading Mughal army of Aurangzeb, it is a traditional dish made using Basmati rice, meat/vegetables and various other exotic spices. (Ch $15.50

 SIDE DISH

• Raita, Mint Sauce, Papadum, Mixed Pickle, Katchumber, Mango Chutney (per dish) $2.50
• SIDE DISH PLATTER A combination of all the above side dishes. $8.50

 BREADS

• ROTI Wholemeal bread $2.50
• NAN Plain white flour bread. $3.00
• NAN MAKHNI Bread stuffed with clarified butter and lightly garnished. $4.20
• GARLIC NAN Flavour of fresh garlic and coriander. $3.50
• PANEER NAN Stuffed with cheese and spices. $3.90
• VEG PARATHA Stuffed with spiced vegetables $4.00
• KASHMIRI NAN Stuffed with cashews, sultanas and coconut. $4.50

 MAHARAJA KHANNA A BANQUET

• Please ask your wait person, for details. Practically everything. Ideal of party of two or more. $31.90 per head

3/ 50 Crown St, Wollongong, NSW, 2500, Australia

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