Post on 11-May-2018
DINE IN MENU LICENSED BAR (BYO WINE ONLY)
EDEN GARDEN
INDIAN CUISINE
3846-6262
SIM
PLY
SUM
PTUO
US C
URRI
ES
• VG INDICATES VEGAN
• LAST ORDER at 9.15PM (SUNDAY – THURS), at 10PM (FRI-SAT)
• Dishes May Contain Or Have Been In Contact With Nuts/ Dairy.
• Dishes Can Be Prepared To Suit Your Taste Buds. Please Talk To Our Staff.
“EDEN GARDEN IS THE NAME OF THE BIGGEST CRICKET
GROUND IN INDIA. THIS GROUND HAS WITNESSED SOME OF
THE GREATEST RUN CHASES COMPLETED IN AN ELEGANT
FASHION BY SOME OF THE GREATEST CRICKETING LEGENDS.
HERE AT EDEN GARDEN INDIAN CUISINE WE SERVE YOU IN
“CRICKET NETS” AND BRING YOU THE FOOD WHICH IS
LEGENDARY IN TASTE, TRADITIONAL IN ITS AUTHENTICITY
AND AN ALLROUNDER WHEN IT COMES TO FLAVOURS”
AT EGIC, YOUR HOSTS NEETU & VIKAS INVITE YOU TO
ENJOY AUTHENTIC INDIAN CURRIES COOKED IN TRADITIONAL
RECIPES. WE DO NOT IMPROVISE RECEPIES TO SUIT LOCAL
TASTES BUT WE TRY AND IMPROVISE OUR PLATING TO
MATCH THE BEST IN CULINARY WORLD.
IF IN DOUBT PLEASE ASK ONE OF OUR FRIENDLY STAFF AND
THEY WILL BE HAPPY TO ASSIST YOU WITH MAKING YOUR
CHOICES.
YOUR SATISFACTION IS OUR AIM AND THE MOTIVE IS TO SEE
YOU OFF WITH A SMILE AND A WISH TO VISIT AGAIN.
“KEEP CURRYING”
PITCH REPORT (BAR MENU)
(BYO Wine Only, $3 Corkage applies)
COCKTAIL \ MOCKTAIL (Refresh with Indian flavours)
Punjabi Punch 25
(A jug of cocktail with a mix of Indian liquor, fresh herbs and spices. When sharing Matters!!)
HOWZATT (Rum, Ginger And Herbs) 12
Late Cut (Tequila, Lime, Raspberry flavours, Herbs And Spices) 12
Flipper (Vodka, Lime, Vetiver flavours, Herbs And Spices) 12
BEER Stubby
Kingfisher, Corona, Peroni, Fatyak, Tiger 7 (FS)
Carlton Mid, XXXX Gold, Cooper’s (Mild Ale), Others 5 (mid)
HOUSE WINE GLS/BTL
White wine, Red Wine, Sweet Wine 6/27
ELITE WINE GLS/BTL
Sauvignon Blanc (Marlborough/Adelaide Hills) 8/35
Shiraz (Barossa / Clare valley) 8/35
Pinot Noir (Tasmania / Adelaide hills) 8/35
Chardonnay (Margret River / Adelaide Hills) 8/35
SWEET / SPARKLING WINE GLS/BTL
Sparkling Sweet Wine 35
Merlot (McLaren Vale) 8/35
Semillon Sauv Blanc (Marlborough/Adelaide Hills) 8/35
PREMIUM WINE GLS/BTL
Shiraz (Barossa/McLaren Vale) 10/45
Sauvignon Blanc (Adelaide Hills / Marlborough) 10/45
Chardonnay (Margret River / Adelaide Hills) 10/45
Champagne 65
SINGLE MALT/INDIAN SCOTCH 30ml/60ml
Glenfeddich, Bowmore, Talisker, Black Dog 10/16
SPIRITS / VODKA / RUM 30ml/60ml
OLD MONK INDIAN RUM (Ask for A Sniff)
Chivas Regal, Black Label, Jack Daniels 8/ 12
Bacardi, Vodka, Jim Beam, Gin
• CORKAGE OF $3.00 WILL BE CHARGED FOR EACH ADULT ON THE TABLE AS A STANDARD BYO CHARGE (Not based on Wine glasses).
• LIQUOR SALE SUBJECT TO OLGR RULES AND REGUALTIONS.
DRINKS TROLLEY (BEVERAGES) Gls /Jug
SPARKLING WATER 3/7
MOCKTAILS 8/18
Herby and spiced drinks in Ginger/Strawberry/Vetiver Flavour
LASSI (VEGAN AVAILABLE) 4
Mango / Mint Masala Flavoured Butter Milk
INDIAN LEMONADE 4/10
Fresh Lime drink made with lime, sugar, salt and black pepper
JUG OF INDIAN FLAVOURS (Jaljeera) 4/10
Mix of Indian flavours with spices, tamarind and lentil balls. (ask for a tasting)
SOFT DRINKS 4/10
Coke, Coke Zero, Lemon Lime Bitters, Ginger Beer
SILLY POINT (KIDS MENU)
(All items are mild and made to suit a child’s palette)
PIZZA NAAN WITH DIPS 9.9
Pizza style stuffed (capsicum, onion &cheese) naan bread served with mild butter sauce
CHICKEN TIKKA WITH CHIPS 9.9
Tandoor roasted chicken tikka pieces served with mint sauce and chips
SMALL BUTTER CHICKEN WITH RICE 10.9
Small serve of Butter Chicken served with Rice.
EXTRAS (SIDE DISHES)
BOUNCY PITCH PAPADUMS (roasted crispy spiced lentil wafers) 3
BOONDI RAITA Indian style yoghurt with fried lentil balls 3.9
INDIAN GREEN SALAD / ONION SALAD 6
MANGO CHUTNEY / MINT CHUTNEY /PICKLE 3
VARIETY OF RICE (VG)
(We use Only Genuine INDIAN BASMATI RICE)
BIRYANI (VEGETABLE/MEAT/CHICKEN) 18.9
Marinated spiced slow cooked rice, preserving its aromatic flavours.
COCONUT RICE Rice cooked in shredded coconut and curry leaves 5
ZEERA RICE Rice cooked with cumin seeds 3
POWER PLAY 1 (STARTERS / APPETISER)
VEGETARIAN /VEGAN (VG)
SAMOSA CHAAT (VG) (Samosa to a Punjabi means “Yummmmyyyy!!!” ) 9.9
Each serving has 2 pieces of crispy samosas filled with mashed potatoes, served with
chickpea curry and garnished with tangy sauces.
GOOGLY (PAAPDI CHANA CHAAT) (VG) 9.9
A tangy tamarind flavoured mixture of chickpea and corn kernels served on in house
paapdi garnished with trio of Indian sauces. “the difference is in the plating”
BADAAMI TIKKI (VG)(GF) (“Badaam” means Almonds) 8.9
“Tikki” refers to the crispy patties made with almonds, potatoes and spices.
SPIN ATTACK (PUNJABI VEG PAKODA) (VG)(GF) 8.9
Onions, cauli & seasonal vegetables dipped in a spiced chickpea batter and deep fried.
HARA BARA KEBAB (VG) 8.9
Green veggies, herbs and potato cutlets served with mint sauce
ACHAARI PANEER TIKKA (“Achaari” means Picklish) 13.9
Homestyle cheese is marinated in pickle flavoured mixture overnight and then roasted
in tandoor to give it a roasted flavour. We cook this cheese in-house.
CHILLY PANEER/ CHILLI CAULIFLOWER (VG) 15.9
A popular North Indian Starter dish with Cubed Paneer pieces cooked in shallow pan
fry style cooking with veggies, ginger, garlic and other spices.
NON VEGETARIAN (STARTERS / APPETISER) (All items are GF except Samosa)
POTLI MEAT SAMOSA “Flavour is so yumm that it pairs with any drink” 9.9
“POTLI” means a little bag. Our potli is made of deep fried crispy pastry and is filled with
spiced meat mince. Umpire calls it a contemporary version of meat samosa.
SPINNER (MACHCHI PAKODA) Try with “Howzatt Cocktail” 10.9
“Machchi” means Fish. We marinate fish fillets in our secret mix of spices. This is our most
popular entrée and the pakoda is flavoursome. Its served with fresh mint sauce.
CHICKEN TIKKA (Most common Indian snack with drinks) 10.9
Boneless chicken pcs marinated in garlic, yoghurt, herbs and spices grilled in tandoor
MURG MALAI TIKKA “Pairs well with a Sauv Blanc” 13.9
(“Murg” means chicken and “malai” means cream) this version of tikka is cooked in very
traditional spices with cream to cook a very tender and moist tikka. The process involves
roasting at controlled heat
LAHSUNI JHINGA “Pairs well with Asian beer flavours / White Wine” 15.9
(“Lahsun” means Garlic and “Jhinga” means prawns) we pan fry tiger prawns in garlic, with herbs
and curry leaves. The taste is in the freshly peeled garlic and flavour accentuates from the fresh
curry leaves.
CHILLY CHICKEN (Most common Indian snack with drinks) 15.9
A popular North Indian Starter dish with Cubed Boneless chicken pieces cooked in
shallow pan fry style cooking with veggies, ginger, garlic and other spices.
SEEKH KEBAB “Ideal with a glass of Single Malt Or Scotch” 13.9
Spiced lamb mince grilled in a tandoor on skewers, served with mint sauces.
TANDOORI CHICKEN (Half) 11.9 (Full) 18.9
Chicken on bone marinated overnight in traditional spices and roasted in tandoor to get
the charred surface. Ask for a glass of our INDIAN WHISKEY OR RUM to take you back
to Indian dining streets.
POWER PLAY 2 (MAIN COURSE)
Chef’s Special Curries
CHICKEN CREAMY CHEEKS (GF) 20.9
Did someone say Creamy curries are sweet?
Try this curry and you will love its flavour. This is a creamy curry and is NOT SWEET. It’s
cooked with cream and a rich choice of whole spices at a controlled temperature so the
cream keeps its texture without oozing oil.
BUTTER CHICKEN ON BONE (ORIGINAL INDIAN STYLE) 20.9
The flavour is in fenugreek leaves. The process involves slow roasting of TANDOORI
CHICKEN ON BONE in tandoor and then cooked in a buttery tomato sauce with
fenugreek leaves. This curry tastes best when ordered medium to hot.
PUNJABI BAKRA (Goat)(DF)(GF) 20.9
Punjab is a state in India which is known for its cooked goat. We use the cooking process
to cook the goat on slow flames until tender. Ideally the meat just falls off the bone. This
curry is not available in mild flavours. (Ask for serving on Naan Bread in traditional style)
KADAHI (Chicken / Lamb / Paneer)(GF) 20.9
“KADAHI” is the name of a cooking container similar to a wok. This is a very traditional
Indian curry from Northern India. It is cooked with heaps of fresh vegetables in rich and
tasty mix of spices. It will have traces of whole spices to tantalize your taste buds.
It’s a common curry but we have flavoured it with nostalgia.
LAMB BHUNA (GF) 20.9
The term “BHUNA” refers to frying at high temperature till the mixture turns fragrant and
oozes out its flavours. This forms a base recipe in the lavish North Indian wedding parties
where taste is all that matters.
The flavours rule this dark textured curry which is thick and not watery at all. The key
ingredients are tomato, onion, ghee and heaps of spices.
SEAFOOD CURRIES (All curries are GF. Prawn curries incur $3 surcharge)
PRAWN / FISH MOILEE (DF) 18.9
This dish “MOILEE”, is a popular south Indian curry. A light, simple yet tasty preparation
of seafood cooked in coconut milk with cardamom, mustard seeds & curry leaves.
GOA PRAWN / FISH CURRY(DF) 18.9
Seafood Cooked in Coconut Sauce with a tinge of onion gravy with a hint of spices.
PRAWN / FISH VINDALOO (DF) 18.9
Needs no explanations!! It’s a spicy Goan curry cooked with lots of chillies and spices.
PUNJABI FISH MASALA (DF) 18.9
Traditional Punjabi spices rule this curry. Not traditional but tastes are very authentic.
NON-VEGETARIAN CURRY (All Non-Vegetarian curries are gluten free)
BUTTER CHICKEN 18.9
The flavour is in fenugreek leaves. The process involves slow roasting of boneless chicken
pieces in tandoor and then cooked in a buttery tomato sauce with fenugreek leaves. This
curry tastes best when ordered mild or medium heat. Surprisingly, we make it NUT FREE.
SHAHI KORMA (Chicken/Lamb) 18.9
Korma dates back to the time of kings and maharajas. “SHAHI” means royal and korma
means meat or chicken braised in a spiced sauce made with yoghurt, cream, nut or seed
paste, if you like creamy and rich curry then this is your dish.
MANGO CHICKEN 18.9
Tandoor roasted marinated chicken pieces cooked in tomato sauce with thick and rich
mango pulp from tropical India. The sauce has a creamy texture with mango flavours.
CHICKEN TIKKA MASALA 18.9
The story is that in 1974 when a chef in Delhi was asked to cook something late at night
when he had nothing left, he used the leftover of chicken tikka to create a dish which is
now popularly called as chicken tikka masala. We cook it in authentic Indian style.
SAAG (Chicken/Lamb) 18.9
Also popularly known as saagwala and palak gosht. This curry comes straight from the
heart of Punjab. Saag is ideally made from a mix of Mustard leaves and spinach leaves,
which are quite seasonal. We make it from Spinach leaves which rules the dish flavours.
LAMB ROGAN JOSH (DF) 18.9
Rogan Josh is one of the signature recepies from Kashmiri cuisine. Rogan means clarified
butter or the fat in the meat and JOSH means intense passion. Try it with an onion naan.
LAMB MADRAS (DF) 18.9
A South Indian delicacy cooked with curry leaves and mustard seeds in coconut sauce.
VINDALOO (DF) (Lamb / Chicken) 18.9
Needs no explanations!! It’s a spicy Goan curry cooked with lots of chillies and spices.
VEGETABLE / VEGAN CURRY (VG) (No artificial colours added to any curry. All curries are GF except kofta)
(VG indicates that curry can be cooked as vegan on request)
DAAL TADKA (VG) 16.9
“TADKA” is roasting of spices with ginger, garlic, onions and whole spices etc. This is a
yellow lentil curry finished with a tadka. Try with tandoori roti.
ADRAKI ALOO GOBI (VG) 16.9
Potatoes and cauliflower cooked with ginger, cumin & fenugreek leaves on slow flames.
PUNJABI CHOLLE (VG) 16.9
These chickpeas are cooked in whole spices and finished with onion gravy. These
chickpeas resemble closely with authentic Indian street food style of curry.
BAINGAN DA BHARTA (VG) 17.9
Tandoor roasted eggplant cooked with tomato,spices and onion preserving the roasted
flavours. A different way to present one of Australia’s most popular vegetable.
SUBZ MAKHANWALA (VG) 17.9
Vegetables and paneer cooked in butter sauce and fenugreek leaves. It’s a vegetarian’s
answer to satisfy the craving for butter chicken.
DAL BALLE BALLE (MAKHANI) (VG) 17.9
This curry feeds the maximum people of Punjab as its cooked widely. Its cooked best
when cooked in bulk. This is a popular north Indian delicacy brown lentil curry cooked
with cream and butter. Order it medium to get the best flavours.
PANEER TIKKA MASALA (VG) 17.9
Cheese curry cooked in onion and tomato gravy with vegetables. A popular restaurant
level vegetarian dish to suit anyone’s taste.
PALAK PANEER (VG) 17.9
This curry comes straight from the heart of Punjab. We cook homemade cheese in
Spinach leaves with a hint of cream. Soy Cheese replaces Paneer in Vegan options.
Spinach flavours rule the curry.
NAVRATTAN /VEGAN SPECIAL KORMA (VG) 18.9
Seasonal vegetables cooked in cashew and creamy sauce with flavoursome spices.
VEGAN SPECIAL BIRYANI 18.9
Spiced marinated vegetables slow cooked with rice preserving its aromatic flavours. Its
inherently a meat dish but we have innovated it to suit vegan dietary requirements.
MALAI KOFTA 18.9
Fried kofta stuffed with cheese, potatoes and nutty mix, cooked in rich and creamy
gravy. It is a creamy curry and a bit on sweeter side. Try with butter naan
TANDOORI NAAN BREADS
(All breads are cooked in tandoori clay oven. Add extra green chilies to breads at $1 extra)
BUTTER NAAN Naan bread stuffed with butter (we layer butter inside) 6
PESHAWARI NAAN Naan bread stuffed with dried fruits and nuts. 6
CHEESE & CHILLI Naan bread stuffed with cheese and fresh green chillies 6
CHEESE & SPINACH Naan bread stuffed with cheese and spinach 5
CHEESE & GARLIC Naan bread stuffed with tasty cheese and garlic 5
ALOO PRANTHA Naan bread stuffed with masala potatoes. 5
ONION KULCHA Naan bread stuffed with Masala Onions and coriander 5
GARLIC NAAN Bread coated with garlic and cooked in tandoor 4
PLAIN NAAN Plain flour Naan bread cooked in tandoor 4
G/F METHI ROTI Bread cooked with maize flour and fenugreek leaves 5
VEGAN TANDOORI BREADS
VEGAN KULCHA Special bread with soy cheese, onions and coriander 6
MULTIGRAIN ROTI 6 Wholegrain flour bread cooked in tandoori oven 6
ONION KULCHA Bread stuffed with masala onions and coriander 5
ALOO PRANTHA Bread stuffed with masala potatoes, onions and coriander 5
GARLIC NAAN Bread coated with garlic and cooked in tandoor 4
PLAIN NAAN Plain flour Naan bread cooked in tandoor 4
TANDOORI ROTI Wholemeal flour bread cooked in tandoori oven 4
G/F METHI ROTI Bread cooked with maize flour and fenugreek leaves 5
FINAL OVER (DESSERTS)
SHAHI KULFI (North Indian Specialty) 7
Kulfi is homemade ice cream prepared with condensed Milk, cardamom, almonds,
pistachios and saffron, topped with crushed nuts
SHARAABI KULFI 7
Popular north Indian kulfi dessert infused with sharaab (liquor) and topped with rum
soaked raisins.
VEGAN KULFI 7
A frozen dessert made from coconut cream with an Indian twist of flavours.
GULAB JAMUN (4pcs) 10
Popular north Indian speciality of Fried cheese balls dipped in flavoured sugar syrup
Please advise of any Vegan or Dairy Free or Particular food requirements. Dishes may contain or have been in contact with nuts/ dairy. Dishes can be prepared to suit your taste buds. Please talk to our staff.
TEAM UP FOR A BANQUET
(2-10 GUESTS)
(Non Veg 29.9 pp) (Veg/Vegan 26.9 pp)
ENTREES/STARTERS
CHOOSE AN ENTRÉE FROM ENTRÉE
MENU TO SHARE BETWEEN TWO
(BASED ON MIN 3 PCS PER PERSON) (excludes full Tandoori chicken)
MAIN COURSE
CHOOSE ONE CURRY PER PERSON ON
THE TABLE FROM CURRY MENU
(MAX 5 VARIETIES PER TABLE.
$3 EXTRA FOR SEAFOOD/SPECIALTY CURRIES)
BREADS
CHOOSE ONE NAAN TO SHARE
BETWEEN TWO
RICE
ONE SERVE OF ZEERA RICE /COCONUT
RICE TO SHARE BETWEEN TWO
DESSERT
A SERVE OF KULFI FOR EACH PERSON
ON THE TABLE
*WE WILL BE HAPPY TO DEAL WITH ANY
SPECIAL DIETARY REQUIREMENTS. PLEASE
ASK OUR FRIENDLY STAFF.
STUMPED BANQUET MEAL
(GROUP OF 11+)
(Non Veg 31.9 pp) (Veg/Vegan 28.9 pp)
ENTREES/STARTERS
MIX VEG & NON VEG ENTRÉE
PLATTERS TO SHARE
(BASED ON MIN 3 PCS PER PERSON) (excludes full Tandoori chicken)
MAIN COURSE
BUTTER CHICKEN /CHICKEN TIKKA MASALA
MURG METHI MALAI /KADAHI CHICKEN
GOAT CURRY / ROGAN JOSH
PALAK PANEER / PANEER TIKKA MASALA
NAVRATTAN KORMA/ JALFREZI
DAAL TADKA / DAAL MAKHANI
(MAX 6 VARIETIES PER TABLE)
BREADS
MIX NAAN PLATTERS TO SHARE ON
THE TABLE
(CHEESE AND SPINACH NAAN, GARLIC NAAN,
PLAIN NAAN, TANDOORI ROTI)
RICE
MIX OF ZEERA RICE /COCONUT RICE TO
SHARE ON THE TABLE
DESSERT
MIXED SERVES OF CHOCOLATE NAAN
WITH KULFI TO SHARE
*WE WILL BE HAPPY TO DEAL WITH ANY
SPECIAL DIETARY REQUIREMENTS. PLEASE
ASK OUR FRIENDLY STAFF.