*PLEASE ADVISE STAFF OF ANY ALLERGIESFULLY L ICENSED BYO WINE ONLY

The place you love

*PLEASE ADVISE STAFF OF ANY ALLERGIES

ENTREESAFFRON SPECIAL PLATTERA TASTE SENSATION SAMOSA, ONION BHAJI, SEEKH KEBAB, SHAHI PRAWNS, CHICKEN TIKKA SERVED WITH MINT SAUCE AND SALAD.

25.00

TANDOORI CHICKEN ENTREE/MAIN (GF)TENDER CHICKEN WITH BONE MARINATED IN YOGHURT AND SPICES, COOKED IN TANDOOR OVEN SERVED WITH MINT SAUCE AND SALAD.

13.5022.50

CHICKEN TIKKA ENTREE/MAIN (GF)CHICKEN THIGH MARINATED OVERNIGHT IN YOGHURT AND GROUND SPICES SERVED WITH MINT SAUCE AND SALAD.

14.5022.50

MIXED ENTREETRIO OF ONION BHAJI, CHICKEN TIKKA AND SELECTION OF SAMOSA SERVED WITH MINT SAUCE AND SALAD.

14.50

MASALA PANEER LIGHTLY BATTERED COTTAGE CHEESE COOKED WITH ONION, CAPSICUM AND TOMATO SAUCE.

14.50

SEEKH KABAB (GF)LAMB MINCE BLENDED WITH HERBS AND SPICES COOKED IN TANDOOR OVEN SERVED WITH MINT SAUCE AND SALAD.

14.50

ONION BHAJISLICED ONIONS COATED WITH GRAM FLOUR AND SPICES FRIED TO GOLDEN BROWN ACCOMPANIED WITH SALAD AND MINT SAUCE.

10.50

VEG. / MEAT SAMOSA (3 PCS)TRIANGULAR SHAPED PASTRY FILLED WITH POTATOES/LAMB AND SPICES SERVED WITH MINT SAUCE AND SALAD.

10.0010.50

PAPADUMS BASKETSERVED WITH MINT SAUCE AND SWEET MANGO CHUTNEY.

5.00

*PLEASE ADVISE STAFF OF ANY ALLERGIES

MAIN COURSE

CHICKEN DISHESBUTTER CHICKEN (GF)SIGNATURE SAFFRON DISH, A MUST TRYTENDER CHICKEN THIGHS SIMMERED IN MILD CREAMY TOMATO SAUCE FINISHED WITH FENUGREEK LEAVES.

22.50

CHICKEN MASALA (GF)BONELESS CHICKEN COOKED WITH ONION, TOMATO AND GROUND SPICES FINISHED WITH FRESH CORIANDER.

22.50

SAAG CHICKEN (GF)BONELESS CHICKEN COOKED IN A RICH, SPICED ENGLISH SPINACH SAUCE.

22.50

CHICKEN VINDALOO (GF) A GOAN DELICACY FOR THE FANS OF HOT FOOD WITH FIERY HOT CHEF’S SPECIAL SAUCE.

22.50

CHICKEN MUMTAZ (GF) BONELESS CHICKEN COOKED IN ONION SAUCE WITH A HINT OF CREAM AND MINT.

22.50

CHICKEN KORMA (GF)BONELESS CHICKEN COOKED IN CASHEW NUT PASTE FINISHED WITH TOUCH OF CREAM AND FENUGREEK LEAVES.

22.50

CHICKEN JHAL FREZI (GF) TENDER BONELESS CHICKEN COOKED WITH SAUTEE ONION AND CAPSICUM FINISHED WITH FRESH CORIANDER AND CREAM.

22.50

LAMB DISHESLAMB KARAHI (GF) DICED TENDER LAMB COOKED WITH AROMATIC TRADITIONAL SPICES AND THICK SAUCE WITH FINE TOUCH OF SAUTEE ONION AND CAPSICUM.

21.00

LAMB KORMA (GF)LAMB CUBES COOKED IN A CREAMY CASHEW BASED SAUCE FINISHED WITH TOUCH OF CREAM.

21.00

SAAG GOSHT (GF) TENDER LAMB COOKED WITH RICH ENGLISH SPINACH SAUCE AND A DASH OF CREAM.

21.00

*PLEASE ADVISE STAFF OF ANY ALLERGIES

LAMB MALABARI (GF) LAMB COOKED WITH COCONUT MILK, MUSTARD, CUMIN AND CORIANDER SEEDS.

21.00

LAMB VINDALOO (GF)A GOAN SPECIALITY, LAMB COOKED IN VERY HOT CHEF’S SPECIAL SAUCE.

21.00

LAMB ROGAN JOSH (GF) TRADITIONAL LAMB CURRY COOKED WITH ONION, TOMATO AND SELECTED SPICES FINISHED WITH FRESH CORIANDER.

21.00

BEEF DISHESBEEF KARAHI (GF) TENDER DICED FILLET OF BEEF COOKED WITH AROMATIC TRADITIONAL SPICES AND THICK SAUCE WITH FINE TOUCH OF SAUTEE ONION AND CAPSICUM.

21.00

BEEF KORMA (GF) BEEF CUBES COOKED IN A CREAMY CASHEW BASED SAUCE FINISHED WITH TOUCH OF CREAM.

21.00

BEEF VINDALOO (GF) A GOAN SPECIALITY, BEEF COOKED IN VERY HOT CHEF’S SPECIAL SAUCE.

21.00

SAAG BEEF (GF)TENDER BEEF COOKED WITH RICH ENGLISH SPINACH SAUCE AND DASH OF CREAM.

21.00

BEEF MALABARI (GF)BEEF COOKED WITH COCONUT MILK, MUSTARD, CUMIN AND CORIANDER SEEDS.

21.00

SEAFOOD DISHESPLEASE ASK STAFF FOR AVAILABILITY

FISH GOAN CURRY (GF)TENDER FISH FILLETS SIMMERED IN THICK ONION SAUCE BLENDED WITH MUSTARD SEEDS, COCONUT AND SUN DRIED RED CHILLIES.

24.50

FISH VINDALOO (GF)A VERY HOT CURRY FROM GOA WITH CHEF’S OWN BLEND OF SPICE.

24.50

PRAWN GOAN CURRY (GF) SHELLED TIGER PRAWNS COOKED IN ONION BASED SAUCE WITH MUSTARD SEEDS, COCONUT AND SUN DRIED RED CHILLIES.

26.50

*PLEASE ADVISE STAFF OF ANY ALLERGIES

BUTTER PRAWNS (GF) SHELLED PRAWNS COOKED IN RICH CREAMY TOMATO SAUCE FINISHED WITH FENUGREEK LEAVES.

26.50

PRAWN JHAL FREZI (GF)TIGER PRAWNS COOKED WITH SAUTEE ONION AND CAPSICUM IN THICK ONION SAUCE FINISHED WITH FRESH CORIANDER.

26.50

PRAWN MALABARI (GF) TIGER PRAWNS COOKED WITH MUSTARD, CORIANDER AND CUMIN SEEDS WITH A BLEND OF SPICES AND COCONUT MILK.

26.50

VEGETARIAN DISHESMALAI KOFTASIGNATURE SAFFRON DISH, A MUST TRYMILD SPICED HOMEMADE POTATO AND CHEESE DUMPLINGS COOKED IN TOMATO AND CASHEW NUT BASED SAUCE FINISHED WITH CREAM AND HINT OF FENUGREEK LEAVES.

17.50

MUSHROOM JHAL FREZI (GF)MUSHROOM COOKED IN THICK ONION BASED SAUCE WITH SAUTEE ONION AND CAPSICUM FINISHED WITH FRESH CORIANDER.

17.50

KARAHI PANEER (GF)RICOTTA CHEESE IN ONION AND TOMATO BASED CURRY WITH SAUTEE ONION AND CAPSICUM FINISHED WITH FRESH CORIANDER.

17.50

PALAK PANEER (GF) RICOTTA CHEESE IN RICH SPICED ENGLISH SPINACH SAUCE WITH TOUCH OF CREAM.

17.50

CHOLA MASALA (GF) CHICK PEAS COOKED IN ONION AND TOMATO BASED SAUCE FINISHED WITH FRESH CORIANDER AND TOUCH OF CREAM.

16.50

DAL MAKHANI (GF)BLACK LENTILS SIMMERED IN CREAMY TOMATO AND ONION SAUCE FINISHED WITH CREAM.

16.50

MIXED VEGETABLE CURRY (GF) MIX SEASONAL VEGETABLES COOKED WITH BLEND OF SPICE AND ONIONS FINISHED WITH FRESH CORIANDER.

16.50

*PLEASE ADVISE STAFF OF ANY ALLERGIES

ALOO GOBHI (GF) POTATO AND CAULIFLOWER COOKED WITH TOMATO AND ONION SAUCE.

15.50

DAL (GF) YELLOW LENTIL COOKED IN CONTINENTAL STYLE.

15.50

RICE AND BIRYANI (GF)BASMATI RICE 5.00SAFFRON RICEBASMATI RICE COOKED WITH SAFFRON AND SPICES.

6.00

VEGETABLE BIRYANIBASMATI RICE COOKED WITH SEASONAL VEGETABLES AND SPICES.

12.50

LAMB/BEEF BIRYANIBASMATI RICE COOKED IN TRADITIONAL SPICES WITH CHOICE OF MEAT.

14.50

CHICKEN BIRYANIBASMATI RICE COOKED IN TRADITIONAL SPICES WITH CHICKEN.

15.50

BREADSPLAIN/BUTTER NAANLEAVENED BREAD COOKED IN TANDOOR.

3.50

ROTIWHOLE MEAL BREAD COOKED IN TANDOOR.

4.50

GARLIC/CHILLI GARLIC NAANNORTH INDIAN STYLE BREAD COOKED IN TANDOOR WITH GARLIC OR CHILLI GARLIC.

4.50

PARATHAFLAKY WHOLE MEAL BREAD COOKED IN TANDOOR.

4.50

PESHAWARI NAANBREAD STUFFED WITH DRIED FRUITS AND COCONUT COOKED IN TANDOOR.

5.00

*PLEASE ADVISE STAFF OF ANY ALLERGIES

PANEER KULCHABREAD STUFFED WITH CHEESE AND SPICES COOKED IN TANDOOR.

5.00

ALOO KULCHABREAD STUFFED WITH MASHED POTATOES AND SPICES COOKED IN TANDOOR.

5.00

CONDIMENTSRAITA (GF) GRATED CUCUMBER MILDLY SPICED IN NATURAL YOGHURT.

4.50

KACHUMBER SALAD (GF) ONION, TOMATO, CUCUMBER WITH HOMEMADE DRESSING.

4.50

MANGO/MIXED/LIME PICKLE 3.00SWEET MANGO CHUTNEY 3.00MINT CHUTNEY 3.00CHILLI CHUTNEY 3.00

DESSERTSPLAIN KULFIICE CREAM MADE WITH PISTACHIO NUTS AND SAFFRON IN A TRADITIONAL WAY.

5.00

MANGO KULFIICE CREAM MADE WITH PISTACHIO NUTS AND MANGO IN A TRADITIONAL WAY.

6.00

GULAB JAMUNSWEET DUMPLINGS MADE OF FLOUR AND MILK SERVED IN SWEET SYRUP.

5.00

*PLEASE ADVISE STAFF OF ANY ALLERGIES

OPEN 7 Days 5:00 PM - 10:00 PM

907B Beaufort Street, Inglewood WA 6052PHONE: 08 9272 3459

EMAIL: info@ saffronindianrestaurant.com.au

www.saffronindianrestaurant.com.au

SAFFRON CATERS FOR

BIRTHDAYS

CORPORATE

WEDDING

PRIVATE FUNCTION ROOM