T's Indian Restaurant And Bar - Menú completo

Refreshing mango yogurt drink Kulfi.

Refreshing yogurt drink.

Refreshing yogurt drink.

A favorite of the Punja region Black lentils mixed with kidney beans are slowly simmered together with tomatoes onions ginger and garlic flavored with mild spices.

Cubes of fresh Fish seasoned in yogurt and spices Skewered and grilled to perfection in the Tandoor.

Soft bread topped with butter.

Homemade cheese marinated in mild aromatic spices finished in the Tandoor and garnished with coriander.

Soft bread topped with chopped garlic.

Boneless chicken marinated in yogurt, freshly ground mild spices and grilled to your order.

Long grain basmati rice cooked with medley of fresh seasonal vegetables and fresh herbs served with raita.

Homemade cheese and green peas cooked with onions tomatoes fresh herbs and spices.

The kind of curries, the fiery hot Vindaloo is of Portugese origin Boneless chicken is cooked with fresh ginger garlic and potatoes in a sauce made with cardamom fenugreek cinnamon, and black peppercorns.

Half Chicken marinated in yogurt, freshly ground mild spices and grilled to your order.

Boneless chicken soaked in a marinade of garlic ginger and a unique blend of spices. Roasted in the Tandoor with rich tomato onion and cream sauce.

Paper thin crisp lentil crackers.

Whole wheat traditional Indian bread.

Juicy and delicately spiced minced chicken wrapped in flaky pastry served with Tamarind sauce.

Homemade cheese mixed with spices and cilantro stuffed in naan.

Chickpeas slowly simmered with pomegranate and cooked with onion tomatoes fresh herbs and spices.

The king of curries the fiery hot Vindaloo is of Portugese orgin. Boneless lamb is cooked with fresh ginger, garlic, and potatoes in a sauce made with cardamom, fenugreek, cinnamon and black peppercorns.

Smothered in freshly ground spinach cooked in mild spices.

Assortment of lamb kabab, chicken tikka, tandoori fish and tandoori chicken.

Saffron flavored basmati rice cooked in a sealed pot with juicy pieces of Goat in a blend of mild spices served with raita.

Saffron flavored basmati rice cooked in a sealed pot with juicy pieces of lamb in a blend of mild spices served with raita.

Traditional Goat curry cooked in fresh coconut milk, fresh, herbs, and spices.

The fiery hot Vindaloo is of Portugese origin goat is cooked with fresh ginger, garlic, and potatoes in a sauce made with cardamom fenugreek, cinnamon and black peppercorns.

Vegetables coated in spiced chick pea batter and golden fried.

Potato parties served with mint and tamarind sauce.

Minced lamb meat mixed in house spices marinated overnight skewered carefully in Tandoor.

Boneless chicken mixed in mild Indian spices, marinated overnight in yogurt and cooked in traditional tandoor.

Home made cheese cubes marinated overnight in traditional spices placed on skewer gently in Tandoor to get a moist flavorful authentic taste.

Saffron flavored tasmati rice cooked with shrimp in a blend of mild spices, garnished with garam masala served with raita.

Boneless chicken marinated in yogurt, freshly ground mild spices and grilled to your order.

Crispy homemade cheese balls dipped in flavored syrup.

Cardamom and saffron flavored rice pudding.

Traditional pistachio flavored kulfi.

Malai special.

Homemade mango kulfi.

Cumin flavored potatoes and peas wrapped in a flaky pastry served hot with Tamarind sauce.

Papadams filled with prawns saturated in a marinade of lemon juice Onion Tomato sauce fresh aromatics and spices.

Smothered in freshly ground spinach cooked in mild spices.

A classic Indian lamb dish, cooked using special Masala from North India, onions, ginger, and freshly ground spices.

Traditional prawn curry cooked in fresh coconut milk, fresh herbs and spices.

Stuffed potatoes and green peas with cilantro.

Mouth watering combination of lamb with fresh chopped spinach and tomatoes cooked in mild spices and herbs.

Boneless chicken cooked with fresh spinach herbs and a succulent blend of cardamom and cloves.

The king of curries the fiery hot Vindaloo is of Portugese origin. Tiger prawns are cooked with fresh ginger, garlic, and potatoes in a sauce made with cardamon, fenugreek, cinnamon and black peppercorns.

Boneless chicken cooked in Karachi (WOK) with onions, ginger, garlic, yogurt, lemon juice, tomatoes, and green bell pepper and finished with a touch of fresh corlander.

Tiger prawns chunks of pineapple onion skwered and sauteed in garlic fresh herbs and spices.

Chef's specialty prawns, calamari and fish simmered in onion, garlic, ginger, coconut milk and spices.

Sauteed calamari saturated in chef 's special masala with Onions Tomatoes diced Bell peppers and garnished with coriander.

Cauliflower, broccoli, homemade cheese, bell pepper and tomatoes marinated in yogurt with mild spices and grilled in the tandoor.

Potato and green pea patties cooked with cumin seeds, fresh herbs and spices.

Saffron flavored basmati rice cooked in a sealed pot with chicken in a blend of mild spices served with raita.

Seasonal vegetables cooked with corlander and spices finished with fresh coconut milk.

Mixed vegetables in a spicy sauce.

Combination of goat with fresh chopped spinach and tomatoes cooked in mild spices and herbs.