Pink Pepper Restaurant

Consists of seekh kebab, chicken tikka, vegetable samosa and onion bhajis.

Freshly spiced mincemeat barbecued in the tandoor.

Diced pieces of chicken pan-fried with onions, tomatoes and cucumber in thick dry sauce with a special tangy 'chaat' spice mixture and served on puri.

King prawns lightly sautéed, garnished with onion and capsicums

Crispy onion fritters served with salad and mint sauce

Chicken, seek and doner

Barbecue dish served with a curry sauce. Medium

Fried rice dish served with a separate vegetable curry sauce and salad. Medium

A fairly hot dish prepared with mustard oil, fresh ground spices, ginger, garlic, tomatoes and fresh green chillies. Hot

Aromatic spices, capsicums, onions, tomatoes and ginger are use to create a dish of delightful character. Medium

A spicy dish prepared with mustard oil, fresh spices, ginger, garlic, tomatoes and coriander in a leaf spinach base. Medium

Prepared in the traditional method resulting in a succulent spicy dash. Using a myriad of herbs and spices this dish has a distinctive saucy consistency. Medium

Our take on the nations favourite dish prepared medium spicy.

Prepared as masala with hot spices and green chillis. Hot

Fiery south Indian dish in a tomato base with hot spices.

Sweet and mild dish cooked with coconut a cream. Mild

Cooked with aromatic spices and onions in a dry sauce. Medium

Cooked with extra tomatoes and capsicum. Medium

Hot, sweet and sour curry with coconut and ginger. Hot

Tender pieces of chicken cooked in a creamy mango sauce. Mild

Preparation of garlic, onions and green peppers fried in a spicy hot sauce and garnished with sautéed onions, peppers, fresh tomatoes and coriander leaves. Medium

Cooked in the Karahi style, the dish is a preparation of garden peas and tender cubes of Indian cheese in a special aromatic sauce with onions and tomatoes. Medium

Prepared in a dry thick tangy garlic sauce with lime, fried onions, spices and coriander. Medium

Cooked with fresh mint, yoghurt, cream, spices and coriander in a rich butter sauce. Mild

Marinated and barbecued in the tandoor and topped with seared peppers, onions and tomatoes. Medium

Originating from the Moghul kitchens, a mixture of chicken and lamb cooked in a spicy moorish dry stew with cloves and dried long pepper. Medium

Boiled potatoes dressed with medium spices

Chickpeas tossed with pickled ginger and tamarind

Mixed lentils with spiced garlic and fresh herbs