Ghazal Indian Buffet - Volledige menukaart

Stir fried noodles with vegetables and Indian spices.

Batter fried chicken with specially made chili sauce tossed in wok.

Five pieces. Crispy lentil wafers which compliment all curries.

Served with naans tandoor baked flatbread or jeera rice.

Chickpeas cooked with onion, tomato, and spices. Thick gravy of Amritsar Punjab .

Whole wheat Indian flatbread stuffed with potatoes.

Indian dish consisting of roasted chicken marinated in yogurt and spices baked in tandoor.

A spicy East Indian specialty. It is essentially a fiery hot sweet and sour style curry with boneless chicken.

Calcium rich fresh paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices. Flavored with bitter dry fenugreek leaves and further enriched with cashew nut paste.

Sic pieces. Chopped onions battered in chickpea flour and fried.

A fairly hot and spicy sauce. Served with chicken originated from South India.

A traditional and mild North Indian recipe. Served with rice or naan.

A curry dish in which roasted chicken chunks tikka are served in a rich red, creamy, lightly spiced and tomato based sauce.

Succulent cubes of cheese, marinated with spices and baked in tandoor.

A fairly hot and spicy sauce. Served with lamb originated from South India.

Made with whole-wheat flour and baked in tandoor.

Freshly baked.

Plain flour bread stuffed with cottage cheese and spices.

Mixed vegetable fritters toasted with diced onion, capsicum, and soy sauce.

Traditionally skewers with small pieces of boneless chicken with spices and yogurt baked in tandoor.

Boneless pieces of chicken lightly cooked in butter, coriander, tomato and ginger.

Tender lamb in mild gravy with coriander and cumin flavor.

A spicy East Indian specialty. It is essentially a fiery hot sweet and sour style curry with pieces of lamb.

Stir fried noodles with chicken and Indian spices.

Six pieces. Prawn marinated with garlic and cooked with Indian spices.

Hyderabadi dum biryani is a signature dish from Hyderabad, blend of Mughal and Persian cuisine. Basmati rice cooked with layers of marinated chicken or meat.

Indian Chinese dish batter fried cauliflower florets in a marinated sauce.

Cottage cheese fritters marinated in spices.

Plain flour bread stuffed with mixed dry fruit.

This style of paratha turns out crispy and with several layers.

Eggplant stuffed with ground peanut, cooked in onion, and tomato.

This pudding called kheer and made with toasted vermicelli.

Indian sponge cake in a rich syrup served hot.

Ghazal's special. This curry is made in authentic Punjabi style. The curry is made of tomato, onion, ginger, garlic, and with turmeric.

Prawn masala curry is a traditional Indian curry recipe with a spicy and rich masala laden curry.

Dish with spinach and cottage cheese cooked together in creamy rich gravy. The butter adds to the aroma and the flavor of the dish.

Pudding made with carrot and nuts.

Combination of chicken with spinach, nutritious and healthy dish. Served with naan or rice.

Masala kulcha is a flatbread made with finely-milled wheat flour stuffed with potato by mixing ghee and curd with white flour.

Chunks of fish fillet simmered to hot sauce with capsicum and onion.

Spiced yet tangy potato cakes. Served with chickpeas.

Six pieces. Cauliflower marinated with ginger, garlic, chilli, spices, and fried.

Five pieces. Bite size pieces of in-season palak crisp fried in a light batter.

Batter fried chicken with specially made chili sauce tossed in wok.

Chicken cooked with lots of Indian spices and condiments in a rich gravy.

Six pieces. Succulent cubes of fish and marinated with spices.

Goat cooked with onion, capsicum and tomatoes in spicy sauce.

Prepared with papri, boiled potatoes, onion garnished with mint, tamarind sauce, and yogurt.

Five pieces. Traditionally skewers with small pieces of boneless chicken with spices, cashew, mint, and yogurt baked in tandoor.

Indian basmati rice cooked and fried with vegetables.

Mixed seasonal vegetables cooked in hot spices and vinegar.

Yellow split lentil cooked in Punjabi style.

Creamy vegetarian dish. Paneer is a non-melting cheese eaten throughout India and in the North.

Matar mushroom makes for a tasty flavorsome vegetable dish in a rich creamy gravy. Its made with mushroom, peas, and Indian spices.

Cheese cubes cooked in a kadhai Indian wok with spices, onion, and tomato gravy.

Authentic goat Curry.

Fish cooked in Goa style with coconut cream.

A dish made from saffron, white rice and vegetable bouillon.

Two pieces. Mashed potato, green peas lightly spiced, pan fried filled into triangle pastry, and golden defried. Served with chickpeas.

An aromatic curry dish hailing from Kashmir. Its made with bone in lamb shank in yogurt and curry spices.

Dal makhani is a treasured staple food and originally from Punjab in North India. This dish is a type of deal boiled lentils and dried legume or pulse .

Flavor some methi or fenugreek leaves, vegetable dish in a rich creamy gravy. Vegetable recipe with fresh, finely chopped methi leaves, peas, cream malai , Indian spice powders, and green coriander leaves.

Fish fillet cooked with capsicum, onion, tomatoes, herbs and spices.

Potatoes and spinach curry.

Ghazal Special. Cubes of tender paneer prepared in gravy of cashewnuts.

Freshly baked bread stuffed with minced chicken.

King prawn cooked with onion, capsicum and tomatoes in spicy sauce.

Mughlai dish gets its name Navratan meaning nine gems from the nine different veggies, fruit, and nuts used in it.

Aromatic Indian basmati rice steam cooked and served hot.