Aagaman Indian Nepalese Restaurant: Port Melbourne (Bay Street)
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The menu
Starters
Cannon Shots (Pani Puri)
Crispy parcels filled with spiced potato, chickpea, date, and tamarind chutney served with aromatic water.
Street Treat (Papdi Chaat)
Crisp pastry strips and potatoes covered with sweet yoghurt, mint and tamarind chutney.
Chimichurri Scallops
Diver scallops marinated in spices, pan seared and served with basil pesto.
The Pyramid (Vegetable Samosa)
Piquant appetiser prepared with crusty dough, stuffed with peas, potatoes, and spices, fried and served with tangy tamarind sauce.
Farmer's Fix (Veggie Pakora)
Spinach, potatoes and onions dipped in spiced chickpea flour and deep fried, served with tangy tamarind sauce.
The Grumpy Onion (Onion Bhaji)
Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection.
Tandoor
King's Platter (Meat)
Selection of kebabs, chicken tikka, garlic tikka, malai tikka, seekh kebab and lamb chop served with homemade mint and beetroot sauce.
Queen's Platter (Vegetable)
Assortment of house specialities. Combination of tandoori mushroom, paneer, gobi, pakora and samosa.
Momos
Nepal's most popular dish, dumplings filled with succulent chicken mince or vegetable, served with tomato sesame chutney.
Magic Mushrooms (Tandoori)
Button mushrooms marinated in Indian spices, chargrilled with onion and capsicum and cooked in the tandoor oven.
Cosy Cottage (Paneer Tikka)
Soft indian cheese, coated in indian spices, chargrilled with onions and capsicum cooked in the tandoor oven.
Chunky Chicks (Chicken Tikka)
Boneless pieces of chicken marinated in fresh spices, lemon juice and yoghurt, barbecued in tandoor.
Creamy Chunks (Malai Tikka)
Tender boneless chicken marinated in Indian herbs, white cheesy cream and lemon juice, cooked in tandoori oven.
Type-G Chunks (Garlic Tikka)
Chicken breast, marinated in grounded Indian herbs, yoghurt, garlic and ginger paste, cooked in tandoor oven.
Joy Sticks (Seekh Kebab)
Tender lamb mince mixed with ginger, garlic, rosemary and Indian spices rolled on a skewer and cooked in tandoor.
Lambony (Lamb Chops)
Tender lamb cutlets marinated in Indian spices with fenugreek and yoghurt, cooked to perfection in tandoor.
Sea Curls (Tawa Prawns)
Pan grilled king prawns flavoured with crushed garlic, onion, capsicum, yoghurt, and Indian spices.
Silver Waters (Tandoori Salmon)
Fresh Atlantic salmon marinated with fresh spices cooked in tandoor oven.
Sea Chunks (Fish Tikka)
Rockling fish fillets marinated with lemon juice, dill and lemon grass cooked in an Indian tandoor oven.
The Miracle (Tandoori Chicken)
Tender chicken marinated in yoghurt, pomegranate juice and authentic Indian spice and cooked in a clay oven. Available half or full.
Non-Veg Curries
Everyone's Favourite (Butter Chicken)
The nation's favourite; chicken cooked in a harmonious blend of tomato and almond meal enriched with cream sauce.
Nutty Chick (Chicken Badam Malai)
Succulent pieces of chicken cooked with almonds, cashew, cream, tomatoes and aromatic spices.
Southern Pride (Chettinad Madras)
A classic south Indian recipe, cooked with authentic chettinad spices and white poppy seeds finished with coconut cream. Your choice of chicken, beef or lamb.
Queen of South (Madras Curry)
A classic south Indian recipe, cooked with curry leaves and mustard seeds finished with coconut cream. Your choice of chicken, beef or lamb.
Spice Me Up! (Vindaloo)
A hot curry from goa cooked in a mix of roasted spices, vinegar and coconut, with your choice of meat. Your choice of chicken, beef or lamb.
Queen of North (Saag Wala)
Your choice of meat blended with English spinach purée, tempered garlic and fresh green spices. A Punjabi's favourite. Your choice of chicken, beef or lamb.
Emperor's Choice (Rogan Josh)
A traditional Indian curry originated in Kashmir made with extensive use of tomatoes and onions cooked with your choice of meat. Your choice of chicken, beef or lamb.
Tipsy Chick (Khukuri Chicken Masala)
Boneless pieces of tandoori chicken cooked with tangy tomato and onion sauce with a touch of house rum.
Nutty & Creamy (Korma)
Your choice of meat cooked with onion, yoghurt, cashew nut paste and finished with cream. Your choice of chicken, beef or lamb.
The Pinnacle (Himalayan Goat Curry)
Slow cooked tender goat curry pieces cooked with Nepalese Himalayan spices.
Spicy & Dicey (Gurkhali Chilli Chicken)
Boneless thigh chicken marinated in authentic Nepalese spices. Wok tossed with diced capsicum, tomato, onion, cashew, sweet chilli and soy sauce.
Green Lambo (Gulmely Lamb)
Diced lamb roasted with potato and Nepalese spices finished with fresh spinach and cashew.
Taste of Heaven (Chicken Tikka Masala)
Boneless pieces of tandoori chicken cooked with Indian spices, tangy tomato sauce, onion and capsicum.
Summer Love (Mango Chicken)
A delicious Indian summer hit. Diced chicken cooked in mango pulp, topped with coconut cream.
Vegetarian / Vegan
Spice-Shrooms (Mushroom Dahi Masala)
Fresh button mushrooms cooked with yoghurt, tomato sauce and freshly ground spices.
Simple & Dainty (Jhane Ko Dal)
Yellow lentils tempered with kashmiri chilli, curry leaves and mustard.
Plenty of Lentils (Dal Makhani)
A staple of north Indian homes, made from black lentils and red kidney beans, finished with loads of butter and cream.
Halloween Fun (Pharsi Masala)
Butternut pumpkin tempered with spices, and cooked in thick tomato onion sauce.
Royal Delight (Fig Kofta)
A classic Indian recipe of cheese and fig dumplings simmered in a smooth thick sauce.
Forest Eggs (Eggplant Masala)
A silky smooth curry prepared with eggplant and potato along with onion, tomato, and garlic.
King's Cottage (Kadai Paneer)
Indian cottage cheese cooked in a spicy tomato based sauce, flavoured with fresh coriander and chilli.
Queen's Cottage (Palak Paneer)
Cottage cheese tempered with a mixer of spices and fresh English spinach purée.
Emperor's Cottage (Shahi Paneer)
Delicious royal curry made with cottage cheese cooked in thick gravy of onion and cashew.
Duke's Cottage (Matar Paneer)
A vegetarian north Indian dish and punjabi favourite consisting of peas and paneer in a tomato based sauce, spiced with garam masala.
Mr. Bean (Chana Masala)
Chickpeas prepared in onion and tomato sauce with tempering of cumin.
Curry in a Hurry (Mixed Veg Curry)
Fresh seasonal veggies cooked in dry spices and fresh tomato onion base.
Tandoori Duck (Entrée)
Chunky soy pieces marinated in Indian herbs, white cream, cheese and lemon juice, cooked in tandoori oven.
Chilli Duck
Chunky soy pieces marinated in authentic Nepalese spices, wok tossed with diced capsicum, tomato, onion, cashew, sweet chilli and soy sauce.
Soy Tikka Masala
Soy chunks pieces of tandoori chicken cooked with Indian spices, tangy tomato sauce, onion and capsicum.
Vegan "Butter Chicken"
Soy chunks cooked in a harmonious blend of tomato and almond meal enriched with vegan cream sauce.
Soy Madras Masala
A classic south Indian recipe, soy pieces cooked with curry leaves and mustard seeds finished with coconut cream.
Seafood
Chatpati Macchi
Rockling fish cooked in thick sauce with onion, tomato and capsicum finished with fresh herbs.
Marinara Masala
Rockling fish, mussels, and prawn, cooked in tangy tomato sauce, finished with coriander.
Rocklin Fish Curry
Fresh chunks of rockling fish cooked in homemade paste of spices, coconut milk and cream.
Malabar Prawns
Prawns cooked in a spiced coconut & tamarind flavoured sauce.
Rice & Biryani
Saffron Rice
Rice simmered with saffron infused water.
Coconut Rice
Rice mixed with mustard seeds, curry leaves, grated coconut and coconut cream.
Kashmiri Pulao
Basmati rice sautéed with dry sultana and thick cream.
Jeera Pyaza Rice
Basmati rice flavoured with cumin, finished with cream and fresh shallots.
Spice & Rice (Biryani)
Rice cooked with your choice of meat or veggies, cashews and flavourful spices.
Plain Basmati Rice
Steamed basmati rice.
Naan & Roti
Naan
Leavened bread dough made with fine flour. Butter naan, garlic naan, Kashmiri naan stuffed with dry nuts and raisins, or keema naan stuffed with mildly spiced lamb mince.
Stuffed Naan
Traditional naan dough stuffed with your choice of filling, cooked in a clay oven.
Tandoori Roti
Unleavened wholemeal bread, brushed with a touch of butter.
Aloo Paratha
Unleavened bread stuffed with mildly spiced potatoes.
Cheese and Spinach Naan
Leavened bread stuffed with mozzarella cheese, spinach and fresh herbs.
Desserts
Chocolate Samosa
Chocolate wrapped in Indian pastry, fried and served with cream.
Nimbu Tart
Lemon tart with Indian twist.
Pista Kulfi
A popsicle made with milk and flavoured with saffron, cardamom, pistachio and served chilled. A popular Indian Ice cream.
Gulab Jamun with Ice Cream
Fried ball of a dough made from milk solids and semolina, soaked in an aromatic syrup. Served with ice-cream.
On the Side
Garden Salad
Refreshing and wholesome house green salad with a touch of Indian/Nepalese seasoning.
Raita
Yoghurt with grated cucumber/carrot and garnished with ground cumin.
Mixed Pickle / Mango Chutney
Mixed Pickle: condiment made from marinated veges in oil and spices. Mango Chutney: sweet and tangy condiment made from mangoes.
Papadums
Thin and crispy deep fried dough, made of lentil flour. A wafer of India.
Where to find it
What people say
756 reviews on Google
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