Bukhara Delivery
Menu
| Chicken |
|
Butter Chicken
Most popular Indian dish in Sydney - boneless chicken half cooked
in tandoor and finished with tomato sauce, cream & butter, touch
of fenugreek for a delicate palate |
18.50 |
Mango Chicken
Slice of breast fillet sauteed with mustard seeds and danced in mango
sauce |
18.50 |
Chicken Curry
a la Creole
Chicken on the bone cooked with baby potatoes in home-made island
style (hot) |
18.50 |
Chicken Khorma
A mouthwatering chicken dish made from almonds and cashew nut based
curry sauce |
18.50 |
Chicken Saag
Juicy chicken pieces cooked in a puree of spinach, highlighted by
cumin and ginger |
18.50 |
Spicy Mumbai
Chicken
Panfried Chicken with potatoes, cooked with homegrind dry spices finished
with a touch of watercress and curry leaves |
18.50 |
| Lamb |
|
Lamb Saag
Juicy lamb pieces cooked in a puree of spinach, highlighted by cumin
and ginger |
17.50 |
Rogan Josh
Lamb cooked in a traditional Northern Indian style with sun dried
fried onions |
17.50 |
Lamb Madras
A hot lamb curry with potatoes |
17.50 |
Lamb Khorma
A khorma speciality from the house of Nizam - a mild lamb preparation
with pistachio and yoghurt, garnished with almonds |
17.50 |
Lamb a la
Facon du Chef - Mauritian
Fricasse of baby lamb with peas, potatoes and cauliflower |
17.50 |
| Beef |
|
Beef Vindaloo
An all famous favourite from Goa - hot and spicy with onion pickle |
17.50 |
Quilon Beef
Curry
From a Christian wedding banquet, dices of beef tempered with mustard
seeds, julienne of coconut and curry leaves (hot) |
17.50 |
Bukhara Beef
A mild beef preparation with coconut and cashew base (mild, medium
or hot) |
17.50 |
Rougaille
Beef - Mauritian
Thinly sliced fillet of beef lightly panfried with Olive Oil, finished
with Rougaille sauce |
17.50 |
| Vegetarian
Specials |
|
Diwani handi
Garden fresh vegetables cooked aromatically with a blend of spices
and served in a handi (small pot) |
14.90 |
Kofta Charminar
Grated cottage cheese, potato, fresh spinach and apricot dumplings
stuffed with raisins and cashew nuts, simmered in an almond based
curry sauce |
14.90 |
Aloo Aubergine
Sauteed eggplant, tomato and potato, tempered with five Indian spices
(Punch Foran) |
14.90 |
Saag Panner
Cottage cheese cooked with a puree of spinach tempered with coarse
spices |
14.90 |
Okra-Do-Piaza
Tender fresh okra sauteed with onions, tomatoes, coriander and spices |
15.90 |
Aloo Saag
Potatoes cooked with spinah and spices |
14.90 |
Kari Legumes
- Mauritian
A melange of mixed vegetables cooked in Island style (medium or hot) |
14.90 |
Beans Thoran
Beans sauteed with mustard seeds, ginger, curry leaves and spices,
served with fresh shredded coconut |
14.90 |
Spicy Bombay
Potatoes
semidry potato curry - village style |
14.90 |
Dal of the
Day
A must to complete and Indian meal - selected lentils cooked on a
slow fire, tempered with mild spices and fresh herbs |
12.90 |
| Side
Dishes |
|
| Pappadams |
3.00 |
| Cucumber Raita |
3.00 |
| Mango Chutney |
3.00 |
| Banana and
Coconut |
3.00 |
| Pickles -
Mixed, Lime or Mango |
3.00 |
| Tomato and
Onion |
3.00 |
| Side Dish
Platter |
9.00 |
| Variety
of Indian Breads |
|
Nan
Baked in tandoor, raised bread enriched with egg, milk and yoghurt |
3.50 |
Peshawari
Nan
Nan stuffed with nuts and fruits |
3.50 |
Mushroom Chicken
Kulcha
Nan stuffed with minced mushrooms and chicken with a blend of spices |
3.50 |
Onion Kulcha
Nan stuffed with onions, spices and fresh herbs |
3.50 |
Roti
Bread made from wholemeal flour |
3.50 |
Aloo Paratha
Wholemeal bread stuffed with mashed potatoes and fresh herbs |
3.50 |
Paneer Kulcha
Cheese and spiced Nan |
3.50 |
| Rice |
|
| Saffron Basmati
Rice |
1.50 |
Lamb or Chicken
Biryani
Lamb or chicken with spices, chopped mint, fresh coriander, yoghurt
and mixed with saffron Basmati rice and steamed |
19.90 |
Fine Indian-Mauritian
Cuisines by Bukhara Restaurant
| Starters |
|
Roast Duck
Mini Faratha - Mauritian
Shredded duck marinated and mixed with exotic herbs, rolled into
a mini faratha |
11.50 |
Crunchy Cabbage
Salad
Finely chopped cabbage tossed with wine vinegar, soy sauce and olive
oil |
7.60 |
Pan Fried
Scallops a la Facon du Chef - Mauritian Special
Scallops marinated overnight with black pepper, chopped ginger and
fresh herbs, panfried with a touch of white wine, served on a crisp
mini puri |
11.90 |
Crab Creole
Steamed crab with young ginger marinated overnight, stuffed in
brown skinned potato, served with chef's sauce |
11.90 |
Masala Fish
Cake
Fillet of mince fish with herbs, green chillies, coriander, beans
and shallots - deep fried. Served with homemade tamarind sauce |
9.90 |
Vegetable
Samosa
A homemade pastry filled with potatoes, peas, spices and fresh herbs |
6.90 |
Potato Patties
Flat shallow fried patties of mashed potato mixed with green chillies,
ginger, coriander, spices and Bukhara's special cheese |
6.90 |
Ginger Mint
Fish
Fillet of perch marinated with ginger, mint, fresh green spices and
cooked in tandoor |
11.90 |
Five Spices
Garlic Prawns
King Prawns marinated with five spices and garlic cooked in tandoor |
11.90 |
Tandoori Fish
Fish of the day marinated with herbs, spices and barbecued |
11.90 |
Island Style
Calamari - Mauritian
Calamari marinated with black peppers, mustard seeds and roasted
cumin, cooked to perfection |
9.90 |
Chicken Tikka
Juicy boneless chicken marinated in Bukhara's masala and yoghurt,
broiled on charcoal |
10.90 |
Lamb Cutlets
Young lamb cutlets marinated with fresh ginger, yoghurt and tandoori
masala, broiled in the clay oven |
9.90 |
Bukhara Platter
- for 2 or more
Chicken Tikka, lamb cutlets, ginger mint fish, potato patties |
26.00 |
| Main
Courses from the Tandoor |
|
Tandoori Fish
of the Day
Fish of the day marinated with herbs, spices and barbecued |
21.90 |
Five Spices
Garlic Prawns
King prawns marinated with five spices and garlic, cooked in tandoor,
served with garlic nan |
21.90 |
Tandoori Chicken
A traditional chicken beautifully tendered |
18.90 |
Tandoori Lamb
Cutlets
Fresh ginger flavoured young lamb cutlets marinated in yoghurt and
tandoori masala, broiled in tandoor |
20.90 |
| Mains
from the Curry Delight - House Special |
|
Goat Curry
Goat
on the bone cooked in a traditional rustic style - widely eaten all
over India |
18.50 |
Prawn a la
Mauritian
Hot
prawn curry from the island of Mauritius (Vijay's speciality) |
21.90 |
Chicken Ladobe
- Mauritian
Chicken fillet marinated overnight, panfried with onions, garlic,
shallots, thyme, finished with a tomato base - mild, medium or hot |
18.50 |
Duck Cannelle
Rouge
Duck on the bone simmered in five whole spices, red wine with orange.
Sauteed with peeled tomato, cloves and garlic, touch of thyme and
olive
|
21.90 |
| Seafood |
|
Prawn Pardanaisi
A speciality from Malabar - fresh king prawns cooked with onions,
green chilli, ginger, coconut milk and tempered with fresh flavours |
21.90 |
Prawn Tikka
Masala
Half done green tiger prawns from Tandoor, simmered in a tomato puree
sauce with a touch of Garam Masala |
21.90 |
Kari Camaron
- Mauritian
Fresh king prawns cooked in Creole style (Chef's speciality) |
21.90 |
Mixes Seafood
Masala
A combination of seafood - fresh prawns, fillet of perch, calamari,
scallops and crab cooked gently to perfection |
21.90 |
Mailapuri
Fish Curry
Fillet of fish cooked with Madras spices, slit of green chilli, ginger,
tomato, curry leaves, cumin and eggplant |
21.90 |
| BANQUET
MENU |
|
Bukhara Banquet
Entree: Chicken Tikka, Lamb Cutlets, Garlic Prawns
Main Course: Butter Chicken, Rogan Josh, Mixed Seafood Masala
Rice, Breads, Side Dishes, Tea or Coffee |
39.00
per head |
|