Grilled cottage cheese in buttery sauce of tomatoes and fenugreek leaves.
Cottage cheese simmered in rich buttery sauce of tomatoes.
Punjabi style chickpea curry made with aromatic spices and fresh chef made chana masala.
North Indian delight of fresh mustard leaves, spinach, fenugreek leaves topped with desi ghee/butter for a heavenly mouthwatering taste.
“*Dhaba” style lip-smacking soya chaap cooked in a spicy rich tomato and onion based curry.
North Indian Mother’s delight- Deep fried pakoras (fritters) dunked in tangy and flavorful yogurt and chickpea flour-based curry.
Boiled eggs in deliciosily rich onion tomato gravy and chef’s special spices, taste like the ones you get in dhabas in India.
Chicken cooked in fresh fenugreek (methi) leaves and homemade spice blends.
South indian Delight. Delicious creamy prawn curry with goodness of coconut milk, tempered with mustard seeds, curry leaves and red chillies.
Warm & Tangy curry that blends together spices and coconut to bring out the mild sweetness of the tender fish that is so abundant in Goa.
Prawns cooked with spices and brown onion gravy in a hot vindaloo sauce.
Tender pieces of goat cooked in rich Mughlai spices and finished with cream and coriander.
Succulent pieces of goat sautéed with onion, chef’s secret spices and fresh herbs.
A mildly spiced lamb simmered in a delicious creamy coconut sauce.
Lamb/Goat prepared in authentic hot and spicy vindaloo sauce.
Fiery lamb curry cooked in traditional South Indian Style with roasted spices.
Boneless Lamb/Goat on the bone’ cooked with fresh spinach mustard and herbs.
Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. Lamb falls apart tender and packs a serious flavor punch.
Traditional Indian mutton made with goat’s meat slowly cooked with onion, yoghurt, lots of whole spices, and ghee for a lip smacking gravy.
Delicacy from the chettinad region of Tamil nadu (South India), boneless chicken cooked with dry red whole chill, black pepper and coconut milk.
North Indian Speciality, made with boneless chicken cooked in fresh mustard plant leaves, enriched with spices and cream.
Chicken cooked with roasted mustard seeds, curry leaves, exotic south Indian flavors, coconut milk and fresh coriander.
Tender pieces of chicken tossed with onion, tomatoes and capsicum finished with chef’s special blend of kadai sauce.
Mushrooms cooked with sliced onion, tomato, ginger-garlic and spices, served semi dry.
Cottage Cheese tossed with onions, capsicum and tomatoes, finished in Chef’s special spices.
Popular Punjabi dish of crumbled panner, sauteed onion and tomatoes, made home style.
Seasonal vegetables cooked in light creamy sauce with cashew nuts and coconut milk.
Potato and cauliflower lightly braised with tomatoes, onions and spices.
A popular North Indian dish. Okra cooked with sliced onion, tomato, ginger-garlic and spices, served semi dry.
Eggplant and potato with a tasty amalgamation of onions and fresh tomatoes.
A delightful preparation of yellow lentils mixed with a variety of spices, tempered with garlic, ginger, cumin seeds and roasted chilies.
King of Lentils – Black lentils and red kidney beans slowly cooked overnight with ginger, garlic, onion and tomatoes, garnished with cream/butter for a heavenly delight.
Vegetable dumplings made from potatoes and cottage cheese, finished with creamy cashew nut sauce.
All-time Favorite- Succulent cottage cheese dunked in thick gravy of cream, cashew paste and tomato, flavored with cardamom.
Mouth-watering fish gravy packed with mélange of spices. Fish marinated with yoghurt and spices, grilled to perfection and simmered in creamy tomato-based sauce.
This Prawn curry is an exctic and flavorful dish made with prawns, onions, tomatoes, yoghurt & spices.
South Indian Delight. Delicious creamy fish curry with goodness of coconut milk, tempered with mustard seeds, curry leaves and red chillies.
Signature Mughlai dish. Goat cooked with ground spices, onions,
capsicum and yoghurt in a thick masala sauce.
Boneless chicken cooked with mango pure, onion, spices and coconut milk.
Chicken marinated overnight and cooked in tandoor, then pan tossed in special tomato gravy with onions and capsicum.
Pieces of baby chicken on bone cooked with whole spices in mouth-watering tomato onion gravy in North Indian Dhaba Style.
All-time favorite. Boneless tandoori chicken tikka simmered in cardamom flavored rich tomato and creamy cashew nut gravy.
Fresh leafy English spinach cooked with cottage cheese and finished with fresh ginger, garlic and cream.
MON to WED – 10:30am to 10pm
Thursday – 10:30am to 10:30pm
Fri & Sat – 10:30am to 11pm
Sunday – 10:30am to 10:30
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