Chakra Restaurant - Inglewood

Kale, dry mango, pomegranate seeds and baby spinach.

Paneer scramble cooked with sauteed onion, tomato with date tamarind chutney and served in carom seed pastry cone.

Double marinated chicken served with beetroot, onion chutney and mint chutney.

Buttered vegetable stew served with soft buns (Indian street food).

Plum fresh scallops seared with turmeric and served with south Indian tomato rice.

Potatoes cooked with sauteed onions, tomato, cumin served with date tamarind chutney and filled in carom seed pastry cone.

Small naan pockets stuffed with butter tofu served with beetroot chutney and kasundi.

Chicken breast filled with spinach and paneer- served in creamy butter sauce, garlic naan and poppadum.

Barramundi cooked with Madras sauce, served with lemon rice, fox nuts.

Char grilled eggplant cooked in Punjabi style with lamb, onion & fresh tomatoes, served in fried eggplant shell with vegan nigella seed naan.

Marinated chicken cooked in creamy butter sauce containing cardamom, cinnamon, bay leaves.

Cccc of whole spices used.

Barramundi fish cooked in coconut based madras sauce.

Marinated tofu cubes cooked in creamy butter sauce containing cardamom, cinnamon, bay leaves.

Fresh seasonal vegetables cooked in Korma gravy rich in cashew and flavour of whole spices used.

Koftas (Zuccini and lentil balls) cooked in rich spinach gravy and Chakra’s special whole herbs.

Kabuli Chickpeas cooked with tomatoes, onions, fresh ginger and garlic. Loaded with aroma of use of all the whole herbs.

Black lentils cooked slowly with whole herbs.

Besan, onion and fenugreek pakoras cooked in yoghurt based curry.

Soy drumsticks(Chaap) cooked in tikka masala curry served with vegan garlic naan and gujrati papad.