From 11.45 am
Dahi Puri (v)(vegan option available)
Crispy parcel filled with potato, topped with house-made chutnies and yoghurt mousse.
Samosa Chat (v)
Spiced potatoes, peas and powdered green mango, filled in a crispy pastry served with assorted chutneys
Avocado and Chickpea Bhel (v, g.f, vg)
Crisp, Puffed Rice, peanuts, Asian herbs, and chutneys
Kale Chaat (v, g.f)
Old Delhi street food. Our version - crispy kale, potato, onion, pomegranate, sweet
yoghurt, tamarind sauce, mint chutney & sev. *(vegan option with coconut yoghurt instead)
Potato Tikki (v)(vegan option available)
Spiced thick potato croquettes, tomato salsa, sweet yogurt, coriander chutney, tamarind sauce, pickled roots.
Lamb Cutlet (g.f)
Marinated with yoghurt and spices served with Bombay potatoes and mint chutney.
Malai Chicken Tikka (g.f)
Chard chicken thigh pieces marinated with finished with cream and lachha onion served with achari slaw
Tandoori Prawn (g.f)
With mango chutney, dil, and fennel salad
Super salad (vg)
Kale, green lentils, black chickpeas, coriander, spanish onion, avocado, super food sprinkles, extra virgin olive oil N lemon juice.
(Add Chicken $4)
Chichora Lunch Naan Rolls & Chips Each naan is freshly made to order, then graced with a little cream cheese and wrapped around one of these first-rate fillings.
Lamb Boti Roll
Pieces of tender marinated lamb, lettuce, tomato, pickled onion, coriander yoghurt and mint chutney
Chicken Tikka Roll
Charred marinated chicken, lettuce, Asian herbs, pickled onion and tomato chilli jam
Vegan Soy Sausage Roll
Grilled marinated soy sausage, lettuce, onion, tomato, mixed roots, herbs and vegan pickled mayo
Tangy Chips Loaded With Tangy Masala served with achari Mayo or lime aioli (v/vg)
Crispy Skin Salmon Fillet (v)
W’ coconut chutney, moong dhal salsa, semolina crisp
Malai Soy Chops (v)
Marinated with ginger, garlic and turmeric served W’ Bombay potatoes, kachumber salad and coconut beetroot yoghurt.
Lamb Shank Biryani (g.f)
Aromatic rice, cooked with biryani spices, fresh ginger, rose, cilantro and mint with Coriander yoghurt.
Butter Chicken (g.f)
Chard free-range chicken marinated with yoghurt, ginger, garlic and spices with makhani sauce.
Lamb Roghan Josh (g.f)
Tender lamb pieces cooked in yoghurt based thick gravy and spices
Coconut Fish Curry (g.f)
Basa fish pieces cooked in a coconut base w’ turmeric and tempered mustard seeds.
Butternut Squash And Coconut Yoghurt curry (vg)
The vegan version of Punjabi Yoghurt curry, heirloom carrots, broccoli, onion, green peas cooked in coconut, gram flour and curry leafs souce
Kadahi Paneer (v, g.f)
Indian cheese, diced onion, and capsicum cooked in thick gravy along with whole species
Chichora Special Dhal ( g.f, v)
Black lentils and kidney beans,slow-cooked for 4 hours along with ginger, garlic, and whole spices finished with dairy
Dhal Tadka (v, vg, g.f)
Yellow moong Dhal cooked with ginger, garlic, tempered with cumin seeds and whole dry red chilli
Soy Pinwheel Tadka (v, vg)
Soy Chunks, diced onion, and capsicum cooked in thick gravy along with whole species
Premium Aged Basmati Rice w’ cumin seeds
Naan(v) with butter or Garlic & herb
Black Garic and Truffle Naan
Coriander seeds, Cumin seeds, and Fresh coriander leaves
Tomato, onion and cucumber Raita (v, g.f)
Bombay Seeded Potatoes (v, v.g, g.f)
W‘ house-made chutneies and mixed pickle
Rice pudding brulee
Cardamom flavored topped with fresh berries, lemon balm, just the way we have it at home
India’s favorite milk solid based sweet, soaked in saffron & rose syrup served with chai mascarpone & rose petal.