Indian Cuisine with the flavours of Kashmir

SPECIAL ANNOUNCEMENT RE COVID-19​​

In cooperation with the latest Government directives, our dine in restaurant options will  cease until further notice.

We will still be offering takeaway and delivery services across all of our restaurant. Please view our menu page or click below to order online.

Stay tuned for some fantastic options and offers to make your time at home a little more enjoyable and cost effective.

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Kashmir Valley and WaazWaan

“Gar Firdaus bar-rue zamin ast, hami asto, hamin asto, hamin ast.” “If there is heaven on earth, it is here, it is here, it is here’’

A famous quote by Mughal Emperor Jehangir when he visited Kashmir in the 17th century.

By the Grace of India and Lavendra family, we bring you a new restaurant, experience and menu inspired by WaazWaan – the legendary 36-course banquet feast embodying Kashmiri’s proud history, tradition and heritage.

The history of the banquet feast began in 14th century India. During the reign of Nasiuddin Muhammad of Tughlaq dynasty came the invasion of the Mongol ruler Timur. From Samarkand, Timur brought excellent cooks to the valleys and mountains of Kashmir. These skilled cooks were named Wazas. From twilight to dusk, the Waza’s cooked meat and gravy into different styles of dishes in preparation for a 36-course feast. The Sanskrit and Persian immigrants later coined this feast WaazWaan.

We are excited to bring rare hidden gems of the Kashmiri delicacy to the heart of Crows Nest on Sydney’s North Shore. Here at WaazWaan, you will experience the depth of India’s traditional craftsmanship of culinary excellence.

Gol Gappa Chaat

Snacks Menu

Mushroom Cheese Naan
Naan stuffed with diced mushrooms & mozzarella cheese
5.9

Butter Sauce Naan
Naan stuffed with Grace of India’s signature Butter sauce
5.9

Gol Gappa Chaat (4pc)
Spiced potato in bread shells served with crunchy corn flour coated kale & spinach pieces with layered sauces
9.9

Honey Ginger Paneer
Homemade cottage cheese marinated in ginger & honey paste pan cooked
9.9

Malai Chicken Tikka (2pc)
Chicken pieces marinated overnight in hung yoghurt, spices and cashew tandoori cooked
9.9

Kofta & Paneer Salad
Cottage cheese & potato dumplings served in rocket, green salad and fruit bowl
9.9

Seekh Kebab (2pc)
Minced lamb with Mughlai spices tandoori cooked
9.9

Masala Fish Fingers
Masala Battered Basa fish & potato chips served with raita
14.9

Mini Butter Mela
Butter chicken, butter paneer & butter naan
19.9

Shuruaat (Starters)

V E G E T A R I A N

Dry Fruit Chaat 13.9
Shortbread pastry layered in Kashmiri sauces and dry fruits

Pani Puri (4pc) 9.9
Spiced potato in bread shells served with a tangy & sweet sauce

Paneer Tikka (4pc) (GF) 14.9
Homemade cottage cheese marinated in a masala hung yoghurt and tandoori cooked

Onion Bhaji (4pc) (GF) 12.9
Sliced onions coated in corn flour and Mughlai masala lightly fried

Vegetable Samosa (2pc) 9.9
Carom pastry stuffed with a scrumptious potato and pea mix

Paneer Chilli (GF) 14.9
Homemade cottage cheese wok cooked in Indo-Chinese flavours

 

N O N – V E G E T A R I A N

Seekh Kebab (4pc) (GF) 15.9
Minced lamb with Mughlai spices tandoori cooked

Chicken Tikka (4pc) (GF) 15.9
Chicken pieces marinated overnight in hung yoghurt, spices and tandoori cooked

Sizzling Methi Maaz (GF) 15.9
Goat pieces wok cooked with fenugreek and served sizzling

Tandoori Lamb Cutlet (3pc) (GF) 18.9
Lamb cutlets marinated in hung yoghurt & spice mix overnight & tandoori cooked

Prawn Pakora (4pc) (GF) 18.9
Fresh prawns marinated overnight in cornflour and Amritsari spices deep fried

Tamarind Fish (4pc) (GF) 18.9
Spicy seasonal fish tandoori cooked in a tangy East Indian preparation

 

buffet Menu Available - Friday, Saturday & Sunday Lunch plus Monday Dinners

Khana – E – Khaas (Mains)

V E G E T A R I A N

Dhaal Tadka (GF) 15.9
Home style yellow lentil curry cooked in a tomato, carom and tadka base

Malai Kofta (GF) 17.9
Potato & fennel dumplings in a creamy Mughlai korma sauce

Paneer Tikka Masala (GF) 18.9
Homemade paneer cooked in a tomato, onion, capscicum curry

Aloo Gobi 17.9
Panjabi style wok cooked potato and cauliflower

Palak Paneer (GF) 18.9
Masala spiced spinach curry served with homemade cottage cheese

 

N O N – V E G E T A R I A N

Murgh Makhani (GF) 19.9
Grace of India’s signature Butter Chicken with a Kashmiri touch

Lamb Korma (GF) 21.9
Creamy cashew and yoghurt based lamb curry

Fish Madras (GF) 24.9
Fish of the season served in a roasted coconut, curry leaf and mustard seed curry

Chicken Dhansak (GF) 19.9
Chicken thigh prepared in yellow lentils and Mughlai spices

Goat Vindaloo (GF) 20.9
Goat cooked in a spicy vinegar and masala reduction

Prawn Masala (GF) 24.9
Tiger prawns pan fried and sauteed with onions, capscicum & tomato

 

Roti and Naan

Naan (Breads)

Plain, Roti, Garlic
3.9

Garlic Cheese/ Garlic Cheese Chilli 
5.9

Kashmiri Naan 
5.9

Khaana – E - Saath (Sides)

Papad & Condiment plate
11.8

Mango Chutney/ Lime Pickle/ Tomato Onion, Beetroot (GF)
3.5 each

Kashmiri Pilau
7.9

Basmati Rice 
3.5/5

Shahi Tukde

Dessert

Falooda (GF)
Rose milk drink with basil seeds, vermicelli & kulfi
9.9

Ras Malai (GF)
Milk patties served in a cardomam milk reduction
9.9

Gulab Jamun (GF)
Sweetened cottage cheese dumplings served in rose syrup
9.9

Kashmiri Kulfi Trio (GF)
Dry fruits and nuts ice cream
9.9

Platter
Mix platter of the above
22.9

Group Menus

Shehan-Shah Group Menu
49pp

C A N A P E S
Papad & Condiments

E N T R E E
Dry Fruit Chaat
Chicken Tikka
Seekh Kebab

M A I N S
Murgh Makhani
Shahi Rogan Josh
Dhaal Tadka

D E S S E R T S
Kulfi Trio

 

Kashmiri Group Menu
59pp

C A N A P E S
Papad & Condiments

E N T R E E
Lotus Stem Kebab
Waza Kokur
Tujji

M A I N S
Murgh Dhaniwal
Goshtaba
Rajmaah Dhaal

D E S S E R T S
Dry Fruit Kulfi

Gallery