Our Menu

Scroll Down To See Full Menu

Kashmir Valley & 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 forefront of Sydney’s North Shores. Here at WaazWaan, we will experience the depth of India’s traditional craftsmanship of culinary excellence.

Shuruaat (Starters)

NON-VEGETARIAN

Tabakh Maaz
Lamb ribs boiled in Kashmiri spices and pan fried in ghee
18.9

Gaad Nadur
Kingfish fillet marinated overnight and cooked in lotus root and radish
23.9

Shami Kebab
Chicken thigh simmered with lentils and lamb stock served as a patty
17.9

Rista 
Lamb minced with a mallet and simmered in Kashmiri spices
19.9

Chicken Tikka 
Chicken breast marinated overnight in hung yoghurt and tandoori cooked
17.9

VEGETARIAN

Dry Fruit Chaat 
Shortbread pastry layered with Kashmiri sauces, cashews, sultanas and walnuts
16.9

Lyodur Tschaman
Homemade cottage cheese served in a dry ginger & black pepper reduction
18.9

Nadur Kebab
Lotus stems pan fried with ginger powder, fennel and cornflour
16.9

Mushroom Bahar
White button mushrooms coated in chickpea flour and pan fried in sweet chilli, tomato and capsicum
16.9

Khana – E – Khaas (Mains)

NON-VEGETARIAN

Kashmiri Pandit Rogan Josh
Diced lamb pieces cooked in homemade red chilli paste, fennel & ginger
26.9

Goshtaba 
Lamb minced with a mallet and simmered in Kashmiri spices served in a mustard, ghee and Kashmiri spices
26.9

Murgh Dhaniwal Korma
Chicken stew cooked with yoghurt, coriander and turmeric
26.9

Kashmiri Murgh Makhani
Grace of India’s signature Butter Chicken with a Kashmiri touch
25.9

Briyani
Goat slow cooked with rice, spices, dry fruits and saffron
26.9

VEGETARIAN

Raajmaah Dhaal Aachar
Kidney bean curry cooked with homemade pickle
21.9

Malai Kofta
Potato and fennel dumplings in korma sauce
22.9

Dum Olav
baby potato prepared in mustard, red chilli and dried ginger powder
25.9

Choek Vangan 
Eggplant cooked in Kashmiri tamarind pulp and aniseed powder
23.9

Palak Tschaman
Kashmiri spinach served with tomatoes stuffed with homemade cottage cheese
23.9

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
12.8

Mango Chutney / Lime Pickle / Tomato Onion
3.5 each

Kashmiri Pilau
8.9

Basmati Rice 
3.5/5

Dessert

Phirni 
Kashmiri milk, rice, saffron and dry fruit preparation
11.9

Tobruk Halwe Porath
Semolina & dry fruit pudding
11.9

Kashmiri Kulfi
Dry fruits and nuts ice cream
11.9

Platter
Mix platter of the above
24.9

Summer Tasting Menu

79 PP or 149 PP w/ wine pairing

ENTREES

Samosa Chaat 
Potato, carom pastry, sauce trio

Amritsari Lamb
Lamb cutlets, hung masala yogurt, garden salad

2017 Von Buhl Riesling, Pfalz, Germany

Beef Ularthiyathu 
Beef tenderloin, caramelised coconut, curry leaves

Kothimbir Vaddi
Gram flour, garden coriander, coconut reduction

2016 Roches Neuves Chenin Blanc, Saumur, France 

MAINS

Lauki Kofta
Bottle Gourd, corn flour, fenugreek, mum’s curry mix

Rajasthani Laal Maas
Lamb loin, Kashmiri red chilli, coal infusion

2017 Garagiste Le Stagiare Pinot Noir, Mornington Peninsula, VIC

Amba Mulawa
Green Mango, mustard masala, apple cider

Goat Kulumbu v2
Goat leg, gingelly, roasted masala paste

2014 Smallfry Schliebs Garden GSM, Barossa Valley, SA

DESSERT

Mango & White Chocolate Kulfi
Ice cream, belgian white chocolate, saffron paste

Ricca Terra Broken Forklift Zibibbo, Vermentino & Muscat, Riverland, SA

Mini WaazWaan

69pp

CANAPES
Papad and condiments
Rice wafers and mix of dips

ENTREE

Dry Fruit Chaat
Shortbread pastry layered with Kashmiri sauces, cashews, sultanas and walnuts

Nadur Kebab
Lotus stems pan fried with ginger powder, fennel and cornflour

Tabakh Maaz
Lamb ribs simmered in Kashmiri spices and pan fried in ghee and mustard

Gaad Nadur
Kingfish fillet marinated overnight and cooked in lotus root and radish

MAINS

Kashmiri Pandit Rogan Josh
Diced lamb pieces cooked in homemade red chilli paste, fennel & ginger

Choek Vangan
Eggplant cooked in Kashmiri tamarind pulp and aniseed powder

Served with Kashmiri Naan

Palak Tschaman
Kashmiri spinach served with tomatoes stuffed with homemade cottage cheese

Goshtaba
Lamb minced with a mallet and simmered in Kashmiri spices served in mustard, ghee, mint and Kashmiri spices

Served with Kashmiri Pilau

DESSERTS

Tobruk Halwe Porath
Semolina & dry fruit pudding

Gallery