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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 forefront of Sydney’s North Shores. Here at WaazWaan, we 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

Butter Chicken

Shuruaat (Starters)

V E G E T A R I A N

Palak & Kale Chaat
Shortbread pastry layered in Kashmiri sauces with chickpea battered spinach & kale
14.9

Paneer Tikka (4 pc)
Homemade cottage cheese marinated in a hung yoghurt, dry ginger & black pepper marinate tandoori cooked
14.9

Dahi Bhalla
Lentil fritters coated in spiced yoghurt, tamarind & coriander paste
14.9

Lotus Stem Kebab (4 pc)
Lotus stems pan fried with turmeric, fennel & Mughlai spices
14.9

Mushroom Bahar
White button mushrooms coated in chickpea flour & pan fried in sweet chilli, tomato & capscium
14.9

N O N – V E G E T A R I A N

Tandoori Lamb Cutlet (2 pc)
Lamb cutlets marinated in hung yoghurt & spice mix overnight & tandoori cooked
18.9

Gaad Nadur
Barramundi fillet marinated overnight and cooked in lotus root and radish
22.9

Shami Kebab (4 pc)
Chicken thigh simmered with lentils and lamb stock served as a patty
15.9

Chicken Tikka (4 pc)
Chicken pieces marinated overnight in hung yoghurt, spices and tandoori cooked
16.9

Sizzling Methi Maaz
Goat pieces wok cooked with fenugreek and served sizzling
16.9

Prawn Masala

Khana – E – Khaas (Mains)

V E G E T A R I A N

Raajmaah Dhaal Aachar
Kidney bean lentil curry cooked with homemade pickle
18.9

Malai Kofta Potato & fennel dumplings in a Mughlai korma sauce
20.9

Dum Aloo
Baby potatoes served in a tangy mustard, red chilli & dried ginger masala gravy
20.9

Choek Vangan
Eggplant cooked in tomato tadka & Kashmiri tamarind pulp
21.9

Palak Tschaman
Kashmiri spinach served with tomatoes stuffed with homemade cottage cheese
21.9

N O N – V E G E T A R I A N

Shahi Rogan Josh
Diced lamb pieces cooked in homemade red chilli paste, fennel & ginger
24.9

Prawn Masala
Tiger prawns pan fried and sauteed with onions, capscicum & tomato
27.9

Murgh Dhaniwal Korma
Chicken stew cooked with cashews, almonds & coriander
23.9

Murgh Makhani
Grace of India’s signature Butter Chicken with a Kashmiri touch
23.9

Dum Briyani
Smoked Goat slow cooked with rice, spices, dry fruits and saffron
24.9

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 / Muji Chethin
3.5 each

Kashmiri Pilau
7.9

Basmati Rice 
3.5/5

Shahi Tukde

Dessert

Falooda
Rose milk drink with basil seeds, vermicelli & kulfi
11.9

Shahi Tukde
Crunchy bread pan-fried in ghee & served with sweetened milk
9.9

Kashmiri Kulfi Trio
Dry fruits and nuts ice cream
9.9

Platter
Mix platter of the above
22.9

WaazWaan Indian Restaurant Crows Nest

Mini WaazWaan

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

Kashmiri Bread and condiments 

Entree

Palak/ Kale Chaat
Shortbread pastry layered in Kashmiri sauces with chickpea battered spinach & kale

Lotus Stem Kebab
Lotus stems pan fried with turmeric, fennel & Mughlai spices

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

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

Mains

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

Choek Vangan
Eggplant cooked in tomato tadka & Kashmiri tamarind pulp

Served with Kashmiri Pilau

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

Murgh Dhaniwal Korma
Chicken stew cooked with cashews, almonds & coriander

Served with Kashmiri Naan

Desserts

Kashmiri Kulfi
Dry fruits and nuts ice cream 

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