Itihaas Indian Restaurant - Parramatta - Indian

Crispy spinach, vegan cheese, garlic chilli and dry mango chutney.

Cauliflower, chickpea flour, ginger, coriander and chilli.

Cardamom, mace, cashew, masala gajar murabba, broccoli and garlic chutney.

Juicy soya chunks subtly spiced with cracked green pepper and grilled tandoor.

Cottage cheese, yellow chilli, hung yogurt, mint masala smoked in tandoor.

Savoury pastry filled with paneer, peas and potato with mango ginger chutney.

Potato tikki, cottage cheese, crushed red chili, mango and mint chutney.

Palak ke goolar, chadani chowk ki tikki and Lahori paneer tikka.

Tandoori masala lamb chops crusted with pistachio and rose petals.

Tender, tandoor grilled chicken flavoured with fresh mint, and sprinkled 15 spices.

Classic deep-fried fish with carom seeds, turmeric and Punjabi spices.

Char-grilled kid goat mince, burnt garlic, ghee and kashmiri chilli.

Scallops with texture of tamarind, turmeric, sweet chilli with coconut sauce.

Chicken wings, reduced pomegranate juice, cinnamon and chilli.

Kid goat kebab, pudina chicken tikka and amritsari macchi.

Tandoori chicken cooked in a tandoor, yellow chilli and hung yogurt.

Kaffir lime, lemongrass, lime zest, fried lentil spice cooked in a chargrilled oven.

Prawns marinated with rice, egg, black pepper and curry leaf.

Baby eggplant immersed in turmeric coconut sauce.

Stir fried vegetables tossed with different spice ingredients to cook chettinad curry.

Toor dal blend in spices, chilli, tomatoes and flavoured with curry leaf to create a rich aroma.

A delicacy of tender baby okra, sautéed in mango powder and tomatoes.

Cottage cheese dumpling, caramelised onion, served in creamy cashew sauce.

North Indian preparation of tangy eggplant and potatoes, tempered with kalonji.

Homemade cottage cheese cooked in tempered garlic and English spinach puree.

Stir fried mushroom, cauliflower, peas, mint, asafoetida and hand crushed coriander.

Homemade cottage cheese simmered in tomato gravy, bell pepper and coriander seeds.

Homemade cottage cheese cooked in a fresh onion, black pepper and cashew sauce.

Black lentils slow cooked overnight finished with fresh cream, tomatoes and ghee.

Homemade cottage cheese simmered in spicy tomato gravy, aromatic spices and bell pepper.

Soya peace tossed in onion tomato and bell pepper and aromatic house spices.

King prawns sautéed in mango, coconut puree and green chilli.

A coastal prawn stew with coconut, kaffir lime, lemongrass and roasted red chillies.

Ling fish infused with kokum, ground chilli, turmeric and coconut milk gravy.

Succulent pieces of chicken cooked in finely ground fresh coconut with spices.

Chicken cooked in a mixture of kadai and homemade punjabi spices masala.

Chicken thigh cooked in cassia and coconut, pepper sauce.

Chicken on the bone cooked with garlic spinach puree.

Tandoori chicken tikka in a bell pepper and pearl onion-tomato masala.

Chicken cubes in a rich creamy korma sauce topped with roasted cashews and fenugreek.

Duck marinated in chilli and turmeric cooked with coconut milk and poppy seeds. Served on the bone.

Chicken thigh tandoor-cooked cashew and fenugreek flavoured tomato sauce.

8 hours slow-cooked lamb with whole spices, onion, tomato and rajasthani chilli.

Lamb simmered with whole spices, onion, mint and green chilli.

Diced beef in a rich cashew, green cardamom and fresh cream.

Slow cooked with freshly ground herbs, yogurt, spices and chillies.

Madras masala with smoked mushroom, coconut milk and tempered curry leaf.

Diced beef braised with mint, red chilies and fresh ginger.

Slow-cooked goat with cinnamon and fenugreek leaves and aromatic spices. Served on the bone.

Goat marinated in, chilli and turmeric, finished with pepper and coriander powder - served on the bone.

Layers of perfectly cooked chicken and rice, fresh mix of herbs and maze garnished with caramelised onions.

Basmati rice, herbs, spices cooked in simmering heat, served with cucumber raita.

Basmati rice flavoured with exotic spices and layered with mixed seasonal vegetables.

Plain flour bread.

Slow cooked Beetroot with milk, sugar, cardamom served with lychee Kulfi.

Rice crispy biscuit, dark chocolate mousse and chocolate glaze.

Basil seeds, rhubarb & strawberry kulfi, Falooda topped with rabri.

Cottage cheese dumplings in sugar syrup.