Aki's Salt and Pepper Squid, Dusted with Spiced Tapioca Flour and Lightly Fried. Tamarind and Ginger Dipping Sauce
Lamb Cutlets Marinated with Ginger, Garam Masala, Lime and Cardamom
Chicken Thigh Fillets Marinated in Pickled Lime, Ground Kashmiri Chilli Paste and Yoghurt
'Chaat' of Spinach Leaves in a Crispy Lentil Batter, on a Bed of Steamed Potatoes and Chickpeas, Topped with Yoghurt, Date and Tamarind, Chilli and Mint Sauces [V]
Mains
King Prawns with Snake Beans, Green Raw Mango, Curry Leaves in a Mild, Delicate Coconut Turmeric Broth
Tender, Spicy Beef with Tomatoes, Browned Coconut, Curry Leaves, Crushed Coriander Seeds and Dried Red Chillies. A Dish Created by Syrian Christians in Kerala
Aki's Butter Chicken - Tandoor-Roasted Chicken Thigh Fillets Pan-Finished in a Mild Sauce of Subtly Spiced Tomatoes, Honey, Cream and Dry Fenugreek Leaves
English spinach puréed and pan-finished with soft cottage cheese cubes, fresh tomatoes, garlic, chilli and fenugreek – Saag Paneer
Accompaniments: Rice, Naan Breads, Side Dish Platter and Pappadums
Dessert
Indian 'Kulfi' Ice Cream Laced with Cardamom and Pistachios
'Chaandi Thali' - $78 Per Person
Entrée Platter
A southern delicacy of Western Australian blue swimmer crab meat tossed with black mustard seeds, fresh tomatoes and ginger. Brown rice string hoppers 'iddiappam'
Chicken Thigh Fillets Marinated in Pickled Lime, Ground Kashmiri Chilli Paste and Yoghurt
Crispy Beetroot and Lentil Patties with Fennel, Ginger, and Curry Leaves. Onion and Tomato Chutney
Mains – 'Thali'
King Prawns with Snake Beans, Green Raw Mango and Curry Leaves in a Mild, Delicate Coconut and Turmeric Broth
Slow-Cooked Goat with Browned Onions, Ginger, Garlic, Black Cardamom and Cassia Bark - Aki's Railway Goat Curry
Andhra Chilli Chicken with Fresh Chilli, Ginger, Curry Leaves and Lime
English Spinach Puréed and Pan-Finished with Soft Cottage Cheese Cubes, Fresh Tomatoes, Garlic, Chilli [V] - Saag Paneer
Crushed Baby Chat Potatoes Spiced with Tomatoes, Mustard Seeds and Lentils [P] [V]
Biriyani: a Traditional Hyderabadi Dish of Chicken and Basmati Rice Cooked in 'Dum' [Sealed in the Pot] with Saffron, Green Chillies, Mint, Ginger and Yoghurt