Sylvania Indian Restaurant

Paneer tikka is a North Indian appetiser where chunks of paneer are marinated in spiced yoghurt and grilled in a tandoor, a traditional clay oven. The term paneer refers to Indian cottage cheese and tikka translates to chunks of grilled meat, or a vegetarian option, in this case it is the paneer

Short crust pockets filled with potatoes, peas, spices, herbs and then deep fried until golden brown served with mint sauce, samosa is one of the most commonly eaten snacks across India and ours is made from scratch

Deep fried, crispy onion & spinach fritters, sliced onions and chopped spinach are coated in a well balanced besan flour gram or chickpea flour batter infused with dry spices and fresh aromatics. Served with house made tamarind sauce

Skinless whole chicken is slashed to bone in several places helping the overnight marination of yoghurt, lemon juice & spices to penetrate and then cooked in tandoori clay oven. Our chefs speciality served with mint sauce and onion salad

Skinless whole chicken is slashed to bone in several places helping the overnight marination of yoghurt, lemon juice & spices to penetrate and then cooked in tandoori clay oven. Our chefs speciality served with mint sauce and onion salad

Chooza tikka is a popular gastronomical delight from the North Indian cuisine, pieces of chicken fillets marinated in spiced, yoghurt, threaded on a metal skewer & cooked in charcoal tandoor oven & served with our delicious mint sauce

Chicken korma is a popular mughlai dish, from the Indian sub-continent. Meat is slow cooked with mughlai spices, onions, yoghurt, cashews, making this dish very rich, flavourful & creamy

Lamb korma is a popular mughlai dish, from the Indian sub-continent. Meat is slow cooked with mughlai spices, onions, cashews, making this dish very rich, flavourful & creamy

Beef korma is a popular mughlai dish, from the Indian sub-continent. Meat is slow cooked with mughlai spices, onions, cashews, making this dish very rich, flavourful & creamy

Malabari prawn curry is a spicy seafood curry from the coastal regions of South India. prawns cooked in a coconut laced sauce which is aromatic from fenugreek seeds & tangy from tamarind. This recipe has a burst of heat from green chilies & red chili powder & deep fragrant flavour from fresh curry leaves all balanced by the sweetness of coconut milk