DineAsia Restaurant menu dishes from throughout India are served alongside more contemporary creations, prepared by our team of regional specialist Indian Chefs. India is a melting pot of differing cultures , several different languages and a multitude of diverse regional cuisines. From these, Chef Gurudath has carefully selected the best dishes from homes of regional gourmet families, Kings’ families and roadside stalls where the best of Indian food is found.
All our spices are imported from India and some spice mixtures required to create a dish are personally selected by chefs when they visit India in their home towns or by their mother or wife who select and create the compound mixtures of spices required to produce the authentic dishes.
Some of our more unusual dishes featured on the menu are MALAIMOSA - Goat cheese, red onion and smoked cashew nuts wrapped in home made pastry, served with pear and clove chutney; GARLIC CHILLI CHICKEN TIKKA - Tandoori chicken tikka in a delicious tomato curry with chillies and garlic; ACHARI DUCK - Barberry duck pieces cooked in tangy hot curry in pickling spices; TANDOORI JALPARI - Tandoori king prawns in a marinade of barbecued spices; MALABAR CHEMEEN CURRY - Prawn curry with green mango, coconut milk and kokum; HYDERABADI DUM BIRYANI - a layered combination of fragrant basmati with lamb, fresh herbs and spices served with dried nuts vegetable curry and raita.
DineAsia focuses on the sophisticated Tandoor and Curry dishes of India and the complex marinades which seasons the meat for hours to optimise its flavour and taste. All our dishes are prepared authentically and freshly, just as in Indian homes.
Thai Cuisine
Our Thai menu really highlights the quality of our ingredients, an aspect of our cuisine that we’ve always let speak for itself. Our culinary team have always been committed to sourcing only the highest quality ingredients from Thailand, such as Kaffir lime leaf, Thai basil, Pandun leaf, Thai green curry, Red curry and other essential ingredients that come directly from Thailand.
Our Thai Chef’s classical training and authentic seasonings, together with fresh local produce and a choice of seafood and meat gives an extraordinary array of distinctive dishes, from the pleasantly mild to the intensely spicy Thai dishes.
Some dishes featured on the menu are Hoy Op Samoon Pai Tha- Steamed aromatic mussels with Thai herbs; Gae Gaeng Mun Farang- Lamb Shank Curry; Goong Yai Sauce Makham-Grilled giant prawns with fried shallot and tangy tamarind sauce; Hoy Shell Phad Pik Thai Dam -Wok fried scallop with cracked black pepper sauce; Geang Phed Ped Yang-Roasted Duck.