Hilltop Indian Restaurant

Opening hours

Temporarily closed

Menu

Goat

• Goat Madras

  Rich and spicy South Indian mutton curry.

• Goat Saag

  Succulent goat pieces cooked in fresh puree of English spinach and green herbs. Mild to medium.

Beef

• Beef Goulash

  Tender beef chunks slow cooked with carrot and potatoes in rich sauce of red wine, oregano and mildly spiced.

• Pepper Beef Fry

  Beef and potatoes dry roasted on the pan with spices and pepper.

• Beef Vindaloo

  Authentic beef prepared in ground spices and malted with vinegar. Hot and sour in taste.

• Beef Rendang

  Beef and potato dish slow cooked with lemongrass, coconut cream and secret spices to achieve its taste.

• Madras Beef Curry

  Beef pieces cooked in a secret special curry paste and coconut.

Side Dishes

• Raita

  Mixture of cucumber, onion and yoghurt.

• Side Dish Platter

  Includes papadums, mint sauce, mango chutney, raita and spicy pickle.

• Papadums

  Four per serve. Crispy lentil wafer.

• Spicy Pickle
• Mint Sauce

  Mixture of mint and yoghurt.

• Mango Chutney
• Banana & Coconut
• Kachumber

  Fresh chopped onions, cucumber and tomatoes with lemon juice.

• Pineapple Salsa

  Hot and sweet accompaniment.

Vegetarian

• Paneer Palak

  Spinach and cottage cheese cooked in a medium spicy sauce.

• Dhaal

  A dish of lentils, slow cooked, seasoned with onion, cumin and mustard.

• Bhindi (Okra) Masala

  Okra stir fry with onion and tomato and touch of tamarind to achieve the tangy taste.

• Dhal Makhani

  Combination of black lentil and other lentils slow cooked with tomato and spiced.

• Eggplant Masala

  A Sri Lankan style curry. Fresh eggplant, onion and tomatoes fried using exotic spices in a rich gravy.

• Aloo Mutter

  Peas and potatoes cooked with almond cream and spices.

• Paneer Butter Masala

  Cottage cheese cubes, peas cooked in a tasty cream, tomato sauce and mildly seasoned.

• Navaratan Korma

  Variety of vegetables cooked with cream sauce and nuts.

• Channa Masala (Chickpea)

  Chickpeas cooked in rich sauce with pomegranate powder and garam masala.

• Malai (Zaffrani) Kofta

  Cottage cheese, mashed potato balls in a rich cashew and tomato sauce. Mild.

• Thadka Sambar

  Lentils slow cooked with vegetables, seasoned with onion, cumin and mustard.

• Kadai Paneer

  North Indian aromatic dish with ginger, tomato and capsicum in a spicy thick sauce.

• Aloo Palak

  Potatoes cooked in garam masala and spinach sauce.

Chicken

• Pepper Chicken Fry

  Boneless breast fillets. Chicken and potatoes roasted dry on the pan with spices and pepper. Medium to hot.

• Mango Chicken

  Boneless breast fillets. Tender chicken pieces cooked in a mild spice and mango pulp.

• Chicken Chettinaad

  Boneless breast fillets. Authentic South Indian pepper hot chicken curry tossed with fresh curry leaves and coconut. Medium to hot.

• Chicken Vindaloo

  Boneless breast fillets. Chicken prepared in ground spices and malted with vinegar. Hot and sour in taste.

• Chicken Madras

  Boneless breast fillets. Succulent chicken pieces cooked with green masala in traditional south Indian style.

• Chicken Tikka Masala

  Boneless breast fillets. Marinated chicken fillets cooked in tandoori. Roasted with onions and capsicum in a spicy sauce.

• Kadai Chicken

  Boneless breast fillets. North Indian aromatic dish with ginger, tomato and capsicum in a spicy thick sauce. Medium to hot.

Seafood

• Prawn Vindaloo

  Authentic prawns prepared in ground spices and malted with vinegar. Hot and sour in taste.

• Prawn Butter Masala

  Prawns cooked in a creamy tomato cashew nut sauce. Mild.

• Cape Town Fish Curry

  Succulent Atlantic salmon chunks in rich gravy of tamarind, coconut cream, coriander, curry leaves and fenugreek seeds.

• Prawn Malabari

  Prawns cooked with traditional herbs and spices in a thick coconut sauce.

Lamb

• Lamb Korma

  Lamb cooked with spices, cream sauce and nuts.

• Lamb Saagwala

  Lamb and spinach cooked with a hint of garlic and mildly spiced.

• Pepper Lamb Fry

  Lamb and potatoes dry roasted on the pan with spices and pepper.

• Lamb Rogan Josh

  Rich gravy used to finish the pot roast.

• Madras Lamb

  Succulent lamb chunks cooked with vegetables in a gravy of fresh green herbs and spices.

Breads

• Butter Naan

  Plain flour bread smeared with butter and cooked fresh in tandoor oven.

• Cheese With Garlic Naan

  Cheese stuffed Naan with hint of garlic on top. From the tandoor oven.

• Wholemeal Roti

  Wholemeal bread cooked in the tandoor oven.

• Peshwari Naan (Fruit Naan)

  Plain flour bread with mixed dried fruit cooked fresh in tandoor oven.

• Plain Naan

  Plain flour bread cooked fresh in tandoor oven.

• Garlic Naan

  Plain flour bread stuffed with a hint of garlic cooked fresh in tandoor oven.

• Aloo Parata

  Plain flour bread stuffed with spicy potatoes. From the tandoor oven.

• Cheese Naan

  Plain flour bread stuffed with cheese cooked fresh in tandoor oven.

• Keema Naan

  Minced lamb, potatoes, spiced and stuffed in the Naan bread. From the tandoor oven.

Entrée

• Mixed Platters

  Includes two pieces each of vegetable samosa, chicken tikka, onion bhaji pakora and four pieces of cocktail samosas. Served with mint sauce.

• Samosa Chaat

  Crushed samosas. Topped with onion, carrot and coriander. Drizzled with tamarind sauce and mint chutney.

• Chicken Tikka

  Four pieces. Spiced chicken fillets cooked in tandoori oven. Served with mint sauce.

• Vegetable Samosa 2 Pcs

  One piece. Vegetable mixture stuffed in crispy pastry and served with mint sauce.

• Vegetable Platter

  Includes two pieces each of onion pakora, vegetable cutlet, aloo tikki, potato bonda and four pieces of samosa. Served with mint sauce.

• Tandoori Chicken

  Dressed chicken mildly spiced, marinated and cooked in the clay oven. Served with mint sauce.

• Prawn Twisters

  Five pieces. Served with sweet chilli sauce. Prawns infused with coriander, onion and garlic in rolled pastry.

• Spicy Lamb Pakora

  Two pieces. Mildly spiced lamb mince, potato, cheese crumbled and deep fried. Served with sweet chilli sauce.

• Seekh Kebab

  Four pieces. Spicy minced lamb marinated with herbs and cooked in tandoori. Served with mint sauce.

• Papri Chaat

  Serves two. Crisp wafers topped with bhuja, carrot, onions, tangy tamarind and mint chutney.

• Royal Platter

  Includes two pieces each of spicy lamb pakora, sheek kebab, fish pakora and chicken tikka. Served with mint sauce and sweet chilli sauce.

• Cocktail Samosa

  Eight pieces. Served with mint sauce.

• Onion Bhaji Pakora

  Four pieces. Onions, nuts and herbs battered and cooked crispy. Served with sauce.

• Fish Pakoras

  Three pieces. Delicately cooked patty of fresh seafood meat, herbs, spices and seafood sauce.

Rices

• Lamb Biryani & Raita

  Authentic spiced rice cooked in moghul style with lamb pieces. Served with raita.Large 850ml portion. foil packed.

• Vegetable Biryani & Raita

  Authentic spiced rice cooked with vegetable and served with raita. Lasrge 850mll portion.

• Basmati Rice

  Per serve. Basmati boiled rice.

• Chicken Biryani & Raita

  Authentic spiced rice cooked in moghul style with chicken pieces. Served with raita. Large portion. (850 ml foil packed)

• Prawn Fried Rice

  Large prawns sauteed in Singaporean spices, fried with rice and veggies. Tangy and aromatic. Large 850ml portion foil packed.

• Yellow Ghee Rice

  Flavourful and aromatic. Cooked in the chef's very own secret recipe.

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