Itihaas Indian Restaurant - Turramurra - Indian

Potato patties, blue peas, garam masala and red chilli.

Crispy cauliflower, tomato and garlic chilli chutney.

Tandoori grilled indian cheese with pomegranate and corn salsa.

Kurkuri gobi, blue peas ki tikki and paneer tikka anaardana.

Cardamom, mace, Pistachio, gajar murabba, broccoli and garlic chutney.

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

Potato patties, cashews, breadcrumbs, garam masala and red chilli.

Tandoori masala lamb chops and walnut chutney.

Goat ke tikke, tulsi chicken tikka and dakshin jhinga.

Char-grilled kid goat mince and kashmiri chilli.

Pan-seared scallops, turmeric, poppy seeds and lemon juice.

Char-grilled kid goat mince and kashmiri chilli.

Tandoori chicken cooked in a charred oven served with mint chutney.

Gunpowder barramundi pan-grilled, mustard and tomato chutney.

Hand pounded beef minced infused with spices cooked in tandoor.

Tiger prawns, pepper and curry leaf and tomato garlic chutney.

Chicken thigh, fresh basil, lime zest and pickled radish.

Chicken cubes marinated with apple cider vinegar and curry leaves cooked in a chargrilled oven.

Stir fried vegetables tossed in tangy balchao sauce.

Baby eggplant immersed in madras sauce.

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

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

Fenugreek leaves, button mushroom, cashew sauce and peas.

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

Stir fried vegetables tossed in cashew sauce finished with fresh cream.

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

Stir-fried Baby eggplant, potato, fresh coriander, asafoetida and crushed coriander.

Homemade cottage cheese simmered in tomato gravy, bell pepper and flavoured with fenugreek.

Potato and cottage cheese dumpling, caramelised onion, served in creamy cashew sauce.

Kashmiri chilli with cumin and vinegar in a tangy balchao masala tossed with king prawns.

Ling fish cooked in the chef's special sauce.

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

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

Chicken thigh cooked in cassia and coconut and pepper sauce.

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

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.

Boneless chicken cubes in a rich creamy korma sauce topped with roasted almonds.

Lamb simmered with whole spices, yoghurt and red chilli.

Diced lamb in a fiery hand-pounded robust gravy.

Slow-cooked diced beef in cashew, green cardamom and fresh cream.

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

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

Slow-cooked beef with cinnamon and fenugreek leaves and aromatic spices and mushroom.

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

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

Raspberry compote, dark chocolate mousse and rice crispy biscuit.

Beetroot pudding finished with Rabri.

Praline crunchy rice base dark, chocolate mousse pistachio cremeux, dumpling and cardamom syrup.

Medjool dates walnut kulfi, noodles and nuts.