Lumbini - Fuld menu

Plain or Spicy

Cooked with baby mushrooms

Basmati rice cooked with a fresh garlic

Highly spiced breast of chicken, Superb curry eaten in the northern Indian hot and saucy, it's strong spices and mouth watering cascade flavours and aroma

Tender breast of chicken, cooked with cream and yoghurt. (Mughal style)

King of masala, chicken breast cooked in clay oven in Lumbini masala sauce

A popular dish in INdia, clay oven cooked chicken finished in a sumptuous masala sauce with butter, Nepalese herbs and black salt to give that unique taste

A typical Nepalese dish made from slices of chicken breast, marinated in spices, cooked with onion, tomato, capsicum and green chillies. (Not for the faint hearted but excellent)

Medium spiced, cooked with capsicum and tomato, served in a hot karahi (wok) to give that aromatic distinctive taste

Nepalese style dumpling, steam-cooked minced lamb, served with tomato chutney

Delicacies, originating from ancient Persia, chicken cooked with lentils, hot, sweet and sour sauce

Leafy fresh spinach cooked with medium spices and herbs

king prawns cooked in hot sweet and sour in tamarind sauce to give that tangy taste. Jumb

Luscious pieces of chicken initially cooked in clay oven then added to medium sauce where the chicken further cooks in ts own juices, resulting in fabulous flavours with only a little thick sauce

Baby egg plant marinated in yoghurt and cooked fresh to our won recipe

Basmati rice, baked with saffron

Medium, delightfully cooked in selection o aromatic fresh herbs until juice flows and finished beautiful thick sauce

Delicacies, originating from ancient Persia, lamb cooked with lentils, hot, sweet and sour sauce

Breast of chicken, skewered with onions and peppers half cooked in clay oven then, pan cooked in new blend of spices all to create a mouth watering sensation

Basmati rice flavoured with saffron, fresh lemon leaves, tampered with mustard seeds and garnished with fresh lemon

Traditional Nepalese vegetable (yam) steamed, then fried and cooked in various spices with green chilli (yummy)

Fillet of lamb marinated with five different spices chargrilled to order

Potato patty made with lentils, onion and fresh herbs, cooked on a flat iron plate, served with tangy tamarind sauce

Indian version of prawn puri served Nepalese fusion with himalayas herbs

Diced breast of chicken mildly marinated in yoghurt, cooked in the clay oven

Breast of chicken diced marinated with ginger, garlic paste, lime juice, black salt, mature cheese, crushed black pepper, cardamom powder chargrill for that perfect individual taste

King of prawns marinated in natural yoghurt, ginger roots paprika marinated in olive of grilled to its perfection. Served with mushy aloo

Flatten goat chopss with steak hammer marinated in giner, fresh fenugreek, lime juice, Nepalese chilli powder, marinated in lumbini yoghurt and masala

Rounded shaped, package of vegetables sauteed onion, garlic, coriander, tightly wrapped in crispy pastry and fried, served with tamarind sauce (Cooked in our own Nepalese Recipe)

Crispy chicken wings topped with our own special piro piro sauce served hot

Fresh lamb liver marinated in Lumbini spices and served with saute onions and red wine sauce

Baby squid stuffed with our own ingredients X. Chargrilled and served with Nepalese salsa

Black pearl sea scallops slightly tampered with wea foods spices cooked in chargrilled fantastic

Mouth watering baby roast potatoes tampered with fusion of Lumbini spices and served in sizzling hot

Chicken cooked in a medium spicy sauce and purified with aubergine puree

Spicy Nepalese lamb cooked with fresh chillies, peppers and onions. Eaten all over Nepal especially in the winter. Thoroughly enjoyed by the Gurkhas

Jumbo king prawn wrapped with chicken breast, cooked slowly in a mild sauce, fresh cream, methi leaves and ground spices. (Chef's recommendation)

Duck marinated in diluted tamarind and black salt. Left to absorb ingredients for a minimum of 3-4 hours. The duck is then grilled till crispy and cooked with a special sauce. (Sauce consists of fennel seeds, molasses, black salt, ginger and garlic)

Breast of chicken cooked with mild to medium herbs and spices in garlic sauce (Fantastic for garlic lovers)

Chicken cooked in dopiaza style and ingredient X. (Our signature dish)

Chicken cooked in rich sauce of fresh tomatoes, onions, and peppers cooked hot with fresh green chillies for that sensational Nepalese heat

Succulent spring lamb, cooked with the finest red wine, almonds, saute onions and a hint of coconut. Served Mild. (Usually cooked in rice wine in Nepal)

Knuckle of spring lamb, slowly cooked in medium spiced sauce on a very low heat. Complimented by potatoes

Spicy Nepalese lamb cooked with fresh chillies, peppers and onions. Eaten all over Nepal especially in the winter. Thoroughly enjoyed by the Gurkha's

Boneless chicken pieces stuffed with baby spinach potato and herbs served medium to hot

Lamb cooked in medium sauce and tossed in spring onion, ginger and garlic. Another of our house specialities eaten daily

Fillet of Goat marinated over night in a special blend of spices, cooked in a thick sauce with extra, extra chilli were the meat further cooks in its own juice, resulting in strong flavours. (At your own risk)

Superb dish in the villages in Nepal, hot dish, its strong spices and mouth watering cascade of flavours for adventurous people

Tender pieces of foat meat, initially cooked in clay oven to seal in the juices, finally and slowly cooked in a sea of special Lumbini herbs and spices, prepared medium to hot

Fillet of Goat meat cooked in grilled oven, served in our won recipe with a hint of our home made brown sauce fantastic flavours

King prawn prepared iwth a blend of herbs and spices and cooked with Thai lemon grass for that extra zing. (Superb)

Monkfish half-cooked in clay oven to stain its juices, then cooked in a pan. Served in a mild green sauce with apricots and hint of coconut and mints

Boneless chunks of salmon marinated in natural yoghurt and subtle spices grilled in the clay oven. Served in medium coconut sauce

A fresh cod fillet cooked in aromatic spices and herbs, prepared medium hot (According to taste)

Monkfish cooked with fresh herbs and apricot, in coconut milk, balsamic vinegar

Well-cooked lamb or breast of chicken, medium spiced, with tomato and capsicum. All time favourite in the foot hills containing a myriad of flavours and spices, topped with freshly made tomato rogan

Okra stuffed with spices, olives and cooked to your taste

Spicy cauliflower cooked with spring onion, tomatoes and fresh chillies and a touch of soya sauce to give that oriental flavour

Lentils traditionally prepared and cooked with onion, ginger, garlic and tampered with cumin and garlic

A combination of seasonal vegetables cooked with spinach mild to medium cream sauce

Potatoes tossed with turmeric and cumin seeds medium spiced a well known dish

Cooked with our own spices

French beans and potatoes cooked with medium spices and herbs

Steamed pumpkin cooked with carom seeds with sprinkled of Lumbini masala

Combination of mushrooms, simmered with herbs and spices. Perfect with any dishes

Sun dried tofu cooked in a tangy tomato sauce full of protein and minerals. (Great for vegetarian lovers)

Succulent US prawns half grilled in the clay oven cooked in a special tomato sauce designed to capture and hold all of the flavours

Regular prawns stir fried with fresh spring onions, peppers, corianders, soya sauce garnished with roasted sesame seeds

Strips of chicken or lamb stir fried with fresh spring onions, peppers, corianders, soya sauce garnished with roasted sesame seeds

Chutney and Pickles

Fresh steamed spinach sauteed with fenugreek seeds of goodness and delicious (Eaten daily)

Basmati rice, with peas, egg and spring onion