Curry Lovers Westmead Menu
Curry Lovers Westmead menu gallery
Choose your favorite dish
Hyderabadi Dum
Indo-Chinese style fried rice with fresh mix vegetables and fried egg.
Hyderabadi special aromatic rice sealed with quarter chicken.
Serves three.
Rice tossed with fresh roast of cumin and topped with coriander leaves.
Indo-Chinese style fried rice with fresh mix vegetables.
Hyderabadi special aromatic rice sealed with egg.
Hyderabadi special aromatic rice sealed with goat meat.
Rice mixed with yoghurt and served with Andhra style chilli.
Serves five to six.
Hyderabadi aromatic rice sealed with fresh vegetables.
Veg-Entrees
Lightly battered cauliflower florets with spices are deep fried and tossed with fresh ginger, garlic, curry leaves and a touch of lemon.
Three pieces. Fresh long green chillies stuffed with tamarind and peanut paste are dipped in gram flour and crisp deep fried.
Short pastry pocket filled with spiced potato and pea blend.
Cottage cheese pan tossed with fresh capsicum, onion and fresh chillies in chefs sauce.
Fresh onions mixed with spices in a chickpea batter and delicately fried.
Lightly battered cauliflower florets with spices are deep fried and simmered in Indo-Chinese sauce.
Cottage cheese marinated with herbs, spices, yoghurt, capsicum, onion skewed and char grilled in tandoor.
Minced vegetable roundels are deep fried and tossed in hot and sour Indo-Chinese sauce.
Non-Veg Main Course
Fresh prawns sauteed with garlic, then cooked with capsicum, onion and lemon in a spicy sauce.
Chicken fillets cooked in the tandoor and tossed with capsicum, onion and ginger with sauces.
Traditional curry from Kashmir, cooked with meat, chillies, capsicum, onion, tomatoes and authentic spice.
Chicken fillet cooked with mango pulp and house grounded spices.
A South Indian specialty. This prawn curry is prepared with capsicum, tomatoes and coconut sauce.
Authentic spicy curry cooked with traditional South Indian Karaikudi grounded masala.
Fresh fish cooked in a spicy coconut cream sauce with fresh chilli and bay leaves.
Chicken cooked with fenugreek leaves and exotic spices.
Chicken cooked with green chillies, capsicum, onion, tomatoes and an authentic spice blend.
Chicken thigh fillets grilled in tandoor then cooked in tomatoes based cream and cashew gravy.
King prawns cooked with spicy capsicum and brown onions.
Goat curry. Traditional village style mutton-goat meat cooked with homemade spices and special gravy.
Goat on bone cooked with potatoes, then simmered in tomatoes and onions seasoned with fresh ginger, chili peppers and special spices.
Classic Curries
A very hot traditional goan curry with blend of tamarind, red chilli and vinegar.
Meat fillets cooked in a spiced creamy sauce.
Traditional Mughlai dish of meat and fresh spinach cooked with exotic spices.
The classic pieces of diced meat specially cooked with green chillies, coconut milk and authentic spice blend.
Non-Veg Entrees
Tender boneless chicken marinated in exotic spices and yoghurt then cooked in the tandoor.
Farmed fresh water fish in an exotic batter of green spices and home ground herbs.
Chicken on the bone marinated in spices, ginger, lemon juice and yoghurt then roasted in the tandoor. Served with mint.
Boneless cubes of chicken marinated with Indian spices and deep fried then tossed in youghurt with curry leaves.
Boneless chicken marinated with exotic spices are deep fried and then tossed with onion, curry leaves and sweet and sour sauce.
Fresh fish fillets tossed with chopped onion, green chillies, soy sauce and deep fried to perfection.
Beverages
Desserts
Chefs Special
Traditional Andhra curry using fresh eggplant roasted in tandoor and pureed cooked with fresh tomatoes, onions and home grounded spices.
Desi chicken. Hot and spicy chefs special traditional chicken curry is gravy cooked with secret spices.
Rice simmered in mixed vegetable sambar and topped with pure ghee and chutney.
Lamb sauteed with onions, tomatoes with a touch of ginger and green chillies.
Roti and Naan
Leavened plain flour bread, light and fluffy.
Light naan filled with tasty grated cheese alternative to cheese pizza bread.
Very famous slightly sweet bread with dry fruits.
Light naan filled with tasty grated cheese alternative to cheese pizza bread.
Multilayered whole meal bread baked in tandoor.
Light and fluffy naan topped with garlic.
Multi layered naan with butter and a light garnish.
Whole meal bread cooked in the tandoor.
Accompaniment
Hot.
Street Chat
Mashed veg samosa combined with chickpeas, onion and topped with yoghurt and tamarind sauce.
Crisp fried papdis are topped with boiled potatoes, chickpeas and sev. Served with various chutneys and yoghurt.
Potato, onion, chickpeas, coriander chutney stuffed in crispy puri drenched in sour and tamarind or spicy mint flavoured water.
Veg-Main Course
Yellow lentils tampered with tomato and onion in traditional Punjabi style.
Cottage cheese slowly cooked in a mild tomatoes and creamy cashew sauce.
Fresh baby okra along with onion and tomato cooked in South Indian style spices with a chef’s twist.
Seasonal mixed veg cooked in a delicate creamy sauce and finished with nuts.
Pieces of home made cottage cheese cooked with green chilli, capsicum, onion and tomatoes.
Black lentils slow cooked with tomato puree, ginger, garlic and butter a very special flavour.
Traditional Punjab curry with peas, potato and tomatoes spiced with chef’s secret masalas.
Combination of potato and cauliflower spiced with chef’s secret masalas in dry style.
Dumplings of cottage cheese and potatoes cooked in a creamy cashew nut sauce.
Dhaba style. Eggs scrambled and spiced to perfection with onions, green chillies and curry leaves.
Seasonal vegetables, capsicum and tomatoes cooked with authentic spices.
Paneer cooked in rich flavours of spices and finished in rich creamy tomato based sauce.
Guddu masala. Curry made with boiled eggs and onion gravy.
Roasted eggplants cooked in North Indian style spices and tempered with five spices and coriander.
Traditional Punjabi style fresh spinach cooked with cottage cheese to give a rich taste of ginger and fried onions.
From a reviewer’s perspective, the menu at Curry Lovers Westmead offers an extensive and satisfying spread that leans heavily into classic Indian comfort food with strong regional influences. The Hyderabadi selection stands out with items like Egg Fried Rice, Hyderabadi Dum Ka Biryani-Chicken, Plain Basmati Rice, Hyderabadi Biryani - Family Pack, and Jeera Rice, setting a fragrant and hearty foundation. The veg entrees such as Gobi 65, Mirchi Bhajji, Samosa, Chilli Paneer, and Onion Bhaji provide familiar street-style starters, while the non-veg mains elevate the menu with rich options like Curry Lovers Prawn Garlic Masala, Chicken Tikka Masala, Rogan Josh, Mango Chicken, and Prawn Malabari. Classic curries including Vindaloo, Korma, Saag, and Madras further reinforce the traditional backbone of the kitchen. The tandoori and non-veg entree section is equally appealing, featuring Chicken Tikka, Fish Amritsari, Tandoori Chicken, Chicken 65, and Chilli Chicken. Chef’s specials such as Gutti Vankaya Kura, Desi Style Chicken Curry, Tawa Goat, and Curry Lovers Bhuna Lamb add a more curated, homestyle depth to the offering. Accompaniments like Sweet Mango Chutney, Pappadams, Tomato Onion Salad, Cucumber Raita, and Mixed Pickle enhance the overall dining experience, while breads including Plain Naan, Cheese Naan, Peshwari Naan, Cheese Garlic Naan, and Aloo Paratha (2 Pieces) With Yogurt Pickles & Butter complete the meal. Street chat items like Samosa Chat, Papdi Chat, and Pani Puri (8 Pcs) bring a playful edge, and vegetarian mains such as Dal Thadka, Shahi Paneer, Bhendi Masala, Navaratan Korma, and Kadhai Paneer ensure broad appeal. To finish, desserts like Rasmalai, Gajar Halwa, and Ghulab Jamun, along with beverages such as Mango Lassi, Salt Lassi, and Soft Drink, round out a menu that feels both diverse and indulgent.