Geet Indian Restaurant menu

Geet Indian Restaurant

Select from the menu.

“At Geet we always source and utilize organic sustainable products and never source endangered species for our menu.” Thus Geet is not a simple meal but a ceremony. First the "TASH-T-NARI" is passed around so that you can wash your hands, and it would be sacrilege to use anything but your fingers to eat this meal

SAMOOSA CHAAT

Punjabi samoosa delicately laced with tamarind coriander yogurt chutney

COCONUT AND BEETROOT SOUP

Decadent coconut cream and beet puree soup

ONION BEETROOT TANGLE --- MUMBAI

Sliced onion and beetroot in chef’s specialty spice, deep fried and laced on

ARBI AND BEETROOT KI TIKKI- GEET

Delightful little pan fried rounds of beetroot, sweet potato and corn served with riata

CRISPY VEGETABLE CHILLI – GEET

Garden fresh vegetables sautéed in Schwann sauce

BAKED PANEER PINWHEEL

Indian coriander pesto, delicately tossed, in malia marinating with cardamom scented

PANEER LASSONI KEBAB

Marinated ricottas of cottage cheese, stuffed with mashed potatoes and nuts

PEPPER PANEER CORNET

Smoked papadum Stuffed with Paneer Bhurji Deep Fried

RARAJMA AND CORN TIKKI MACAROONS

With palak paneer burgee

GEET'S GOURMET KEBAB

All Gourmet kebabs below are made in lamb and chicken.

CHICKEN- R85 .00

LAMB- R110.00

FISH – 125.00

TOMATO CHOW PATTY KEBAB – GEET

Tomato and yogurt coated meat tikki, delicately spiced in Geet Specialty herbs and spices and char grilled

TAMARIND, DATE COFFEE KEBAB – GEET

Boneless meat magically marinated in sweet sour, and olive marinating, Geet Specialty Herbs and spiced

ANARKALLI KEBAB – KERELA

Meat kebabs with pomegranate morel flavor napped powa tempered in mustard seeds

RESHMI ZAFFRANI KEBAB

Meat marinated with saffron, spices and hung curd char grilled layered on a bed of beetroot soil

DILLKHUSH KEBAB – LAHORE

Meat marinated in sweet and sour spicy herbs stuffed with melt in your mouth cheese

PESTO KEBAB –NORTH INDIA

Basil and pine nut flavored with silky smooth cashew marinate

SEAFOOD TRILOGY

Coriander-sesame salmon, olive scallop Amritsar hammour, saffron mash

GUNPOWDER COCONUT PRAWNS

Tandoori South Indian spiced prawns, coconut raita

FRONTIER CHICKEN

Pulled chicken cutlet, red pepper chicken tikka avocado-onion salsa

CHICKEN TIKKA DUKI

Tomato-parmesan chicken tikka, dal maharani chicken tikka Chow patty bhaji

KAPI CHOP

Madras coffee-soy lamb chop, wild mushroom sauce smoked cashew-goat cheese samoosa

SEEKH KOFTA

Lamb Seekh kebabs, walnut-labnah heart lamb kofta

KABAB PLATTER

Amritsar machi, lamb Seekh kebab, tomato-parmesan chicken tikka

GEET'S GOURMET KEBAB'S

NAWABI NOORJAHNI

Fluffy chicken stuffed with mixed dried fruit and marinated in cashew nut paste and char grilled

CHATPATA KEBAB – MUMBAI

Lemony mint and cashew nut paste, tempered with herbs and char grilled. Napped with Sautéed onions and seasonal Corn and organic greens

CHOHKRI KEBAB

Duet of chicken and lamb a two side mouth watering appetizer

FRONTIER KEBAB

Pulled chicken cutlet, red pepper chicken tikka avocado-onion salsa

CHILLI GARLIC SCALLOP

Mein moilee sauce, crab bonda Watermelon-ginger juice

MURGH MALAI CHOCOLATE KEBAB

Chicken marinated and cashew nut paste and cardamom coated with chocolate

PISTACHIO CROQUETTE

Rich lamb and chicken filling is coated in a pistachio crust in these tasty

ZAZZY SCALLOPS, RAWA PRAWNS

A combo of scallops and jazzy prawn lolly, and amazing flavored

VEGETARIAN GARDEN

VEGETABLE BEGAM BEHAR

Delicate with mashed mix vegetables balls cooked in tomato sauce

AUBERGINE AND GREEN CHILI SALAN- GEET

A twist to the Hyderabad mirch ka salan, this one is made with aubergine, coconut and poppy seeds.

KATLI - PUNJAB

Pan fried aubergine stuffed with homemade cottage cheese and butter nut, smoked chili chutney This Punjab dish is simple, healthy and yet is own fascination

HYDERABAD MIRCH KA SALAN

Hyderabad preparation of fat chilies’ and peppers cooked in ground peanuts and sesame

JALANDHARI GOBI BHURJEE

Cauliflower kheema braised in North Indian spices, fresh chenna, peas and tomato masala

GAJALI MASOORI - HIMALAYA

Spinach puree, homemade cottage cheese and green peas. Most exotic of the herbal India traditionally ever green state warm lashes of vegetables

SHOBJI GARLIC

Fried mushroom, potatoes and cauliflower, cooked in special spices and herbs.

MALAIDAR SAAG

Spinach puree simmered with lashings of green chili and garlic finished with fresh coriander

LENTIL FLAVOURS

An exclusive experience to quench your thirst for food and tantalize your taste buds!

PALAK MUNGORI - KARACHI

Fine cut leaf spinach, cooked lentils simmered with gram flour and matured coconut milk and freshly pounded coriander

DAL MAHARANI

A Punjabi delicacy of slow cooked urad dal and rajma enriched with fresh cream

DHAL MASALDER (LENTILS)

Chana, mog and moss oral dall cooked together with spice and herbs in butter ghee. Garnished with fried onions and coriander

CHICK PEA AND YELLOW DHAL THADKAWALI

Yellow lentils soaked overnight in herbs pouches over a char grilled oven, tempered with Cumin and Kashmir chili soft satin flavor

MAHARASHTRIAN VARAN/DAL:

A light and easy to prepare vegan Indian dish (varan) made of split pigeon peas/Tovar dal from the Indian state of Maharashtra

KABULI CHAANA MASALA

Chickpea masala curry flavored with carom seeds, amchoor & anardana powder

DOUBLE DHAL THADKA

Black and Yellow dhal a decadent flavor of Geet Chefs Specialist

VEGETABLE KOFTA BONANZA

ROGAN KOFTA

A gentle decadent vegetables in green yellow and red kofta made in Rogan gravy

SHOBJI KUFTA BHUJON

Lightly spiced mixed vegetable balls cooked in spicy sauce with mushrooms, baked tomatoes and capsicum. Garnished with spring onions and coriander

APRICOT KOFTAS IN KORMA SAUCE– AMIRITSAR

Juicy apricots stuffed with a mélange of spices and nuts stuffed in potato and paneer to render a spell

SUBZ KOFTA KORMA – AMIRITSAR

Vegetable barrels cooked in rich korma sauce

KHUMBI TIKKI SAAG -– AMIRITSAR

Crisp mushroom tikki’s in spinach braised with garlic and cumin

ANISEED ARBI BEETROOT KOFTA

Beetroot mashed with aniseed, simmered in and exotic nutty creamy cashew nut gravy

GOLI MASALA - PUNJAB

Organic greens steamed and mashed stuffed with homemade cheese in saffron sauce

RISTA SHAM SAVERA GREENS – DEHRADHUN

Chef’s specialty homemade cottage cheese cooked in tomato saffron creamy gravy and spinach

TORAI AUR WADI- PUNJAB

Ridge ground lentil dumplings simmered with potatoes, tomatoes and green peas A popular Indian dish “Wadi” Lentils are seasoned and made into dumplings and then simmered in yoghurt tomato gravy.

MANGOCHI PAKAURI

Bite size Mung lentil fritters spiced with red chilies, simmered in mixed dhal Flavored with buttermilk and fenugreek leaves

GIRI KOFTEH

Grated coconut Kofta spiced with pounded chili and cumin simmered in silky coconut milk flavored with curry leaves and hint of tomato

KUNDAN KOFTA

Crisp gram flour marbles stuffed with tart nuts, simmered in aromatic onion gravy

MANGOCHI PAKAURI

Bite size Mung lentil fritters spiced with red chilies, simmered in mixed dhal Flavored with buttermilk and fenugreek leaves

MADHUR AMLA

Char grilled spiced paneer, tossed in sweet citrus masala flavored with maize and nutmeg with a topping of vegetables

PANEER – FLAVOURS

PANEER MAKHNI- PUNJAB

Paneer in a creamy tomato-fenugreek sauce

PANEER KHASA

Artisanal hand crafted tomato flavored paneer simmered and fresh tomato gravy, delicately, spiced with Fenugreek seeds.

PANEER SHVET

Paneer layered spiced dates, simmered in white gravy spiced in star anise.

LAGAN KA PANEER- GUJERAT

Homemade cottage cheese, simmered in a tomato and onion gravy flavored with chefs

PALAK CHAAMAM

Scoops of paneer simmered in leafy spinach gravy, infused with sundried Fenugreek leaves flavored, with cinnamon.

SHAHI PANEER- PUNJAB

Shahi Paneer is the slightly richer version of Paneer Makhani or Butter Paneer (the vegetarian counterpart of the famous Butter chicken).

PESTO PANEER- PUNJAB

And amazingly different flavor with coriander and spinach flavor source heavily creamy

BHATTI DA PANEER -DEHRADHUN

Tandoori paneer, tawa pulao, beetroot galauti, garlic riata

PANEER DUM ANARI – LAKHNOWI

Spiced paneer, tomato onion sauce, coriander root, yogurt, pomegranate

PANEER NIMBU PAYZA – BENGALI

Cottage cheese in lemon, lime scented with delicate onion and tomato gravy

SHABNAM MALAI PANEER MASALA – AMIRITSAR

Mushroom and cottage cheese paneer with delicate blend of clotted cream and herbs

PANEER LAVANG LATIKA- DEHRADHUN

Cottage cheese escallops stuffed with creamy khoya and mixed nuts, finished in a smooth fresh tomato and cashew nut based gravies laced

NIHARI VEGETABLE PANEER MASALA– AMIRITSAR

Spinach Pure with lentils, all garden vegetable and homemade cottage cheese

GOURMET FOOD INSPIRATION

INTRODUCING THREE PILLARS OF GEET CUISINE PROGRESSIVE

INDIAN CUISINE

FOOD IS THE AMBASORDOR OF THE NATION

THE PROGRESSIVE INDIAN THE KEBAB TRAIL ICONIC INDIAN CURRIES

PATRANI JHOL – GOA

Boneless fillet cooked Bengali flouvered, meat gently cooked in coconut cream

MIRZA HASNU – DEHLI

Boneless pieces meat cooked, broccoli puree, broccoli heart salan.

KAWARAMA – MADRAS

Meat cooked with Indian pickling spices, yoghurt and onion.

NIMBU PAYZA – BENGALI

Meat in lemon, lime scented with delicate onion and tomato gravy.

AWADHI KORMA – DEHLI

Lamb leg, caramelized onion, cashew nut, saffron, kewra water.

AKHROTI – LAKHNOW

Lamb slow cooked with onions, toasted walnuts, black cardamom and mace.

PATIALA SHAHI - PATIALA

Simmered in a light sauce with onions, tomatoes and mild spice.

GASSI– LAKHNOWI

Deboned meat cooked in coconut, dried chilies, and coriander

LABABDAR– LAKHNOWI

Deboned meat tikki, tomato onion sauce, fenugreek

ANANAS HASH– LAKHNOWI

Succulent meat cooked in a coconut creamy dish, fairly a hottest dish.

NOORGEHANI- DEHRADHUN

Boneless chicken cooked in onion tomato with red wine and spiced with coriander

NIHARI NILGRI KURMA – MADRAS

Deboned meat in a decadent coconut and creamy, curry leaves and coconut flavored

PEPPER CHETTINAD – MADRAS

Another popular cuisine from the south is the Chettinad cuisine- the food native to the

Chettinad region of Tamil Nadu state in South India..

NADAN CHEMEEN CURRY- DEHRADHUN

Malabar shrimp curry with coconut, curry leaf, ginger and fennel

TELLICHERRY – MADRAS

Boneless breast, tellicherry peppercorn sauce

KASIRI MAKHMALI MALIA – DELHI

Gentle creamy gravy with saffron and cashew nut flavoring cooked with deboned meat of your selection

KALUNJI AND SEASMIES MALSALA -MAHARASHTRA

Meat cooked in special tomato gravy, and fig and honey combination

KOLIWADA MASALA - MAHARASHTRA

An authentic Maharashtra dish cooked in a light onion, garlic and ginger and tomato homemade gravy

TAWA TAK-KA-TAK

TAWA TAK-A-TAK dishes cooked on the griddle (The Tawa). The taste sensation is both bold and refined, so whether you try a completely new dish or opt for an old favorite, these dishes are all served to your table on a traditional tawa. We employ the iron griddle for cooking, using the Tak-a-Tak method- One of the finest techniques of cooking in Indian Cuisine.

CHICKEN- R155.00 OSTRICH– R200.00 DUCK- R200.00 LAMB – R185.00 PRAWN – R185.00 FISH – R185.00

BUTTER MAKHNI – NORTH INDIA

Char grilled boneless meats cooked in butter and satin smooth tomato creamy gravy

BADAMI –MULTAN / HYDRABAD

Tender boneless meat cooked in crushed almond and cashew nut cream sauce tenderly spiced

MALAI MILAN CHELLO – MULTAN

Mouth melting morsels of boneless meats laced with cream, cardamom and cheddar

CORIANDER SCENTED CURRY WITH APRICOTS- KERELA

Authentic yellow curry paste used in a wide variety of dishes simmered in curry leaves, cooked with apricots

REZALA – BAY OF BENGAL

A Bengali curry made in luscious creamy white gravy. Meat infused with deep, rich flavors of cashew nut, Cream, khoya (reduced milk) and coconut.

DHOI – DELHI

Tender boneless cubes braised in cumin, mustard seeds with thick yoghurt and pungent saffron. Flattered paneer kofta in a onion gravy and dressed with roasted

GOURMET MEAT – LAMB FLAVOURS (NEW)

An exclusive experience to quench your thirst for food and tantalize your taste buds!

CHICKEN - R155.00 OSTRICH – R200.00 DUCK- R200.00 LAMB – R185.00 PRAWN – R185.00 FISH – R185.00

SEYAL- MAHARASHTRA

Cubed lamb cooked slowly in its own juices with caramelized onions and ripe Tomatoes, spiced with ground coriander, cumin and ajwain. This is a specialty from Maharashtra, a signature dish of the Sindhi community.

DALCHA – HYDERABAD

A famous meat curry from Hyderabad. It is made with yellow lentil of host of spices.

GOAN DISHES - GOA

A tangy addictive preparation of lamb cooked with tamarind and Goan spice paste

GOSHT AWADHI KORMA- DEHLI

Boneless lamb leg, caramelized onion, cashew nut, saffron, kewra water

SHAHI LAMB SHANK- NORTHERN INDIA

Black cumin rose curry, saffron honey foam

NALLI GOSHT- NORTH INDIA

Braised nali lamb chops, chili, ginger, yogurt onion sauce, green cardamom

CHUGUR GOSHT – HYDERABAD

A famous dish in Hyderabad .Chugur (tender tamarind leaves) cooked with mutton pieces is tangy and super delicious delicacy served with rice is loved by Hyderabad’s

TARIWALA - GHARIWALIA

simple delicately prepared home style spicy chicken curry with fresh herbs

GHOSHT HARISA- GHARIWALI

Boneless lamb shredded cooked with rich heavy spice from the north in tomato gravy

BALCHO – KERELA

Ginger-chili lamb, spiced lamb jus, broccoli florets, curry leaf

ROGAN JOSH - DELHI

Succulent pieces of lamb cooked in a saffron and onion gravy

GOURMET COASTAL DELCACIES – FISH AND PRAWN FLAVOURS (NEW)

An exclusive experience to quench your thirst for food and tantalize your taste buds!

RASAM PODI PRAWNS – MADRAS

Tava queen prawns in South Indian spices, lime, and coconut chutney

PRAWN BEPUDI MASALA

Tandoori roasted prawns, rich spicy & tangy tomato & onion gravy braised, ginger, onion sauce, green cardamom

COCONUT LIME PRAWNS - KERELA

A western coastal prawn preparation with the delicate flavors of coconut, lemongrass lime leaves and kicks of roasted red chilies

PRAWN LA JAWAB

Star anise scented Tawa Prawns Masala on top of Grilled Aborigine Rolls stuffed with Classical Punjabi Bharta, napped with Clove scented Curry Foam

MACHLI TAAR KORMA - KERELA

Fresh catch of the day (Macchi) cooked in curry leaves flavor onion & tomato sauce

NAWABI TAVA

Chicken and prawns cooked with tomatoes, onions and aromatic spices, served sizzling.

NEPALESE KA MOKAL

Combo of chicken lamb and prawn cooked in heavy tomato spicy gravy

KING OF BRIYANI’S

Biranj is a term referred to as ‘Biryani’, which means fried before cooking. It was brought to India by ‘Taimur the Lame’ in the 14th century from Persia, the humble rice dish made its way to the shahi bawarchi khana, where it combined with the Indian pulao to transform into the stately Biryani eaten all over the world. Served with MASALA riata

WILD MUSHROOM BIRYANI

Basmati rice tossed with shitake, morels and button mushrooms topped with caramelized onions

BANARASI VEGETABLE BIRYANI

Basmati rice with assorted vegetable and paneer enriched with khoya and dry fruits

ROGANI PANEER BIRYANI

Basmati rice with dry fruits and paneer cooked in Kashmiri Rogan josh spices and saffron

AWADH BIRYANI

Choice of your meat marinated in chef’s northern Indian herbs and spices

MAHAKNWALA BIRYANI (Butter chicken flavor)

Tender pieces if meat gently cooked in herbs and spice steamed in saffron rice

ROGAN BIRYANI (Rogan Josh flavor)

Tender pieces if meat gently cooked in herbs and spice steamed

NEPALESE BIRYANI

Succulent lamb, Chicken and prawns cooked in saffron Basmati scented, rice served with riata Hyderabad is the food lover paradise and Dum Biryani is the one of the

popular dish in this paradise.

LAMB SHANK BIRYANI

Exotic lamb shank cooked in saffron rice with a delicately flaky pastry

FROM THE RICE FIELD

COCONUT PULAO

Aromatic basmati rice sprinkled with toasted coconut and fresh fragrant coriander

CORIANDER PULAO

Basmati rice cooked and laced with coriander and curry leaves

MUSHROOM PULAO

An excellent marriage of soft rice cooked in mushroom and spices “excellent”

BURNT GARLIC PULAO

Basmati rice cooked and laced with coriander, curry leaves and olive oil burnt garlic

PESHAWARI PULAO SIGNATURE

Basmati rice cooked with sweet tutee fruity, dried fruit and nuts

MOTI PILOE

Rice cooked and cooked with green garden peas and cheek pea’s coriander scented

SAFFRON PULAO SIGNATURE

Basmati rice cooked and laced with coriander and saffron

CRISPY VEG FRIED RICE - SIGNATURE

Basmati rice cooked and laced with coriander with seasonal crispy vegetable in schwezan

AMRTISARI PULAO

Basmati rice cooked with seasonal paneer, tutee fruity and ginger

ZARASHT PULAO

Long grain basmati rice cooked with sweet and sour berries native to Kashmir style

BAKED CANVAS BASKET - NAAN BREAD

Let food be your medicine and medicine be your food. Naan is an essential accompaniment to hot meals. It is considered as a staple food in South and Central Asia. During Mughal times, Naan was a popular breakfast food and was eaten with kebabs. Geet’s Naan bread is baked in a bee hive shaped clay oven and it comes in a large variety of flavors.

CHURI NAAN

GARLIC & OLIVE NAAN

HONEY & CORIANDER KULZZA

JALAPENO NAAN

BADAMI NAAN

MASALA CHEESE & TOMATO NAAN

CHOCOLATE AND ALMOND NAAN

Unleavened bread stuffed with almonds and chocolate

PESHWARI NAAN

Unleavened bread stuffed with dried fruits and raisins baked to a succulent sweetness

CHEESE CHILLI AND CORN

Unleavened bread from fermented dough and flavored coriander laced with chili corn and cheese with coriander

BEET AND SUNFLOWER SEED KULCHA

Indian flat bread whipped with cottage cheese beet and seeds

JODHPURI CHUR CHUR PARATHA, FRESH GREEN PEA PESTO

Green pea with coconut and almond flakes stuffed, sweetly spiced and char grilled

MOLECULAR GOURMET DESSERTS

The Indian royals referred to Desserts as Meetha. They were an indulgent lot and quite naturally, their penchant for luxury extended to their cuisine. Most of them had a prominent sweet tooth and unlike their western counterparts, they did not eat their sweets to close their meal, but instead ate at the beginning or alongside.

GEET.... THE GOOD WIFE

The good sprit- the good food - the good vibes – the good life

GOOLUB JAMMON

Homemade reduced milk flavored in cardamom and milk deep fried slip in saffron syrup

CHOCOLATE SAMOOSAS

Pastry stuffed with chocolate and nuts and raisins served with a choice of ice cream

Orange Quinoa Sevaiyan

Homemade orange flavored vermicelli creamy combined with malia ice cream nested and silver foiled

KULFI MERINGUE FRUIT MADNESS (Chefs specialty)

Homemade Meringue, Fresh fruit on with happiness the Geet way

“INDIAN ICE CREAMS”

Ask your server for availability as these desserts are made in house so can be limited

MANGO AND PISTACHIO OPERA CAKE ICE CREAM

Three layers of kulfi ice cream with bondi and almond layers Geet Specialty

HOME MADE

RABARI MALIA ICE CREAM

MANGO CARDAMOM SCENTED

PISTACHIO AND SAFFRON SCENTED

ROSE SCENTED WITH ROSE ESSENCE

“SWINGING WITH FLAVOURS OF SWEET –DESSERTS”

CHARDONNAY FIG & HONEY SORBET

LEMON SORBET or MANGO & CHILLI

BERRIES OF THE FORREST Sorbet

ICE-CREAM -CUSTOM MADE FLAVOURS GELATO, VANILLA & CHOC CHIP

CHOCOLATE & NOUGAT GELATO , MANGO GELATO

VEGETABLE NIRVANA

How can you tell a chili bean from a regular bean? The chilly one wears a shawl. Let my words, like vegetables; be tender and sweet, for tomorrow I may have to eat them. When is a cucumber like a strawberry? When one is in a pickle and the other is in a jam.

GREEK SALAD

A rough country salad of juicy tomatoes, crisp cucumber, sliced onions, green pepper, feta cheese and black olives.

CAPRESE SALAD

Grilled tomatoes and cottage cheese on a bed of grilled aubergine laced with basil What is a Honeymoon Salad? Lettuce alone, with no dressing. Chefs’ specialty

PAPAYA SALAD

Geet’s famous papaya salad, tossed in date and tamarind sauce with crunchy cashew nuts, Fresh lemon grass and sesame seeds

SOFT HUES -TONGUE TEASERS

Riata is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Riata is both cooling and spicy, with the yogurt soothing the mouth while eating spicy food, while the chilies which are frequently used in riata keep the taste buds on their toes.

CUCUMBER RIATA

Yogurt, with garden fresh cucumber lightly spiced with chat masala

APPLE, POMEGRANATE AND ALMONDS RIATA

Yogurt, with garden fresh apple, almonds and pomegranate juice spiced with chat masala

MIX SPICY RIATA

Mint homemade yogurt, with garden fresh chopped onion .cucumber, tomato and spiced chat masala