Oyster Palace Restaurant Menu

Creamy tomato-based curry with butter and mild spices.

North Indian style with bell peppers, onions, and rich tomato gravy.

Grilled and simmered in a creamy, spiced tomato-based gravy.

Crispy-fried bites served in a tangy-spicy gravy with South Indian flavors.

Deep-fried portion coated with dry spices and crispy edges.

Refreshing tropical juice made from ripe jackfruit (thabakath).

Earthy and naturally sweet juice extracted from fresh carrots.

Traditional sweet and creamy dessert drink with vermicelli, basil seeds, and rose syrup.

Deep red juice made from fresh pomegranate seeds, tangy and sweet.

Hot brewed infusion of black tea leaves, aromatic and warming.

Light and refreshing infusion made from green tea leaves.

Traditional spiced South Indian tea, strong and flavorful.

Brewed coffee with rich aroma and bold flavor.

Soft whole-wheat flatbread served hot with curry.

Soft flatbread brushed with butter for added richness.

Oven-baked leavened bread, soft and slightly chewy.

Soft naan coated with melted butter, golden and rich.

Deep-fried rice flour bread enriched with ghee, crispy and soft inside.

Flaky layered flatbread, soft inside and crispy outside.

Fish pieces coated and fried, then tossed in Manchurian or chili sauce.

Tender fish cooked in a ginger- or garlic-based gravy with aromatic spices.

Prawns tossed in a sweet and tangy sauce with pineapple and bell peppers.

Cottage cheese cubes tossed in spicy or Manchurian sauce with capsicum and onion.

Crispy cauliflower tossed in spicy chili sauce with onions and peppers.

Stir-fried mushrooms tossed in chili or Manchurian-style sauce with bold flavor.

Deep-fried and coated in Indo-Chinese Manchurian sauce with garlic and soy.

Stir-fried with ginger, onion, and a mildly spicy sauce.

Wok-tossed in garlic sauce with spring onions and capsicum.

Spicy stir-fried dish with onions, capsicum, and a bold chili-soy glaze.

Spicy and bold Indo-Chinese preparation with garlic-chili sauce.

Fried chicken balls coated in a thick tangy Indo-Chinese gravy.

Tangy and mildly sweet dish with a glossy red sauce and peppers.

Complete vegetarian thali with rice, sambar, curries, pickles, and papad.

Traditional rice meal wrapped in banana leaf with curry, sides, and chutneys.

Fragrant rice cooked with vegetables and whole spices for a lighter option.

rice dish with slow-cooked meat, aromatic spices, and fried onions.

Fragrant ghee-infused rice served with slow-roasted spicy meat masala.

Slow-cooked rice layered with meat, spices, and saffron, sealed and steamed.

Slow-roasted in traditional spices until richly caramelized.

Tender meat cooked in a spiced onion-tomato masala with hints of coriander and garam masala.

Deep-fried wings coated in spicy, tangy sauce with a crispy finish.

Stir-fried mushrooms with chili, salt, and cracked pepper for bold flavor.

Cauliflower florets deep-fried in a red spicy batter until crisp.

Crispy-fried chicken bites marinated in bold South Indian spices.

Stir-fried seafood with a dry, spiced coating and crispy texture.

Spicy and tangy dish with seafood and vegetables tossed in noodles or rice.

A mixed version with meat, egg, and vegetables, stir-fried with Asian seasoning.

Fiery mixed rice or noodles with chicken, prawns, and vegetables in Szechuan sauce.