Menu | Aagaman – Himalayan Dining Melbourne

Allergen key: G = gluten · V = vegan · N = nuts · D = dairy. Please speak to our staff about allergies and intolerances before ordering.

Street Secrets

Pani Puri 2.0 (G)

Hollow shells, house-spiced potato and chickpea, chilled tamarind water.

Machli Rani (G)

Fresh fish fillets rubbed in coastal masala and curry leaf paste, fried until the crust crackles and the inside stays soft.

Samosa Chaat (G, D)

A hand-crushed samosa, cold sweet yoghurt, house tamarind–date chutney, fresh mint sauce and crispy sev.

Crispy Onion Bhaji (G)

Finely sliced onion in spiced chickpea batter, fried until the outside shatters and the inside stays sweet.

Jhol Momos (G, N)

Hand-folded veg or chicken dumplings submerged in slow-cooked Himalayan broth, built on roasted tomato and Nepalese spice.

Gurkha Crunch (G)

Twice-fried chicken thigh, shatteringly crispy, tossed in our house Nepalese chilli glaze.

Himalayan Chilli Noodles (G)

Thick noodles with diced chicken, charred garlic and our house Nepalese chilli sauce.

From the Flames

Charcoal Chicken Tikka (D)

Chicken marinated 24 hours in yoghurt and house-ground spices, then charred in our 450°C tandoor until perfection.

Paneer Angara Tikka (D)

Paneer marinated in fiery spice paste, charred directly over an open flame until the edges blacken and the centre stays pillowy.

Seekh Kebab

Lamb mince with green chilli, ginger and hand-ground spices, pressed onto skewers and flame grilled.

King’s Platter (D)

A sizzling board of our finest tandoor cuts — charcoal chicken tikka, garlic malai tikka, seekh kebab, lamb chops and tawa prawns. Everything charred over open flame.

Tawa Prawns (D)

King prawns sizzled on a tawa in spiced butter, garlic and onion masala.

Garlic Malai Tikka (D)

Chicken breast in white marinade of fresh cream, house cheese and roasted garlic, cooked low in the tandoor.

Tapoori Mushroom

Button mushrooms marinated in Indian spices, cooked in the tandoor oven.

Aagaman Signatures

Khukuri Chicken Masala (D)

Tandoor-charred chicken cooked down in a tangy tomato–onion masala, finished with Khukuri rum.

Ram Ko Andaz (D)

A traditional Nepali meal, unchanged — slow-cooked goat, tadka dal, steamed basmati and house achar. Best eaten with your hand.

Maa Ki Dal Makhani (D)

Ram’s mother’s recipe. Black lentils and red kidney beans simmered for hours on low heat, finished with butter and cream.

Gulmali Lamb (N)

Roasted lamb with potatoes and Nepalese spices, finished with fresh spinach and cashew.

Himalayan Goat

Bone-in goat slow-cooked low and long in Himalayan spices. Finished and served in a clay pot.

Classic Curries

Rogan Josh

Kashmiri slow-cooking at its finest. Chicken, beef or lamb simmered in a deep red gravy of Kashmiri chilli and whole spice.

Chicken Tikka Masala (D, N)

Tandoori chicken cooked in a tangy tomato, onion and capsicum masala.

Coastal Chettinad Madras

South India’s icon — curry leaves, mustard seeds and coconut cream simmered with your choice of protein.

Classic Butter Chicken (D, N)

Our most-ordered dish. Tandoor-charred chicken slow-simmered in a velvety tomato and almond cream sauce.

Goan Vindaloo

Goa’s most notorious export — slow-cooked in vinegar, roasted Kashmiri chilli and coconut. Your choice of protein.

Malabar Prawns

King prawns in a tamarind-spiked coconut curry from the Malabar coast.

Gurkhali Chilli Chicken (G, N)

Boneless chicken thigh wok-tossed with capsicum, cashew, soy and sweet chilli.

Chatpati Macchi

Rockling fish fillets in a bold, tangy coastal curry of tomato, onion and whole spice.

Creamy Korma (D, N)

Slow-cooked meat in a yoghurt–cashew sauce, gently spiced and finished with cream. Your choice of protein.

Vegetarian & Vegan

Kadhai Paneer (D)

Paneer in spicy tomato masala with capsicum and onion, cooked in a heavy kadhai with ground kadhai spices.

Palak Paneer (D)

Paneer cooked in creamy English spinach with mild spices.

Smoked Eggplant Masala

Charred eggplant with potato in tomato–onion masala.

Mushroom Dahi Masala

Fresh button mushrooms cooked with yoghurt, tomato sauce and freshly ground spices.

Soy Madras Masala (V)

Curry leaves, mustard seeds and coconut cream — identical to our Coastal Chettinad but totally vegan.

Vegan Butter Chicken (V)

The same tomato and almond cream profile as the original — entirely plant-based.

Jhane Ko Dal

Light yellow lentils tempered with mustard seeds, curry leaves and chilli.

Rice

Spice & Rice (Biryani)

Aromatic spiced rice layered with your choice of vegetable, chicken, beef or lamb.

Coconut Rice

Coconut-cream rice with mustard seeds and curry leaves.

Jeera Pyaza Rice

Cumin-flavoured basmati finished with shallots.

Saffron Rice

Aged basmati steamed with saffron and whole spices.

Plain Basmati Rice

Steamed aged basmati.

Naan & Roti

Aloo Paratha (G, D)

Stuffed potato paratha cooked crisp and golden.

Cheese and Spinach Naan (G, D)

Naan filled with cheese, spinach and herbs.

Plain Butter Naan (G, D)

Leavened naan from the tandoor, brushed with butter.

Garlic Naan (G, D)

With roasted garlic and coriander.

Tandoori Roti (G)

Thin wholemeal flatbread with light butter.

Keema Naan (G, D)

Naan dough stuffed with mildly spiced lamb mince.

Desserts

Chocolate Samosa (D, N)

Crispy samosas filled with melted chocolate, served with fresh cream.

Pista Kulfi (D, N)

Traditional pistachio ice cream flavoured with saffron and cardamom.

Gulab Jamun with Ice Cream (D, N)

Soft milk-solid dumplings soaked in syrup, served warm with ice cream.

On the Side

Raita (D)

Cooling yoghurt with cucumber, carrot and roasted cumin.

Garden Salad

Fresh greens with light Indian–Nepalese seasoning.

Mixed Pickle / Mango Chutney

Tangy Indian pickle or sweet mango chutney.

Papadums

Thin, crispy fried wafers of lentil flour.

Drinks

Wine, beer, cocktails and soft drinks — see the drinks list at the bar or ask your server.

Dietary Requirements

Many dishes can be adapted for vegetarian, vegan, gluten-free and dairy-free needs. Please speak with our staff before ordering. Dishes are served as designed; substitutions may not always be possible.

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