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Our chefs have endeavoured to stay true to the actual origin of each regional dish; honestly recreating flavours that one would normally associate only with home cooked food. Five Rivers has an exquisite selection of meals, from traditional “Old Favourites”, reworked for optimum taste and freshness to our “Chefs Specials”, dishes from coastal India and beyond.
Old Favourites
We present our own exclusive recipe of succulent chicken tikka in a smooth sauce.
Chicken cooked in a hot gravy with a predominant flavour of fresh ginger, garlic and caramelised onions. A speciality from the coastal region of Tamil Nadu.
Pieces of chicken tossed and cooked together with a masala of diced onions, capsicum and tomatoes, garnished with green chilli, cumin seeds and fresh coriander
Rogan Josh gets its name from its rich red appearance, which in turn is derived from fresh tomatoes, paprika and ground red chilli. A classic dish from Kashmir.
Chicken pieces seared and slow cooked in smooth creamy gravy prepared with Hyderabad’s special spice mix.
Lamb braised in a cashew nut, pistachio and saffron flavoured creamy sauce
Barbecued chicken simmered and cooked with fresh ginger, garlic and caramelised onion.
Festive Parsee fare of prawns in an unusual blend of chillies, tamarind and jaggery. India’s answer to sweet and sour.
Exquisite punjabi country fare of tender chicken fried in spicy masala of garlic,
ginger, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.
Chicken pieces slow cooked in a smooth gravy of caramelised and raw onions with whole spices, garnished with spring onions.
Tandoor grilled tikka of chicken simmered in a satin smooth tomato gravy made with juices of the roasted meat and redolent of kasoori methi.
Chefs Specials
Chicken fillets marinated in pickling spices with added aromas of mace and cardamom powder
Minced lamb and green peas cooked with fresh herbs and spice to give a traditional Punjabi touch
Lamb sauteed with dry roasted ginger, spinach, mustard leaf, fenugreek and dill.
Succulent king prawns fried in a spicy masala of garlic, ginger, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.
Succulent pieces of chicken, tandoor grilled and then cooked in a peppery fenugreek masala.
Although sweet and sour cooking is mostly associated with Chinese. The South Indian’s have also delivered there own version. Using honey for the sweetness and lime juice for the sourness.
Barbecued chicken pieces cooked in fresh garlic and chilli sauce with caramelised onions.
A unique dish of chicken smothered in a buttery tomato sauce with spicy flavoured onions and garlic. For those seeking a sting in the tail!
A famous dish from Great Eastern Hotel, Calcutta. A creamy, mild and fruity dish.
Tender cubes of lamb cooked in a rich masala, with stir-fried red, green and yellow peppers, onions and mushrooms. A speciality from historic Jaipur.
A delicacy of lamb slow stewed in satin smooth creamy yogurt gravy. This dish is delicately cooked with fresh mint and cumin to release the character of the flavours
King prawns slow cooked with yogurt, fresh coconut milk and spiked with fresh herbs and spices.
Chicken pieces seared and slow cooked in smooth yogurt gravy flavoured with cardamoms yet with a gentle tang.
Salmon chunks marinated in coconut milk and simmered in a gravy, made with ground channa and yoghurt. Guaranteed to give the palate a savoury awakening.
Both cool and hot cooked with yogurt turmeric tomatoes and abundance of fresh chillies.
King prawn cooked in the traditional spice mix of almonds cashew nuts sultanas finished with coconut milk and ideal with coconut rice.
Cubed lamb in a velvety ginger – garlic laced brown onion gravy, fragrant with sunflower seeds, mace, green cardamom and kewada essence. Rich in taste and rich in tradition.
Choice cuts of lamb and basmati rice cooked on dum with saffron, cardamom, mace and mint, served with raita.
The fragrant combination of aromatic basmati and garden fresh vegetables cookedwith a special spice mix and served with raita.
Punjabi Sizzlers
At Five Rivers we have created the ultimate taste in the tandoori style of cooking! The natural flavours are achieved by the use of only fresh herbs and spices in the marinade, resulting in definitely the most delicious and succulent kebabs! Served with pulao rice, salad and sauce.
Chicken Tikka
Tandoori King Prawn
Lamb Tikka
Punjabi Combination
Tandoori Chicken
Paneer Tikka
Salmon Tikka
Vegetarian
At Five Rivers, we have revived the authentic and healthy way of cooking vegetables in karahis, tossing and turning the vegetables together with fresh herbs and crushed spices. Resulting in refreshingly light and aromatic food.
A charcoal smoked aubergine, deliciously cooked with onions and tomatoes.
Creamed spinach, mustard leaf and Indian cheese cooked with cumin seeds, ginger and garlic.
Okra packed with a tangy melange of pickled spices and cooked with caramelised onions.
A delicacy of tempered potatoes crusted with cracked cumin.
Sweetcorn, carrots, bell peppers, baby potatoes and garden fresh peas stir fried with tomatoes and spiced with freshly roasted black pepper and coriander seeds.
Cauliflower florets gently cooked with potatoes, fresh herbs and home made spices
A chana daal and red lentils preparation made into an exotic dish with the temper-
ing of garlic, cumin seeds and whole red chillies.
An aromatic dish of Indian cheese, flavoured with cardamom, simmered in a satin smooth buttery and tomato gravy. A sublime dish truly fit for the kings.
Buttered spinach diffused with tempered potatoes and spiced with freshly roasted
black pepper, cumin and coriander seeds.
Tangy yet spicy vegetarian option made with fresh yogurt and gram flour, given a Punjabi tarkaa!