Haveli Indian Restaurant
Websites in Manningham

Opened close to thirty years ago by indian cuisine enthusiast vijay lamba, doncaster east's 'haveli' restaurant remains a firm favourite amongst locals and visitors who make a weekly pilgrimage into the melbourne burbs for a south indian sunday lunch. Bookings essential for weekends. All you can eat buffet available on varying days, see website for details. Try their prize winning butter chicken (cooked using a secret family recipe) or a spicy vindaloo. A perfect place to stop off for lunch after picking up the weekly groceries. The restaurant is situated in doncaster east's shopping square, so parking is no problem. Open late.

The team after the scenes also have 15 to 35 years experience as cooks and chefs. All the chefs have worked for many years in top, five star hotels in India. At Havel, the chefs try to bring you some of the maximum real and conventional dishes from the diverse regions of India. For the 'non meat' eaters, there is a large selection of charming vegetarian dishes available and if you still have room we have a number of Indian desserts to satisfy your sweet tooth. 8.00 Lentil puree, flavored with chicken stock, spices and herbs, garnished with rice. 9.00 Home made pastry shaped as pyramids full with cooked potatoes, green peas and spices. 14.00 Tender lamb mince with ginger, garlic, green chilies and herbs rolled on a skewer and cooked in the Tandoori oven. 18.00 Spring lamb chops marinated in gentle spices and cooked in the Tandoori oven. 24.00 King Prawns marinated in Tandoori spices and garlic and cooked in the Tandoori oven, served on a bed of rice. 14.50 Gentle chicken marinated in yogurt, herbs and authentic Indian Spices and cooked in the tandoori. Tandoori cooking, over the years, has become very popular all around the world. This form of cooking imparts a notable flavor, retains the spontaneous juices, and at the equivalent time burns off any remaining fat. 20.00 Chicken pieces battered, fried and cooked with capsicum, onion, tomato and finished with garlic, chili and soy sauce. 20.00 Boneless pieces of chicken cooked in new spinach puree and herbs. 20.00 Boneless pieces of chicken fillets cooked with hot chili, spices, vinegar and potato. 20.00 Lamb cooked with hot chili, vinegar and potato in a special sauce. 20.00 Lamb cooked with new spinach puree and spices. 20.00 Diced beef cooked with coconut milk, spices, tempered with curry leaves and mustard seeds. 27.00 Prawns cooked with coconut, mild spices and tempered with mustard seeds and curry leaves. 25.00 Pieces of fish cooked in freshly made masala, hot chili, tamarind and tempered with mustard seeds and curry leaves. Butternut pumpkin tempered with mustard seeds and curry leaves. 15.00 Lentils cooked overnight on a slow fire on the Tandoori oven with herbs and spices. 15.00 Potato cooked in a fresh spinach puree with spices. 8.50 Special Indian ice cream made with thickened milk and pistachio, flavored with saffron, green cardamon and rose syrup.