The tradition. Punjabi and Indian cooking, two kitchens across Melbourne
Open tonight
Open tonight
Fritters from the street, slow-cooked curries and dum biryani. Order for pickup or delivery from either kitchen.
Tandoor-charred chicken in a smooth tomato, butter and fenugreek gravy.
Basmati and marinated chicken, layered and sealed to cook in its own steam.
Crisp onion fritters in spiced gram flour batter, with mint chutney.
Prawns simmered in coconut, curry leaf and black pepper.
Fish fillets in a bright, tangy curry from India's west coast.
Slow-cooked lamb in a Kashmiri chilli and whole-spice gravy.
Order for pickup or delivery from the kitchen closest to you.
A chef's set menu that moves from street snacks through the tandoor to the curry pot and dessert. Best for a table that wants to try a bit of everything. Book ahead so the kitchen can prepare.
Rasam cooks the dishes of Punjab and the wider Indian table: breads slapped onto the tandoor wall, curries built slowly from whole spices, and biryani sealed and cooked dum style.
Two kitchens, one menu. Eat in, pick up on your way home, or have it delivered.
Choose the restaurant closest to you. Each one takes its own orders and bookings.