Copperpot Indian Restaurant Menu
Copperpot Indian Restaurant menu gallery
Choose your favorite dish
Desserts
Rice pudding with mixed fruit and nuts.
Dumplings made of rice flour and touch of some secrets fried and submerged in sweet sugar syrup.
Vegetarian Garden
Vegetarian.
Vegetarian. Creamed lentil, delicately cooked overnight on low heat and finished with butter.
Vegetarian. Finely cut garden fresh spinach cooked with homemade cheese in a combination of Indian spices.
Vegetarian. Our speciality potatoes cooked in Mumbai style with tomato based sauce with a touch of kasturi methi.
Vegetarian. Mixed vegetables cooked in thick cashew nut sauce and lightly spiced.
Vegetarian. Fresh mixed vegetables cooked in onion and tomato based gravy with selected spices.
Vegetarian. Chickpeas cooked with button mushrooms, a well-known dish among the Punjabis (chef's recommendation).
Vegetarian. Homemade cheese, vegetables made in diced onion and finished with thick gravy.
Vegetarian. Croquettes of cottage cheese, potato, cashew nuts and spices simmered in a sauce of crushed tomatoes, almond meal and cream sauce.
Chana masala is a North Indian curried dish made with white chickpeas, onions, tomatoes, spices and herbs.
Tandoori Breads
Bread cooked in clay oven stuffed with lightly spiced juicy lamb mince.
Bread cooked in clay oven with granules of garlic.
Bread cooked in clay oven stuffed with mouth watering tasty cheese sprinkled with garlic granules makes a nice combination with garlic and cheese naan together.
Bread cooked in clay oven stuffed with mouth watering tasty cheese.
Bread cooked in clay oven stuffed with lightly spiced mashed potatoes and peas.
Bread cooked in clay oven stuffed with sweetened dry fruits, coconut and a touch cream.
Whole meal bread cooked in clay oven.
Bread cooked in clay oven stuffed with mouth watering tasty cheese and juicy mined tandoori styled chicken.
Kashmiri, Keema and maharaja naan.
Bread cooked in clay oven in Indian style.
Rice
Fresh peas cooked in rice with a touch of spices.
Choice of meat cooked in basmati rice with authentic spices and mint topped with fried barista and coriander.
Prawns cooked in basmati rice with authentic spices and mint topped with fried barista and coriander.
Vegetarian. Vegetables cooked in basmati rice with authentic spices and mint topped with fried barista and coriander.
Rice cooked with dry fruits and a touch of cream sweet in taste.
Main Course - Chicken
Spicy.
Diced boneless chicken sautéed with onions, capsicum and tomatoes in a medium dry sauce.
Spicy. Chicken simmered in mango pulp and tossed with mustard seeds.
Special dish from Madras cooked with roasted mustard seeds, coconut milk and fresh coriander.
Spicy. Stir fried chunky juicy boneless chicken pieces with capsicum and onion in the chef's secret chilli sauce.
Blend of fresh spinach cooked with authentic spices, chopped ginger and garlic.
A chicken delicacy half cooked in a tandoori way and half finished in creamy tomato flavour curry with a touch of pepper for delicate palate.
Main Course - Lamb
Tender pieces of boneless lamb cooked in thick cashew nut sauce and lightly spiced.
A traditional Kashmiri lamb dish slowly cooked in Kashmiri spices and fresh coriander.
Lamb cooked in chef's special sauce with a touch of lemon and black pepper.
Lamb cooked with plenty of onions, as the name suggest, is simply delicious.
Gosht karahi or kadai is a Pakistani and North Indian dish noted for its spicy taste and usage of capsicum. It is said that only one utensil is enough to cook this dish and that is a karahi.
Goat pieces bone on cooked slowly until tender with chef special blend of spices must try
Delicious tender lamb curry enveloped in English spinach.
Seafood
Spicy. A red hot blend of flavours from Portugal and India cooked with a sharp tangy sauce which is sure to set your taste buds alight.
Piece of fish fillet or prawns smothered and marinated in mild spices and herbs cooked to perfection on a slow fire with a special sauce.
A must try delicacy from the heart of Goa. Best had with hot steaming rice.
Shallow fried prawns or barramundi fillet with fresh sautéed onions, capsicum, and garlic topped with fresh coriander and lemon.
Spicy. Stir fried shelled prawns cooked with capsicum and onion in the chef's secret chilli sauce.
Entrée From the Tandoor
Succulent baby lamb cutlets marinated in yoghurt, ginger and garlic with selected spices.
An array of chicken tikka, seekh kebab, samosa and onion bhaji, served with mint sauce.
Whole chicken on the bone, marinated in yoghurt and spices, roasted in tandoor.
Delicately flavoured lamb mince skewered and grilled in a clay oven.
Tender chicken fillet marinated in yoghurt, tandoori spices and cooked in the tandoori.
Drinks
Bundaberg sparkling drink
Yoghurt drink very famous in north of India.
Yoghurt drink very famous in north of India.
Still
Bundaberg sparkling drink
Bundaberg sparkling drink
Side Dishes
Spicy.
Combination of any 4.
Main Course - Beef
A very synonymous north Indian curry cooked with spicy pickling tempering ingredients. (Chef's recommendation).
Beef cooked in thick peanut sauce.
Boneless pieces of juicy tender beef cooked in onion and tomato gravy with potatoes and touch of fenugreek.
Spicy. Vindaloo also known as indad or indal is an Indian curry which was originated in the west coast region of India. Most popular in Goa.
Special dish from madras cooked with roasted mustard seeds, coconut milk and fresh coriander.
Entrée
Vegetarian. Crispy pyramid shaped pastry stuffed with lightly mashed and spiced peas and potatoes.
Bread cooked in clay oven stuffed with watering tasty cheese and juicy minced tandoori style chicken.
Gluten free. Corn kernels mixed with mashed potatoes and lightly spiced makes a great entrée.
Gluten free. Freshly cut long strings of onion battered in chickpea flower and fried.
Battered and marinated in salt and pepper. Fried and served with our homemade mint sauce.
From a reviewer’s perspective, the menu at Copperpot Indian Restaurant offers a well-rounded and thoughtfully curated journey through classic Indian cuisine, clearly reflecting both variety and balance. The Entrée selection sets the tone with crowd-pleasers such as Vegetable Samosa - 2 Pieces, Onion Bhaji, Salt & Pepper Squid, Potato & Corn Tikka, and the indulgent Maharaja Naan, while the Entrée From the Tandoor highlights smoky, charred flavours with dishes like Lamb Cutlets - 4 Pieces, Tandoori Chicken, Seekh Kebab, Chicken Tikka, and the generous Mixed Platter.
Vegetarian diners are well catered for in the Vegetarian Garden, featuring comforting and flavourful dishes such as Dal Tadka - Vegetable Garden, Dal Makhani, Bombay Potatoes, Palak With Cottage Cheese Or Potato, and Potato & Eggplant - Vegetable Garden. The heart of the menu lies in its rich curries, with Main Course - Chicken options like Chicken Tikka Masala, Chicken Vindaloo, Mango Chicken, Bhuna Chicken, and Chicken Korma, alongside equally robust Main Course - Lamb dishes including Lamb Rogan Josh, Lamb Korma, Lamb Do Pyaza, Lamb Kadai, and Nimbu Kali Mirch Gosht. For those who enjoy beef, the Main Course - Beef range stands out with Beef Achari, Peanut Beef, Bombay Beef With Potato, Beef Vindaloo, and Beef Madras, while the Seafood section brings coastal flair through Prawns Vindaloo, Malabari, Goa Curry A-La-Goa, and Ginger Chilli & Prawns.
To complement these mains, the Rice and Tandoori Breads selections-such as Plain Saffron Rice, Mutter Pulao, Lemon Rice Biryani, Garlic Naan, Keema Naan (Lamb Mince), and Garlic & Cheese Naan-round out the meal perfectly. Finishing touches come from classic Desserts like Rice Kheer and Gulab Jamun - 2 Pieces, refreshing Drinks including Mango Lassi, Plain Lassi, Tropical Mango, and thoughtful Side Dishes such as Mint Sauce, Sweet Mango Chutney, and Cucumber Raita. Overall, the menu feels comprehensive, satisfying, and well suited for both first-time diners and seasoned lovers of Indian food.