Menu - Bonfire Cafe Springvale

Yellow lentils cooked in desi ghee + fresh tomatoes & green chilli & garnish + ginger.

Quarter piece of chicken marinated in tikka sauce & lemon juice & served + a naan bread; raita & salad.

Special basmati rice cooked in spicy lamb gravy & served + raita.

Special basmati rice cooked in spicy chicken gravy & served + raita.

Is a classic staple of Indian Cuisine; readily available both in its country of origin & abroad in many restaurants. The dish’s flavour profile has its background in Punjabi cuisine & was invented by Kundan Lal Gujral; founder of the restaurant chain

Chicken marinated in famous tandoori masala & cooked in tandoori oven.

Boneless pieces of marinated chicken cooked + diced tomatoes; onions; green & red capsicum & creamy yoghurt & garnish + coriander leaves & ginger; this dish is best served + plain basmati rice / saffron rice.

It is a North Indian & Pakistani dish noted for its spicy taste & use of fresh ingredients like tomatoes; green chilli & coriander leaves.

Fresh spinach cooked in onion & tomato gravy & mixed + cottage cheese.

Diced pieces of lamb marinated overnight in yoghurt; grounded papaya hot & spicy tikka masala & charbroiled.

This dish is famous for its Mughlai taste; finest pieces of marinated chicken cooked + cream of onions; tomato juice & cream & garnish + chopped green chilli & coriander.

Fresh cottage cheese deep fried & cooked in special karahi sauce & garnish + ginger & green chilli.

Traditional lamb Karahi originates from the historic city of Pakistan “Landi Kotal” (Peshawar). From Landi Kotal; the delicious Karahi gosht travelled to Punjab & then the rest of the world. The lamb karahi essentially consists of small cubes of lamb; w

Kadhi pakora in an Indian yoghurt & gremfour curry + fried vegetable pakoras & seasoned + herbs.

Cooked simply on a charcoal these kebabs are great as starters / as a filling for a wrap; this dish shows two ways + lamb kebab; one tandoori style from Amritsar (India) & the other from Lahore (Pakistan).

Black lentils slow cooked in butter sauce & fresh cream & garnish + ginger & coriander.

Smooth as silk; finest chicken breast mince marinated in light spices; mozzarella & cottage cheese & charbroiled.

“ Tikka Boti” means bites / pieces.This dish is originating in South Asia where it remains popular in both India & Pakistan. Skewered boneless pieces of chicken cooked on red‐hot charcoals after marinating in smoked paprika; lemon juice & hot n spicy

Nehari originated in the late eighteenth century during the last thrones of the Mughal Empire. Nawabs used to eat Nehari early in the morning in breakfast. After the partition; many cooks migrated to Pakistan & established restaurants. Pahari became a r

Breast pieces of chicken marinated in sour cream; light tikka masala & clarified butter & cooked on charcoal & served + garlic aioli; naan bread; salad & raita.

Goat meat cooked in Shinwari style + fresh green chilli; tomatoes & ginger (20 Mins approx)

Pieces of chicken tikka bob cooked in fresh tomatoes; garlic sauce & garnish + chopped green chilli & ginger.

The province formerly known as NWFP & the eastern region of Afghanistan can proudly lay claim to the spicy flat meat beef patty; however; it stands as a favourite throughout Pakistan & India. Though some kebabs are made using sheep; lamb; chicken / g

Purely a Pushtun dish. The Authentic recipe is to cook the lamb in its own fat; a traditional method that gives the mood a very distinctive flavour & aroma. But here at bonfire; we use only Desi Ghee to enhance the flavour. No extra spices are used: onl

Chickpeas cooked in hot & spicy sauce.

Pieces of cottage cheese & mushroom marinated in tikka spices & charcoaled.

Popular dish of Northern mountains of Pakistan; pieces of lamb shanks marinated in specially prepared pepper sauce & cooked on low heat until become very soft & garnish + fresh coriander; green chilli & ginger.

Marinated pieces of chicken cooked in desi ghee (clarified butter) + fresh tomatoes; dollop of yoghurt; saunf & ajwain & garnish + green chilli & ginger (prep time 20 mins approx).

4 x Seekh Kebabs; 2 x Chicken Tikka; 1 x Chicken Karahi; 1 x Chicken Biryani; 5 x Naan Breads; 1 x Raita & Salad; & 1 x 1.25L Soft Drink.

3 x Seekh Kebabs; 6 x Chicken Tikka Boti; 1 x Half Chicken Karahi; 1 x Biryani; & 3 x Naan Breads.

Seekh kebabs cooked on hot plate + tomatoes; garlic & mint sauce & garnish + coriander & ginger

A popular dish of Punjab (Pakistan). Chickpeas cooked in chicken curry + onions; tomatoes & traditional herbs & spices until very soft & creamy & garnish + green chilli & ginger.

2 x Seekh Kebabs; 2 x Chicken Tikka Boti; 1 x Half Chicken Karahi; 2 x Naan Breads; 1 x Raita & Salad; 2 x Cans of Soft Drink.

2 x Seekh Kebabs; 2 x Chicken Tikka Boti; 1 x Chicken Tikka; 1 x Half Chicken Karahi; 1 x Biryani; 4 x Naan Breads; 1 x Raita & Salad; 1 x 1.25L Soft Drink.

Deep fried cottage cheese cooked + diced capsicum & onions & garnish + kasoori methi.