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DINING MENU

A La Carte

FOREIGN RETURN PLATES

Rumour has it, Indian food tastes even better when eaten with your fingers; and who do we disagree with? These plates celebrate much-loved favourites, our Chef’s take on classics, and quintessential dishes we love

$22

Raj Kachori (NF, V)

Semolina shell, chickpea-potato, sweet yoghurt, tamarind, sev, sprouts, bhalla

$22

Raj Kachori, meaning "royal kachori," – a royal treat once fit for kings, now a feast of sweet, tangy, and spicy flavours.

$20

Vegetable Shami (GF, NF, V)

Mix vegetable, in-house masala, muhammara, parmesan cheese floss

$20

Shami Kebab – a Mughal-era delight with Persian roots, now sizzling in both meaty and plant-based avatars.

$22

Sweet Potato & Avocado Ki Chaat (GF, NF, DF, V)

Sweet potato, jalapenos, avocado, chickpea crème, onion, coriander, spice mix

$22

Chaat – a timeless Indian classic, lip-smacking delight, reinvented with sweet potato & avocado.

$26

Bangsar Fried Chicken (GF, NF, DF, CE, NV)

Chicken thigh, spice mix, egg, kasundi ketchup

$26

Bangla - Parsi style marinated boneless chicken, breadcrumb-coated and fried until crisp.

$24

Prawn Koli's-wada (GF, NF, DF, NV)

Prawns, spices, golden fried, curry leaf

$24

Koliwada-style – a seafood legacy crafted by Mumbai’s oldest fishing community.

$36

Avi Kaval (GF, NF, NV)

Lamb neck, whole spices, gluten free bread

$36

Braised lamb neck, slow-cooked with aromatic whole spices, fresh vegetables, and rich stock, finished on a toasted gluten-free bread with a savory jus.

$30

Puli Munchi Prawn Toast (NF, DF, NV)

Mangalorean tadka, onions, spiced tamarind gel

$30

Crisp Mangalorean puli munchi prawn toast with spicy tamarind glaze—fiery, tangy, addictive flavours in a modern coastal avatar.

SMOKY TANDOOR & GRILL

$24

Malai Broccoli (GF, V)

Charred broccoli, cream cheese, almond parmesan snow

$24

Malai Kebab – a Mughal classic reborn as Malai Broccoli, a rich and creamy veggie delight.

$24

Stuffed Soya Chaap (DF)

Soya chaap, vegan cheese, masalas, cashew, fresh coriander

$24

Char-grilled soya chaap, filled with spiced plant-based cheese and marinated in a creamy cashew-infused blend

$26

Maghribi Panir Tilak (NF, GF, V)

Cottage cheese, roast spice mix, smoked yoghurt, olive jalapeno relish, saffron foam

$26

Morocco & India – linked by the Spice Route, bonded by bold flavours and ancient traditions.

$28

Yuzu Chicken Tikka (GF, NF, NV)

Charred chicken thigh, yuzu marinade, black garlic dip

$28

Yuzu – Japan’s ancient citrus gem, now adding a zesty twist to our signature kebab.

$36

Devil's Lamb Chops (GF, NF, DF, NV)

Chilli marinade, anardana jus, pumpkin chokha

$36

Indian & Korean cuisines – a fiery fusion of spice, tangy and bold flavours.

$34

Patrani Macchi, Ananas Creme (GF, NF, DF, NV)

Fish steak, mustard seeds, herb paste, pineapple, coconut milk

$34

Sous vide fish with coastal herbs and pineapple sauce, balancing delicate aromatics and tropical sweetness.

$26

Laal Maans Baati (NF, NV)

Braised goat, mathania chilli, yoghurt

$26

Rajasthani baati stuffed with slow-cooked goat, fried golden and served with rich laal maans jus.

CURRY CLASSICS

$28

Phaldari Kofta (GF, V)

Seasonal vegetables, cashew onion gravy, saffron, green cardamom

$28

Adapted from Persian meatballs, vegetable kofta evolved into a vegetarian classic, enjoyed in aromatic gravies across Indian cuisine for centuries.

$26

Chowpatty Aloo (GF, NF, DF, V)

Baby potatoes, toasted sesame, onion, cumin, fresh coriander, spices

$26

Introduced by the Portuguese in the 16th century, potato (aloo) became deeply localised in Indian curries, snacks, and street food traditions.

$24

Sharma Ji Ki Dal (GF, NF, DF, V)

Yellow lentils, burnt cumin, garlic, dry red chilli

$24

Lentils – a 10,000-year-old legacy, a staple in Vedic diets, remains a culturally significant and beloved dish till date.

$32

Dilli Ka Butter Chicken (GF, NV)

Tandoori chicken, tomato ragout, fenugreek leaves, butter

$32

Butter Chicken – born in Delhi’s Moti Mahal restaurant, now a global icon of rich, creamy indulgence.

$58

Riyasati Gosht (GF, NF, NV)

Braised goat shoulder, masala marinade, green chilli, ginger, fried onion

$58

Succulent, slow-cooked shoulder infused with Indian spices. Raan, reimagined by our chefs.

$34

Madras Lamb (GF, DF, NF, NV)

Lamb, madras curry, whole spices, coconut

$34

Madras Curry – a British-era spice trade legacy, now reborn in our authentic lamb rendition.

$40

Bangla Sagorer Jhol (GF, DF, NF, NV)

Seafood mix, onion & whole spices curry, coconut milk, lemon juice

$40

Our chef’s take on Machher Jhol, reimagined with a seafood medley in fragrant Bengali gravy, finished with coconut - Bengal’s Ocean Jhol.

$36

Meen Pollichathu (GF, DF, NF, NV)

Fish steak, kerala style onion tomato gravy, tamarind, curry leaf

$36

Aromatic marinated fish, grilled to perfection, capturing the essence of Kerala’s coastal flavors.

$28

Dhaba Anda Masala (GF, NF, CE)

Egg, onion tomato gravy, methi leaves, fresh cream

$28

Rustic highway-style egg curry simmered in a bold, spicy onion-tomato masala with spices.

LOST RECIPES

Deliciously uncommon recipes from far of Indian towns and villages, packed with a heady mix of spices, flavours and memories.

$26

Marwar Sabz Mela (GF, NF, V)

Seasonal vegetables, onion yoghurt gravy, masalas, lemon juice

$26

A Marwari-style mixed vegetable curry, typically rich, spicy, cooked in onion, chillies, yoghurt gravy.

$26

Bharli Vangi (GF, V)

Eggplant, vangi masala, peanut, garlic cream

$26

A lost Maharashtrian gem, revived at FR with a forgotten Solapur recipe, bringing tradition back to the table.

$28

Bhuna Chutney Peynir Masala (GF, V)

Sliced cottage cheese, tangy onion-tomato curry, bhuna chutney

$28

Paneer – a 16th-century gift from Persian and Afghan rulers, named after the Turkish "peynir," now a timeless Indian staple.

$28

Makka Palak Subji (GF, NF, V)

Winter spinach, garlic, spices, young corn

$28

Saag – a timeless symbol of comfort, bridging South Asian traditions from rural kitchens to global tables.

$34

Madurai Milagu Kozhi Curry (GF, DF, NF, NV)

On bone chicken curry, inhouse spice blend, fresh herbs, coconut, tamarind

$34

Chicken simmered in a robust blend of South Indian spices, inspired by Madurai’s culinary heritage.

$36

Patiala Shahi Nalli (NF, NV)

Lamb Shank, chilli paste, in-house spice blend

$36

Slow-braised lamb shank with marrow in rich Punjabi gravy, inspired by Patiala’s royal kitchen.

SIDES

Choice of Chutney

tamarind, mint, tomato, mango

Pickle

Tadka Dahi

Papad (4pcs)

$12

Masala Onion

$12

Vegetable Salad

$12

Edamame Sundal

$12

BREADS & RICE

Tandoori Roti

Plain Naan

Butter Naan

Garlic Naan

Cheese Garlic Naan

Cheese Naan

Aged Basmati Rice

Unpolished Rice

SPECIALITY BREAD

Indian breads were traditionally baked on hot pebbles in ancient Persia. The use of tandoor, naan, keema, and kebab was introduced by Delhi Sultans before the Mughals. The first recorded history of Indian breads dates back to 1300 AD in the notes of Indo-Persian poet Amir Kushrau.

$10

Chef's Gluten-free Vegan Bread

$10

$12

Smoked Chilli Cheese Naan

$12

$10

Chaar Koni Naan

$10

$12

Multi Millet Roti

$12

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Some evenings don’t need a plan—just a seat at the bar and a glass poured just right.

Whether you’re unwinding solo or easing into a long night, this is your kind of pause.

Stay for one, or stay for the stories that follow.

For r

Summer’s officially hereee, and we’re serving it on a plate. ☀️

Fresh flavours, brighter plates, and cocktails that hit just right.

This menu is built for long lunches, late nights, and everything in between.
Come taste summer at Foreig

This one’s all about nostalgia on a stick.

Smoky, spiced, and finished with dill that lifts every bite, our Dill Ki Seekh is comfort food with character.

Best enjoyed slowly—preferably with good company and a strong drink on the side.

Five years in, and we’re still standing, still serving, and still not normal — just the way you like it.

To celebrate turning 5, we’re sweetening the moment with a complimentary dessert for every table.

No sharing rules, no awkwar

Sweet, savoury, and slightly unexpected—just the way we like it.

Poona Junction blends fig gin, goat cheese, honey, and red wine into a cocktail that surprises with every sip.

One taste, and you’ll understand why it’s a favourite.

Five years ago, we opened our doors with big ideas, bold flavours, and a few curious pigeons along the way.

What started as a passion project has grown into a place for celebrations, comfort meals, cocktails, and countless memories.

Here’s to

Five years in, and giving back remains close to our heart. 💗
Since day one, every Raj Kachori served at Foreign Return has helped support the McGrath Foundation, with $2 donated from each plate.
Today, as we celebrate Pink Day, we invite you to dine

Tangy, soulful, and steeped in tradition.

Our Meen Kozhambu brings the warmth of Tamil kitchens to the table, slow-cooked and deeply comforting.

A dish that lingers long after the last spoon.

For reservations, link in bio.

#meenkozhambu #southind

*We cater for most dietary requirements. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen free. Prices and items are subject to seasonal changes.
Should your reservation date fall on a public holiday a surcharge of 15% will apply to all food and beverage prices.

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Menu Dishes