Slow fire,
bold Indian flavour

Clay-oven tandoori, curries simmered for hours and breads baked to order — the food of Jaipur, served in the heart of the city.

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Kadhai chicken curry with fresh naan on a dark table

Marinated overnight, grilled over live coals and finished with butter — order takeaway or book a table for tonight.

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Spinach saag with paneer in a copper pot
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Overhead spread of curries, rice bowls and chutneys

Indian Spices

A rich taste of India, served with soul

Our kitchen grinds its masalas every morning, ferments its own yoghurt and bakes naan to order. Five regions of India meet on one menu — hearty Punjabi classics, fiery southern plates and slow Lucknowi biryanis.

  • Tandoor & clay-oven cooking
  • Spices ground fresh daily
  • Recipes from five regions
About Us

Our Dishes

Chef's Recommendations

Colourful Indian spices, chillies and herbs laid out flat

We Offer

Menu of Jaipur Lantern

Chicken Tikka Masala

$12.00

Charred tikka in spiced tomato masala with ginger and green chilli.

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Chana Masala Curry

$12.00

Chickpeas simmered with onion, tomato and hand-pounded garam masala.

Samosa Chaat Plate

$10.00

Crushed samosas, chole, yoghurt, tamarind and sev.

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Rogan Josh Kebab

$10.00

Slow Kashmiri-spiced skewers from the clay tandoor.

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Biryani Rice Bowl

$12.00

Dum-steamed saffron basmati with raita and salan.

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Palak Chicken Saag

$10.00

Tender chicken folded through slow-cooked garlic spinach.

Palak Paneer Saag

$8.00

Fresh spinach, cream and soft malai paneer cubes.

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Chicken Korma Curry

$12.00

Mughlai cashew gravy with cardamom and rose water.

Masala Dosa Crepe

$8.00

Crisp rice crepe, spiced potato, sambar and coconut chutney.

Malai Kofta Curry

$10.00

Paneer dumplings in a silky tomato-butter gravy.

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Indian curries with lemon, herbs and spices from above

Contact Us

Have questions?
Get in touch!

Chicken curry garnished with coriander

Feedback

Reviews from our clients

Hollie Welch

Regular guest

The butter chicken here ruined every other butter chicken for me — silky, smoky, just the right warmth. The room glows, the staff remember your name, and the garlic naan arrives blistered and steaming.

We came for a birthday and stayed three hours. Nobody rushed us, the chai kept coming, and dessert was on the house. This is our celebration place now.

A serious kitchen. The biryani is properly dum-steamed — you can taste the saffron in every layer — and the tandoori has real char, not oven fakery. Spicing is confident without showing off.

Service is sharp and the takeaway travels brilliantly; the samosa chaat was still crisp at home. One of the best Indian tables in the city, full stop.

As someone who grew up on this food, I don't impress easily — but the pav bhaji tastes like Mumbai station at midnight, in the best way. Fresh pav, proper butter, lemon on the side.

My kids devoured the mild korma while I worked through the pickles. We have already booked our next visit. Come hungry.

98Dishes
65Locations
10Chefs
15Cities

Blog & Articles

Latest News

Naan baking on the wall of a clay tandoor 16Feb Taste  •  4 min read

Dawn at the tandoor: a day inside our kitchen

 Glass of white wine beside a bowl of curry 16Feb Taste  •  6 min read

What to pour: wines that love Indian spice

 Masala dosa with coconut chutney on a steel plate 16Feb Taste  •  5 min read

South India on a plate: dosas, sambar and more
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Overhead spread of curries and rice bowls

Fired by tradition

Jaipur Lantern began with one clay tandoor and our grandmother's masala dabba. Fifteen years on we still grind spices daily, still bake every naan to order — and still taste everything before it leaves the pass.

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