Chicken Tikka (4pcs)
Succulent and tender chicken pieces marinated in yoghurt, herbs & spices, cooked in a traditional tandoori clay oven
Lamb chops (3pcs)
Lamb Cutlets marinated with fresh ginger garlic, yoghurt & flavoured with fenugreek leaves and cooked in a traditional tandoori clay oven
Seekh Kabab (4pcs)
Minced lamb with fresh ginger, garlic, coriander, mint & spices, skewered and cooked in a traditional tandoori clay oven Tandoori chicken - half/full
Tandoori chicken - half/full
Chicken on the bone marinated with tandoori spices and cooked in the traditional tandoori clay oven
Calamari Rings (6pcs)
Crumbed calamari rings deep fried till golden & served with mint sauce
Fish Tikka (4pcs)
Juicy ling fish fillet marinated with yogurt & spices Cooked in tandoor
We have a passion for pure flavor, quality ingredients, and for creating an atmosphere that is convivial, approachable, and a heaven for people who simply love food.
Born and raised in India, Chef Gunashaker began cooking in local restaurants at a tender age. He started a catering company and restaurant consulting business when he was 17. After 14 years of experience working in luxury hotels such as Maurya Sheraton New Delhi, he is now bringing his expertise and kitchen magic right into your mouthwatering tongues.
The Grand Pavilion Indian Restaurant emerge to be a huge success in Central Coast ( Ettalong Beach, The Entrance, Warners Bay & Terrigal ).
After months of discussion and planning, TGP has now recreated their menu, freshened up their interiors and are ready to serve you with their fusion of traditional Indian, modern, street style, Indo- Chinese food.
WHAT CLIENTS SAY
45000 Satisfied Clients
Meet Professional Cook Team
Laid-back, eclectic and unpretentious, The Grand Pavilion has an elegant feel to it. Warm hues, soft lighting and an unexpected quirkiness encourage guests to settle in, get comfortable, and have a great time. The ability to actually see Chefs create magic in the kitchen will give you reassurance.
The Grand Pavilion experience is about more than just food. A sincere effort to educate our staff on all aspects of Indian and Indo-Chinese food and wine culture is the basis for our service philosophy. The welcoming staff at TGP goes to great lengths to make diners feel at ease, comfortable and well taken care of.