Light crispy pockets filled with potato, onion and chickpeas, served with cold tamarind water.
Aloo Tikki Chole Chaat
Popular street food from New Delhi. Shallow-fried potato patties filled with spiced Bengal gram, seasoned and served with Indian chickpea curry and garnished with onions, and fresh coriander and mint chutney.
Crispy spinach leaves in gram flour batter topped with sweetened curd, tamarind, chilli and onion.
‘Rajma’ or kidney beans, a favourite and staple food of North Indians, mixed with mashed potato and flavoured with chaat masala and pepper powder.
Aloo Matar Samosa
Potato and peas with onion, ginger and fragrant spices, fried and served with tamarind chutney.
Deep-fried fish goujons flavoured with Indian spices, coated with a batter made from Bengal gram flour, and served with lemon, chaat masala and fresh coriander.
From the Clay Oven
Potato barrels massaged with hung yoghurt and garlic, stuffed with sultana, potato and onion.
Soft cubes of paneer marinated overnight with hung yoghurt and traditional mix of Indian spices. Basted and grilled in a tandoor with peppers, onions and tomatoes. Garnished with onion rings and fresh coriander.
Served with fresh coriander and mint chutney.
Minced lamb mixed with a paste of red onions, ginger, garlic, green chillies, mint and coriander flavoured with traditional Indian spices. Skewered, basted in clarified butter, grilled in the tandoor and served with masala yoghurt.
Nimbu Machli Tikka
Line fish marinated in a traditional tikka marinade with lemon and curry leaves, and basted with mustard oil. Grilled in the tandoor, sprinkled with chaat masala, and served with onion, cucumber and lemon.
Murg Malai Tikka
Chicken thighs marinated in yoghurt curd with ginger, garlic, green chillies, garam masala and Indian herbs, and skewered with diced onion, peppers and tomatoes. Grilled in the tandoor, and served with fresh coriander and mint chutney.
Tandoori & Chaat Platter for Two
Selection of vegetarian and non-vegetarian dishes from the tandoor oven.
Prawns marinated in Kashmiri spice, chilli, lime, ginger and garlic, and basted with mustard oil.
Grilled in the tandoor oven, and served with fresh coriander and mint chutney.
Tandoori Baby Murg
Two half baby chickens marinated in tandoori-spiced hung yoghurt and mustard oil, skewered and roasted in the tandoor oven.
Served with fresh coriander and mint chutney, and lemon cheeks.
Lamb shank, marinated overnight in chilli, ginger, garlic, garma masala, Indian herbs and curd. Slow cooked on the tandoor oven overnight and then roasted in it. Served with a vegetable raita.
Aloo Ghobi Adrakhi
Dry North Indian marriage of steamed cauliflower and potatoes, sautéed with garlic, high on ginger, tempered in oil with cumin, turmeric and red chilli powder, finished with a dash of lemon juice and garnished with chopped fresh coriander.
Roasted aubergines infused with a distinct aromatic smoky charcoal flavour, cooked with tomatoes, onion and garlic, sautéed with traditional Indian spices and garnished with fresh coriander.
Chickpeas, known as the power legume, boiled and blended with tomato, onion, garlic, ginger, green chillies, cumin and coriander seeds. Garnished and served with fresh coriander leaves.
Aromatic paneer preparation in a mildly spiced gravy made with cashew nuts, onions, yoghurt and cream.
Cubes of paneer in a fragrant spinach purée, flavoured with a tomato masala gravy and lemon juice.
Fish marinated with ground coriander, turmeric, salt, lemon juice and red chilli powder. Cooked in a tomato gravy flavoured with traditional Indian spices and coconut milk.
Kadhai refers to the Indian wok in which most of the curries are prepared. Chicken cooked in a thick tomato gravy with whole red chillies, peppers, onions and Indian spices.
Murg Makhani (Butter Chicken)
Chicken thighs in a rich, creamy onion and tomato masala gravy, finished off with cream and fresh coriander.
Beef in a traditional spicy pickled gravy with garlic and ginger, tempered with cumin and mustard seeds, and garnished with fresh coriander.
Lamb Rogan Josh
A robust, spicy curry of lamb knuckles, Kashmiri chillies, spices and yoghurt. A delicious dish on the bone.
A delicacy from the coastal Malabar part of India with coconut milk, coriander, curry leaves, fenugreek powder, mustard seeds, tamarind and tomato gravy.
Dal Tadka (Yellow)
The everyday lentil dish of Indian households. Slow-cooked lentils tempered with whole red chillies, ginger, garlic, cumin and ground coriander. Garnished with fresh coriander.
Dal Makhani (Black)
One of the most popular lentil preparations of North India. A smooth, rich and creamy textured combination of whole urad lentils, simmered over a low heat, tempered with ground spices, and finished with cream, butter and fresh coriander.
Mughlai Vegetable Biryani
Lightly spiced and layered biryani made with rice, spices and mixed vegetables.
A royal preparation of rice from the land of Nawabs in Awadh. An aromatic rice dish with chicken thighs marinated in traditional Indian spices, and flavoured with fresh coriander and fried onions.
Aromatic rice with lamb shoulder marinated in traditional Indian spices.
Best fragrant long-grain basmati rice from the fertile land of Five Rivers steamed and served hot.
Jeera Matar Pulao
Basmati rice tempered with cumin and peas, garnished with coriander.
Cucumber & Tomato Raita
Seasoned yoghurt mixed with onion, cucumber, tomato and cumin, coriander and chaat masala.
Carrots, cucumber, onions and tomatoes, seasoned with chaat masala and salt, with a dash of lemon and fresh coriander.
Cubed cucumber with red onions, mint and lemon juice.
Unleavened layered whole-wheat bread made in the tandoor.
Naan A favourite Indian bread made with flour, salt, yeast and yoghurt.
Buttered Naan Naan lashed with melted butter.
Garlic Naan Naan bread sprinkled with chopped garlic.
Roghani Naan Naan bread sprinkled with Kashmiri spice and white sesame seeds.
Stuffed Naan Chilli/coriander/garlic/onion/paneer or aloo.
Keema Naan 49 Naan bread filled with spicy lamb mince/red onions/chilli/fresh coriander and mint chutney.
A griddle-baked thin flatbread. The word rumal means handkerchief in Hindi and the name rumali roti refers to handkerchief bread.
Unleavened whole-wheat bread made in the tandoor.
‘Thali’ is a composite and wholesome meal with various small portions served on one platter. The idea behind the thali is to offer all the various flavours of an Indian kitchen – sweet, salty, spicy, crispy and sour. Here at Marigold it is an offering of what our chef likes the best.
One vegetarian Indian street food
One vegetarian tandoori starter
One vegetarian main dish
One basmati rice
One dal preparation
One tandoori naan
One non-vegetarian Indian street food
One non-vegetarian tandoori starter
One non-vegetarian main dish
One basmati rice
One dal preparation
One tandoori naan
A trio of Indian ice creams made with boiled milk, sugar, fruits and fragrant spices.
A famous Hyderabadi dessert known as the toast for kings or double ka meetha (Indian bread pudding). Bread is gently baked in full cream milk, ghee and raisins, then garnished with reduced milk, toasted pistachio nuts and roasted coconut flakes.
Soft, sweet traditional dosas (pancakes) filled with jaggery crumbs and mint syrup. Served with frozen vanilla-infused ice cream.
Besan Ladoo Cheesecake
Mithai or besan ladoo (sweet chickpea flour fudge) topped with a light creamy cheesecake filling infused with cinnamon. Served with a star anise fruit compote and frozen yoghurt ice cream.
Tandoor-Baked Pineapple and Saffron Crumble with Coconut and Fennel Seed Kulfi
A fragrant crumble made with saffron-flavoured sweet pineapple, roasted in the tandoor, and served with coconut and fennel seed ice cream.
Ginger and garlic paste, oil, coriander, green chilli, fresh and dried red chillies, salt and lemon juice.
Chickpea poppadums and rice poppadums served with fresh coriander and mint chutney, and mixed vegetable achar.
Cherry tomatoes, red onion, lemon wedges, sliced cucumber, green and red chillies, coriander and chaat masala.
Marigold supports Franschhoek SPCA’s domestic animal sterilisation project with a view to the sterilising of 500 animals in the next 12 months. To support this initiative, a voluntary contribution of R10 will be added to your table’s bill. Should you wish to have this removed from your bill please do not hesitate to talk to your waitron who will immediately make the change.