Light crispy pockets filled with potato, onion and chickpeas, served with cold tamarind water.
Aloo Tikki Chole Chaat 39/69
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.
Palak Chaat 49/84
Crispy spinach leaves in gram flour batter topped with sweetened curd, tamarind, chilli and onion.
Rajma Galouti 59
‘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 74
Potato and peas with onion, ginger and fragrant spices, fried and served with tamarind chutney.
Machli Amritsari 109
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
Aloo Katlangi 104
Potato barrels massaged with hung yoghurt and garlic, stuffed with sultana, potato and onion.
Paneer Tikka 149
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.
Lamb Kebab 149
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 169
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 189
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 219/274
Selection of vegetarian and non-vegetarian dishes from the tandoor oven.
Tandoori Jhinga 229
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 294
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.
Tandoori Raan 294
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 114
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.
Baingan Bharta 114
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.
Chole Masala 129
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.
Paneer Korma 159
Aromatic paneer preparation in a mildly spiced gravy made with cashew nuts, onions, yoghurt and cream.
Palak Paneer 169
Cubes of paneer in a fragrant spinach purée, flavoured with a tomato masala gravy and lemon juice.
Tamatar Machli 169
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 Murgh 179
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) 179
Chicken thighs in a rich, creamy onion and tomato masala gravy, finished off with cream and fresh coriander.
Achari Gosht 179
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 224
A robust, spicy curry of lamb knuckles, Kashmiri chillies, spices and yoghurt. A delicious dish on the bone.
Masala Prawns 234
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) 89
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) 114
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 164
Lightly spiced and layered biryani made with rice, spices and mixed vegetables.
Murg Biryani 189
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.
Lamb Biryani 204
Aromatic rice with lamb shoulder marinated in traditional Indian spices.
Basmati Rice 39
Best fragrant long-grain basmati rice from the fertile land of Five Rivers steamed and served hot.
Jeera Matar Pulao 44
Basmati rice tempered with cumin and peas, garnished with coriander.
Plain Raita 34
Cucumber & Tomato Raita 44
Seasoned yoghurt mixed with onion, cucumber, tomato and cumin, coriander and chaat masala.
Marigold Salad 59
Carrots, cucumber, onions and tomatoes, seasoned with chaat masala and salt, with a dash of lemon and fresh coriander.
Kachumber Salad 64
Cubed cucumber with red onions, mint and lemon juice.
Laccha Paratha 34
Unleavened layered whole-wheat bread made in the tandoor.
Naan A favourite Indian bread made with flour, salt, yeast and yoghurt.
Buttered Naan 34
Naan lashed with melted butter.
Garlic Naan 34
Naan bread sprinkled with chopped garlic.
Roghani Naan 34
Naan bread sprinkled with Kashmiri spice and white sesame seeds.
Stuffed Naan 39
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.
Rumali Roti 34
A griddle-baked thin flatbread. The word rumal means handkerchief in Hindi and the name rumali roti refers to handkerchief bread.
Tandoori Roti 34
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.
Shahi Tukda 79
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.
Gur Dosas 84
Soft, sweet traditional dosas (pancakes) filled with jaggery crumbs and mint syrup. Served with frozen vanilla-infused ice cream.
Besan Ladoo Cheesecake 89
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 89
A fragrant crumble made with saffron-flavoured sweet pineapple, roasted in the tandoor, and served with coconut and fennel seed ice cream.
Chilli Plate 16
Ginger and garlic paste, oil, coriander, green chilli, fresh and dried red chillies, salt and lemon juice.
Condiment Box 29
Chickpea poppadums and rice poppadums served with fresh coriander and mint chutney, and mixed vegetable achar.
Indian Salad 49
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.
Prices and product availability are subject to change without notice. E&OE. All specials and promotions are limited to stock on hand. Menu items may contain or come into contact with WHEAT, EGGS, PEANUTS, TREE NUTS, SOYA and DAIRY. Should you have any allergens please speak to the manager who can advise on all ingredients used. Please also be aware that fish dishes may contain small bones and olives may contain stones.