Sydney's vegetarian Indian table.
House-set paneer every morning. Dal makhani that simmers eighteen hours. Tandoor vegetables that come off a live coal fire. A proper vegetarian Indian menu — not an afterthought — at Sky City Bella Vista.
Most Sydney Indian menus have two or three vegetarian dishes and hope you don't ask. Ours has more than twenty. Paneer is set in the kitchen from full-cream milk every morning. Dals are slow-cooked overnight. Vegetables go into the same 450°C tandoor as the tandoori chicken — different section, same fire.
Diwali dinners, family gatherings, temple caterings and Jain-friendly menus — this is a vegetarian kitchen you can host on.
Paneer Tikka
Tandoor · StarterHouse-set paneer, capsicum and onion in a yoghurt-and-carom marinade, straight from the coal tandoor. The vegetarian dish everyone else on the table steals from.
Dal Makhani
Curry · SignatureWhole black urad simmered eighteen hours over low heat with cream, butter and tomato. The kitchen's proudest slow cook. Vegetarians and meat-eaters both order it.
Paneer Butter Masala
CurryHouse paneer in the same tomato-cashew base as our butter chicken. Outsells butter chicken on some Sundays. Naan-mandatory.
Malai Kofta
CurryPotato-and-paneer dumplings stuffed with raisin and cashew, floating in a mild cream-and-cashew gravy. The kids' favourite that adults keep re-ordering.
Chana Masala
Curry · VeganChickpeas in ginger, tomato, anardana and green chilli. Vegan by default. The Delhi Sunday-morning breakfast plated as dinner.
Bhindi Masala
Sabzi · VeganOkra tossed in dry masala with onion and tomato. Not slimy — we sear it hot and hard first. Rarely done properly in Sydney.
Aloo Gobi
Sabzi · VeganCauliflower and potato in turmeric, cumin and green chilli, finished with kasoori methi. Punjabi home cooking, restaurant plating.
Nawabi Tarkari Biryani
Biryani · SignatureCauliflower, potato, peas and paneer in saffron-spiced rice, sealed under dough and finished over coals. Vegetarian biryani worth ordering, not the afterthought most menus make it.
Palak Paneer
CurryHouse paneer in spinach cooked down with garlic, ginger and green chilli. Bright green, no cream unless you ask. The Punjabi classic.
Tandoori Broccoli
Tandoor · VeganBroccoli florets marinated in ginger-garlic and pickle-oil, charred in the tandoor. Vegan, gluten-free, and one of our best-selling sides.
Round out the vegetarian table.
Vegetarian & vegan questions.
- Is Kebabiya vegetarian-friendly?
- Very. Twenty per cent of our menu is vegetarian and around half of the vegetarian menu is vegan on request. Paneer, dals, sabzis, tandoor vegetables, biryani, breads, chaats — a full vegetarian meal from starter to dessert is easy here.
- Do you have vegan Indian dishes?
- Yes. Chana masala, aloo gobi, bhindi masala, tandoori broccoli, most daals (without butter or cream on request), and every vegetable biryani are vegan. Ask for the vegan menu on arrival — we mark them so you don't have to guess.
- Are your paneer dishes made with fresh paneer?
- Every day. We set paneer in-house from full-cream milk and lemon — no rubbery bought-in blocks. It's why our paneer tikka holds together on the skewer and our palak paneer melts in the gravy.
- Is there separate cooking for vegetarian dishes?
- The kitchen uses dedicated vegetarian sections and utensils for tandoor vegetables and vegetarian gravies. Kindly flag strict requirements at booking and we'll coordinate around them.
- Can I get vegetarian catering for a Diwali or family event?
- Yes — vegetarian and Jain-friendly catering menus for home parties, temple functions and corporate events across the Hills District. See our catering page or call the restaurant.