For over 20 years, Phantom India has developed and maintained a reputation as one of Melbourne's finest producers of authentic Indian food. 


Specializing in both Tandoori and North Indian Cuisines, we guarantee a mouth watering experience that will leave you thinking you have just visited the heart of Delhi or Mumbai.


0416 177 178
0433  521  436

Panjabi Brunch Menu


Fully serviced at a venue of your



 Papri chatt. Paneer ALU TIKkI 

 Bhaturas or Purees made fresh on site  

 N served with Amritsari choley n Alu Bhaji

 accompanied with onion,salad ,Achar n Raita  

 N Piping hot Gulab Jamun.

 Finally A true Masala Tea to complete a symtuous Panjabi Brunch

 Cost depends on guest number Please call us on 0416177178

 to discuss it further.














       Three Chinese Dishes. $15.50 pp

  • Honey Chicken 
  • Dumpling chicken/Prawn. 
  • Beef N Blackbean Sauce 
  • Singapore Noodles. 
  • Sichuan Fried Chicken With Dried Chillies N Peanuts
  • Sweet N Sour Choice. 
  • Beef Slices With Chinese Brocolli 
  • Honey Pepper Beef or Chicken. 
  • Pineapple Chicken 
  • Spicy Big Spring Roll. 

       TOFU KITCHEN (Healthy Alternative)

       Tofu Pakora:


 our exclusive dish made From Tofu N besan flour.

      Chillies Tofu:


Grilled Tofu tossed withSweet chillies sauce.

      Krahi Tofu:


Tofu cooked with onion N capsicum.


Pasta Fasta

Any three Pasta $15.50 pp


Pasta Alforno:

Ham,Cheese N Creamy Napoli Sauce.


Penne Pasta,Spicy Capsicum Pesto,Hot Salami,bacon n




Tortellini Carbonara:

Pasta with beef filling and egg N Bacon Cream Sauce.


Tuna Bake:

Penne Pasta,Corn,Tuna,Cheese N Cream


Home made Gnocchi:

Primavera Vegetarian.


Raviolli Alforno:

Meat Ravioli,Bolognese Sauce.Mozrella Cheese.



Garlic N Mushroom Pasta.


Meat/Veg.Lasagna: Pasta layers,Bolognese

Sauce,Mozrella Sauce N /Bechamel sauce.





(AWESOME SixSOME ) Six YEARS IN A ROW . FIVE STARS IN Golden Plate Award (Food safety assessment) from MONASH CITY COUNCIL March 2011 April 2012, May 2013 , June 2014, March 2015 n Nov. 2016.