A Nepalese and Indian restaurant

The Original Third Eye Restaurant

Established in 2000, we are a family-run independent restaurant serving authentic Indian and Nepalese dishes full of history, love, and flavour. Loved by Locals and Celebrities. Dine in, Take-Away or let us cater at your next gathering!

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A Culinary Journey Since 1953

Authentic 1947 Delhi Flavours

Experience true Indian comfort food, ranging from tender tandoori meats, creamy slow-cooked lentils to home-made soft paneer. Timeless flavours, cooked with passion, perfect for every occasion.

Late Chef Sudagar Mal

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Flavours That Tell a Story, From Our Family to Yours.

Chef’s Signature & House Favourites – Where Flavour Takes the Lead

Bold. Authentic. Unforgettable.

Created with love by Chef Arun and Mela, this section is a tribute to culinary heritage, street food nostalgia, and timeless family recipes. Whether you’re a foodie, a first-timer, or a regular looking for something new—these dishes bring something truly special to the table.

Tandoori Chops

Juicy lamb chops marinated in our homemade yogurt-based marinade and infused with a special blend of in-house spices, cooked to perfection in the tandoor. A crowd-pleaser with a deep, smoky flavour.

Makhan Tandoori Chicken (1947 Butter Chicken) on the bone or off the bone

This rich, creamy classic traces its roots back to the original 1947 recipe passed down by Chef Arun’s late father, Mr. Sudagar Mal, who cooked for dignitaries like Indira Gandhi, JFK, and Nikita Khrushchev. A velvety tomato-butter sauce and tandoori chicken come together in a true taste of history.

Chicken Chilli

One of our top sellers for a reason—tender chicken wok-tossed with crisp vegetables, ginger, garlic, house spices, and a special chilli-soy paste that brings heat and depth. Perfectly punchy and moreish.

Jhinga Tandoori

Succulent king prawns, presented beautifully with half the shell for decoration, marinated in freshly ground spices and a house-made tandoori marinade, then cooked in the traditional clay oven for a smoky, juicy finish.

Tandoori Fish

Whole mackerel, lightly marinated in a blend of aromatic spices and slow-cooked in the clay oven to bring out its natural flavors—simple, bold, and deliciously satisfying.

Lamb Chewla / Chicken Chewla

A bold and fiery Newari delicacy from Nepal, made with your choice of tender lamb or chicken, roasted in the clay oven and tossed with fresh ginger, garlic, green chillies, and our house-ground spices. Finished with a traditional tempering of fenugreek seeds and Bird’s Eye chillies for an intense hit of flavour. A must-try for spice lovers.

Mushroom Rice

Basmati rice tossed with fresh mushrooms, cashews, raisins, peppers, and warm spices for a subtle, earthy side that pairs beautifully with any dish—or stands strong on its own.

Dal Makhani

Slow-cooked black lentils gently simmered with cream, butter, and a mix of mild spices for a rich, comforting, and deeply flavourful dish.

Cheesy Seekh Kebab / Cheesy Reshmi Kebab

A fusion of cheeses blended into the mince with spices and then cooked in the clay oven.

Seafood Supreme

King Prawns, cod, and small prawns cooked in a luxurious masala sauce—rich, smooth, and
made for seafood lovers.

Momo

Nepalese-style dumplings filled with spiced chicken mince, ginger, garlic, and fresh herbs—steamed or fried to your liking and served with our tangy, tomato-based chutney tempered with mustard seeds. A comforting street-food favourite with soul.