dinner

“Ours is an ever-evolving story which constantly unfolds as new ingredients and combinations of tastes and flavours are discovered. It is a story of combining the traditional with the new.

Our menu is a little thank you to all those kitchens from across India who were and have been so generous in sharing their secrets with us over the many decades.” Meena Anand

starters for sharing

Chooki Aloo Tikka 16.5
Potato spiced patties drizzled with yoghurt

Patia Sweet Chilli prawns 17.5
Shell-less cutlets tossed into a wok of spices including chilli

Murgh Chicken Tikka (3) 16.5
Boneless Chicken Thighs marinated in Indian spices & yoghurt, essentially a boneless version of tandoori chicken

Lamb Seekh Kebabs 17.5
This is a spicy and extremely flavourful kebab. Served up with a bit of our mint/yoghurt coriander

Half Tandoori Chicken 22.5
The spiced yoghurt mixture is the key to obtaining the super flavourful tender succulent young chicken

Onion Bhajis (v) 12.5
Onions / Chickpea flour / spices

Mansoori Lamb Chops 24.5
Stay true to the flavour of the meat. If only it was possible for Meena to ”trademark” her Chops

Two Aloo Samosa (v) 12.5
Known as the quintessential Indian snack and one of the most popular street foods. These are basically little pockets that are stuffed with a lightly spiced potato filling, with a drizzle of tamarind on the side

Tandoori Salmon Tikka 24.5
From our South Island. Smoked over charcoal with a light but settle rub to really do justice to the product

seafood curries

Prawn Malabari Curry 30.5
One of Kerala’s staple dishes. South Indian coastal flavours from the coconut to the curry leaves. The coconut adds a shell-less cutlets and the coconut milk adds the creaminess

Butter Prawns 29.5
This is a knockout dish in terms of taste, smell, buttery, salty, sweet, and tomato, with a hint of freshly squeezed lime to work off one another seamlessly to create perfection

Prawn Thooku 31.5
A south Indian dry curry. Made in a spicy tomato masala, almost like a chutney. Tanginess from the lime and the cooling from the coconut.

beef & goat

Beef Madras - Eye Fillet 33.5
A dish worthy of a curry made from shavings of premium eye fillet. Coconut based, with a little chilli and a bit more chilli but subtle enough to do justice to this cut of meat

Our Billy Goat Curry 32.5
Slow-cooked in strong spices is the secret for this taste sensation. It has everything an adventurous food lover would want - Flavour, Earthiness, Spiciness and Oh... Pure Satisfaction. We’re not kidding

chicken curries

Chicken Tikka Masala 32.5
Let’s start with some boneless chicken then add some garlic, ginger, and spices in the marinade infuse yoghurt. Then finished in a tomato dosed sauce to create this all-time favourite

Original Butter Chicken 32.5
One of the most famous curries in the world. We can comfortably say we are New Zealand’s best. A recipe shared with less than 2 people in the entire country. It’s now become the most guarded recipe for the last 29 years. The sauce is so ridiculously delicious. Eat like a native

Kadhai Chicken 32.5
A creation created by Meena Anand in 1998. Made from shredded boneless tandoori chicken, together with plenty of onions, capsicum, roasted cumin, garlic water, fenugreek and coriander

Cashew Chicken Korma 30
Light and flavourful. A curry made from ground cashews plenty of lightly spiced and cream that's buttery and is completely delicious

Chicken Shah Jahan 32.5
Our version, is worthy from the direct pages of the Nuskha-e-Shahjahani (a handwritten manuscript that was first thought it was written in the 11 BC). Mild flavour full. Made for Royalty. From the rich ground cashews add some Paneer & coriander. The gold standard from this treasure

Goan Chicken Vindaloo 32
If you are a spicy food lover this is for you. Created with an amazing layer after layer of aromatic spices

Chicken Biryani 26.5
An aromatic, bold and flavourful rice dish with crazy tender shreds of tandoori chicken, fragrant by spices and caramelized by onions

lamb curries

Kashmiri Rogan Josh 30
Boneless lamb curry with a heady combination of intense spices in a tomato spiced sauce. The lamb is fall-apart tender and packs a serious flavour punch!

Lamb Nawabi 31.5
A special treasure. Handed down from the Mughal dynasty. Made with coconut and curry leaves to create a mildly spiced dish. Sinfully luxurious!

Punjabi Saag Ghost 32
Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. Then combine with spinach and deep and dark spices and the result is a classic that you have every reason to lick off your plate

vegetarian curries

(veg) - Only On Request

Navrattan Korma (veg) 28
This creamy vegetable curry is the tastiest way to eat your veggies! translates to “nine-gem” curry

Channa Masala (vf) 23.5
A delicious & flavourful chickpea curry in a spicy onion, tomato, masala sauce. Chickpeas are so different and yet somehow, they are all so comforting

Kadhai Paneer Masala (veg) 32.5
A blend of paneer and capsicum in an onion– tomato gravy dominated with hints of coriander. Paneer can fit in everywhere. Why? Paneer is a vegetarian’s haven

Saag Malai Panner (veg) 28.5
Refreshing flavour from the mild bitterness of fenugreek leaves and soft paneer bites in a creamy gently, spiced gravy

House Black Dhal (veg) (vf) 28
Food and mood go hand in hand, and this has been proven by chef's time after time. The same goes with Dhal Makhana as well. Just like a non- vegetarian vouches for Butter Chicken, a vegetarian feels the same way about Dhal Makhana. Hence the title of “House Dhal"

Saag Khumb (vf) 28.5
The mild taste of mushrooms blends beautifully with the spinach. This spinach and button mushroom dish is inspired by the rich culture of plant-based cooking in India. Now being served at your local

Malai Kofta (veg) 26.5
Indian-style potato croquettes with a creamy Coconut sauce. These potato kofta are essentially fried potato croquettes stuffed with a lovely celebratory mixture of cheese and coconut then shallow fried

Saag Aloo (vf) 25.5
If you love spinach and if you love potatoes, you do not want to miss out on this all time amazing favourite. Sealed with a hint of tempered black mustard seeds

Aloo Mattar (vf) 25.5
Spicy potato (aloo) and peas (matter) in a well- balanced tomato sauce. Found in every home in the Punjab

side dishes

Five Poppadums
6
Sweet Mango Chutney
6
Tomato Onion Kachumber
7
Yoghurt Cucumber Raita
6
Spicy Pickles
7

breads made from the tandoor

Buttered Naan
6.5
Garlic Naan
6.5
Wholemeal Roti
(veg)
7
Wholemeal Paratha
(veg)
7.5
Cheese w. Chilli Naan
8
Keema Naan
8
Peshawari Naan
8

Minimum charges apply. One main meal per person. All prices are as of 1st September 2023. One bill per table.

Management reserves the right for entry and service.

In order to provide the best dining experience for our guests, each dish is served as soon as it is prepared.

Food Allergen Policy: Your Safety Is Our Priority

Please always inform our restaurant manager of any allergies or intolerances before placing your order.

Our mission has always been to make it easy for everyone to eat well and live well, and that means creating good food that as many people as possible can enjoy.

Notwithstanding that, If you are coeliac please be aware that airborne particles and traces of gluten remain present throughout the kitchen and restaurant. For this reason, we cannot guarantee that any food prepared is 100% Gluten or Allergen Free.

s | Signature
v | Vegetarian
vf | Can be made vegan on request