“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.”
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)
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)
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
From our South Island. Smoked over charcoal with a light but settle rub to really do justice to the product
Prawn Malabari Curry
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
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
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
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 Tikka Masala
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
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
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
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
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
An aromatic, bold and flavourful rice dish with crazy tender shreds of tandoori chicken, fragrant by spices and caramelized by onions
Kashmiri Rogan Josh
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!
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
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)
This creamy vegetable curry is the tastiest way to eat your veggies! translates to “nine-gem” curry
Channa Masala (vf)
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)
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)
Refreshing flavour from the mild bitterness of fenugreek leaves and soft paneer bites in a creamy gently, spiced gravy
House Black Dhal (veg) (vf)
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)
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)
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)
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)
Spicy potato (aloo) and peas (matter) in a well- balanced tomato sauce. Found in every home in the Punjab
breads made from the tandoor
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.