“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

small bites

Two Aloo Samosa (v) 12
Known as the quintessential Indian snack and one of the most popular street foods in the country. These are basically little pockets that are stuffed with a lightly spiced potato filling, with a drizzle of tamarind on the side

Murgh Chicken Tikka (3 pieces) 14.5
Boneless Chicken Thighs marinated in Indian spices and dahi (yoghurt)—essentially a boneless version of tandoori chicken

Lamb Seekh Kebabs (4 pieces) 14.5
This is a spicy and extremely flavourful kebab. Served up with a bit of our mint/yoghurt coriander

Onion Bhajis (v) 12
No Indian takeaway is complete without these thinly sliced onions, tossed in a lightly spiced chickpea batter. Served with our amazing Tamarind chutney. Just be warned that they are seriously addictive

Vintage Half Tandoori Chicken 20
There's no getting around the marinating time here-the spiced yoghurt mixture is the key to obtaining the super flavourful tender succulent young chicken. So great it’s served literally a whole haft chook

Mansoori Lamb Chops (3 pieces) 24
Stay true to the flavour of the meat. If only it was possible for Meena to ”trademark” her Chops. Marinated with simple spices, combined with yoghurt then smoked to perfection. Maybe her legacy will continue for further 26 years. That’s how serious these are!

Three Salmon Tikka (gf) 20
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 (gf) 26.5
One of Kerala’s staple dishes. South Indian coastal flavours from the coconut to the curry leaves. The coconut adds a sweetness and the coconut milk adds the creaminess

Butter Prawns (gf) 27
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 (gf) 31
A south indian dry curry made in a spicy tomato masala, almost like a shutney, tanginess of lime.

goat & beef

Our Billy Goat Curry 31
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

Beef Madras (gf) 31
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

chicken curries

Chicken Tikka Masala (gf) 27
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 (gf) 26.5
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 4 people in the entire country. It’s now become the most guarded recipe for the last 27 years. The sauce is so ridiculously delicious

Kadhai Chicken Makhanwala (gf) 28
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 (gf) 25.5
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 (gf) 27
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 27
If you are a spicy food lover this is for you. Created with an amazing layer after layer of aromatic spices. Created and stayed true to its Goan roots

Chicken Biryani (gf) 19.5
An aromatic, bold and flavourful rice dish with crazy tender shreds of tandoori chicken, fragrant by spices and caramelized by onions. Eat like a native

lamb curries

Kashmiri Rogan Josh (gf) 26.5
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 (gf) 26.5
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 (gf) 26.5
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 plat

vegetarian curries

(veg) - On Request

Navrattan Korma (gf) (veg) 24
This creamy vegetable curry is the tastiest way to eat your veggies! translates to “nine-gem” curry

House Black Dhal (gf) (veg) (vf) 23
Food and mood go hand in hand, and this has been proven by chef's time after time. The same goes with Dal Makhni as well. Just like a non- vegetarian vouches for Butter Chicken, a vegetarian feels the same way about Dhal Makhani. Hence the title of “House Dhal"

Kadhai Paneer Masala (gf) (veg) 27
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 (gf) (veg) 25.5
Refreshing flavour from the mild bitterness of fenugreek leaves and soft paneer bites in a creamy gently, spiced gravy

Channa Masala (gf) (vf) 21.5
A delicious & flavourful chickpea curry in a spicy onion, tomato, masala sauce. Chickpeas are so different and yet somehow, they are all so comforting

Saag Khumb (gf) (vf) 25
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

Subzi Mixed Vegetable (veg) (vf) 24
A dish that feels like tradition and tastes like the festive season. It's a great way to get lots of veggies onto your dinner table

Malai Kofta (gf) (veg) 25
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 (gf) (vf) 21.5
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 (gf) (vf) 22
Spicy potato (aloo) and peas (mattar) in a well- balanced tomato sauce. Found in every home in the Punjab

side dishes

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

breads made from the tandoor

Buttered Naan
Garlic Naan
Cheese Naan
Wholemeal Roti
Wholemeal Paratha
Keema Naan
Peshawari Naan

Minimum charges apply. One main meal per person. All prices include GST. One bill per table.

Management reserves the right for entry and service.

"Really good food comes from being completely aware of what's going on with the ingredients."
Meena Anand

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

Gift vouchers can be purchased. Please ask one of our staff members

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