Little India Bistro & Tandoor

DAYS OF BUSINESS

Mon - Fri:	12:00 to 14:00 17:00 to 22:00
Sat - Sun:	17:00 to 22:00

Welcome to Little India. We trust that you will enjoy a truly unique and memorable dining experience whilst indulging yourself in the real taste of fine Indian cuisine.

Latest User Reviews

"Good service, tasty food, parking difficult in the area." more reviews

Price Guide	Entrée $4.90 - $18, Main $16.90 - $19.90
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	Deliveries, Licensed, Takeaway, Wheelchair access
Ambience	Contemporary, Relaxed, Traditional, Trendy
Food	Vegetarian option

Dinner

Entrée

Vegetable Samosa: Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. Two Samosas per portion.

4.90

Tandoori Chicken: Tender spring chicken marinated with fresh herbs and spices. Skewered and cooked in the tandoor.Half: one leg, one breast/ Full: two legs, two breasts

9.90/18.00

Pakoras : Fresh vegetables dipped in a spiced chick pea flour batter and finished in hot oil. Three Pakoras per portion.

4.90

Onion Bhaji : Onion rings dipped in spiced chick pea flour batter and finished in hot oil. Three Onion Bhajis per portion

4.90

Paneer Aloo Tikki : An interesting mixture of home made cottage cheese, onions and fresh coriander made into patties and finished in hot oil. A must for all vegetarians. Six kebabs per portion.

6.90

Tandoori Mushrooms : Mushrooms coated in garlic and butter then dipped in a spicy yoghurt marinade and cooked in the tandoor. Eight pieces per portion.

8.90

Tandoori Prawns: Marinated prawns cooked in the tandoor. Eight pieces per portion.

17.00

Chooza Tikka : Fillets of chicken marinated in yoghurt and spices overnight, then skewered and cooked in the tandoor. Five pieces per portion.

9.90

Barra Kebab: Lamb chops dipped in a spicy marinade, skewered and cooked in the tandoor. Small: 3 pieces per portion/ Large: 8 pieces per portion

8.00/17.90

Mixed Platter for Two : It consists of 2 samosas, 2 onion bhaji, 2 boti kebab, 2 barra kebab and tandoori chicken. Specially recommended by the chef.

17.00

Vegetarian Platter for Two: It consists of 2 samosas, 2 onion Bhaji, 2 pakoras and 2 paneer kebab. A must for all vegetarians.

14.00

Paneer Pakoras: Home made Indian cheese layered with spinach, then lightly dipped in a spiced chick pea batter and finished in hot oil. Six pakoras per portion

7.90

Malai Tikka : Fillet of chicken marinated in yoghurt, crushed cashews, white pepper, cheese, fresh ground spices, then cooked in the tandoor. Five pieces per portion.

9.90

Achaari Tikka : Fillets of chicken marinated overnight in Little India's own mix of yoghurt, mustard, fenugreek and onion seeds, then cooked in the tandoor. Five pieces per portion.

10.90

Fish Tikka : Filleted fish marinated in yoghurt, mustard oil and spices, skewered and cooked in the tandoor. Six pieces per portion.

9.90

Main

Rogan Josh : The master chefs of the royal mughal kitchens boasted about perfecting this dish. Lean lamb or beef cooked with roasted and crushed spices.

16.90

Chicken Tikka Masala : An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, spices, and crushed cashews.

17.90

Vindaloo : This is a hot dish, made world famous by the chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices.

16.90

Murg Mumtaz (Butter Chicken) : A world famous lndian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices.

16.90

Kadai Chicken/Lamb/Beef: This mouthwatering dish is cooked with crushed tomatoes, onions, fresh coriander and green chillies. It has a thick gravy and goes really well with one of our tandoori breads.

16.90

Murgee Madras (Chicken) : Boneless chicken cooked in hot spices. A favourite with those who enjoy their curry hot.

16.90

Bhuna Chicken: Boneless spring chicken cooked with ginger, garlic, onions & spices.

16.90

Lamb or Beef Madras : A favourite with those who enjoy their curry hot. A Southern Indian dish with onions, ginger, garlic and spices.

16.90

Chicken/Lamb/Beef Korma : Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices.

16.90

Bhuna Gosht: Diced lamb or beef cooked with ginger, garlic, onions and spices.

16.90

Pasanda: Diced lamb or beef lightly sauteed in onions, garlic, ginger, coriander and tomatoes. Then cooked with spices, yoghurt, cream, and crushed almonds.

17.90

Prawn Malabari: A speciality from Bombay. Prawns are cooked with coconut, capsicum, tomatoes, cream, and an assortment of spices

19.90

Prawn Sagwala: Prawns cooked in butter, with spinach, tomatoes,onions, garlic and spices.

19.90

Kadai Prawns : This mouth watering dish is cooked with crushed tomatoes, onions, fresh coriander and green chillies. It has a thick gravy and goes really well with one of our tandoori breads.

18.90

Prawn Jhalfrezee : Jhalfrezee was one of the supreme dishes created during the days of the raj. The word "Jhal" means hot and "Frezee" means stir fried. The memsahib and the khansama (cook) would consult on the days menu and this delightful dish is one of a myriad of culinary delights that came from this period of Indian history. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices

19.90

Jhalfrezee : Jhalfrezee was one of the supreme dishes created during the days of the raj. The word "Jhal" means hot and "Frezee" means stir fried. The memsahib and the khansama (cook) would consult on the days menu and this delightful dish is one of a myriad of culinary delights that came from this period of Indian history. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.

17.90

Prawn Vindaloo : A hot dish, made world famous by the chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices.

18.90

Saagwala : An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

17.90

Achaari: cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds, and spices. Intense in Indian pickle flavours, normally served hot.

17.90

Fish Malabari: A speciality from Bombay. Fish is cooked with coconut, capsicum, tomatoes, cream, and an assortment of spices.

18.90

Bengali Fish : Regardless of hearsay, Bengali cuisine does not start and end with fish though one must admit that it forms a larger part of Bengalis food habits. This most popular fish dish from east of India has been carefully selected by Little India. Cooked with ginger, garlic, onions, tomatoes and freshly ground spices.

18.90

Vegetarian

Aaloo Saag : Potatoes cooked with spinach and spices.

13.90

Subzi Bhaji : Mixed vegetables cooked with garlic butter and a special mix of spices.

13.90

Ganga Jamuna Subzi : Fresh seasonal vegetables cooked with cream and spices.

13.90

Mattar Paneer: Peas and home made cottage cheese cooked with tomatoes, spices and herbs.

14.90

Palak Paneer: Cubes of home made cottage cheese cooked with spinach and spices.

14.90

Daal Makhani: Black lentils and kidney beans cooked with ghee and spices.

12.90

Tarka Daal : Yellow split lentils cooked with cumin seed, ginger, garlic, tomatoes and turmeric

12.90

Malai Kofta : Home made cottage cheese, potatoes, nuts and spices mixed together and then deep fried and served with a creamy gravy made of crushed cashews and spices.

14.90

Shahi Paneer : Home made cottage cheese cut in cubes and cooked with cream, tomatoes and crushed almonds

15.90

Khumb Mattar : Mushrooms and green peas cooked with garlic, cream and spices.

15.90

Aaloo Gobi: Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.

13.90

Paneer Shimla Mirch : Home made Indian cheese cooked with capsicum, onions, tomatoes and spices - specially recommended by Little India.

14.90

Aaloo Mattar : Potatoes and peas cooked with tomatoes and ground spices

13.90

Breads

Keema Naan : Naan with a stuffing of spiced lamb mince.

3.50

Naan : Leavened bread made of refined flour baked in the tandoor.

2.50

Garlic Naan : Leavened bread sprinkled with crushed garlic. Baked in the tandoor.

3.00

Onion Kulcha : Kulcha with a stuffing of diced onions and spices.

3.50

Chicken Naan : Naan with a stuffing of mildly spiced chicken

4.50

Paneer Kulcha : Kulcha stuffed with home made cottage cheese and spices.

3.50

Kashmiri Naan : Naan stuffed with nuts and sultanas.

3.50

Vegetable Kulcha : Naan stuffed with mixed vegetables and spices.

3.50

Tandoori Roti : Unleavened wholemeal flour bread baked in the tandoor.

2.50

Tandoori Parantha : Unleavened wholemeal flour bread with lashings of ghee. Baked in the tandoor.

3.50

Aaloo Parantha : Unleavened flour bread stuffed with potatoes, onions and spices.

3.50

Rice

Basmati Rice : Plain,steamed basmati rice.

2.50

Kashmiri Pulao : Basmati rice mixed with cashews, almonds and sultanas

4.50

Peas Pulao : Basmati rice cooked with sauteed peas, onions and spices.

4.50

Mixed Vegetable Pulao: Basmati rice cooked with seasonal vegetables and spices.

4.50

Chicken Pulao : Basmati rice cooked with tender boneless chicken, peas and spices

7.50

Jeera Rice : Basmati rice cooked with cumin seeds.

4.50

All efforts have been made by www.menulog.co.nz to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in New Zealand Dollars (NZD$) unless otherwise specified.

This menu was last updated on 12/3/07.