Oh Calcutta

DAYS OF BUSINESS

Mon - Tue:	17:30 to 23:00
Wed - Fri:	12:00 to 14:00 17:30 to 23:00
Sat - Sun:	17:30 to 23:00

Oh Calcutta has been the winner of a number of Auckland Restaurant awards, the latest being top Auckland Indian Restaurant voted by the Auckland Herald Viva (August 2003).

The award-winning best Auckland Indian Restaurant, stands up to the best in the world. It was voted "Best Indian Restaurant" in New Zealand by Michael Guys Café Magazine 97 - 99, collected two gold ratings at the Mobius awards in Chicago January 2001, has survived reviews from Metro, NZ Herald, Lifestyle, Lonely Planet and was a Gold Award finalist in the entertainment publication 2000/2001.

Latest User Reviews

"Starters excellent (Chicken Tikka , Fish Tikka). Mains not so good....Cken Tikka Masala , Meena's Seafood). Took a doggy bag of the mains home as its criminal to waste food !! Steve"

"the best" more reviews

Price Guide	Entrée $6.75 - $9.90, Main $17.50 - $23.95
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	BYO (Wine Only), Deliveries, Licensed, Takeaway
Ambience	Contemporary, Relaxed
Food	Vegetarian option
Styles	Sit down

Awards

Top Auckland Indian Restaurant 2003 - The Auckland Herald Viva

Best Indian Restaurant - Michael Guys Café Magazine 97 - 99

Two Gold Ratings 2001 - Mobius awards in Chicago

Gold Award finalist 2000/2001 - the entertainment publication

Dinner/ Lunch Menu

banquet menu - $32.50 to $42.50 (doc)

Entrée

Vegetable Samosas: triangular pastry filled with spiced potato & peas

6.90

Mixed Pakora: chopped mixed vegetbles coated in a channa flour batter then golden fried

6.75

Onion Bhajis: thin slices of onions stirred in chick pea flour then crisped

6.90

Lamb Seekh Kebab: lean lamb mince pressed on to a skewer & finished in the tandoor

7.50

Mansoori Kebab: tender rack of NZ lamb cutlets marinated in red spices and aromates, skewered and broiled over charcoal

9.50

Tandoori Fish Tikka: boneless pieces of deep-sea kingfish wrapped in green masala, herbs and spices then smoked to perfection

9.90

Tandoori Prawn: prawn cutlets marinated in yoghurt and spices then gently cooked in the tandoori

9.90

Chicken Tikka: a dish from the Hindukush Mountains. Tender morsels of boneless chicken marinated in the famous masala then smoked over charcoal

8.90

Vegetarian Platter: a selection of samosas, pakoras and onion bhajis (per person, min 2 person)

7.50

Oh Calcutta Mixed Platter: a selection of samosas, pakoras, lamb seekh kebabs & chicken tikka (per person, min 2 person)

8.90

Tandoori

Tandoori Chicken: a dish that needs very little introduction. The secret lies in the marinated process. A tender spring chicken marinated in traditional spices and paprika- main

19.90

Mansoori Kebab: tender rack of New Zealand lamb cutlets marinated in a spicy red spices and aromates, skewered and boiled over charcoal entree/ main

9.50/ 18.50

Fish Tikka: boneless pieces of deep-sea kingfish wrapped in green masala, herbs and spices, then smoked to perfection entree/ main

9.90/ 18.50 11.90/ 19.90

Tandoori Prawn: prawn cutlets marinated in yogurt & spices, then gently cooked in the tandoor entree/ main

9.90/ 19.90

Chicken Tikka: a dish from Hindukush Mountains. Tender morsels of boneless chicken marinated in the famous tandoori masala, then smoked over charcoal entree/ main

8.90/ 18.50

Tandoori Whole Snapper: baby snapper marinated, skewered and smoke roasted in the tandoor- main

23.95

Chicken

Chicken Tikka Masala: also known as Rezala. A dish that dates back the times of the Moghal Emperors. Tender morsels of boneless chicken, smoked over charcoal then finished in a classical rich tomato onion and coriander sauce

18.50

Butter Chicken: a popular dish found in all Indian eating houses throughout the world. However we think it is served in its finest splendor at Oh Calcutta - a must for the beginner and a continuance for the diner who enjoys the finer spices of Indian cuisine. Tender morsels of boneless chicken cooked in the tandoor and finished in a mild creamy tomato flavoured sauce

18.90

Chicken Madras: a medium to hot curry. This delicious tangy dish comes traditionally from South India. Prepared with coconut and a hint of red chilli

18.50

Chicken Makhanwala: another Moghal creation introduced firstly into New Zealand by Meena of Oh Calcutta. A dish created from shredded boneless tandoori chicken, lightly tossed in onions and finished in a spicy fenugreek, coriander and tomato flavoured sauce.

19.50

Chicken Masala: boneless chicken curry cooked with an influence of fresh curry leaves, a unique ingredient found in finer Indian kitchens as a ground flavour. Finished with a slight hint of onions, green capsicum and a mild touch of fresh coriander to finish the experience

17.90

Chicken Korma: also known as a dish prepared in saffron. A mild curry finished in a delicious creamy grounded cashew gravy.

17.90

Lamb

Lamb Roganjosh: boneless lamb curry marinated in garam masala, then added to green curry leaves and tomatoes. Cooked in a traditional Kashmiri masala

17.90

Lamb Nawabi: mild lamb curry, marinated first in natural yogurt then sauteed with sliced onions, tomatoes and fenugreek. Finished in a lightly spiced coconut sauce

18.90

Saag Ghosht: a very famous punjabi lamb curry finished in a perfect harmony of pureed fresh spinach lightly spiced with fenugreek. A specialty at gaylords in mumbai

18.50

Ghost da Piaza: barry's choose. A famous North Indian lamb curry, do (two) Piaza (onions) gets its name because onions appear twice in the cooking process. Boneless lamb cooked with roasted cumin, sliced onions and dry roasted spices such as cloves and brown cardamoms

18.90

Beef

Beef Shajahani: an elegant mild dish of boneless beef smoothed in a classical traditional rich creamy almond sauce. Finished in coriander, sliced almonds and spices, with home made cottage cheese. Another of Meena's award winning entries. A very royal and special treat

17.90

Beef Vindaloo: a goanese specialty. Boneless beef cooked in a fine hot and tangy masala base, grounded cass bark with the finishing influence of the portugese

17.50

Seafood

Butter Prawns: also known as jhingree makhani. Shelled prawns flamed in cumin seeds and fresh garlic, then finished in a creamy mild puree of tomato, onion and coriander

19.50

Goan Fish Curry: kingfish, filleted then cooked in a fine, thick tomato and coriander sauce. Finished with a hint of lemon and coconut cream

17.90

Prawn Malabari: shelled prawn cutlets sauteed with onions, capsicum, coriander & fresh coconut cream, then cooked to perfection. One of Meena's award winning dishes August 1997

19.50

Meenas Mixed Seafood Khazana: scallops, baby octopus, calamari, prawns, fish fillets & green lip mussels cooked together in a tangy, coconut cream sauce

19.95

Vegetarian

Navratten Korma: fresh seasonal vegetables, plus zuchini, potatoes and capsicums. Cooked in a mild creamy cashew gravy

14.90

Navratten Korma: side dish only to accompany main

8.50

Aloo Mattar: potato & peas cooked together in a subtle gravy.

14.50

Saag Paneer: lightly spiced cottage cheese, finished in a mild puree of fresh spinach

14.90

Dhal Makhani: black lentils stewed on a slow fire overnight, finished with coriander.

14.50

Channa Masala: chickpeas cooked in a lightly spiced tomato & onion gravy.

14.50

Saag Dhingari: button mushrooms cooked in a lightly spiced mild puree of fresh spinach. Another of Meena's award-winning dishes.

14.90

Malai Kofta: mashed potatoes and lightly spiced cottage cheese balls, lightly done until golden brown, then finished in a rich mild coconut sauce.

14.90

Saag Aloo: potato cooked in a mild puree of fresh spinach.

14.90

Matter Paneer: spiced home made cottage cheese and pea curry

14.50

Calcutta Aloo: a mild creamy potato dish, using finely diced potatoes cooked together with onion tomato and coriander. Lightly spiced with Meena's unique garam masala, then cooked to perfection. A great accompaniment to non-cream style meat dishes. Highly recommended.

15.50

We use only the freshest and finest ingredients combined with imported spices. All our vegetables are fresh (although we do use frozen green peas).

Breads

Calcutta Cheese Naan: stuffed with premium NZ cheese, coriander & spices

3.95

Pashwari Naan: sweet style Indian Bread filled with almonds, raisins & coconut

3.95

Panner Kulcha: filled with homemade cottage cheese

3.95

Tandoori Naan: yeast free plain flour tandori bread - option without butter

2.90

Keema Naan: filled with premium, lightly spiced lamb mince

3.95

Garlic Naan: finished with fresh garlic & coriander

3.50

Tandoori Roti: wholemeal bread roasted over charcoal

2.75

Plain Paratha: flaky wholemeal roti bread

3.95

Side Dishes: sweet mango chutney / cucumber raita with roasted cumin / hot spicy mixed pickles / tomato & onion katchumber / mint chutney / tamarian chutney

2.50- 3.00

Side Dish Platter: selection of the above (small & large)

7.50/ 14.00

Pappadams: 4 pieces

2.90

Chicken Biryani: shreaded Boneless chicken stirfried togehther with rice

17.90

Vegetable Biryani: fresh season vegetables stirfried together with rice

9.50

Pulao Rice: spring peas stirfried together with rice

6.90

we use an imported quality grade of white flour in our Naan breads. All garlic is 100% pure and fresh. No yeast is used in any of our breads.

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 18/3/07.

User rating

(5 reviews)

Overall		6.7
Food		5.6
Ambience		6.8
Service		7.8
Value		6.4

Previous user experiences

Overall 4.3 - Food 2, Ambience 5, Value 3, Service 7

Starters excellent (Chicken Tikka , Fish Tikka). Mains not so good....Cken Tikka Masala , Meena's Seafood). Took a doggy bag of the mains home as its criminal to waste food !! Steve (June, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

the best (March, 2008)

Overall 3.5 - Food 2, Ambience 3, Value 4, Service 5

the best ever (January, 2008)

Overall 6 - Food 4, Ambience 7, Value 6, Service 7

Very overrated, and still relying on years old reviews/ awards to draw in customers. For some reason it is always crowded, but this probably has more to do with the tourist-friendly location than the food - which was average at best. Avoid. (November, 2007)

Overall 9.5 - Food 10, Ambience 9, Value 9, Service 10

an enjoyable night out in a great restaurant (Christine - See my reviews (2) - November, 2007)

"...This is widely considered among the best Indian restaurants in town, and on Friday and Saturday nights you need to reserve ahead..."

N/A, Fodor's Travel - January 2010

"Welcomed into an attractive dining area with crisp linen tablecloths and subdued lighting, you are promptly served a complimentary basket of poppadoms and given time to peruse the winelist and menu. There’s a drink to suit every palate."

N/A, The Auckland Guide Magazine - March 2007

"By adapting her family’s traditional recipes and embracing the local produce... The dessert menu was worth a quick glance – Indian treats and a few western options..."

Phoebe Williamson, View New Zealand - January 2007

“One of Auckland’s best Indian restaurants with tandoori meals, lamb rogan josh…”

Julie Biuso, Lonely Planet New Zealand - September 2005

Oh Calcutta

DAYS OF BUSINESS

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