Raj Mahal Indian Restaurant

DAYS OF BUSINESS

Tue - Sun:	16:30 to 23:00

We had the radical idea of presenting real Indian food as it is eaten in India and we wanted our guests to be served in stylish, classical surroundings. We diversified our menu so that it now offers both contemporary and real classic Indian cuisine.

Latest User Reviews

"Best Indian Cuisine in Christchurch. Without a doubt." more reviews

Price Guide	Entrée $5 - $13.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	BYO (Wine Only), Licensed, Takeaway
Ambience	Contemporary
Food	Vegetarian option

Dinner

Starters

Starter platter: A mixed selection of Samosa, Pakora, Bhajees, Wada and Murgh Tikka.

13.50

Samosa (meat or veg.): Deep fried crisp pastry parcels stuffed with mixed vegetables or minced lamb

5.00

Pakoras: A selection of deep fried vegetables coated in a mild chickpea batter.

5.00

Bhajees: Onion fritters lightly spiced in chickpea flour and deep fried.

5.00

Corn cottage cheeseballs: Golden coloured deep fried soft balls of cheese and corn.

5.00

Wada: Lightly spiced fried mashed potato balls

5.00

Amritsari fish: Gurnard pieces coated in a chickpea flour and fried.

7.50

Murgh tikka: Boneless pieces of chicken marinated and roasted in the tandoor.

7.50

Sheekh kebab: Spiced mince lamb threaded on skewers and roasted in the tandoor.

7.50

Boti kebab: Pieces of lamb marinated in spices and roasted till tender.

7.50

Murgh malai tikka: Tender pieces of chicken marinated in yoghurt and cheese and roasted in the tandoor.

7.50

Lahsuni tikka: Tender pieces of chicken marinated in garlic and roasted in the tandoor.

7.50

Tandoor

Tandoori chicken: Chicken on the bone marinated with herbs and spices and then roasted on skewers in the tandoor.half/ full

12.50/ 19.95

Murgh tikka: Boneless pieces of chicken marinated and roasted in the tandoor.

16.00

Murgh malai tikka: Tender pieces of chicken marinated in yoghurt and cheese and roasted in the tandoor.

16.00

Sheekh kebabs: Spiced mince lamb threaded on skewers and roasted in the tandoor.

16.00

Boti kebabs: Pieces of lamb marinated in spices and roasted till tender.

16.00

Machli tikka: Soft flaky morsels of Gurnard marinated in yogurt and spices and roasted on skewers in the tandoor.

17.00

The Raj tandoor platter: A collection of our tandoori specialities served on a sizzling hot plate.

25.00

The Punjabi Influence on Indian Cuisine

Curries

Chicken or lamb palak: Available with either lamb or chicken pieces, cooked in fresh spinach, ginger and various spices.

17.00

Murgh makhani: Or Butter chicken as it is more widely referred to, marinated chicken that has been semi-roasted in the tandoor and then finished of in a creamy tomato and butter sauce.

16.50

Chicken tikka maala: A now famous dish that traces its origins back to the far North of India Tikka pieces of chicken cooked in a tomato masala.

17.00

Balti chicken or lamb: Balti meaning 'bucket' was what this dish was traditional served in pieces of chicken or lamb are cooked in onions yoghurt, coriander, and spices.

17.00

Chicken do piaza: A spicy dry curry that combines pan fried pieces of chicken with large onion slices,tomatoes and spices.

16.50

Rogan gosh: The great dish from Kashmir takes lamb pieces with tomatoes and onions cooked together with roasted and crushed spices in a rich brown curry sauce.

16.00

Handi gosht: A unique combination of lamb, spinach, tomatoes and spices simmered gently together until the lamb is cooked.

16.50

Palak paneer: Our own homemade paneer is cooked together with fresh spinach, ginger and various spices.

14.50

Jhinga sagwala: Shrimps and cubes of soft potatoes cooked together with fresh spinach, ginger and various spices.

18.95

Northern Indian Cuisine

Curries

Raj mahal hara murch: Tender chicken pieces cooked in capsicum and cream finished in a smooth green curry sauce.

17.00

Murgh kashmiri: Tender pieces of chicken cooked in rich creamy mild golden curry using only a subtle combination of spices.

17.00

Chicken korma: Cashew nuts ground into a paste, form the base of this mild and delicate sweet creamy curry.

17.00

Maharaja gosht: Onions, brown cardamom, and ground cloves are cooked together with lamb pieces together to produce this exotic Muglai delicacy.

17.00

Lamb badami: Almonds are base of this creamy lamb curry. Ground into a paste and then cooked with lamb with a subtle amount of spices.

17.00

Muglai Cuisine

Curries

Madras curry chicken, lamb or vegetarian: The Madras curry originating from Chennai is traditional served spicy.Pieces of chicken, lamb, or vegetables are cooked in a spicy coconut masala sauce.

16.50

Jhinga madras: Shrimps cooked in a spicy coconut masala sauce. Traditional served hot,we have tempered this dish to suit most palettes.

18.95

Chicken, lamb or jhinga (shrimp) vindaloo: The Vindaloo is strong fiery curry made using ground chillis, garam masala, and fresh tomatoes, and combined with soft cubes of potatoes.Chicken or lamb/ jhina(shirmp)

17.00/ 18.95

Fish msala: Succulent pieces of Gurnard cooked to perfection in a onion masala sauce.

18.00

Goan fish: Chunks of Gurnard simmered in coconut cream, herbs, and a touch of spice.

18.00

Goan/Southern Indian Cuisine

Curries

Aloo chole: Chickpeas soaked overnight on the tandoor and then cooked with potatoes and onions in a sweet and sour spicy masala sauce.

13.00

Aloo jeera: Referred to as 'Bombay Aloo' in some places, this is a totally dry dish of cubes of potatoes coated with cumin seed and spices.

13.50

Dum aloo banarasi: Soft cubes of potato cooked in a sweet and sour masala sauce.

13.50

Aloo gobi mala: Potatoes and cauliflower are gently cooked together with tomatoes to make this spicy curry.

14.00

Dal tadka: A classic Gujarati dish, yellow dal (lentils) are soaked overnight on the tandoor and then cooked with tomatoes and various spices.

13.00

Dal makhani: Selected brown rajmah (red kidney beans) are soaked overnight on the tandoor and then cooked in a creamy tomato and butter sauce.

13.00

Sabjii jhalfrazi: A dry curry consisting of crisp vegetables seasoned with a mix of spices in a dry masala sauce.

13.00

Kadai paneer: Long strips of tomatoes and capsicum mixed with cubes of our homemade paneer in a dry onion masala sauce.

13.00

Navratan korma: Vegetables cooked in mild sweet creamy sauce made from cashew nuts that have been ground into a paste

14.00

Indian Vegetarian Cuisine

Curries

Raj thali: The classical dish of Gujarat consisting of Vegetable Sabjis, Dal, Papar, Bataka wada, Puri,Mango Ras, Mango Pickle, and Riata.

18.00

Gujarati Cuisine

Rice dishes

Biryani: Biryani is the royal dish amongst all the exotic rice dishes of India. A choice of chicken, lamb, vegetables, or shrimps is cooked with Basmati rice and spices.chicken or lamb/ vegetarian

15.00/ 14.00

Bamati rice: The long grained aromatic rice grown only on the subcontinent of India.

2.50

Palao rice: Basmati rice pan-fried with peas and cumin.

4.00

Kashmiri palao: Basmati rice cooked with cashew nuts and raisins

7.00

Breads

Plain naan: Soft bread using white flour, eggs, baked in the tandoor.

2.00

Butter naan: Soft bread using white flour, eggs, baked in the tandoor, finished with butter.

2.50

Paratha: Made from wheatmeal flour and finished with butter.

2.50

Tandoori roti: Traditional crispy bread made from wholemeal flour.

2.50

Garlic naan: Soft bread stuffed with crushed garlic.

3.50

Keema naan: Soft bread stuffed with spiced mince lamb.

4.00

Vegetable kulcha: Soft bread stuffed with mixed vegetables.

4.00

Cheese naan: Soft bread stuffed with cheese.

4.00

Chicken naan: Soft bread stuffed with chicken pieces.

4.00

Peshwari naan: Soft bread stuffed with dried fruit and nuts.

4.00

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.