Santoor Indian Restaurant

DAYS OF BUSINESS

Tue - Sun:	17:30 to 23:00

Welcome to Santoor, we have a pleasure to present you a finest ethnic cuisine which evokes nostalgia of a glorious bygone era.

Price Guide	Entrée $8 - $18, Main $12 - $19.50, Dessert $4 - $5.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	BYO (Wine Only), Deliveries, Licensed, Outside dining area, Secure parking, Takeaway, Wheelchair access
Ambience	Child-friendly, Relaxed
Food	Vegetarian option
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	100	n/a

Menu

banquet menu - $25 to $28 (doc)

Entrée

Side Dish Platter: assorted condiments.

8.00

Papadums

2.00

Santoor Sizzler For Two: Santoor’s Specialty Combination of Barrah Kabab, seekh kabab, murgh tikka and fish tikka, served on a bed of Tandoori salad. Best enjoyed with a glass of chilled Kingfisher.

19.00

Tandoori Prawns For Two: (8 Prawns), succulent marinated king prawns baked on skewers in a tandoor oven. great with a glass of corbans pinot gris.

19.50

Santoor's Spicy Chicken *hot-hot* Chef’s Special: taandoori chicken fillets spiced up to make your mouth burn! Definitely not for the very faint hearted! Best with a cold Taj beer imported from the banks of Agra.

18.00

Mixed Platter For Two: combination of vegetable samosa, pakora, seekh kabab and murgh tikka.

16.00

Tandoori Chicken: (half) chicken marinated in yoghurt, herbs & spices and roasted in the tandoor. A great dish to have by your self or to share with others.

12.00

Tandoori Chicken Salad: a great treat. Tandoori chicken pieces marinated in authentic spices, served on a bed of garden salad.

8.75

Tandoori Chicken Tikka: tender boneless chicken pieces marinated in authentic spices and cooked in the Tandoor.

8.75

Tandoori Lamb Cutlets: lamb racks marinated in Yoghurt mildly spiced and grilled in the Tandoor

8.75

Seekh Kabab: lightly spiced Lamb minced rolled onto a skewer and then grilled inside the Tandoor oven.

8.75

Lamb Mince Samosas: crispy fried Indian pastry triangles filled with spiced mince lamb, potatoes and peas.

8.75

Chilli Chicken: (not for the faint) chicken fillets marinated in fresh garlic, ginger and chillies. Then slowly roasted in the tandoor.

8.75

Garlic & Chiili Prawns: (6 prawns)king prawns sautéed with a mixture of garlic, onions and sweet chilli sauce.

12.00

Vegetarian Entree

Vegetarian Platter For Two: selection of vegetarian samosa, onion bhajya, mixed vegetable pakora and cauliflower pakora

15.00

Mixed Vegetable Pakora: seasonal vegetables dipped in a spicy chickpeas flour batter and deep-fried.

7.50

Vegetable Samosas: crispy fried Indian pastry triangles filled with spiced potatoes and peas.

7.50

Onion Bhajya: crunchy onion snack, onion strips mixed with channa flour batter.

7.50

Samosa Chat: traditional samosa served with a combination of yoghurt and tamarind sauces.

7.50

Vegetarian Main Course

Jeera Aloo: a great combination of subtly spiced Potato & Jeera (cumin).

13.50

Tarka Dhal - Yellow Dhal: a mixture of three yellow dhals gently simmered and lightly spiced. Topped off with fresh corriander and diced tomatoes

13.50

Aloo Saag - Potato & Spinach: a full strength potato and spinach combination, mixed with herbs and spices.

13.50

Aloo Gobi - Potato & Cauliflower: potato and Cauliflower coated with mouth-watering spices.

13.50

Dhal Makhani: lentils and Red kidney beans slowly cooked with shredded ginger, sliced onions, tomatoes and fresh green coriander leaves.

13.50

Kabuli Channa Masala: a hearty and spicy dish from northern India, chickpeas cooked Punjabi style

13.50

Vegetable Korma: mixed vegetables simmered with a mild cashew nut and cream sauce.

13.50

Malai Kofta: fresh home made cottage cheese and potato dumplings simmered in a creamy sauce.

13.50

Paneer Makhani: fresh homemade cottage cheese cooked in a creamy sauce.

13.50

Palak Paneer: cubes of cottage cheese and spinach served in a rich sauce.

13.50

Kadhai Paneer: (chef’s special), cubes of fresh cottage cheese marinated, sauteed, delicately spiced and cooked in a rich sauce

13.50

Vegetable Bahaar: mixed vegetables cooked in selected spices

13.50

Vegetable Biriyani: seasonal vegetables combined with biriyani rice.

13.50

Served with rice.

Lamb

Lamb Korma - Mild and Refined: this is made from succulent lamb pieces simmered in a creamy sauce with a distinctive balance of spices and ground cashew nuts. A beautiful nutty dish that’s best enjoyed with a glass of Montana Gisborne chardonnay.

15.90

Rogan Josh: a vibrant medium Kashmiri stew of simmered lamb and tomatoes. Garlic naan enhances the taste of this classic curry.

15.90

Saag Gosht: a tasty combination of lamb, diced tomatoes and spinach. Enjoy with a mint paratha.

15.90

Madras Masala: a hot brow-mopping curry developed by chefs in the South of India to please their non-vegetarian friends who are passionate about fiery food.

15.90

Lamb Vindaloo: a breathtakingly hot curry from Goa. Tender lamb pieces cooked with traditional vindaloo masala and vinegar.

15.90

Bombay Gosht: (chef’s special) succulent lamb pieces combined with mixed dry spices to create a dry curry.

16.50

Gosht Do Piaza: a north Indian delight. Tender boneless lamb pieces cooked and then sauteed with sliced onions.

15.90

Lamb Jalfrazi: a combination of tender lamb pieces and mixed vegetables. Mop up the curry sauce with a plain naan.

15.90

Served with rice.

Biriyani

Lamb Biriyani: highly prized and much respected combinations of exotically marinated lamb layered with biriyani rice.

15.00

Chicken Biriyani: highly prized and much respected combinations of exotically marinated chicken layered with biriyani rice.

15.00

Vegetable Biriyani: seasonal vegetables combined with biriyani rice.

13.50

Chicken

Chicken Korma: (murgh korma) mild and refined, made from tender chicken pieces simmeredin a creamy sauce with ground cashew nuts.

16.50

Butter Chicken: (murgh makhani)simply divine. A delicacy not to be missed. Taste even better with a soft Naan bread and a glass of saints Gewurztraminer

16.50

Chicken Tikka Masala: tandoori chicken fillets cooked with onions, capsicum and a selection of spices. Great combination with a glass of Kingfisher beer

16.50

Chicken Vindaloo: a breathtakingly hot curry from Goa, with traditional vindaloo masala. Mop the hot vindaloo curry with a garlic Naan.

16.50

Murgh Saagwala: a combination of spinach and chicken

16.50

Kashmiri Chicken: unique blend of chicken, yoghurt, coconut cream and mint

16.50

Chicken Jalfazi: a combination of mixed vegetables and chicken.

16.50

Tandoori Chicken: chicken marinated in yoghurt, herbs & spices and roasted in the tandoor. A great dish to have by your self or to share with others

12.00

Served with rice.

Seafood

Machchi Malai: fish cooked in a mild coconut sauce with a blend of mild spices.

17.00

Machchi Masala: fillets of fish cooked with onions, tomatoes and coriander

17.00

Butter Prawns: juicy prawn cutlets gently cooked in a mild creamy tomato sauce. Well suited with a glass of Benson Block Ros’e.

19.50

Tandoori Prawns: (8 prawns) prawns marinated with a mixture of spices and fresh masala and roasted in the tandoor.

19.50

Jhinga Nariyalwala: (8 prawns) prawns cooked with coconut milk and tempered with ajowain.

19.50

Served with rice.

Breads To Accompany

Tandoori Roti: unleavened whole meal bread.

3.00

Butter Naan: bread made from leavened dough, cooked against the side wall of the tandoor

3.00

Garlic Naan: naan bread with a touch of garlic.

3.75

Keema Naan: naan stuffed with minced lamb.

3.75

Paneer Kulcha: delicious soft leavened bread filled with cottage cheese.

3.75

Masala Kulcha: delicious soft leavened bread filled with assorted spiced vegetables.

3.75

Aloo Paratha: leavened bread filled with spiced mash potato

3.75

Peshawari Naan: sweet naan bread

3.75

Accompaniments

Green Garden Salad

6.00

Side Dish Platter: assorted condiments

8.00

Raita: cucumber and yoghurt very mildly spiced.

3.00

Mint Chutney: mint leaves ground into a paste and mixed with yoghurt.

3.00

Tamarind Sauce: tangy dipping sauce.

3.00

Banana and Coconut: banana slices sprinkled with grated coconut. Gives relief to a burning mouth

3.00

Sweet Mango Chutney: mangoes mildly spiced.

3.00

Mixed Hot Pickles: selection of pickles made for the strong at heart.

3.00

Tomatoes, Onion and Corriander Salad: diced onions and tomatoes sprinkled with fined chopped Coriander leaves

3.00

Sliced Onions

2.00

Papadums: 4 pieces

2.00

Desserts

Gulab Jamun: milk dumplings cooked in ghee and soaked in rose water syrup.

5.50

Mango Kulfi: reduced milk ice cream with mangos. A traditional ice cream as made in Punjab

5.50

Mango Slices and Ice Cream

5.50

Ice Cream Sundae: with a topping of either strawberry or chocolate.

4.50

Lassi - Sweetened or Salted: a refreshing and cooling yoghurt drink. A drink famous in India.

4.00

Mango Lassi: a refreshing and cooling mango and yoghurt shake.

4.50

Banana Split: an old time favorite.

5.00

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 15/6/08.

Santoor Indian Restaurant

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Food

Suitable For

Restaurant areas and private dining

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