Take Away NP | Arranged Marriage-NP

Go Back

Take Away

$14

Chicken Chettinad

Chicken cooked in an onion, tomato and a special chettinad style roasted and ground spices.

Kerala Paneer (V)

Fresh paneer (Cottage cheese) cooked in fresh capsicum, onion and cashews ground together and sautéed with roasted garam masala and turmeric.

South Indian Mixed Vegetable Korma (V)

A vegetarian speciality from the Malabar coast. Cauliflower, broccoli, peas and carrot cooked in a light creamy cashew and coconut base.

South Indian Butter Chicken

Kerala’s answer to this Persian/ North Indian inspired Kiwi delicacy - Boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base, with tomatoes and cashews (no cream) - a must try for the diehard Kiwi butter chicken fans.

Mushroom Curry (V)

Mushroom cooked with green peas, coriander, coconut and South Indian spices.

Beef & Spinach Curry

Beef & spinach cooked in onion, tomato & coconut based sauce.

Lamb Mappas -$15

Tossed cubes of Lamb in a coconut base sauteed with South Indian garam masala, ground cashews and bay leaves.

All lunch curries are served with rice and Paratha bread

A uniquely South Indian savoury pancake, dosa is made from a mixture of soaked lentils and rice, ground together and fermented overnight. All dosa are served with coconut chutney, tomato chutney and sambar (lentil soup).

MASALA DOSA (V, GF) - $14

Perhaps the most famous South Indian Brahmin dish - dosa with a traditional filling of seasoned potatoes cooked with onion, carrot, ginger and mix of spices (vegan option available).

EGG DOSA (GF) - $14

A plain dosa with egg, onion, black pepper and fresh coriander leaves.

CHICKEN DOSA (GF) - $14

A dosa stuffed with traditional potato filling and chicken.

Chef’s Special DOSA (GF) - $21

Chicken cooked with potatoes, tomatoes and spices then topped with mozzarella cheese and egg.

Any of the dishes you see on this menu are available at Lunch also! Enjoy!

Lentil Doughnuts (Vada) - (V, GF) $9

You ain’t tasted authentic South Indian until you’ve tried this very traditional Kerala snack.

Crispy golden fried Doughnuts made of lentils, served with traditional Sambar (lentil soup) and coconut & tomato chutney. This snack is extremely popular in the South Indian tea shops.

Cauliflower 65 - (V, GF) $10

Fresh florets marinated with ginger, garlic and Indian specialty spices. Deep fried until crisp and served with house special mint sauce.

Paneer Pepper Fry - (V, GF) $14

Crispy paneer tossed with tomato, pepper, ginger and garlic.

Spinach Pakora - (V, GF) $9

A typical south indian snack made from a potato & spinach based filling in gram flour batter, served with tomato/mint chutney.

Chicken 65 $13

Boneless chicken cubes marinated with ginger, garlic and house special mix of spices, then fried till golden brown.

South Indian Crispy Fried Beef - (GF) $14
A Syrian Christian dish from Kerala. Slow cooked beef, fried with a

mildly spiced house special mix.

Some of the best versions of this dish are served as nibbles at the local ‘toddy shops’ (toddy is a brew made from coconut palm).

Masala Grilled Fish - (GF) $16

Grilled fresh fish fillets well marinated in a traditional Kerala style spice mixture of turmeric, black pepper, garlic and ginger.

Masala Grilled Prawns - (GF) $16

Grilled tiger prawns marinated in ginger, garlic, turmeric and lemon juice.

Mix Platter - (Minimum order for 2) $13/person

Lentil Doughnuts, Cauliflower 65, Chicken 65 and Beef dry fry.

Delux Mix Platter - (Minimum order for 2) $16/person

Lentil Doughnuts, Cauliflower 65, Chicken 65, Beef Dry Fry and Grilled Fish or Prawn.

‘10 FOODS AROUND THE WORLD TO TRY BEFORE YOU DIE’

HUFFINGTON POST

Masala Dosa - (V, GF) $14

Perhaps the most famous South Indian Brahmin dish.

Dosa with a traditional filling of seasoned potatoes cooked with onion, carrot, ginger and mix of spices (vegan option available).

Ghee Dosa - (V, GF) $10

A plain dosa with no fillings, flavoured with clarified butter (vegan option available).

Uttappam - (V, GF) $14

A South Indian version of pizza made of thick dosa batter with toppings of onion, tomatoes, capsicum.

Egg Dosa - (GF) $14

A plain dosa with egg, onion, black pepper and fresh coriander leaves.

Chicken Dosa - (GF) $17

A dosa stuffed with traditional potato filling and chicken.

House Special DOSA (GF) - $21

Chicken cooked with potatoes, tomatoes and spices then topped with mozzarella cheese and egg.

One of the...

A uniquely South Indian savoury pancake, dosa is made from a mixture of soaked lentils and rice, ground together and fermented overnight. All dosa are served with coconut chutney, tomato chutney and sambar (lentil soup).

South Indian Dahl Makhani - (V) $19

Kerala version of popular lentil dish that originated from the Northern region of India.
Urad dahl (lentils) and red kidney beans cooked with coconut, tomato and ground cashews.

Chickpeas and pumpkin with roasted coconut - (V) $19
Chickpeas & pumpkin in a tomato base flavoured with roasted coconut, shallots and Kerala herbs and spices.

Mushroom with Green Peas - (V) $19

New Zealand mushrooms cooked with green peas, coriander, coconut and Kerala spices.

Kerala Paneer - (V) $20

Fresh paneer (Cottage cheese) cooked in fresh capsicum, onion and cashews ground together and sautéed with roasted garam masala and turmeric.

Aubergines in Roasted Coriander & Cashew - (V) $20

Fresh aubergines cooked in a base of roasted coriander seeds, coconut, chillies and roasted cashew nuts.

Cauliflower Manchurian - (V) $20

An adaptation of Chinese cooking to suite Indian tastes.
Batter fried florets are cooked with tomato and soya sauce with herbs and spices. It serves only medium or spicier.

South Indian Mixed Vegetable Korma - (V) $19

Fresh diced vegetables like cauliflower, broccoli, carrot, potatoes, green peas dressed in coconut and onion then sautéed with ground cashew nuts.

Chicken Chettinadu $21

A classical dish from the South Indian state called Tamil Nadu.
A popular dish from the southern state of Tamil Nadu, chicken braised in tomato, onion and aromatic spices mixed in a traditional chettinadu recipe.

Chicken & Spanich $22

Tender pieces of chicken cooked in fresh spinach and cashews ground together then sautéed with roasted garam masala and turmeric.

South Indian Butter Chicken $21

Kerala’s answer to this Persian/ North Indian inspired Kiwi delicacy –

Boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base, with tomatoes and cashews (no cream) – a must try for the diehard Kiwi butter chicken fans.

Chicken or Beef Manchurian $21

An adaptation of Chinese cooking to suite Indian tastes.
Batter fried chicken or beef, sautéed in a ginger and garlic mixture with tomato and soy sauce. Served medium or spicier.

Lamb Istew $23

Lamb and fresh vegetables simmered in a light creamy coconut base and flavoured with whole black pepper, cardamom, cloves, ginger and fresh curry leaves.

Lamb Pepper Masala $23

This famous Kerala dish is from the southern province of Travancore.

Tender lamb in a green capsicum pepper and coconut base with ginger, turmeric and cashews.

Kerala Beef $22

(Beef U-la-thi-ya-thu) -this is a Kerala Syrian Christian delicacy.

Pot-roasted beef cubes mixed with spices and sautéed shaved coconut then lightly caramelised. Served medium or spicier, dry or in a sauce.

Lamb or Beef Mappas $21

Tossed cubes of beef in a coconut base sautéed with South Indian garam masala, ground cashews and bay leaves.

Fish or Prawn Moilee $24

A light coconut based dish with an abundance of ginger, garlic, lemon juice and fresh tomato.

Prawn or Fish with Roasted Coconut $24

(T(h)ee-yal)
Fish or prawns cooked with roasted coconut and tomatoes with mixed spices. Served medium or spicier.

All dishes can be served mild, medium or hot. Gluten free (GF) , dairy free and vegan available on request. Please advise staff of any special dietary requirements

A selection of dishes picked by some of our dearest friends and family from the Kerala region who dine with us often.

Potato & Aubergines $24

(Grandma's secret)

Shallow fried NZ Aubergine gentley stirred with Kerala garam masala, Onion and handcut potatoes. Goes fabulously with Kerala Paratha (extra).

Kerala Paneer & Spinach $24

Cottage cheese cooked with fresh spinach, coconut and cashews ground togather then sauteed with roasted garam masla and turmeric.

Nazrani Beef $24

Slow roasted sliced beef in a spicy aromatic masala with coconut bites and curry leaves.

Lamb Shank $28

Slow cooked in roasted onion and tomato with coriander, coconut & cumin.

Kerala Duck Masala $26

Duck marinated for two hours with Kerala spices then slow cooked with coconut, onion and tomato.

Goat with Fresh Sliced Coconut $26

Marinated goat pot roasted then sauteed with ginger, garlic, house spices, curry leaves and freshly sliced coconut. This dish can be served dry or in a sauce.

Grilled Fish or Tiger Prawns wrapped in Banana Leaf $28

(Po-lli-cha-thu)

Seasonal fresh fish fillets or tiger prawns topped with South Indian flavoured rich tomato and onion sauce, pan fried and then grilled in a banana leaf.

Fish or Prawn with Green Mango $26

Boneless fish or prawns, cooked in a thick mix of coconut, tomato, fresh ginger, fresh curry leaves, onions and “Malabar Tamarind”(Kokum).

Weekly Specials Available (Please check with our Staff/TV)

Biriyani is a set of rice-based foods made with spices, basmati rice and meat, fish, eggs or vegetables. Originating in Iran (Persia), it was brought to the Indian subcontinent by travelers and merchants. Kerala Muslims serve biryani on all occasions.the spices and condiments used in biryani may include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron. The main ingredient that accompanies the spices is usually meat or seafood and it is traditionally served with yogurt chutney or raita, boiled egg.

Chicken

Lamb

Goat

Fish

Vegetable (V)

$22

$24

$25

$20

Kerala Paratha $4.5

The soft Kerala Paratha is a speciality from the coast of Malabar.
Made with fine flour using an ancient technique involving weaving and puffing the dough so that the flat bread is formed of many layers before being grilled on a tava (griddle).

Garlic Paratha $5

Soft Kerala paratha cooked with fresh garlic.

Cheese & Garlic Paratha $5.5

Soft Kerala paratha cooked with fresh garlic and cheese.

Gulab Jamun $8

A traditional Indian dessert made of balls of milk solids soaked in sugar syrup.

Mango Kesari $8

This is an auspicious pudding from the famous Krishna Temple of Kannur in Kerala.

A Brahmin recipe of semolina, mango, cashew nuts and raisins.

Vanilla Ice Cream $8

Two scoops of Kapiti ice cream, New Zealand’s finest ice cream.

Chef’s Special Dessert $10

Please ask the staff.

Kallappam (2 Piece) (GF) $6
Kerala pancake made from fermented rice and coconut milk batter.
This is a staple food and a cultural synonym of Kerala.

The Kallappam of the Syrian Malabar Nazranis is derived from the ancient bread of Jewish tradition. It has survived and continued as a tradition by the Nazranis that migrated to Kerala.

Thattu Dosa (2 Piece) (GF) $6

Thick flat mini dosa with no fillings.

Plain Rice

Coconut Rice

Ghee Rice

Green Salad

Raita

Pappadams (3 pieces)

Sweet Mango Chutney

Sambar

Pickle

$3.5

$6.5

$3.5