Indian Fendalton: Menu

250 Clyde Rd, Fendalton, Christchurch City

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Dine In Menu

Vegetable Samosa (2 pieces): Triangular pastry stuffed with mashed potatoes, peas, cumin seeds and fried to a golden brown served with tamarind chutney; 6.00
Onion Bhaji (4 pieces): Chickpea batter mixed with chopped onions & spices fried to a crispy texture served with mint chutney; 6.00
Tandoori Mushrooms: Mushrooms dipped in a spicy garlic and yogurt marinade and cooked in the tandoor; 11.00
Chicken Tikka (5 pieces): Chicken marinated in spices, yogurt, ginger, garlic - grilled in the tandoor; 14.00
Anari Kebab (5 pieces): Lamb marinated in pomegranate, ginger, garlic, spices - grilled in the tandoor served with mint chutney; 14.00
Tandoori Chicken: Chicken marinated in yoghurt, lemon juice, garlic - grilled in the tandoor; Half 14.00; Full 25.00
Mix Platter for 2 – da best: All of the above items (2 pieces each) sizzling in a hot platter served with mint and tamarind chutney- what a drama; 25.00
Garlic Kebab (5 pieces): Chicken marinated in yoghurt, garlic, cheese, eggs and grilled in the tandoor served with mint chutney; 14.00
Fish Tikka (5 pieces): Ling fish marinated in spices, garlic, ginger - grilled in the tandoor together with onions, capsicum and tomatoes served with mint chutney; 16.00

All mains served with basmati rice

Vindaloo: Traditionally a Goan dish - Hot spices, vinegar, cooked in a tomato base sauce; 17.00
Korma: The Moguls, connoisseurs of foods, d.escribes this mixture of cream and masala tossed with nuts leaves an unforgettable taste in your mouth; 17.00
Saag: Cooked in spinach, spices and your choice of meat makes people ‘green’ with envy; 17.00
Roghan Josh: An exotic Kashmiri specialty cooked in a rich almond sauce and various spices; 17.00
Khadai: Meat cooked with capsicum, onions in a tomato base sauce and spices; 17.00
Madras: Meat cooked with coconut cream, mustard seeds and spices; 17.00
Bhuna: Meat cooked with tomatoes, onions, capsicum, fresh ginger in a thick sauce; 17.00

Fish Curry – Ling fish: Fish cooked in coconut milk, almond paste, mustard seed, & spices garnished with coriander; 18.00
Prawn Masala: Tomato based dish cooked with prawns, onions, tomatoes, capsicum, and spices; 18.00

Vegetable Biryani: Curried flavoured rice cooked with an array of mixed vegetables garnished with raisins, nuts and coriander; 16.00
Meat Biryani - Lamb or chicken: Curried flavored rice cooked with your choice of meat garnished with raisins, nuts and coriander; 18.00
Prawn Biryani: Curried flavored rice cooked with shell-less prawns garnished with raisins, nuts and coriander; 18.00

Dal – Black or Yellow lentils: Your choice of lentils boiled with tumeric, ginger, garlic & then fried with onions, tomatoes, spices and garnished with coriander; 15.00
Aloo Gobi: The Christchurch Press highly recommends this as the best of all - potatoes, cauliflower & our spices cooked in a dryish sauce garnished with coriander; 15.00
Aloo Palak: Potatoes cooked with fresh spinach and spices; 15.00
Palak Paneer: Homemade cheese cooked with fresh spinach and spices; 15.00
Shahi Paneer: Homemade cheese cooked in a creamy sauce with almond paste & spices; 15.00
Kadhai Paneer: Homemade cheese cooked with tomatoes, capsicum, onions in a tomato based sauce; 15.00
Mattar Paneer: Homemade cheese cooked with fresh peas in a tomato based sauce; 15.00
Mushroom Mattar: Mushrooms and green peas cooked with garlic cream and spices; 15.00
Vegetable Korma: Mixed vegetables cooked in a spicy creamy sauce garnished with nuts and raisins; 15.00
Egg Plant: Eggplant roasted in the tandoor then cooked into a spicy sauce garnished with coriander; 15.00

Butter Chicken: Everybody loves Butter chicken
Chunky chicken pieces cooked in a creamy sauce, spices and of course butter dressing; 17.00
Lemon Chicken: Cooked with fresh lemon, Indian spices and fenugreek; 17.00
Chicken Tikka Masala: Tandoori chicken cooked in a tomato-based sauce garnished with coriander; 17.00
Mango Chicken: Refreshing mango flavors, cream and spices make this meal simply the best of all; 17.00
Anari Gosht: Cuisine magazine describes our Chef’s best Lamb curry cooked with pomegranate; 17.00
Posht Lamb: Tender pieces of lamb cooked with poppy seeds and spices; 17.00

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