Little India (Cuba St)
Description
Jugnu’s Little India (Cuba Street)
Located in Cuba Mall
Restaurant Menu
VEGETABLE SAMOSA
Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. Two Samosas per portion.
PAKORAS
Fresh vegetables dipped in a spiced chick pea batter and finished in hot oil.
ONION BHAJI
Onion rings dipped in a spiced chick pea
batter and finished in hot oil. Three Onion Bhajis per portion.
POTATO FRIES
Hand cut fries for something different.
PANEER ALOO TIKKI
An interesting mixture of potatoes, home
made Indian cottage cheese, onions and fresh coriander made into patties and finished in hot oil. A must for all vegetarians. Six pieces per portion.
PANEER PAKORAS
Home made Indian cottage cheese layered
with spinach, then lightly dipped in a spiced chick pea batter and finished in hot oil.
Six pieces per portion.
PANEER TIKKA SHASHLIK
Home made India cottage cheese marinated
in yoghurt and spices, skewered with green pepper and onions and roasted in the tandoor.
Five pieces per portion.
TANDOORI MUSHROOMS
Mushrooms dipped in a spicy garlic and
yoghurt marinade and cooked in the tandoor.
Eight pieces per portion.
TANDOORI PRAWNS
Marinated prawns cooked in the tandoor.
Eight pieces per portion.
CHOOZA TIKKA
Fillets of chicken marinated in yoghurt and spices overnight, then skewered and cooked inthe tandoor. Three pieces per portion.
MALAI TIKKA
Fillets of chicken marinated in yoghurt,
crushed cashews, white pepper, cheese, fresh ground spices, then cooked in the tandoor.
Three pieces per portion.
ACHAARI TIKKA
Fillets of chicken marinated overnight in
Little India’s own mix of yoghurt, mustard, fenugreek and onion seeds, then cooked in the tandoor. Three pieces per portion.
TANDOORI CHICKEN (FULL)
HALF - $15
Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.
AMRATSARI FISH
Bites of fresh catch of the day is battered in gram flour, spices and deep fried until golden brown and crispy. The taste and flavour lies in the marination. Six pieces per portion.
SHISH KEBAB
Minced lamb or chicken prepared using a
mixture of ginger , garlic, green chillies, white pepper and cooked in the tandoor.
Five pieces per portion
CHICKEN MOMO OR PANEER MOMO
Momo is a type of steamed bun with a filling. Momo has become a traditional delicacy in Nepal and Tibet. Five pieces per portion.
BARRA KEBAB
Lamb chops dipped in a spicy marinade,
skewered and cooked in the tandoor.
Four pieces per portion.
Dumplings made of chopped mix vegetables
deep fried and sautéed with garlic, onion, and vinegar and soya sauce. Six pieces per portion.
CHICKEN 65
Boneless chicken pieces marinated deep fried and sautéed with garlic, ginger, chillies, curry leaves and spring onions. Five pieces per
portion.
CHILLI CHICKEN OR PANEER
Boneless marinated diced chicken or paneer pieces deep fried and sautéed with garlic, onion, capsicum, vinegar and soya sauce. Six pieces per portion.
TANDOORI PLATTER FOR TWO
Consists of chooza tikka, malai tikka, achaari tikka and barra kebab. A delightful array of tandoori kebabs.
MIXED PLATTER FOR TWO
Consists of vegetable samosa, onion bhaji, barra kebab and tandoori chicken. Specially recommended by Little India.
VEGETARIAN PLATTER FOR TWO
Consists of vegetable samosa, pakoras, onion bhaji, paneer pakoras and paneer aloo tikki. A must for all vegetarians.
NAAN
Leavened bread made of refined flour
baked in the tandoor.
BUTTER NAAN
Leavened bread made of refined flour
baked in the tandoor.
GARLIC NAAN
Leavened bread sprinkled with crushed garlic, baked in the tandoor.
GARLIC BUTTER NAAN
Leavened bread sprinkled with crushed garlic, baked in the tandoor.
KEEMA NAAN
Naan with a stuffing of spiced lamb mince.
ONION KULCHA
Naan with a stuffing of onions and spices.
CHEESE AND CHILLI NAAN
Leavened bread with a stuffing of cheese,
sprinkled with chopped chillies and baked in the tandoor.
CHEESE NAAN
Leavened bread with a stuffing of cheese, and baked in the tandoor.
CHEESE & GARLIC KULCHA
Naan sprinkled with crushed garlic,
stuffed with cheese and spices.
PANEER GARLIC KULCHA
Naan sprinkled with crushed garlic, stuffed
with home made Indian cottage cheese and
spices
KASHMIRI NAAN
Naan topped with nuts and sultanas.
TANDOORI ROTI
Unleavened wholemeal flour bread baked
in the tandoor.
BUTTER ROTI
Unleavened wholemeal flour bread baked
in the tandoor.
LACHA PARANTHA
Unleavened wholemeal flour bread layered
with lashings of ghee. Baked in the tandoor.
ALOO PARANTHA
Unleavened wholemeal flour bread stuffed
with potatoes, onions and spices.
- POPPADOMS (4 PIECES) : $2.00
- RAITA : $5.00
(Yoghurt mixed with cucumber and ground
spices)
- MINT CHUTNEY : $5.00
(Yoghurt mixed with mint, green chillies and spices)
- KECHUMBER : $5.00
(Diced onions, tomatoes, cucumber, coriander with a touch of lemon juice and spices)
- BANANA AND COCONUT : $5.00
(Sliced bananas sprinkled with desiccated
coconut)
- LITTLE INDIA CHILLY CHUTNEY : $5.00
- MIXED VEGETABLE PICKLE : $5.00
- MANGO CHUTNEY : $5.00
- PLAIN YOGHURT : $5.00
- TAMARIND : $5.00
(A sweet but tangy sauce, a perfect match for our vegetarian starters)
- ONION SALAD : $5.00
SIDE DISH PLATTER
Raita, mint chutney, kachumber, banana
and coconut, Little India chilli chutney and mango chutney served with 10 poppadoms.
LITTLE INDIA SALAD
Onions, cucumber, cabbage and tomatoes
with lemon juice and a special mix of spices.
ALOO CHAAT
per plate
A tangy and spicy mix of potato cubes, diced cucumber, tomato and onion seasoned with cumin powder and chaat masala.
RAJ KACHORI
per plate
The classic street food treat that makes
your mouth water. Raj kachori basket filled with papri, muth dhal, bhallas, yoghurt and chutneys.
PANI PURI
five pieces
Also called golgappa, is a common street
snack. Hollow puri, fried crisp and filled with a mixture of flavoured water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
BHEL PURI
per plate
Very popular Bombay street food. It is made out of puffed rice, tossed with potatoes, onions, masalas and chutneys.
PAPRI CHAAT
per plate
Fried dough wafers known as papri, boiled
chick peas, boiled potatoes, yoghurt and
tamarind chutney and topped with chaat
masala.
SAMOSA CHAAT
per plate
Samosa served with chickpeas, onions,
spices and chutneys.
DAHI BHALLA
per plate
Popular snack. lentil dumplings dunked in a creamy whipped yoghurt topped with spicy and sweet chutneys.
CHOLE BHATURE
per plate
Most popular punjabi snack. made with white chickpeas and bhatura is fried leavened bread.
BASMATI RICE
Plain, steamed basmati rice.
JEERA RICE
Basmati rice cooked with cumin seeds.
KASHMIRI PULAO
Basmati rice mixed with cashews, almonds,
sultanas and desiccated coconut.
PEAS PULAO
Basmati rice cooked with sauteed peas, onions and spices.
CHICKEN
LAMB
PRAWN VINDALOO
A hot dish, made world famous by the chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.
MURG MUMTAZ (BUTTER CHICKEN)
A world famous Indian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices.
MANGO CHICKEN
Due to popular demand Little India has
created its own unique recipe for mango
chicken. Succulent chicken cooked in the
tandoor and finished in our mouthwatering
fragrant mango sauce.
KADAI CHICKEN
This mouth watering dish is cooked with
crushed tomatoes, onions, cream and fresh
coriander. It has a thick gravy and goes really well with one of our tandoori breads.
KADAI LAMB
This mouth watering dish is cooked with
crushed tomatoes, onions, cream and fresh
coriander. It has a thick gravy and goes really well with one of our tandoori breads.
KADAI PRAWNS
This mouth watering dish is cooked with
crushed tomatoes, onions, cream and fresh
coriander. It has a thick gravy and goes really well with one of our tandoori breads.
BHUNA CHICKEN
Boneless spring chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices.
BHUNA GOSHT
Diced lamb cooked with ginger, garlic,
onions and spices.
CHICKEN MADRAS
A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.
LAMB MADRAS
A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.
CHICKEN SAAGWALA
An abundance of spinach, cooked with
tomatoes, ginger, garlic and spices.
LAMB SAAGWALA
An abundance of spinach, cooked with
tomatoes, ginger, garlic and spices.
PRAWN SAAGWALA
An abundance of spinach, cooked with
tomatoes, ginger, garlic and spices.
LAMB KORMA
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.
CHICKEN KORMA
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.
ROGAN JOSH
The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean lamb or chicken cooked with roasted and crushed
spices.
MUGLAI CHICKEN
Roasted chicken cooked on the bone with a
cashew sauce and onion, tomato and ground
spices. This dish is enjoyed with basmati rice and tandoori naan.
CHICKEN TIKKA MASALA
An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.
LAMB TIKKA MASALA
An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.
CHICKEN JHALFREZEE
Jhalfrezee was one of the supreme dishes
created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring
onions and spices.
LAMB JHALFREZEE
Jhalfrezee was one of the supreme dishes
created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring
onions and spices.
PRAWN JHALFREZEE
Jhalfrezee was one of the supreme dishes
created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring
onions and spices.
BENGALI FISH
A popular East Indian fish dish. Cooked with ginger, garlic, onions, tomatoes and freshly ground spices.
FISH MALABARI
A Bombay speciality. Cooked with coconut,
capsicum, tomatoes, cream and an assortment of spices.
PRAWN MALABARI
A Bombay speciality. Cooked with coconut,
capsicum, tomatoes, cream and an assortment of spices.
ACHAARI CHICKEN
Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.
ACHAARI LAMB
Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.
CHICKEN BIRYANI
Basmati rice cooked with chicken, lamb
or prawns. Infused with fresh spices and
garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.
LAMB BIRYANI
Basmati rice cooked with chicken, lamb
or prawns. Infused with fresh spices and
garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.
HYDRABADI BIRYANI
Basmati rice cooked with chicken, lamb
or prawns. Infused with fresh spices and
garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.
PRAWN BIRYANI
Basmati rice cooked with chicken, lamb
or prawns. Infused with fresh spices and
garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.
CHICKEN CHETTINAD
A speciality of Tamil Nadu. Chicken on the bone is cooked with red chilli, garlic, aniseed, cumin seeds, black pepper, cloves, cinnamon, turmeric, tomato, onion and coconut.
HANDI GOAT CURRY
This dish is one of our favourite red meat
delicacies cooked on the bone with crushed whole coriander seeds, bay leaves, cinnamon, chopped onion, garlic, ginger, tomatoes and finished with a little yoghurt, garam masala and red chillies
CHICKEN SALAD
Tender strips of tandoori chicken or lamb
tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.
LAMB SALAD
Tender strips of tandoori chicken or lamb
tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.
CHICKEN NOODLES / SCHEZUAN
Egg noodles sautéed with chicken, capsicum,
vinegar, soya sauce and pepper.
VEGAN MENU AVAILABLE
Just ask for separate menu
ALOO GOBI
Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.
GANGA JAMUNA SUBZI
Fresh seasonal vegetables cooked with cumin seeds, turmeric, chopped tomatoes and spices.
Sautéed eggplant and potato cooked with
ginger, garlic, onions and tomatoes finished with freshly ground spices.
MALAI KOFTA
Home made Indian cottage cheese, potatoes
and spices mixed together and then finished in hot oil and served with a creamy gravy made of crushed cashews and spices.
ALOO MATTAR
Peas and potatoes cooked with tomatoes,
spices and herbs.
PALAK PANEER
Cubes of home made Indian cottage cheese
cooked with spinach and spices.
SHAHI PANEER
Home made Indian cottage cheese cut in
cubes and cooked with cream, tomatoes and
crushed almonds.
DAAL MAKHANI
Black lentils and kidney beans cooked with ghee and spices.
TARKA DAAL
Yellow split lentils cooked with cumin seeds, ginger, garlic, tomatoes and turmeric.
BOMBAY ALOO
Diced potatoes cooked with cumin
seeds and spices. This is a dry dish.
AMRITSARI CHOLE
Chickpeas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish unique North Indian flavours.
VEGETARIAN BIRYANI
Basmati rice cooked with mixed seasonal
vegetables. Infused with freshly ground spices and garnished with coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.
PUNJABI BHINDI MASALA
Lady fingers (Okra) made with onions,
tomatoes, green chilli, coriander and spices
PANNER TIKKA MASALA
Homemade cottage cheese cooked in a secret recipe of yogurt, cream and spices.
KADAI PANEER
Homemade cottage cheese or mushrooms
cooked with crushed tomatoes, capsicum,
onions, cream and fresh coriander.
KADAI MUSHROOM
Homemade cottage cheese or mushrooms
cooked with crushed tomatoes, capsicum,
onions, cream and fresh coriander.
BUTTER PANEER
Homemade cottage cheese cooked with
crushed cashews, cream and spices.
PANEER SALAD
Tender strips of tandoori paneer tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.
PLAIN DOSA
Dosa is a fermented crepe made from rice
batter and white lentils. It is a staple dish in South India.
MASALA DOSA
Dosa is a fermented crepe made from rice
batter and white lentils. It is a staple dish in South India.
VEGETABLE NOODLES / SCHEZUAN
Noodles sautéed with garlic, onion, capsicum, carrots, vinegar, soya sauce.
$40 per person
(minimum two people or more)
STARTERS :
Vegetable samosa, onion bhaji,
barra kebab and tandoori chicken.
MAINS :
Murg mumtaz, lamb vindaloo or
madras, ganga jamuna subzi served with
basmati rice and naan.
$35 per person
(minimum two people or more)
STARTERS :
Vegetable samosa, pakora,
onion bhaji, and paneer pakora.
MAINS :
Malai kofta, palak paneer, amritsari chole or daal makhani served with basmati
rice and naan.
$49 per person
(minimum four people or more)
STARTERS :
Poppadoms and side dish platter, followed by the mixed platter.
MAINS :
Choice of four mains served with basmati rice and naan bread.
DESSERT :
Choice of dessert from the dessert menu.
KULFI
Specially made, flavours change
GULAB JAMUN
Creamed milk dumplings within a sweet
syrup flavoured with green cardamoms.
Served warm.
ICECREAMS
French Vanilla, Chocolate. A selection of
Indian sweets available from our Mithai
counter
Vegetarian
LUNCH SIZE OF ANY MAIN DISH
Lunch special includes naan bread or tandoori roti and rice
Meat
LUNCH SIZE OF ANY MAIN DISH
Lunch special includes naan bread or tandoori roti and rice
Seafood
LUNCH SIZE OF ANY MAIN DISH
Lunch special includes naan bread or tandoori roti and rice
VEGETARIAN THALI
Two Vegetarian dishes.
A tradional lunch Thali containing two dishes of chef’s choice served with basmati rice, salad, pickle, raita and a bread or roti.
NON VEGETARIAN THALI
One Non Vegetarian and one Vegetarian dish.
A tradional lunch Thali containing two dishes of chef’s choice served with basmati rice, salad, pickle, raita and a bread or roti.
Working Hours
- Monday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
- Tuesday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
- Wednesday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
- Thursday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
- Friday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
- Saturday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
- Sunday12:00 PM - 2:30 PM4:00 PM - 9:00 PM
Location / Contacts
- Address : 115 Cuba Street, Te Aro, Wellington 6011, New Zealand
- Phone : 04-384 2535
- Website : http://jugnus.co.nz/
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