58 Princes Street, Central Dunedin, Dunedin 9016
We do not use any artificial colours or artificial flavours in our food.
Crisp pastry filled with herbed, spiced potatoes, accompanied by chutneys and salsa.
Cumin-flavoured lentil crackers, served with a selection of dips.
Crunchy chickpea flours and onion fritters served with date and tamarind chutney.
Fire-grilled marinated chicken, warm sourdough, and seasonal salsa.
Fermented sourdough naan, stuffed with spiced lamb and spinach, finished in a hot tandoor.
Fermented sourdough naan stuffed with toasted spices and home-made paneer and cooked in a tandoor.
Soft fermented naan, tandoor-baked, is filled with almonds, fennel, and dates and glazed with honey.
Crunchy fries topped with butter sauce, cheese, and grilled toppings.
Crispy semolina bombs stuffed with sweet and savoury chutneys.
Two pieces. Triangular-shaped pastry stuffed with potatoes and green peas and spices are deep fried.
2 pieces each – veg samosa, onion bhaji, Malai tikka, Seekh Kebab.
Lamb mince marinated overnight in a secret marinade & char-grilled in a tandoor.
Two pieces each of lamb seekh kebab, tandoori murgh, tandoori prawns, malai tikka, and chicken tikka.
Yogurt-marinated prawns with chilli, garlic, and carom seeds, cooked in the tandoor.
2 each Paneer tikka, Samosa, Onion Bhaji and Tandoori Gobhi grilled in tandoor.
Cottage cheese cubes marinated in pickling spices and yogurt, cooked in Tandoor.
Seasoned potato wedges, grilled until crisp and topped with melted cheese.
Chicken marinated with bone, fresh herbs and spices, then skewered and cooked in the tandoor.
Succulent chicken wings prepared in our house special sauce, beautifully garnished with fresh spring onions.
Tender chicken is marinated with ginger-garlic paste, mustard oil, hung curd, freshly crushed black pepper, lemon juice, and authentic Indian spices. It is then slow-cooked in the oven to create a juicy, smoky and flavourful tikka with a rich black pepper taste.
A popular Indian street food made of crispy fried dough wafers (papdi) topped with boiled potatoes, chilled creamy sweet yoghurt, spicy green chutney, and sweet tamarind chutney.
Fermented sourdough naan stuffed with mozzarella and sweet corn.
Potatoes sautéed with tomato, ginger, garlic, curry leaves, and fiery spices, smothered in our house gunpowder mix.
Prawns simmered in a rich tomato sauce and capsicum with roasted spices, lemon, and lime – a dish made famous by the Brits.
Delicious prawn curry garnished and prepared with coconut, South Indian style.
Chunks of fish, pan-fried with capsicum, tomatoes, and onion in mustard oil and finished with Bengali spice mix.
Creamy black lentils slow-cooked and flavoured with fresh ginger, garlic, and a rich blend of herbs and spices.
Yellow lentils tempered with mustard seeds, cumin, garlic and whole red chillies are finished with tomatoes.
A delicious vegan twist on a classic — green jackfruit chunks roasted in house-made tikka masala paste and simmered in a rich, flavourful sauce.
Cottage cheese cubes tossed in a tomato and cashew nut sauce, flavoured with fenugreek leaves and finished with cream.
A home-style preparation of cauliflower and green peas with chopped fresh green coriander – a typical winter combination from Punjab.
A home-style preparation of aloo (potatoes) and green peas with chopped fresh green coriander – a typical winter combination from Punjab.
A home-style preparation of paneer (cottage cheese) and green peas with chopped fresh green coriander – a typical winter combination from Punjab.
Marinated fried veg, sautéed with diced onion and capsicum in hot and spicy sauces.
Paneer-cooked spinach with tomatoes and mild spices.
Succulent paneer morsels cooked in spicy gravy with green peppers.
Cottage cheese cubes, wok-fried with onion and tomato juliennes, flavoured with homeground fragrant spice mixture.
Chunks of cottage cheese in an Indian wok with chopped onions, garlic, whole fried coriander and Indian spices.
A delicious mix of seafood, including fish, prawns, and mussels, cooked in an onion-base curry with coconut cream and authentic Indian spices.
Veg minced fries, sautéed in hot and spicy with herbs and spices. (Dry / Gravy) (with Schezwan sauce / without Schezwan sauce).
Delicious medium hot veg curry garnished and prepared with coconut and potatoes, South Indian style.
A dazzling dish from Old Delhi, smothered with cream, tomatoes and butter.
A tangy chicken delicacy from Chandigarh, Punjab, tossed in a hot wok with coloured capsicums, red and green onions, garlic, and a soy-tempered sauce.
Kashmir has produced some glorious delights, and yakkhan is certainly one of those. Creamy chicken cooked on a slow fire with mint, nuts, and Mughal spices.
It brings back the divine memories of childhood days, travelling with the family. Succulent chicken and mushrooms cooked with spices and rich herbs.
Delicious medium-hot chicken curry garnished and prepared with coconut, South Indian style.
Succulent Tandoori chicken morsels cooked in spicy gravy with green peppers.
Spicy chicken curry straight from the beaches of Goa (must be served spicy hot).
Chunks of chicken roast meat cooked in an Indian wok with chopped onions, garlic, whole fried coriander and Indian spices.
Marinated boneless chicken pieces cooked in tangy Indian pickle paste and flavourful spices. Can be served hot!
Spicy, tangy British-style chicken in a rich tomato sauce with capsicum.
Delicious medium-hot lamb curry garnished and prepared with coconut, South Indian style.
Lamb curry straight from the mountains of India (must be served spicy hot).
Lamb cooked with mustard leaves, fenugreek leaves, and spinach. Fresh ginger and garlic with caramelised onions make this dish very complex in flavour.
A childhood favourite inspired by Indian railways, with tender lamb, spices, potatoes, and herbs.
A fiery step above Rogan Josh—Hyderabadi street-style, cooked with fenugreek leaves, green chillies, and bold spices.
A nostalgic dish recalling childhood family travels, with succulent lamb and mushrooms cooked in spices and rich herbs.
Chunks of Roast Lamb meat cooked in an Indian wok with chopped onions, garlic, whole fried coriander and Indian spices.
Soft diced lamb cooked slowly with ginger, garlic and onions for a warm North Indian taste.
Spicy, tangy British-style lamb in a rich tomato sauce with capsicum.
Biryani is a one-pot dish that consists of rice and meat or vegetables, cooked together with herbs, spices, and nuts. It is served with raita. We are showcasing Biryani dishes from Hyderabad, Old Delhi and Lucknow.
Absolute beauty from Lucknow: fragrant rice cooked with lamb loaded with spices and herbs. The dish is sealed with naan dough to preserve all the fragrances and flavours.
Chicken marinated with herbs, spices and yoghurt is cooked on slow heat in a pot with basmati rice. Cooking this dish is an art, and we hope that we can deliver what master chefs in India have created and perfected over several decades.
Virtual heaven for vegetarians and vegans: slow-cooked jackfruit with Mughlai spices and herbs sealed with dough to retain all the flavours. Served with raita.
Virtual heaven for vegetarians and vegans: slow-cooked vegetables with our spices and herbs sealed with dough to retain all the flavours. Served with raita.
Aromatic Basmati Rice Dum expertly cooked with prawns or fish, infused with herbs and raw spices. This delightful dish is served alongside refreshing raita.
Freshly crushed garlic mixed with mozzarella cheese and spices.
Naan bread sprinkled with crushed garlic.
Wholemeal bread.
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Email: service@fusionofflavours.co.nz