Timmur Nepalese & Indian Cuisine in Avondale takes its name from timmur, a Himalayan spice also known as Szechuan pepper, famous for its refreshing citrus aroma and gentle tingling sensation. Inspired by that special spice, the restaurant brings the authentic flavours, traditions and hospitality of Nepal and India to Great North Road, with experienced chefs preparing every dish from quality ingredients, traditional recipes and authentic cooking techniques.
The menu centres on momos — Nepal's favourite dumplings, handmade daily and served steamed, fried, in soup or tandoori style with a signature homemade chutney — alongside the Thakali thali, sekuwa, choila and thukpa, a warm Himalayan noodle soup. Indian classics fill out the list: Delhi-style butter chicken, tikka masala, tandoori platters, freshly baked naan and biryani, plus a wide selection of vegetarian and vegan dishes and Indo-Chinese favourites like chow mein and chilli chicken.
Beyond the dining room, Timmur offers dine-in, takeaway, private functions and catering, welcoming everyone from family dinners to special occasions. As the team puts it, Timmur is more than a restaurant — a place where people come together over great food, celebrate culture and create lasting memories.
Timmur Nepalese & Indian Cuisine brings the flavours of the Himalayas to Great North Road in Avondale. The restaurant takes its name from timmur, a Himalayan spice also known as Szechuan pepper, prized for its refreshing citrus aroma and gentle tingling sensation — a fitting emblem for a kitchen that blends Nepalese and Indian traditions on one menu.
The heart of the menu is the momo, Nepal's favourite dumpling, handmade daily. They come steamed, pan-fried (kothya), deep-fried and crispy, tandoori-baked, floating in hot soup, or served Kathmandu-style with jhol — a tangy, flowy sauce built on soybean, sesame, tomato and lapsi (hog plum) powder. Fillings run to minced vegetables, chicken and lamb, with special versions like sandheko momo marinated in chutney, and a buckwheat-flour paphar ko momo.
Around the momos sits a full spread of Nepalese home cooking and street food: sekuwa grilled in the tandoor with Timmur sauce, choila marinated in Himalayan herbs, mustard oil and lime, sadako plates of peanuts, soybean or chow chow noodles, sukti dried lamb jerky, and the Thakali thali — Nepal's traditional meal of basmati rice, dal, saag, pickle, papadum, salad and dessert with your choice of curry.
Indian classics hold their own. The tandoor turns out chicken tikka, malai and garlic tikka, tandoori chicken, lamb seekh kebab, hapuka fish tikka, tandoori prawns and a mixed grill with fries and mint sauce. The curry list covers all the favourites — Delhi-style butter chicken with bone-in tandoori chicken in tomato-cashew cream, tikka masala, rogan josh, jalfrezi, saagwala, madras, vindaloo, korma and lababdar — across chicken, lamb, seafood and paneer, plus Timmur's own special curry.
There's a generous vegetarian table too: malai kofta, shahi paneer, chana masala, bhindi and eggplant masala, daal tadka and dal mananki, and home-style Nepalese curries like goat curry with bone, aloo gobi, aloo bodi tama and aloo sag. The restaurant notes a wide selection of vegetarian and vegan dishes, so plant-based diners have real options.
A third thread runs through the menu: Indo-Chinese food, the beloved fusion of Indian spices and Chinese cooking. Chow mein comes with vegetables, chicken or lamb, in classic or schezwan style, plus keema noodles and a sukti version with fried dried lamb. For something warming, thukpa — the comforting Himalayan noodle soup — arrives with vegetables, chicken, or even momos floating in the broth.
Timmur describes itself as a place where people come together — for family dinners, special occasions, private functions and catering, as well as a quick takeaway. Chefs prepare every dish with quality ingredients, traditional recipes and authentic techniques, and the team aims for friendly service and a welcoming atmosphere where everyone feels at home.
Hours run from late afternoon on Mondays and Tuesdays (4:30pm–10:30pm), with a split lunch and dinner service Wednesday through Sunday (11:30am–2:15pm and 4:30pm–10:15pm). Online ordering, table reservations and catering enquiries are handled through the website, and the team shares news on Instagram, Facebook and TikTok.
Whether you're chasing a plate of jhol momos, a thali that tastes of the hills, or a dependable butter chicken with freshly baked naan, Timmur Avondale puts the Himalayas and India side by side on one table — two Auckland locations, one authentic taste of Nepal and India.