Kings Park Restaurant New Zealand

About Kings Park Restaurant New Zealand

Kings Park Restaurant on Hobson Street, Auckland CBD is Salim Hassan's kitchen, run on the idea that food is a culinary art — dishes built from a mix of cuisines, cultural traditions and personal experience. The menu reflects that breadth: Kerala and Tamil Nadu classics, Thalassery dum biryanis, North Indian curries, Indo-Chinese favourites, tandoor breads and a continental line of steaks and seafood.

The South Indian heart of the menu is the draw for many. There are Kerala beef classics like Naadan Beef Roast and Beef Ularthiyathu, coconut-milk chicken curries, banana-leaf Fish Pollichathu, and Malabar breads — Kerala Porotta, Ney Pathil, Ari Orootty and Thenga Pathil — that few other Auckland kitchens make. The Kerala Special Thaali Meals gathers rice, curries, thoran, sambar and payasam onto a single traditional platter.

Beyond Kerala, the kitchen turns out tandoori murgh and kebabs, butter chicken and dal tadka, Schezwan noodles, grilled steaks and salmon with tomato salsa, and fresh fruit juices. Dine in on Hobson Street, order online through their website, or arrange catering for an event.

Kings Park Restaurant Auckland: Kerala, Indian and Continental Cooking on Hobson Street

On Hobson Street in the heart of Auckland's CBD sits Kings Park Restaurant — Salim Hassan's Kings Park Restaurant, as the site names it — a kitchen built on the belief that cooking is a culinary art. The team talks about drawing inspiration from different cuisines, cultural traditions and personal experience to create signature dishes, and the menu backs that up. Under one roof you will find Kerala and Tamil Nadu classics, Malabar breads, Thalassery dum biryanis, North Indian curries, Indo-Chinese stir-fries, tandoor and kebabs, and a full continental section — an unusually wide sweep for a single kitchen.

The strongest current is South Indian. Starters alone read like a tour of the Malabar coast: Kings Specials Tawa Grilled Chicken marinated in freshly ground Kerala spices and slow-grilled on a hot tawa with coconut oil and curry leaves; Dindigul Fried Chicken from Tamil Nadu's spice heartland, marinated in crushed pepper, garlic and red chillies; Spicy Vizhinjam Chicken Fry from Kerala's coastal kitchens, fried until lightly charred with a spice-rich crust. Alongside them sit chicken lollipops, Thai-style Gai-tod Kratiem Prik Thai, butter-garlic prawns and a crisp fish and chips, plus lighter plates like crispy fried cauliflower, baby corn tempura and dragon paneer in a glossy chilli-garlic sauce. Soups run from cream of spinach and roasted rosemary chicken to a rich seafood bisque.

A kitchen that knows Kerala

Beef is a signature of Kerala home cooking and Kings Park gives it real attention. Naadan Beef Roast is slow-cooked in a rich brown gravy with caramelized onions, roasted spices, coconut oil and curry leaves; Beef Ularthiyathu is stir-fried with black pepper, shallots and garlic; Beef Coconut Fry adds roasted coconut to the pan. Mutton is handled with equal care — a mild, comforting Mutton Stew simmered in coconut milk, or Naadan Mutton Chaaps, chops slow-roasted in Kerala masala. Chicken arrives as Chicken Mappas and Alleppey Chicken Curry in gentle coconut-milk gravies, fiery Chicken 65, and the chef's special Kozhi Mulakittu Vattichathu, cooked in red chilli gravy and finished dry with curry leaves.

Seafood — so central to coastal Kerala — is well covered. Fish Pollichathu wraps spice-marinated fish in banana leaf and slow-cooks it until moist and aromatic; Fish or Prawns Mango Curry is tangy with raw mango and coconut gravy; Fish or Prawns Kumarakam simmers in coconut gravy with a hint of Malabar tamarind; Fish or Prawns Tawa Fry comes off the pan crisp and smoky. To soak it all up, the staples section offers Kerala Porotta, Ney Pathil, Ari Orootty and Thenga Pathil — traditional Malabar rice breads that are genuinely hard to find elsewhere in Auckland — with tandoor-baked naans close at hand.

The From The Rice Pot section is anchored by Thalassery dum biryanis — chicken, beef and mutton layered with fragrant Kaima rice, whole spices, fried onions and herbs, then slow-dum cooked to capture the aroma of the north Malabar coast. The Kerala Special Thaali Meals is the fullest expression of the kitchen: a traditional platter with rice, seasonal vegetables, curries, thoran, pachadi, sambar, rasam and payasam. Fried rice, Schezwan noodles, vegetable pulao, ghee rice and steamed basmati round out the rice side of the menu.

Beyond the backwaters

North Indian cravings are met with butter chicken masala, murgh lababdar, chilli chicken, kadai gosht, paneer butter masala and dal tadka, with a tandoor turning out plain, butter and garlic butter naans and kababs such as tandoori murgh, King's Special Chicken Tikka and Hariyali Tikka. The continental section stretches further still: grilled chicken and beef steaks with pepper sauce, chicken and beef stroganoff, chicken schnitzel, grilled pink salmon with tomato salsa, tossed butter garlic shrimps, stuffed bell peppers and a cottage cheese steak.

A few practical notes for first-timers: the menu marks heat with chilli icons from one to three, so you can steer from butter chicken to three-pepper Dindigul Fried Chicken at will; vegetarians have real choices across soups, starters, paneer and dal dishes; and fresh juices — watermelon, pineapple, orange, lime, lime soda and mint lime — are on hand to cool things down. Kings Park also takes online orders through its website and offers catering, so the kitchen's Kerala cooking can travel to your table or your event.

Signature items

• Thalassery Chicken Dum Biryani
• Kerala Special Thaali Meals
• Dindigul Fried Chicken
• Fish Pollichathu
• Naadan Beef Roast
• Kings Specials Tawa Grilled Chicken

Menu

Soup

• Cream of Spinach Soup — Creamy, delicately spiced spinach soup finished with fresh cream.
• Roasted Rosemary Chicken Soup — Roasted chicken simmered in a fragrant rosemary broth.
• Seafood Bisque Soup — Rich, velvety seafood soup simmered with aromatic spices and a touch of cream.
• Sweet Corn (Veg / Chicken) — Comforting sweet corn soup with vegetables or chicken.
• Hot & Sour (Veg / Chicken) — Classic hot-and-sour soup with fresh vegetables.
• Clear Soup (Veg / Chicken) — Light, flavourful clear broth with vegetables or chicken.

Kebabs

• Tandoori Murgh (Full) — Whole chicken marinated in traditional tandoori spices and slow-roasted.
• Tandoori Murgh (Half) — Half chicken marinated in traditional tandoori spices and slow-roasted.
• King's Special Chicken Tikka — Chicken infused with aromatic spices and yoghurt, tandoor-cooked for a smoky finish.
• Hariyali Tikka — Chicken marinated in mint, coriander, fresh herbs and spices, char-grilled.

Tandoor

• Plain Naan — Soft, fluffy bread baked in the tandoor and lightly glazed.
• Butter Naan — Tandoor-baked naan brushed with melted butter for a glossy finish.
• Garlic Butter Naan — Stuffed naan baked in the tandoor and brushed with butter.

Starters

• Kings Specials Tawa Grilled Chicken — Chicken in freshly ground Kerala spices, slow-grilled on a tawa with coconut oil and curry leaves.
• Chicken Lollipop — Juicy wings in bold spices, fried golden and finished with a lightly spiced glaze.
• Gai-tod Kratiem Prik Thai — Thai-style fried chicken tossed in oyster sauce with cracked pepper and coriander.
• Prawns in Butter Garlic Sauce — Plump prawns sautéed in creamy butter with garlic and fresh herbs.
• Dindigul Fried Chicken — Tamil Nadu-style chicken in crushed pepper, garlic and red chillies, slow-fried dark and crisp.
• Spicy Vizhinjam Chicken Fry — Kerala coastal chicken fried with red chillies, garlic, shallots and curry leaves.
• Spicy Chicken Pottas — Fried chicken cubes tossed in butter with chilli flakes and curry leaves.
• Chemmeen Kunjully Fry — Prawns marinated in crushed pepper and Kerala spices, fried crisp — a Malabar classic.
• Fish and Chips — Golden-battered fish with a subtle black pepper kick, served with fries.
• Crispy Fried Cauliflowers — Lightly battered cauliflower florets fried crisp and tossed with subtle spices.
• Baby Corn Tempura — Tender baby corn in a light tempura batter, fried until crisp and airy.
• Dragon Paneer — Golden-fried paneer wok-tossed in a glossy chilli-garlic sauce.

Continental Mains

• Penne Arrabbiata / Alfredo / Pesto — Penne tossed in spicy tomato arrabbiata, creamy alfredo or fresh basil pesto.
• Grilled Chicken Steak with Pepper Sauce — Juicy grilled chicken steak with a rich, creamy black pepper sauce.
• Chicken Schnitzel — Breaded chicken cutlet crumb-fried to a golden crisp.
• Chicken Stroganoff — Tender chicken simmered in a creamy mushroom sauce with subtle spices.
• Stir Fried Beef with Asian Vegetables — Beef strips wok-tossed with crisp vegetables and savoury Asian sauces.
• Grilled Beef Steak with Pepper Sauce — Grilled beef steak served with a rich, creamy black pepper sauce.
• Beef Stroganoff — Tender beef strips simmered in a creamy mushroom sauce.
• Lamb and Root Vegetable Soup — Hearty soup of tender lamb with root vegetables.
• Grilled Pink Salmon with Tomato Salsa — Pink salmon lightly grilled, served with a vibrant fresh herb tomato salsa.
• Tossed Butter Garlic Shrimps — Plump prawns sautéed in creamy butter with garlic and fresh herbs.
• Stuffed Bell Peppers — Bell peppers filled with seasoned vegetables and baked until tender.
• Cottage Cheese Steak with Pepper Sauce — Thick-cut cottage cheese grilled and served with creamy black pepper sauce.

From The Rice Pot

• Thalassery Chicken Dum Biryani — Kaima rice layered with chicken, spices, fried onions and herbs, slow-dum cooked.
• Thalassery Beef Dum Biriyani — Succulent beef layered with fragrant Kaima rice and traditional spices, dum-cooked.
• Thalassery Mutton Dum Biriyani — Mutton layered with Kaima rice, whole spices, caramelized onions and mint, dum-cooked.
• Kerala Special Thaali Meals — Traditional platter of rice, seasonal vegetables, curries, thoran, sambar and payasam.
• Vegetable Pulao — Aromatic basmati with seasonal vegetables, infused with whole spices.
• Fried Rice (Veg / Egg / Chicken / Prawns / Mixed) — Wok-tossed rice with fresh vegetables and your choice of protein.
• Schezwan Fried Rice (Veg / Egg / Chicken / Prawns / Mixed) — Wok-tossed rice in spicy Schezwan sauce for a bold, smoky finish.
• Noodles (Veg / Egg / Chicken / Prawns / Mixed) — Soft stir-fried noodles with crunchy vegetables and your choice of protein.
• Schezwan Noodles (Veg / Egg / Chicken / Prawns / Mixed) — Stir-fried noodles in a spicy Schezwan sauce with your choice of protein.
• Ghee Rice — Fragrant rice cooked in pure ghee with whole spices — light and fluffy.
• Steamed Rice — Long-grain basmati rice, gently steamed with a delicate aroma.

North Indian Mains

• Butter Chicken Masala — Tender chicken in a creamy tomato and butter gravy with mild spices.
• Murgh Lababdar — Chicken in a rich, creamy tomato-based gravy with aromatic spices.
• Chilli Chicken — Crispy chicken in a bold chilli-garlic sauce with capsicum and onion.
• Ginger Chicken — Chicken stir-fried in a fragrant ginger-garlic sauce with a light savoury glaze.
• Schezwan Chicken — Chicken tossed in bold Schezwan sauce — spicy, garlicky and smoky.
• Manchurian Chicken — Chicken in a rich, tangy, garlicky Manchurian sauce.
• Kadai Gosht — Mutton cooked in a spicy kadai-style masala with capsicum and onions.
• Paneer Butter Masala — Cottage cheese simmered in a creamy tomato and butter gravy with mild spices.
• Paneer Kadai — Paneer with peppers and onions in a robust, aromatic kadai gravy.
• Aloo Capsicum — Potatoes and capsicum sautéed with onions, tomatoes and fragrant Indian spices.
• Dal Tadka — Creamy yellow lentils topped with a fragrant tadka of garlic, cumin and chilli.
• Dal Fry — Hearty lentil curry simmered with onion, tomato and a fragrant tempering.

South Indian Mains

• Chicken Pepper Masala — Chicken simmered with crushed black pepper, onions and a creamy cashew finish.
• Chef's Special Kozhi Mulakittu Vattichathu — Chicken cooked in a spicy red chilli gravy, finished dry with curry leaves.
• Chicken Mappas — Tender chicken in a mild coconut milk gravy with whole spices and curry leaves.
• Alleppey Chicken Curry — Chicken simmered in mild coconut gravy with whole spices and fresh curry leaves.
• Chicken 65 — Boneless chicken in bold spices, fried crisp and tossed with curry leaves and green chillies.
• Beef Stew — Beef slow-cooked in a gently spiced coconut milk gravy with curry leaves.
• Naadan Beef Roast — Beef slow-cooked with caramelized onions, roasted spices, coconut oil and curry leaves.
• Beef Ularthiyathu — Beef stir-fried with black pepper, green chillies, shallots, garlic and curry leaves.
• Beef Coconut Fry — Spiced beef fry with roasted coconut and curry leaves and a peppery kick.
• Beef Chilli Fry — Spicy beef chilli fry with peppers, onion and a smoky garlic-chilli finish.
• Mutton Stew — Mutton slow-simmered in coconut milk with mild spices for a rich, comforting stew.
• Mutton Varattiyadhu — Mutton slow-cooked with roasted spices, onions, curry leaves and coconut oil.
• Naadan Mutton Chaaps — Mutton chops slow-roasted in Kerala masala with caramelized onions and spices.
• Fish Pollichathu — Kerala-spiced fish wrapped in banana leaf and slow-cooked until moist and aromatic.
• Fish / Prawns Mango Curry — Tangy Kerala curry with raw mangoes, coconut gravy and mild spices.
• Fish / Prawns Kumarakam — Fish simmered in mild coconut gravy with curry leaves and a hint of Malabar tamarind.
• Fish Masala — Fish cooked in a rich onion-tomato masala with a gentle chilli warmth.
• Fish / Prawns Tawa Fry — Coastal-spiced fish or prawns pan-seared on a tawa for a crisp, smoky finish.

South Indian Staples

• Kerala Porotta — Soft, flaky hand-kneaded flatbread griddle-cooked to golden perfection.
• Ney Pathil — Malabar rice bread deep-fried golden, flavoured with cumin seeds and shallots.
• Ari Orootty — Rustic rice flour flatbread, pan-cooked until lightly crisp.
• Thenga Pathil — Rice batter bread with grated coconut, cooked on a tawa and finished with ghee.
• Baby Bhatura — Soft, fluffy deep-fried North Indian bread with a light golden crust.

Hot And Cold Beverages

• Watermelon — Fresh seasonal watermelon juice, extracted to capture vibrant flavour.
• Pineapple — Fresh seasonal pineapple juice.
• Orange — Fresh seasonal orange juice.
• Fresh Lime — Fresh seasonal lime juice.
• Lime Soda — Fresh lime juice with soda for a sparkling lift.
• Mint Lime — Fresh lime juice with mint for a cooling finish.

Frequently asked questions

What kind of food does Kings Park Restaurant serve?

Kerala and South Indian specialties lead the menu, alongside North Indian curries, Indo-Chinese fried rice and noodles, tandoor breads, kebabs and a continental section of steaks, stroganoffs and seafood.

Where is Kings Park Restaurant located?

At 35 Hobson Street, Auckland CBD, Auckland 1010.

Does Kings Park Restaurant have vegetarian options?

Yes. Vegetarian choices run through the menu — soups, crispy cauliflower, baby corn tempura, dragon paneer, paneer butter masala, paneer kadai, dal tadka, dal fry, vegetable pulao and more.

How spicy is the food?

The menu marks heat with chilli icons from one to three, ranging from mild coconut-milk curries like Chicken Mappas to three-chilli dishes such as Dindigul Fried Chicken and Schezwan Chicken.

What dishes is Kings Park known for?

Thalassery dum biryanis in chicken, beef and mutton, the Kerala Special Thaali Meals, Kerala beef dishes like Naadan Beef Roast, banana-leaf Fish Pollichathu and the house tawa grilled chicken.

Can I order Kings Park food online?

Yes, the restaurant takes online orders through its website, and also offers a catering service for events.

Is there anything on the menu besides Indian food?

Yes — a continental section covers grilled chicken and beef steaks with pepper sauce, schnitzel, stroganoffs, grilled pink salmon with tomato salsa, butter garlic shrimps and stuffed bell peppers.

Tips

• {"body":"The menu marks heat from one to three chillies — go mild with Chicken Mappas or brave the three-chilli Dindigul Fried Chicken.","title":"Follow the chilli icons"}
• {"body":"Kerala Porotta, Ney Pathil and other Malabar breads are rarities in Auckland and are made for the beef and fish curries.","title":"Order a bread with your curry"}
• {"body":"The Kerala Special Thaali Meals covers rice, seasonal vegetables, curries, thoran, sambar, rasam and payasam in one traditional platter.","title":"Make it a feast with the thaali"}
• {"body":"Kings Park takes online orders through its website and offers catering — handy for group events.","title":"Order ahead or cater"}
• {"body":"Fish Pollichathu in banana leaf and the tawa-fried fish or prawns showcase the coastal side of the kitchen.","title":"Go seafood, Kerala-style"}

Good to know

• {"dietary":"Extensive vegetarian selection across soups, starters, paneer and dal dishes; veg/chicken options in soups, fried rice and noodles."}