Samairaz Indian Restaurant

About Samairaz Indian Restaurant

Samairaz Indian Restaurant is a family-owned and operated restaurant in Marshlands, on Christchurch's north-east side, run by Sid and Karam Sarin and their team. The kitchen showcases creative Indian cuisine, pairing clay-oven cooked breads and starters with global ingredients and techniques, while staying true to the flavours and traditions of India. Everything is built on freshness and quality — ingredients are prepared beautifully and presented with care, so an ordinary lunch or dinner becomes a great experience.

What gives Samairaz its distinctive character is its handling of spice. Spices are hand-picked, dried and ground by the chef, and the team balances them with real expertise so every dish lands just right. The charcoal tandoor is at the heart of the menu, turning out tikka, kebabs, lamb chops and tandoori prawns, alongside a deep list of curries across chicken, lamb and seafood.

You can dine in or order takeaway, and reservations are encouraged — book online and the team will confirm by email, with a courtesy call 24 hours before your table. eGift cards are also available, making an easy gift for the curry lovers in your life. Come by and say namaste.

Samairaz Indian Restaurant: Charcoal Tandoor Flavours in Marshlands, Christchurch

On Raranga Street in Marshlands, Samairaz Indian Restaurant has made a name for itself by doing the fundamentals exceptionally well: real spice, real fire and real hospitality. Family-owned and operated by Sid and Karam Sarin and their team, Samairaz describes its food as creative Indian cuisine — clay oven cooked breads and starters that complement the flavours and traditions of India with global ingredients and techniques.

A kitchen built on spice

The heart of Samairaz is its spice programme. Spices are hand-picked, dried and ground by the chef in-house, which the team credits for the restaurant's unique flavour. Balance is treated as a craft rather than an afterthought — the chefs handle every spice with expertise so that no single note overwhelms the plate. That philosophy runs from the mildest korma to the fiercest vindaloo.

Commitment to freshness extends across the menu. The team promises the freshest ingredients at the highest possible quality, all beautifully prepared and presented, with the aim that a typical dinner becomes a great experience.

From the charcoal tandoor

The tandoor drives the appetiser list. Alongside classics like vegetable samosa, onion bhaji and paneer tikka, you'll find chicken tikka marinated in paprika and yogurt, tender tandoori chicken, spiced lamb chops and king prawns finished delicately over charcoal. House standouts include the Samairaz Special Tikka — chicken fillets cooked with mustard oil, ginger, garlic, fenugreek and the flavours of Indian pickle — and the Kalmi Kebab, a chef's special of chicken marinated with yoghurt, spices and cashew.

For tables that like to share, dedicated platters for two gather the best of the grill: a vegetarian platter, a mixed platter and a full non-veg spread of fish tikka, king prawn, tandoori chicken and lamb chop.

Curries for every palate

The main menu is deep. Chicken dishes range from butter chicken and tikka masala to mango chicken, methi chicken and a proper Goan vindaloo for the adventurous. Lamb runs from Kashmiri rogan josh to lamb saagwala in spinach gravy. Seafood lovers get prawn malabari from Bombay, butter prawn and a Bengali fish curry built on freshly ground spices.

Dietary needs are thoughtfully accommodated: the menu marks vegetarian, vegan and lactose-free options, and several dishes — including the vindaloos, achaari curries and bhuna — can be made dairy free on request.

Planning your visit

Samairaz is open Tuesday to Sunday from 4:30pm until late and closes on Mondays. Reservations are encouraged — you can book online, receive a confirmation email, and the team will call to reconfirm 24 hours before your booking. If you'd rather eat at home, the full menu is also available for takeaway, and eGift cards can be purchased online for the curry lovers in your life.

Whether you settle in for a long dinner or grab a butter chicken on the way home, Samairaz brings a genuine taste of the tandoor to Christchurch's north-east. Come by and say namaste.

Signature items

• Samairaz Special Tikka
• Butter Chicken
• Kalmi Kebab
• Tandoori Prawn
• Rogan Josh
• Veg Platter for Two

Menu

Appetizers

• Vegetable Samosa — Deep-fried conical pastry stuffed with spiced potatoes and peas (2 pieces).
• Vegetable Pakora — Fresh vegetables dipped in spiced chickpea batter and finished in hot oil (6 pieces).
• Onion Bhaji — Crispy onion fritters with fresh herbs and chickpea flour, deep fried (3 pieces).
• Cheese Pakora — Homemade Indian cheese layered with coriander, dipped in chickpea batter (6 pieces).
• Paneer Tikka — Homemade cottage cheese marinated in yogurt and spices, roasted in the charcoal tandoor (6 pieces).
• Chicken Tikka — Chicken fillets marinated in paprika and yogurt, roasted in the charcoal tandoor (5 pieces).
• Tandoori Chicken — Tender spring chicken marinated with fresh herbs and spices, cooked in the charcoal tandoor (half or full).
• Lamb Chop — Lamb chops dipped in a spicy marinade, skewered and cooked in the charcoal tandoor (4 pieces).
• Tandoori Prawn — King prawns marinated with herbs, spices and a touch of cream, cooked in the tandoor (8 pieces).
• Amritsari Fish Fry — Fish fillet dipped in chickpea flour with herbs and spices, finished in hot oil (5 pieces).
• Mushroom Tikka — Fresh mushroom marinated in yoghurt and spices, skewered with pepper and onion, tandoor-roasted (8 pieces).
• Kalmi Kebab — Chicken marinated with yoghurt, spices and cashew, cooked in the charcoal tandoor. Chef special.
• Samairaz Special Tikka — Chicken fillets cooked with mustard oil, ginger, garlic, fenugreek and Indian pickle flavours in the tandoor.
• Veg Platter for Two — Sharing platter of 2 samosa, 2 onion bhaji, 2 paneer pakora and 4 veg pakora.
• Mix Platter for Two — 2 samosa, 2 onion bhaji, 2 lamb chop, 2 chicken tikka and 2 Samairaz Special Tikka.
• Non-Veg Platter — 2 fish tikka, 2 king prawn, 2 tandoori chicken, 2 lamb chop and 2 chicken tikka.

Lamb Dishes

• Rogan Josh — Lamb cooked with cinnamon, cardamom and an exotic blend of herbs — a special dish of Kashmir.
• Bhuna Gosht — Dry dish of lamb chunks stir fried with onion, ginger, garlic, crushed tomatoes and curry masala.
• Lamb Karahi — Lamb with crushed tomatoes, onions, capsicum, garlic, ginger, cream and fresh coriander.
• Lamb Korma — Tender diced lamb in a rich creamy sauce made of almonds and cashew nuts.
• Lamb Madras — Lean lamb cooked South Indian style with curry leaves, coconut milk and tomatoes.
• Lamb Saagwala — Tender lamb in spinach gravy with fresh tomatoes, herbs and spices, finished with cream.
• Lamb Pasanda — Diced lamb sautéed with onions, garlic, ginger and tomatoes, cooked with spices, yogurt and cream.
• Lamb Jalfrezi — Tangy lamb dish with capsicum, tomatoes and onions, garnished with cheese.
• Lamb Do Pyaza — Lamb cubes tossed with chunks of onion in vegetable gravy with herbs, spices and cream.
• Lamb Vindaloo — Chilli-hot Goan dish cooked with vinegar, capsicum, spices and coriander — for the adventurous.
• Lamb Achaari — Lamb with mustard oil, ginger, garlic, fenugreek seeds and intense Indian pickle flavours.

Chicken Dishes

• Butter Chicken — Barbecued chicken cooked in a creamy tomato sauce.
• Chicken Tikka Masala — Tandoor-cooked chicken tikka prepared in the pan with spices and creamy tomato sauce.
• Chicken Korma — Boneless chicken in a rich creamy sauce made of almonds and cashew nuts.
• Bhuna Chicken — Dry dish of diced chicken stir fried with onion, ginger, garlic, herbs, spices and garam masala.
• Mango Chicken — Chicken cooked in an aromatic mango sauce, tempered with cream, herbs and spices.
• Chicken Saagwala — Chicken in spinach gravy with fresh tomatoes, herbs and spices, finished with cream.
• Chicken Madras — Traditional South Indian dish cooked with curry leaves, coconut milk and tomatoes.
• Karahi Chicken — Chicken with crushed tomatoes, onions, capsicum, garlic, ginger, cream and fresh coriander.
• Chicken Achaari — Chicken with mustard oil, ginger, garlic, fenugreek seeds and intense Indian pickle flavours.
• Chicken Vindaloo — Chilli-hot Goan dish cooked with vinegar, capsicum, spices and coriander — one for the adventurous.
• Chicken Jalfrezi — Tangy chicken dish with capsicum, tomatoes and onions, garnished with cheese.
• Chicken Do Pyaza — Chicken cubes tossed with chunks of onion in vegetable gravy with herbs, spices and cream.
• Poppy Chicken — Tender chicken sautéed in vegetable gravy with garlic, ginger, spices, tomatoes and poppy seeds.
• Indian Methi Chicken — Chicken cooked with dry fenugreek leaves, cardamom, garlic and tomatoes.
• Lentil Chicken Curry — Chicken simmered with black lentils, tempered with vegetable gravy, herbs, spices and cream.

Seafood Dishes

• Prawn Malabari — Bombay speciality cooked with coconut, capsicums, tomatoes, cream and assorted spices.
• Butter Prawn — King prawns cooked in a mild butter sauce with a touch of fenugreek.
• Prawn Vindaloo — Chilli-hot Goan prawn dish cooked with vinegar, capsicum, spices and coriander.
• Prawn Jalfrezi — Tangy prawn dish with capsicum, tomatoes and onions, garnished with cheese.
• Prawn Karahi — Prawns with crushed tomatoes, onions, capsicum, garlic, ginger, cream and coriander.
• Prawn Saag — Prawns cooked in a puree of spinach with house herbs and spices, finished with cream.
• Fish Madras — Fish cooked in a fine tomato and coconut sauce.
• Fish Malabari — Special Bombay dish cooked with coconut, capsicum, tomatoes and cream.
• Bengali Fish Curry — Popular East Indian fish dish with ginger, garlic, onion, tomatoes and freshly ground spices.

Frequently asked questions

Where is Samairaz Indian Restaurant located?

At 1/41 Raranga Street, Marshlands, Christchurch — come by and say namaste.

What are the opening hours?

Open Tuesday to Sunday from 4:30 PM until late. Closed on Mondays.

Do I need a reservation?

Reservations are encouraged. Book online and you'll get a confirmation email; the team will also call to reconfirm 24 hours before your reservation.

Is there a takeaway option?

Yes — Samairaz offers both dine-in and takeaway, with the same focus on authentic, spice-ground-in-house Indian cuisine.

Are there vegetarian, vegan or dairy-free options?

Yes. The menu marks Special, Vegetarian, Vegan and Lactose Free dishes, and several curries (such as vindaloo, achaari and bhuna) can be prepared dairy free on request.

Does Samairaz offer gift cards?

Yes, eGift cards can be purchased online through the restaurant's website.

Who runs Samairaz?

It's a family-owned and operated business, led by Sid and Karam Sarin and their team.

Tips

• {"body":"Reservations are encouraged — book online and expect a courtesy call from the team 24 hours before your table.","title":"Book ahead"}
• {"body":"The charcoal tandoor appetisers, like Samairaz Special Tikka and Kalmi Kebab, are the kitchen's signature — don't skip the starter round.","title":"Start at the tandoor"}
• {"body":"The veg, mix and non-veg platters for two are an easy way to sample several tandoor favourites at once.","title":"Order a platter to share"}
• {"body":"The restaurant is closed Mondays; it opens Tuesday to Sunday from 4:30 PM until late.","title":"Watch out for Monday"}
• {"body":"Many curries, including vindaloo and achaari dishes, can be made dairy free — just ask the team.","title":"Ask about dairy free"}

Good to know

• {"family":"Family-owned and operated by Sid and Karam Sarin and their team.","dietary":"Vegetarian, vegan and lactose-free dishes marked on menu; many curries available dairy free on request.","payments":"Online reservations and eGift cards available via the website."}