4 Flames Indian Restaurant & Takeaway

About 4 Flames Indian Restaurant & Takeaway

4 Flames Indian Restaurant & Takeaway brings authentic, pan-Indian dining to 69 Kimbolton Road in the heart of Feilding. Opened on 30 August 2014, the restaurant has grown from a passionate dream into a local favourite, welcomed into guests' weekly traditions, family celebrations and everyday milestones. Founder Yashwant Singh Butola trained under master chefs from India's most prestigious luxury hotel chains, and that five-star discipline shows in every plate — dishes made fresh to order, from scratch, with New Zealand produce, the freshest seafood, meat and vegetables, and traditional Indian herbs and spices.

The menu reads like a map of the subcontinent: rich northern curries, aromatic kormas and fresh tandoori breads; bold, coconut-infused southern flavours; subtle, delicate eastern spice blends; and vibrant, street-food-inspired dishes and robust masalas from the west. Guests return for the silky Butter Chicken, the Chicken Tikka Masala, the overnight-simmered Dal 4 Flame and house specials like Goat Masala, with garlic naan fresh from the tandoor alongside. Every dish can be cooked to your preferred heat, from Mild all the way to Indian Hot, and all curries are MSG-free.

Dietary needs are well covered — vegan dishes, gluten-free and dairy-free options and halal dishes are proudly offered, and staff happily customise meals around allergies. Alongside dine-in, 4 Flames offers takeaway and delivery through online ordering, reservations for lunch and dinner, catering for special events, and gift vouchers available in any value for both dine-in and takeaway.

4 Flames Indian Restaurant & Takeaway: Five-Star Feilding Indian Dining on Kimbolton Road

On Kimbolton Road, in the middle of Feilding's CBD, 4 Flames Indian Restaurant & Takeaway has spent more than a decade building a reputation as one of the Manawatū's most loved dining rooms. Opened on 30 August 2014 with a simple mission — to share the rich traditions, vibrant spices and warmth of authentic Indian hospitality — the restaurant has grown into a local favourite whose guests count it among their weekly traditions and family celebrations. Reviewers regularly call it the best Indian food they have ever had, whether they are settling in for a leisurely dinner or picking up a curry on the way home.

Trained in five-star kitchens

Behind the restaurant is founder Yashwant Singh Butola, whose culinary journey is rooted in world-class excellence. Yashwant honed his cooking under elite master chefs from India's most prestigious luxury hotel chains — mentors themselves trained in top-tier five-star hotels around the globe. That rigour shows up everywhere: dishes are made fresh to order, from scratch, using traditional techniques and the finest local produce, with the freshest seafood, meat and vegetables lifted by Indian herbs and spices. It is five-star discipline and artistry, served with small-town warmth.

A culinary map of India

The menu is deliberately pan-Indian — a curated map of the subcontinent. From the north come rich, creamy curries, aromatic kormas and fresh tandoori breads; the south contributes bold, coconut-infused flavours and tangier spice profiles; the east offers subtle, delicate spice blends and comforting regional specialties; and the west brings vibrant, street-food-inspired dishes and robust masalas.

Start with the street snacks — a tangy Chaat Papdi, crispy Chilli Chicken or a flaky Beef Potli Kebab — then move to skewers from the tandoor before choosing a main. Certain plates have become firm favourites. The Butter Chicken, known as Murgh Makhani, is a buttery, silky gravy that guests single out again and again, alongside the Chicken Tikka Masala with its tandoor-roasted chicken, ginger, garlic and a touch of cream. The Dal 4 Flame — black lentils, ginger and garlic simmered overnight on the tandoor and finished with cream and butter — is a genuine house specialty, while the Goat Masala and the Garlic Scallops Masala, a chef's special, reward the adventurous. Seafood lovers will find market fish, king prawns and scallops, and vegetarians have a dedicated section built around house-made paneer.

Spice is never one-size-fits-all here. Every dish can be served Mild, Medium, Kiwi Hot, Medium Hot, Hot or Indian Hot, and the chefs masterfully adjust heat and flavour to your preference — from the mild comfort of butter chicken to the fiery kick of a vindaloo. All curries are MSG-free.

Everyone at the table

Following Indian tradition, vegetarians and vegans are well catered for. The kitchen proudly offers vegan dishes packed with plant-based flavour, gluten-free (coeliac) curries and sides, and dairy-free alternatives that never sacrifice richness; many dishes are halal. Staff are fully trained to handle dietary requirements — tell them about any allergies when you order and they will happily customise your meal.

Lunch, takeaway and celebrations

Beyond dinner, the lunch menu pairs curries with basmati rice and naan bread and offers generous thali platters — from the veg thali to the super deluxe, loaded with chicken tikka, lamb rogan josh, spring rolls and sheek kebab — plus samosas in six fillings and curry wraps wrapped in homemade naan. Everything travels well: skip the queue by ordering online for pickup or delivery, and every dish is cooked to order with the same care as in the dining room.

The restaurant is a natural pick for occasions too — romantic dinners, corporate meetings, birthday parties and larger groups are always welcome, and catering is available for special events. Gift vouchers, available in any value, can be redeemed on both dine-in and takeaway.

Hours run across two sittings most days: lunch from 11:30am to 2pm and dinner from 4pm to 9:30pm Monday to Saturday, with dinner-only service from 4pm to 9pm on Sundays. Book a table, call ahead on 06 323 3526, or simply walk in — a warm welcome and a fresh curry are waiting on Kimbolton Road.

Signature items

• Butter Chicken
• Chicken Tikka Masala
• Dal 4 Flame
• Garlic Naan
• Goat Masala
• Chilli Chicken

Menu

Breads

• Naan — Classic leavened bread baked in the tandoor.
• Garlic Naan — Naan topped with garlic — a guest favourite.
• Cheese Naan — Naan stuffed with cheese.
• Cheese & Garlic Naan — Cheese and garlic combined in one naan.
• Paneer Kulcha — Naan stuffed with homemade Indian cottage cheese and spices.
• Keema Naan — Naan with a stuffing of spiced lamb mince.
• Tandoori Roti — Wholemeal flour bread from the tandoor.
• Lacha Prantha — Layered wholemeal bread with ghee, baked in the tandoor.
• Shahi Naan — Naan topped with nuts and sultanas.

Beef Mains

• Beef Korma — Tender boneless beef in a rich cashew gravy with a subtle, assertive flavour.
• Bhuna Beef — A dry curry — onions, tomatoes and beef cooked over high heat.
• Beef Rara Masala — Beef pieces combined with beef mince in a lip-smacking masala.
• Beef Madras — Southern-style curry with coconut cream, curry leaf and mustard seeds.
• Beef Pepper Fry — Tender beef in tamarind and rich spices, Goan style.

Lamb Mains

• Lamb Korma — Diced lamb leg in a rich gravy of cashew nuts, cream and almond paste.
• Lamb Madras — Lamb simmered in coconut cream with curry leaf, mustard seeds and coconut flakes.
• Kashmiri Lamb Roganjosh — Traditional Kashmiri lamb in brown onion gravy with aromatic spices.
• Lamb Rara — Lamb pieces combined with lamb keema in a unique, lip-smacking recipe.
• Lamb Saagwala — Lamb curry big on spinach, green chillies, garlic, tomato and ginger.
• Lamb Pepper Fry — Tender lamb in tamarind and rich spices — a searing Goan curry.

Rice & Sides

• Chicken Biryani — Classic Mughlai mixed rice dish infused with Indian flavours.
• Lamb Biryani — Fragrant biryani rice layered with tender lamb.
• Prawn Biryani — Biryani rice with prawns, tracing its roots to Central Asia.
• Zeera Rice — Basmati rice with cumin seeds.
• Coconut Rice — Rice with coconut milk and coconut flakes.
• Peas Pulao — Rice with cumin seeds and green peas.
• Raita — Cooling yoghurt side.
• Pickle — Tangy Indian pickle.
• Mango Chutney — Sweet mango condiment.
• Papadums — Crisp lentil wafers.

Chicken Mains

• Butter Chicken — Murgh Makhani — a buttery, creamy gravy with a silky smooth texture.
• Chicken Malai Korma — Light, flavourful almond curry with brown onion, tomato and cashew paste.
• Bhuna Chicken — A dry curry where the masala clings onto the chicken.
• Lababdar Chicken — Boneless chicken in onion, tomato and cashew gravy with a hint of fenugreek.
• Malai Chicken Selana — Stuffed chicken breast with cheese, mint and pistachio Mughlai korma sauce.
• Kolhapuri Chicken Masala — Bold Kolhapuri masala with peanut oil, black pepper and cloves.
• Chicken Saagwala — Chicken in a light sauce of turmeric, cinnamon, garam masala and fresh spinach.
• Chicken Madras — Southern Indian curry with coconut, mustard seed and curry leaf.

Lunch Curries

• Mango Chicken — Chicken in a delicately spiced creamy mango sauce.
• Chicken Jalfrezi — Chicken with onion, tomato and capsicum, tempered with pounded coriander seeds.
• Lamb/Beef Vindaloo — Hot and spicy Goan specialty with chillies and Indian herbs.
• Mix Veg — Seasonal mixed vegetables in a spiced curry.
• Veg Korma — Nine seasonal vegetables and nuts braised in a rich, creamy sauce.
• Paneer Masala — Homemade cottage cheese in bell pepper and tomato gravy, finished with cream.

Seafood Mains

• Malai Curry — King prawns cooked in coconut milk, flavoured with spices.
• Prawn Lababdar — Succulent prawns in aromatic spices with a sweet and sour sauce.
• Garlic Scallops Masala — Chef's special — scallops cooked in butter and garlic sauce.
• Machi Curry Jhol — Market fish with tomato, onion, coriander, curry leaf and mustard seeds.
• Malai Fish — Fish in Bengali-style malai sauce with onions, coconut milk and cinnamon.

House Specials

• Goat Masala — Goat in intense spices and brown onion gravy with ginger, cloves and cardamom.
• Dakshin Goat — Goat with South Indian fresh masala, fresh coconut, tamarind and mint.
• Chicken Tikka Masala — Tandoor-roasted chicken in tomato gravy with ginger, garlic and cream.
• Kadai Paneer — House-made cottage cheese with capsicum, onions, tomatoes and spices.
• Kashmiri Shank — Lamb shanks marinated overnight, finished in a subtle stock gravy. Contains rum.
• Kolhapuri Duck — Roasted duck breast in a Kolhapuri masala of peanut oil, bay and black pepper.
• Tadka Dal — Yellow lentils cooked in a tomato and onion gravy.

Street Starters

• Chaat Papdi — Crunchy papdi topped with lip-smacking tamarind and mint chutney and yoghurt.
• Gunjao Kima — Deep-fried cauliflower sautéed in almond sauce.
• Machli (Fish) Kebab — Crumbed fish fingers with cream cheese, fresh coriander and garam masala.
• Chilli Chicken — Crispy chicken bites with capsicum, garlic, chilli and soya sauce.
• Beef Potli Kebab — Aromatic flaky pastry parcels filled with spiced beef mince.
• Vege Manchurian — Fried mixed vegetable balls in a sweet and tangy sauce.
• Street Samosa Chaat — Crushed samosa topped with yoghurt and sweet-tangy chutneys.

From The Tandoor

• Lamb Seekh Kebab — Minced lamb with onion, coriander and spices, cooked in the tandoor.
• Chicken Tikka — Yoghurt-marinated boneless chicken from the tandoor, served with dhaba chutney.
• Chicken Galafi Sheekh Kebab — Minced chicken sheekh with bell pepper and garam masala, mint chutney.
• Tandoori Prawns — Jumbo prawns marinated and cooked on skewers in the tandoor oven.
• Paneer Tikka — House-made stuffed cottage cheese, herb-marinated and charred with tandoori masala.
• Tandoori Chicken — Juicy on-the-bone chicken in traditional tandoori spices with a zesty green salad.

Thalis & Samosas

• 4 Flame Veg Thali — Paneer masala, dal 4 Flame, rice, naan, raita, papadum and mixed salad.
• 4 Flame Non-Veg Thali — Chicken tikka masala, lamb rogan josh, rice, naan, raita, papadum and salad.
• 4 Flame Mix Thali — Chicken korma, paneer masala, rice, naan, raita, papadum and mixed salad.
• 4 Flame Deluxe Thali — Chicken tikka, lamb rogan josh, spring rolls, rice, naan, raita, papadum, salad.
• 4 Flame Super Deluxe Thali — Chicken sag, lamb rogan josh, spring rolls, sheek kebab, rice, naan and sides.
• Curry Wrap — Choice of curry mixed with rice, wrapped in homemade naan bread — takeaway-friendly.
• Veg Samosa — Classic crisp pastry filled with spiced vegetables.
• Chicken Samosa — Crisp pastry filled with spiced chicken.
• Butter Chicken Samosa — Butter chicken in a crisp samosa shell.
• Lamb Samosa — Crisp pastry filled with spiced lamb mince.
• Chilli Chicken Samosa — A fiery twist on the classic samosa.
• Chocolate Samosa — A sweet dessert samosa filled with chocolate.

Vegetarian Mains

• Masala Dahi Okra — Okra with yoghurt, Rajasthani red chilli, cumin seeds and fresh coriander.
• Lababdar Paneer — House-made cottage cheese in a rich yet tangy tomato onion sauce.
• Paneer Pasanda — Khoa-stuffed house paneer in an addictive onion and cashew gravy.
• Paneer Methi Palak — Soft homemade paneer with spinach, fenugreek, tomato and onion.
• Dal 4 Flame — Black lentils, ginger and garlic simmered overnight, finished with cream and butter.
• Varanashi Kofta — Paneer and cheese kofta sautéed Varanasi-style in a tangy khoya gravy.

Frequently asked questions

Where is 4 Flames Indian Restaurant located?

69 Kimbolton Road, Feilding 4702 — in the Feilding CBD on Kimbolton Road.

What are the opening hours?

Monday to Saturday: lunch 11:30am-2pm and dinner 4-9:30pm. Sunday: dinner only, 4-9pm.

Do you have vegan, gluten-free or halal options?

Yes — the menu includes vegan dishes, gluten-free (coeliac) curries and sides, dairy-free alternatives and halal dishes. Tell staff about any allergies when ordering and they will happily customise your meal, though the kitchen cannot guarantee every element is traceable.

How spicy is the food?

Every dish can be served Mild, Medium, Kiwi Hot, Medium Hot, Hot or Indian Hot — the chefs adjust the heat and flavour to suit your preference.

Can I order takeaway or delivery?

Yes — order online for pickup or delivery. Every dish is cooked to order, and the lunch menu's curry wraps and samosas are especially takeaway-friendly.

Do you take reservations?

Yes — book a table online for lunch or dinner. Larger groups and special occasions are always welcome.

Do you sell gift vouchers?

Yes — vouchers are available in any value and can be redeemed on both dine-in and takeaway.

Tips

• {"body":"Monday to Saturday service runs lunch 11:30am-2pm and dinner 4-9:30pm; Sundays are dinner only, 4-9pm.","title":"Mind the afternoon break"}
• {"body":"Every curry can be made Mild, Medium, Kiwi Hot, Medium Hot, Hot or Indian Hot — just tell the team when you order.","title":"Pick your heat"}
• {"body":"The lunch thalis pair several curries with rice, naan, raita, papadum and salad — a generous way to sample the menu.","title":"Lunch thali value"}
• {"body":"Order online ahead for pickup or delivery, or book your table online; larger groups and occasions are welcome.","title":"Skip the queue"}
• {"body":"The kitchen adapts dishes for vegan, gluten-free and dairy-free diners — mention any allergies when ordering.","title":"Tell them your dietary needs"}

Good to know

• {"family":"Larger groups, birthday parties and special occasions welcome; thali platters great for sharing.","dietary":"Vegan, gluten-free and dairy-free options; halal dishes; all curries MSG-free."}