Simply Indian

About Simply Indian

Simply Indian has been serving fine Indian cuisine to Motueka's locals and visitors for over twenty years. Mouth-watering, authentic dishes are prepared by trained and experienced Indian chefs, with two of the original chefs still anchoring the kitchen today to keep quality consistent.

Owner Sabin started at the restaurant as duty manager over a decade ago, commuting from Nelson, before buying the business and moving his family to Motueka to be closer to the venture. The restaurant is fully licensed and also welcomes BYO, with a good selection of wines, soft drinks and an ice-cold Kingfisher beer to start a meal off right.

Simply Indian caters for everything from banquets and parties to dinner for two or a Friday shout with workmates, and offers a great choice of vegetarian and vegan dishes. There's no surcharge on public holidays, and CCTV is used on the premises to help keep staff and customers safe.

Simply Indian Motueka: Over 20 Years of Authentic Curry

Simply Indian has been serving fine Indian cuisine to Motueka's locals and visitors for over twenty years, with mouth-watering, authentic dishes prepared by trained and experienced Indian chefs.

From duty manager to owner

Owner Sabin started work at the restaurant ten years ago as duty manager, commuting daily from Nelson and getting to know the regulars and visitors passing through Motueka. When the opportunity to buy the restaurant came up, he took it, moved his family to Motueka, and became the proud owner of Simply Indian. Two of the chefs from those early days remain a mainstay of the kitchen, helping keep the quality and consistency guests have come to expect.

A full spread of Indian classics

The menu runs from tandoori starters like Onion Bhaji, Samosa and Garlic Tikka through to a deep list of chicken, lamb, beef and seafood curries — Butter Chicken, Chicken Tikka Masala, Lamb Roganjosh, Fish Kali Mirch and more, each spanning mild to hot depending on preference. Vegetable curries are just as extensive, including a vegan Coconut Vegetable Curry, Dal Makhni, and Palak Paneer, alongside biryanis, a full range of stuffed and plain naan, and accompaniments like raita, mango chutney and papadoms. Dessert options include Mango Kulfi and Gulab Jamun, finished off with a Mango Lassi.

Drinks and dining

Simply Indian is fully licensed, with a good selection of wines and soft drinks, plus an ice-cold Kingfisher beer to start a meal off right. BYO is also welcome, with a $10 corkage fee for those who prefer to bring their own.

Good for any occasion

Whether it's a banquet, a party, dinner for two, a group of friends, or a Friday shout with workmates, Simply Indian caters for it all. There's no surcharge on public holidays, and CCTV is used on the premises to help keep staff and customers safe. Dining in is recommended to be booked ahead to avoid disappointment.

Visiting Simply Indian

Lunch is served from 11am to 2pm, Monday and Wednesday to Saturday (closed Tuesday lunchtime), and dinner runs from 5pm till late, seven days a week. Simply Indian is located at 130 High Street, Motueka, and can be reached by phone for bookings and takeaway orders.

Signature items

• Butter Chicken
• Chicken Tikka Masala
• Barrah Kebab
• Lamb Chops Masala
• Dal Makhni
• Mango Kulfi

Menu

Drinks

• Mango Lassi — A popular yoghurt and mango based Indian drink.

Desserts

• Mango Kulfi — Indian mango ice-cream made with mango pulp, condensed milk and pistachios.
• Gulab Jamun — Creamed milk dumplings served in sugar syrup flavoured with cardamom and rose water.

Appetisers

• Onion Bhaji — Onion pieces in spicy chickpea flour batter, deep fried.
• Samosa — Flaky pastry turnovers filled with mashed potatoes, peas and cumin seeds, deep fried golden brown.
• Assorted Pakora — Fresh seasonal vegetables dipped in spiced chickpea flour batter and deep fried.
• Mix Veg Platter — A combination of onion bhaji, samosa and assorted pakora, recommended for two people.
• Garlic Tikka — Boneless chicken marinated overnight in garlic-flavoured paste, skewered and roasted in tandoor.
• Seekh Kebab — Lamb mince mixed with spices, pressed on a skewer and smoke roasted in tandoor.
• Murg Malai Tikka — Boneless chicken marinated overnight in cashew nut paste and spices, roasted in the clay oven.
• Chooza Tikka — Boneless chicken marinated in spiced yoghurt overnight, skewered and cooked in the tandoori oven.
• Prawn Pakora — Shelled prawns dipped in chickpea flour and deep fried.
• Tandoori Chicken (Entrée) — Chicken with bones, marinated overnight in ginger, garlic and yoghurt, roasted in tandoor.
• Barrah Kebab (Entrée) — Tender rack of lamb marinated in spices, skewered and cooked in tandoor.
• Mix Kebab Platter (Entrée) — A combination of a few tandoori kebabs.
• Platter for Two — A combination of veg and non-veg appetisers, chef's recommendation.

Naan & Roti

• Tandoori Roti — Wholemeal bread.
• Plain Naan — Plain white flour bread.
• Garlic Naan — Leavened bread with crushed garlic on top.
• Onion Naan — Spiced chopped onion stuffed naan.
• Paneer Naan — Stuffed with grated cottage cheese.
• Keema Naan — Stuffed with spiced lamb mince.
• Vege Naan — Stuffed with spiced boiled vegetables.
• Chicken Naan — Stuffed with spiced chicken mince and herbs.
• Cheese Naan — Stuffed with cheese.
• Cheese & Onion Naan — Stuffed with cheese and onion.
• Cheese & Garlic Naan — Stuffed with cheese and garlic.
• Cheese & Chilli Naan — Stuffed with cheese and chilli.
• Cheese & Chicken Naan — Stuffed with cheese and marinated chicken.
• Peshawari Naan — Dried fruits and nuts stuffed naan.
• Chocolate Naan — Stuffed with melted chocolate.

Accompaniments

• Raita — Yoghurt mixed with cucumber and ground spices.
• Mango Chutney — Mildly spiced mangoes.
• Mixed Pickle — Mixed lime, mango and chilli pieces with Indian spices.
• Papadoms — Cumin papadoms, four pieces.
• Mint Chutney — Yoghurt mixed with mint and spices.
• Mixed Vegetable Pulao — Basmati rice cooked with fresh seasonal vegetables and spices.
• Side Dish Platter — A platter of side dishes.

Chicken Curries

• Butter Chicken — Half cooked the tandoori way, finished with crushed cashew nuts, cream and spices in tomato gravy.
• Chicken Korma — Boneless chicken in a creamy sauce of cashew paste, cream and spices.
• Kadahi Chicken — Boneless chicken with capsicum, onion, tomato, chilli and coriander seeds.
• Chicken Sagwala — Boneless chicken cooked with leafy spinach paste and spices.
• Chicken Tikka Masala — Tandoori boneless chicken with capsicum, onion, tomato gravy and spices.
• Chicken Vindaloo — Goanese style dish cooked with vinegar and spices, a hot dish.
• Chicken Dahi Wala — Traditional yoghurt-flavoured chicken cooked with onion, tomato gravy and spices.
• Chicken Madras — South Indian dish with desiccated coconut, coconut cream and spices.
• Chicken Curry — Chicken cooked in tomato and onion gravy.
• Chicken Methi Malai — Chicken in cashew nut paste, methi (fenugreek) and spices — mild and creamy.
• Chicken Jhal Faraizi — Boneless chicken with diced tomatoes, capsicum, onion and spices.
• Chicken Do Pyaza — Boneless chicken with julienned onion, tomato, onion gravy and spices.
• Mango Chicken — Boneless chicken with mango pulp, cream and spices.
• Chicken Mushroom Masala — Chef's special — marinated chicken with mushrooms, capsicum, onion, tomato gravy and spices.

Seafood Curries

• Fish Kali Mirch — Fish in cashew nut paste, yoghurt, crushed black pepper and spices.
• Fish Masala — Fish fillets with onion, tomato, capsicum and spices.
• Fish Curry — A popular South Indian dish with onion, tomato and spices.
• Fish Tomato — Fish in a special smoky tomato sauce and spices.
• Goan Fish — A popular Goan dish with desiccated coconut, coconut cream and spices.
• Prawn Malabari — Prawns with onion, tomato and spices, coconut flavoured.
• Prawn Methi Malai — Prawns with onion, tomato, cashew nut gravy and spices, mild and creamy.
• Prawn Makhni — Prawns in a creamy sauce of cashew nuts, cream, tomato and spices.
• Prawn Sagwala — Prawns cooked with leafy spinach paste and spices.
• Prawn Jhal Faraizi — Chef's special — prawns with diced tomatoes, capsicum, onion and spices.

Vegetable Curries

• Coconut Vegetable Curry — Vegan — vegetables simmered in coconut milk with cashew, tomato and onion sauce.
• Paneer Butter Masala — Diced cottage cheese cooked with butter-flavoured onion, tomato and spices.
• Aloo Gobhi — Diced potato and cauliflower with onion, tomato and spices.
• Dal Makhni — Chef's recommendation — black lentils and kidney beans slow-cooked with butter and tomato gravy, garnished with cream.
• Malai Kofta — Homemade cottage cheese, potato, cashews and dried fruit, served with creamy cashew tomato onion gravy.
• Mattar Mushroom — Peas and mushroom with onion, tomato gravy and spices.
• Palak Aloo — Diced potato cooked with leafy spinach paste and a touch of spice.
• Paneer Makhni — Cottage cheese in a creamy sauce of cashew nuts, cream, tomato and spices.
• Vegetable Korma — Mixed vegetables in a creamy sauce, nut and cream garnish.
• Mix Vegetable Curry — Seasonal vegetables cooked in tomato and onion gravy.
• Kadahi Paneer — Homemade cheese with capsicum, onion, tomato, chilli and coriander seeds.
• Mushroom Masala — Mushrooms cooked with onion, tomato and spices.
• Palak Paneer — Cottage cheese with leafy spinach paste and a blend of spices.
• Vegetable Makhan Wala — Mixed vegetables in a creamy dish with tomato, butter and spices.
• Matter Paneer — Peas and cottage cheese with onion, tomato gravy and spices.
• Vege Jhal Faraizi — Mixed vegetables with diced tomato, capsicum, onion and spices.
• Mixed Vegetable Kadahi — Mixed vegetables with capsicum, onion, tomato, chilli and coriander seeds.

Lamb & Beef Curries

• Lamb or Beef Makhni — Cooked with crushed cashew nuts, cream and spices in tomato-flavoured gravy.
• Lamb or Beef Korma — Cooked in a creamy sauce of cashew paste, cream and spices.
• Kadahi Lamb or Beef — Diced, cooked with capsicum, onion, tomato, chilli and coriander seeds.
• Lamb or Beef Sagwala — Cooked with leafy spinach paste and spices.
• Lamb or Beef Dilkhush — Mughlai preparation with onion, tomato and spices, mint flavoured.
• Lamb or Beef Vindaloo — Goanese style dish cooked with vinegar and spices, a hot dish.
• Lamb or Beef Dahi Wala — Traditional yoghurt-flavoured dish with onion, tomato gravy and spices.
• Lamb or Beef Madras — South Indian dish with desiccated coconut, coconut cream and spices.
• Lamb or Beef Roganjosh — A popular North Indian rich gravy preparation.
• Bhuna Lamb or Beef — A dry dish, diced, cooked with onion, tomato and spices.
• Lamb or Beef Jhal Faraizi — Cooked with diced tomatoes, capsicum, onion and spices.
• Lamb or Beef Do Pyaza — Cooked with julienned onion and tomato, onion gravy and spices.
• Lamb or Beef Dhansak — A Parsi delicacy cooked with lentils and vegetables, coriander seeds, ginger and garlic.
• Lamb Chops Masala — Chef's special — tenderly cooked lamb chops in the tandoor, with onion and tomato base sauce and capsicum.

Rice Dishes & Biryanis

• Vegetable Biryani — Rice cooked with diced assorted vegetables, yoghurt and spices.
• Prawn Biryani — Basmati rice cooked with prawns, herbs, yoghurt and spices.
• Chicken, Lamb or Beef Biryani — Rice from the Moghul days, cooked with chicken, lamb or beef, yoghurt and Indian herbs.

Tandoori Delights (Main Size)

• Tandoori Chicken (Main) — Chicken with bones marinated overnight in ginger, garlic and yoghurt, roasted in tandoor.
• Barrah Kebab (Main) — Tender rack of lamb marinated in spices, skewered and cooked in tandoor.
• Mix Kebab Platter (Main) — Two pieces each of malai tikka, garlic tikka, seekh kebab, lamb kebab and chooza tikka.

Frequently asked questions

What are Simply Indian's opening hours?

Lunch 11am-2pm Monday, Wednesday to Saturday (closed Tuesday lunchtime); dinner from 5pm till late, seven days.

Is Simply Indian licensed or BYO?

Both — fully licensed and BYO, with a $10 corkage fee.

How long has Simply Indian been open?

Over 20 years, serving Motueka locals and visitors.

Are there vegetarian and vegan options?

Yes, a great choice of vegetarian and vegan dishes.

Is there a public holiday surcharge?

No, Simply Indian doesn't charge a surcharge on public holidays.

Should I book ahead for dine-in?

Yes, booking is recommended to avoid disappointment.

Where is Simply Indian located?

130 High Street, Motueka.

Tips

• {"body":"Two of the most popular classics.","title":"Try the Butter Chicken or Chicken Tikka Masala"}
• {"body":"Including the Chicken Mushroom Masala and Lamb Chops Masala.","title":"Ask about the Chef's Specials"}
• {"body":"A $10 corkage fee applies.","title":"BYO is welcome"}
• {"body":"Recommended to avoid disappointment.","title":"Book ahead for dinner"}

Good to know

• {"dietary":"A great choice of vegetarian and vegan dishes is available.","payments":"Fully licensed and BYO, with a $10 corkage fee; no surcharge on public holidays."}