Indian Tikka

About Indian Tikka

Indian Tikka brings the soul of authentic Indian cuisine to Napier's Westshore waterfront, sitting on Meeanee Quay in the Ahuriri end of the city. The kitchen blends traditional Indian recipes with fresh local ingredients, turning out dishes the team describes as bold, balanced and beautifully presented — fine dining with a flavourful twist, where India's warmth meets Napier's modern coastal elegance, all enjoyed with a beautiful view.

The menu is broad and generous. Tandoor classics anchor it — chicken tikka, tandoori chicken, tandoori mushrooms and a deep list of naan and roti straight from the clay oven — while the curry pages cover chicken, lamb, beef, goat and seafood in styles from butter chicken (Indian and Kiwi style), korma and madras to roganjosh, vindaloo and saagwala. Biryani comes layered with chicken, lamb, goat, prawns or vegetables, and there is a full vegetarian range including dal makhani, shahi paneer and channa masala. An Indo-Chinese section adds chilli chicken, manchurian and hakka noodles, kids get their own menu, and the spice journey finishes sweet with mango kulfi and gulab jamun.

The restaurant talks openly about its ingredients — turmeric, cumin, cardamom, cloves, cinnamon, ginger and garlic — presenting them as heritage and wellness as much as flavour. Guests praise curries packed with flavour, soft naan, generous portions and attentive, friendly staff, and regularly recommend it for celebrations and date nights. Dine in with a booking or take the same food away; either way the promise is fresh, flavourful and made with love.

Indian Tikka: Authentic Indian Dining on Napier's Westshore Waterfront

Indian Tikka brings the soul of authentic Indian cuisine to Napier's Westshore waterfront, taking a spot on Meeanee Quay where the warmth of the food is matched by the view. It is, as the team puts it, a place where India's warmth meets Napier's modern coastal elegance — a fine-dining-leaning restaurant that still feels relaxed enough for a midweek dinner, with both dine-in and takeaway on offer.

The cooking philosophy is straightforward: traditional Indian recipes, the freshest local ingredients, and plates that are bold, balanced and beautifully presented. That ethos runs from the first papad to the last spoonful of kulfi, and it shows in reviews, where guests talk about curries packed with flavour, soft naan, generous portions and attentive, friendly staff. The menu stretches from Mumbai street-food chats like dahi puri and aloo tikki to slow-cooked biryanis and clay-oven breads, so there is range for a quick bite or a long table.

A Kitchen Built on Spice

Few restaurants talk about their ingredients the way Indian Tikka does. The team devotes an entire chapter of their story to the spices that carry the menu — turmeric with its earthy aroma and radiant colour, cumin for depth and balance, cardamom as the heart of curries and desserts, cloves and cinnamon for warmth, and the foundational pairing of ginger and garlic. It reads like a love letter, and it explains why the food leans aromatic rather than simply hot.

The tandoor is central to that character. Chicken tikka, smokey paneer tikka, tandoori mushrooms, malai chaap and tandoori chicken all come out of the clay oven, and so do the breads: plain, butter, garlic, cheese and the Peshwari naan stuffed with dried fruits and cherries. A tandoor-grilled chicken also tops the Special Tikka Salad, served over seasonal vegetables fresh out of the oven.

What to Order

Butter chicken is the obvious first stop, and Indian Tikka does it two ways. The Indian Style is marinated chicken cooked the traditional way with herbs and spices; the Kiwi Style roasts tandoor-cooked chicken cubes in a tomato and butter sauce with herbs, spices and nuts. Both even have kid-sized siblings on the children's menu, alongside nuggets and chips.

Biryani is another signature: fragrant basmati layered with chicken, lamb, goat, prawns or vegetables and served with raita. Curry lovers can work through chicken, lamb, beef and goat in styles like roganjosh, madras, korma, saagwala, vindaloo, bhuna and kadai, while seafood mains — butter, masala, malabari, saagwala, madras and kadai — all arrive with rice included. Vegetarians are well looked after with a deep paneer list, dal makhani, channa masala and aloo gobi, and the Malai Chaap starter is a vegan tandoor option.

There is a playful Indo-Chinese section too — chilli chicken, chicken or paneer 65, vegetable manchurian and hakka noodles — plus Indian desserts like mango kulfi and gulab jamun, and sweet, salted or mango lassi to drink.

The Experience

Guests consistently describe a warm, cosy room with beautiful presentation and service to match — the kind of place reviewers recommend for celebrations and date nights as much as easy weeknight dinners. Tables can be booked by phone on 06 844 4444, which is worth doing if you are keen on settling in for the waterfront outlook.

Whether you are after a leisurely curry feast, a quick takeaway on the way home, or a family dinner where the kids have their own menu, Indian Tikka frames it all with the same promise: fresh, flavourful and made with love, on the quiet edge of Napier's Ahuriri waterfront.

Signature items

• Butter Chicken Indian Style
• Special Tikka Salad
• Chicken Biryani
• Special Indian Tikka Lemon Chicken
• Lamb Roganjosh
• Peshwari Naan

Menu

Drinks

• Soft Drinks — Soft drink selection.
• Soft Drinks 600ml — Larger 600ml soft drinks.
• Sweet / Salted / Mango Lassi — Classic yoghurt lassi — sweet, salted or mango.
• Lime / Lemon / Bitter — Lime, lemon or bitter refreshers.

Kids Menu

• Kids Butter Chicken — A milder, kid-size butter chicken.
• Kids Mango Chicken — Kid-size mango chicken.
• Chicken Nuggets and Chips — Kid favourite nuggets with chips.
• Chips with Butter Sauce — Chips served with butter sauce.

Condiments

• Cucumber Raita — Yoghurt with cucumber and ground spices.
• Onion Salad — Fresh onion salad side.
• Mixed Salad — Fresh mixed salad side.
• Sweet Mango Chutney / Tamarind / Mint Sauce — Classic sweet and tangy accompaniments.
• Mixed Pickle — Tangy Indian mixed pickle.
• Papad (4 pcs) — Four pieces of crisp papad.

Indo Chinese

• Chicken 65 / Paneer 65 — Corn flour, egg, garlic, soy, tomato ketchup and chilli with a tangy taste.
• Prawn Chilli — Prawns tossed with corn flour, egg, capsicum and spices.
• Chilli Paneer — Paneer with corn flour and capsicum, finished with spring onion.
• Fried Rice Veg / Chicken — Rice sauteed with vegetables or chicken, capsicum, soy sauce and vinegar.
• Chilli Chicken (Dry / Semi / Gravy) — Deep-fried chicken with corn flour, egg, capsicum and spices.
• Vegetable Manchurian — Fried vegetable balls coated in a thick flavoured sauce.
• Hakka Noodles Veg / Chicken — Indo-Chinese noodles loaded with fresh vegetables or chicken and sauces.

Chicken Mains

• Butter Chicken Indian Style — Marinated chicken cooked the authentic Indian way with herbs and spices.
• Butter Chicken Kiwi Style — Tandoor-roasted chicken in tomato butter sauce with herbs, spices and nuts.
• Madras Chicken — Chicken with coconut and mustard seeds, South Indian style.
• Chicken Korma — Mild curry in a creamy cashew and cream sauce with aromatic spices.
• Jalfreji Chicken — Chicken cooked with vegetables and Indian spices.
• Mughlai Chicken — Chicken with cashew nut cream, onion gravy and Indian spices.
• Chicken Saagwala — Boneless chicken cooked in spinach gravy and spices.
• Chicken Kali Mirch (Black Pepper) — Black pepper, garlic and ginger curry in an onion-based gravy.
• Chicken Do Pyaza — Boneless chicken in onion gravy, a dry dish with ground spices.
• Chicken Balti — Chicken cooked on a light flame with a rich gravy.
• Chicken Tikka Masala — Chicken cubes in a thick tomato and onion gravy with Indian spices.
• Indian Tikka Special Lemon Chicken — Boneless meat in tomato and onion gravy with a hint of lemon.
• Bhuna Chicken — Chicken with garam masala, ginger and garlic, cooked slow into a dry curry.
• Methi Malai Chicken — Boneless chicken with fenugreek in a cream-based gravy.
• Kadai Chicken — Boneless meat traditionally cooked with a perfection of spices.
• Vindaloo Chicken — Goan speciality with vindaloo paste and carefully selected spices.
• Mango Chicken — Boneless chicken in a lightly spiced, creamy mango sauce.

Biryani & Rice

• Vegetable Biryani — Rice cooked with spices and vegetables, served with raita.
• Chicken Biryani / Lamb Biryani — Chicken or lamb with basmati rice and Indian spices, served with raita.
• Goat Biryani — Goat meat cooked with basmati rice and Indian spices.
• Prawn Biryani — Prawns cooked with basmati rice and Indian spices.
• Veg Pulao — Basmati rice with mixed vegetables and Indian herbs.
• Green Pea Pulao — Basmati rice with peas and Indian herbs.
• Jeera Rice — Cumin-flavoured basmati rice.
• Steamed Rice — Plain boiled white rice.

Indian Desserts

• Mango Kulfi — Tropical dessert of fresh pureed mango with milk, cream, cashews and sugar.
• Gulab Jamun — Traditional Indian sweet — soft balls made from reduced milk.

Tandoori Breads

• Tandoori Roti / Garlic Roti — Hand-rolled bread made from whole wheat flour.
• Plain Naan — Traditional bread cooked in the clay oven.
• Butter Naan — Traditional layered bread cooked in the clay oven.
• Garlic Naan — Clay-oven bread garnished with garlic.
• Cheese Naan — Stuffed with a special cheese mix.
• Cheese & Garlic Naan — Stuffed with a special cheese and garlic mix.
• Cheese, Chilli & Garlic Naan — Cooked in the tandoor with chilli flakes, cheese and garlic.
• Peshwari Naan — Stuffed with dried fruits and cherries.
• Keema Naan Chicken / Lamb — Naan stuffed with chicken or lamb keema.
• Paranthas (Aloo/Gobi/Paneer/Mixed/Onion) — Flaky bread stuffed with your choice, served with raita.
• Lachha Parantha — Flaky layered parantha.

Vegetarian Mains

• Malai Kofta — Kofta dumplings in a mild creamy gravy.
• Shahi Paneer — Rich, royal-style paneer curry.
• Paneer Tikka Masala — Paneer in a thick tomato and onion gravy with Indian spices.
• Paneer / Aloo Mutter — Paneer or potato with peas in spiced gravy.
• Palak Paneer / Aloo Saag — Spinach curry with paneer or potato.
• Kadai Paneer — Paneer traditionally cooked with a perfection of spices.
• Methi Malai Paneer — Paneer with fenugreek in a cream-based gravy.
• Aloo Gobi / Bombay Aloo — Potato and cauliflower curry, or spiced Bombay potato.
• Daal Tadka (Yellow Dal) — Yellow lentils with ginger, garlic and tomato, garnished with coriander.
• Channa Masala — Chickpeas simmered in a rich, tangy tomato and onion gravy.
• Dal / Paneer Makhani — Lentils or cottage cheese in a smooth creamy tomato gravy.
• Paneer Burji — Grated paneer cooked with onion, capsicum, garlic, ginger, tomato and spices.

Lamb, Beef & Goat Mains

• Kiwi Butter (Lamb/Beef) — Tandoor-roasted meat in tomato butter sauce with herbs, spices and nuts.
• Tikka Masala (Lamb/Beef) — Meat cubes in a thick tomato and onion gravy with Indian spices.
• Balti (Lamb/Beef) — North Indian dish of boneless meat in tomato-onion gravy with herbs.
• Bhuna (Lamb/Beef) — Meat with garam masala, ginger and garlic, cooked into a dry curry.
• Kadai (Lamb/Beef) — Boneless meat traditionally cooked with a perfection of spices.
• Vindaloo (Lamb/Beef/Goat) — Goan speciality with vindaloo paste and selected spices.
• Goat Curry / Goat Masala — Tender goat in tomato-onion gravy; Delhi-style with bones or masala with capsicum and onion.
• Madras (Lamb/Beef) — Meat with coconut and mustard seeds, South Indian style.
• Korma (Lamb/Beef) — Mild curry in a creamy cashew and cream sauce with aromatic spices.
• Jalfreji (Lamb/Beef) — Meat cooked with vegetables and Indian spices.
• Saagwala (Lamb/Beef) — Meat pieces cooked in spinach gravy and spices.
• Kali Mirch (Black Pepper) (Lamb/Beef) — Black pepper, garlic and ginger curry in an onion-based gravy.
• Roganjosh (Lamb/Beef/Goat) — Meat cooked with onion, ginger, garlic, curd and spices.

Entrees & Starters (Vegetarian)

• Vegetable Samosa Chat — Samosa garnished with yoghurt, tomatoes, onions and tamarind sauce.
• Vegetable Pakora — Mouth-watering dish garnished with yoghurt, tomatoes, onions and tamarind sauce.
• Paneer Pakora — Fresh paneer cubes in spiced chickpea batter, deep-fried to golden crisp.
• Tandoori Mushrooms — Button mushrooms marinated in spiced yoghurt and cooked in the tandoor.
• Dahi Puri — Crispy puri shells filled with potato and chickpeas, topped with yoghurt and chutney.
• Onion Bhaji — Sliced onion in spiced chickpea batter, deep-fried, served with tamarind sauce.
• Chilli Potato Fries — Crisp fries tossed in sweet-spicy Indo-Chinese sauce with spring onion and sesame.
• Smokey Paneer Tikka — Paneer cooked in the tandoor, garnished with onion and capsicum.
• Malai Chaap — Vegan soybean marinated with herbs, tandoor-cooked with capsicum and onions.
• Aloo Tikki Chat — Pan-fried potato patties with spiced chickpeas, chutneys, yoghurt, onion and tomato.

Entrees & Starters (Non-Vegetarian)

• Tandoori Chicken Half / Full — Tandoori chicken served half or full.
• Chicken Tikka — Marinated chicken grilled in the tandoor.
• Chicken Malai Tikka — Creamy-style chicken tikka from the tandoor.
• Lamb Seekh Kebab — Tandoor-cooked lamb seekh kebab.
• Tandoori Prawns — Prawns marinated and cooked in the tandoor.
• Fish Tikka — Tandoor-grilled fish tikka.
• Garlic Chicken Tikka — Garlicky chicken tikka from the tandoor.
• Chicken Lollipop — Chicken lollipop starter.
• Fish Pakora — Crisp fried fish pakora.
• Haryali Tikka — Herb-marinated green chicken tikka.

Seafood Mains (All Curries Served With Rice)

• Butter (Prawn/Fish) — Butter curry with prawn or fish, served with rice.
• Masala (Prawn/Fish) — Masala curry with prawn or fish, served with rice.
• Malabari (Prawn/Fish) — Malabari-style curry with prawn or fish, served with rice.
• Saagwala (Prawn/Fish) — Spinach gravy with prawn or fish, served with rice.
• Madras (Prawn/Fish) — Coconut and mustard-seed curry with prawn or fish, served with rice.
• Kadai (Prawn/Fish) — Kadai-style curry with prawn or fish, served with rice.

Frequently asked questions

Where is Indian Tikka located?

At 19 Meeanee Quay, Westshore, Napier 4110, in the Ahuriri waterfront area of Napier.

Can I book a table?

Yes — bookings can be made by calling 06 844 4444 or through the Book a Table page on the website.

Does Indian Tikka offer takeaway?

Yes, there is a full takeaway menu alongside the dine-in menu.

Are there vegetarian and vegan options?

Yes — a full range of vegetarian starters and mains including paneer dishes, dal makhani and channa masala, plus the Malai Chaap starter, which is vegan.

Is there a kids menu?

Yes — kids butter chicken, kids mango chicken, chicken nuggets and chips, and chips with butter sauce.

What style of food does Indian Tikka serve?

North Indian classics from the tandoor and curry pot, biryani, an Indo-Chinese range, tandoori breads and Indian desserts.

Do the curries come with rice?

Seafood mains are served with rice; for other curries you can add steamed, jeera or pulao rice and tandoori breads from the menu.

Tips

• {"body":"Call 06 844 4444 to reserve a table and settle in for the waterfront outlook on Meeanee Quay.","title":"Book for the view"}
• {"body":"Compare the Indian Style with the Kiwi Style — one traditional and herbed, the other tandoor-roasted in tomato butter sauce with nuts.","title":"Butter chicken, two ways"}
• {"body":"Order a bread and a tikka to share — the Peshwari naan, stuffed with dried fruits and cherries, pairs well with the grilled dishes.","title":"Start from the tandoor"}
• {"body":"The paneer line-up runs deep, and the Malai Chaap is a vegan option straight from the tandoor.","title":"Vegetarians are well covered"}
• {"body":"Finish with mango kulfi, made from fresh pureed mango with milk, cream, cashews and sugar.","title":"Save room for kulfi"}

Good to know

• {"family":"Dedicated kids menu with milder favourites like kids butter chicken and nuggets and chips.","dietary":"Extensive vegetarian menu; Malai Chaap starter is vegan; kids menu available."}