Mini India Take Away

About Mini India Take Away

On Carrington Street in Vogeltown, just south of central New Plymouth, Mini India Take Away serves what the kitchen calls the true taste of Northern Indian cuisine. It is a takeaway at heart — most people order a meal and take it home — but the menu behind the counter is built by a chef cooking from his own region's traditions rather than a generic list of curries.

The story begins a long way from Taranaki. Owner and head chef Rajesh comes from Garhwal, a region in Uttarakhand in the far north of India, in the Himalayan foothills — a place famous for its exclusive culture and amazing food. Garhwal being small, he named his restaurant after the mini size of his home town. His motivation runs deeper than the name: India holds over a hundred languages and countless regional recipes, but because Hindi is more common than Garhwali, many of Garhwal's own recipes — and the language itself — are quietly fading. Mini India is Rajesh's way of bringing that culture and its food to New Zealand and keeping it alive.

Uttarakhand carries plenty of story of its own. The state was formed from the hill districts of Uttar Pradesh, its name appears in early Hindu scriptures, and its peaks and valleys were known in ancient times as the abode of gods and goddesses and the source of the Ganges — hence its title, Dev Bhoomi, the Land of the Gods. It is from this landscape that the restaurant takes both its identity and its hospitality.

The menu runs broad and generous: tandoor starters, chicken, lamb, beef and seafood mains, a strong vegetarian list, biryanis and naan breads straight from the tandoor. Signature dishes include Rarra chicken, Mulayam Raan, Gosht Madeira and thali, and every curry can be cooked mild, medium, hot or extra hot. Combos make take-home meals easy, from a solo lunch combo to a family combo for the whole table — and the kitchen stays open through Christmas, New Year and all public holidays.

Mini India Take Away: Garhwali-Rooted North Indian Cuisine in Vogeltown, New Plymouth

On Carrington Street in Vogeltown, just south of central New Plymouth, Mini India Take Away serves what the kitchen calls the true taste of Northern Indian cuisine. It is a takeaway at heart — most people order a meal and take it home — but the menu behind the counter is built by a chef cooking from his own region's traditions rather than a generic list of curries.

The story begins a long way from Taranaki. Owner and head chef Rajesh comes from Garhwal, a region in Uttarakhand in the far north of India, in the Himalayan foothills — a place he describes as famous for its exclusive culture and amazing food. Garhwal being small, he named his restaurant after the mini size of his home town. His motivation runs deeper than the name: India holds over a hundred languages and countless regional recipes, but because Hindi is more common than Garhwali, many of Garhwal's own recipes — and the language itself — are quietly fading. Mini India is Rajesh's way of bringing that culture and its amazing food to New Zealand, and keeping it alive one dish at a time.

Uttarakhand carries plenty of story of its own. The state was formed from the hill districts of Uttar Pradesh, its name finds mention in early Hindu scriptures, and its peaks and valleys were known in ancient times as the abode of gods and goddesses and the source of the Ganges — hence its title, Dev Bhoomi, the Land of the Gods. It is from this landscape that the restaurant takes both its identity and its sense of hospitality.

What the kitchen is known for

Ask what to order and the team will point you to the signature dishes named on the menu: Rarra chicken, boneless chicken cooked with keema, onion and tomato sauce; Mulayam Raan; Gosht Madeira, boneless lamb in a red wine-laced curry; and a thali, the traditional plated meal that gives you a spread of the kitchen's cooking in one sitting.

The wider menu runs broad. Starters come largely from the tandoor: vegetable samosas stuffed with potato, peas and nuts; onion bhaji dipped in spiced chickpea flour; paneer pakora; chicken tikka marinated overnight in yogurt and spices; lamb seekh kababs roasted on skewers; a mixed platter for two; and prawn fritters with mint sauce. Mains divide into chicken, lamb, beef and seafood — butter chicken finished in a rich creamy tomato gravy, cashew kormas, coconut madras, hot Goan vindaloos, spinach-laced saagwalas, sweet-and-sour jalfrezis, and rarer orders like murgh angaarey and mango chicken.

The Veggie Delights list is one of the strongest parts of the menu: dal makhani of black lentils and kidney beans finished with butter and cream, chana masala, Bombay aloo, saag paneer, shahi paneer with cream and crushed almonds, paneer lababdar and malai kofta, alongside Kashmiri-style potato dishes. Rice runs from plain and jeera to biryanis with chicken, lamb, prawns or vegetables, and the naans come hot from the tandoor. Every dish can be ordered mild, medium, hot or extra hot — just say so when you order.

Combos built for the table

Because Mini India is set up for takeaway, the combos do a lot of the work. The lunch combo pairs half a curry with half a rice, a plain naan and a can of drink; the dinner combo scales up to a full curry and rice, naan and a drink — both exclude seafood. The family combo covers a whole table with two large curries, two large rices, two plain naans and vegetable pakoras, and there is even a kids' butter chicken, which says something about how family-friendly the place is.

The experience is simple and warm: you call ahead or turn up, choose your spice level, and take home a delicious meal to enjoy with family and friends. Hours are generous — midday to 9 pm, with dinner service from 4 pm on Sundays — and the doors stay open through Christmas, New Year and all public holidays, a rarity worth remembering when everything else in town is shut. Ring +64 6-929 3363 to order, or find the kitchen at 132 Carrington Street, Vogeltown. For a small takeaway with a Himalayan backstory, Mini India covers an impressive amount of ground — and keeps a corner of Garhwal alive in New Plymouth while it does it.

Signature items

• Rarra Chicken
• Mulayam Raan
• Gosht Madeira
• Thali
• Butter Chicken
• Family Combo

Menu

Rice

• Plain Rice
• Jeera Rice — Basmati rice fried with cumin and selected herbs.
• Peas Pulao — Basmati rice cooked with green peas, special spices and herbs.
• Coconut Rice — Basmati rice with mustard seeds, the chef's special spices and fried coconut.
• Vegetable Biryani — Basmati rice cooked with mixed vegetables, special spices and herbs.
• Murgh Biryani — Basmati rice with chicken, special spices and herbs, garnished with dry nuts.
• Gosht Biryani — Basmati rice cooked with lamb, special spices and herbs.
• Prawn Biryani — Basmati rice cooked with prawns, special spices and herbs.

Combos

• Lunch Combo — Half curry, half rice, a plain naan and a can of drink (excludes seafood).
• Dinner Combo — Full curry, rice, a plain naan and a can of drink (excludes seafood).
• Family Combo — Two curries and rice, two plain naan-breads and two pieces of vegetable pakoras.
• Kids Butter Chicken

Starters

• Vegetable Samosa — Crispy deep-fried triangular pastry stuffed with potato, peas and nuts.
• Onion Bhaji — Julienne-cut onion dipped in spiced chickpea flour, then deep fried.
• Paneer Pakora — Cottage cheese pieces dipped in spiced chickpea batter and deep fried.
• Chicken Tikka — Tender chicken marinated overnight in yogurt and spices, cooked in the tandoor.
• Lamb Seekh Kabab — Lamb mince lightly spiced, rolled on skewers and roasted in the tandoor.
• Mix Platter for 2 — Samosa, onion bhaji, chicken tikka and seekh kebab.
• Prawn Fritters — Prawns marinated in chickpea flour, served with mint sauce.

Mains - Beef

• Beef Roganjosh — Diced beef in a fine onion tomato gravy with spices and herbs.
• Beef Korma — Diced beef in rich creamy cashew nut gravy with mildly aromatic spices.
• Beef Madras — Beef with caraway seeds and ground spices, simmered in onion coconut gravy.
• Beef Vindaloo — The famous Goan dish, cooked in hot ground chilli, vinegar and spices.
• Beef Saagwala — Diced beef delicately cooked in spinach, onion and tomato gravy.

Mains - Lamb

• Lamb Roganjosh — Diced lamb in a fine onion-tomato gravy with spices and herbs.
• Lamb Korma — Diced lamb in rich creamy cashew nut gravy with mildly aromatic spices.
• Bhuna Ghosht — Diced lamb with special spices, herbs, onion and tomato in a thick gravy.
• Kadai Lamb — Diced lamb cooked in special spices and herbs.
• Lamb Madras/Nawabi — Lamb in coconut, onion and tomato gravy with curry leaves and mustard seeds.
• Lamb Vindaloo — The famous Goan dish, cooked in hot ground chilli, vinegar and spices.
• Lamb Saagwala — Diced lamb delicately cooked in spinach, onion and tomato gravy.
• Lamb Mushroom Masala — Mushroom and diced lamb cooked with onion and tomato gravy.
• Butter Lamb — Boneless lamb pieces cooked in spices and creamy tomato sauce.
• Lamb Do Piyaza — Lamb pieces cooked with masala gravy and baby onion.
• Lamb Boti Masala — Tender lamb with capsicum, special sauce, onion and fresh tomato.
• Achari Gosht — Tender lamb in pickle-spiked onion tomato gravy, garnished with coriander.
• Gosht Madeira — Boneless lamb in a red wine-laced curry.
• Lamb Jalfrezi — Lamb with diced onion, capsicum and tomato in sweet and sour sauce.

Mains - Chicken

• Butter Chicken — Boneless chicken from the tandoor finished in a rich creamy tomato gravy.
• Chicken Korma — Tender boneless chicken cooked in ground cashew nut gravy.
• Kadai Chicken — Boneless chicken with special spices, tomato, peppers, onion and coriander.
• Chicken Madras/Nawabi — Diced chicken in coconut cream, coconut powder and onion gravy.
• Chicken Tikka Masala — Tandoor-roasted chicken in tomato onion sauce with capsicums.
• Chicken Saagwala — Cubed chicken cooked in a spice-laced spinach sauce.
• Chicken Jalfrezi — Boneless chicken with onion, capsicum and tomato in sweet and sour sauce.
• Mushroom Chicken Masala — Mushroom and diced chicken cooked with onion gravy.
• Achaari Chicken — Chicken in onion-tomato gravy with pickle sauce, garnished with coriander.
• Bhuna Chicken — Chicken cooked with ginger, garlic, fresh coriander, onion and spices.
• Chicken Vindaloo — The famous Goan dish — tender chicken in a hot ground vindaloo paste.
• Chicken Balti — Chicken with diced capsicum and onion in a combination of chef's sauces.
• Murgh Angaarey — A uniquely flavoured chicken specialty with the chef's special spices.
• Chicken Do Piaza — Boneless chicken cooked with onion slices and a selection of spices.
• Mango Chicken — Chicken cooked with mango pulp.
• Rarra Chicken — Boneless chicken cooked with keema, onion and tomato sauce.

Mains - Seafood

• Prawn Malabari/Madras — Prawns cooked in coconut cream and an onion-based gravy.
• Prawn Jalfrezi — Prawns with capsicum, onion and tomato in sweet and sour sauce.
• Prawn Shahi Korma — Prawns in a rich creamy cashew nut gravy with spices.
• Prawn Vindaloo — Prawns in onion tomato gravy with vindaloo sauce.
• Butter Prawn — Prawns cooked in a rich tomato and butter gravy.
• Prawn Saagwala — Prawns in spinach, onion and tomato gravy with spices.
• Goan Fish Curry — Fish in a fine onion, tomato and coconut gravy with lemon juice.
• Prawn Masala — Prawns in onion tomato gravy with capsicum and spices.
• Fish Masala — Fish cooked in onion tomato gravy with capsicum and spices.
• Sea Food Curry — A combination of scallops, fish and prawn in a coconut-flavoured gravy.

Veggie Delights

• Aloo Gobhi — Potatoes and cauliflower cooked with spices, garnished with fresh herbs.
• Aloo Mutter — Potatoes and peas cooked in Kashmiri style.
• Bombay Aloo — Potatoes with onion and turmeric, tempered with cumin, mustard and curry leaves.
• Chana Masala — Chickpeas in onion-tomato gravy with aromatic spices.
• Dal Makhani — Black lentils and kidney beans in tomato spices, butter and cream.
• Dal Tadka (Fry) — Yellow lentils with garlic, onion, tomato and spices, finished with herbs.
• Veg Jalfrezi — Mixed vegetables with onion, capsicum and tomato in sweet and sour flavour.
• Veg Makhani — Mixed vegetables in a spiced, creamy tomato butter sauce.
• Veg Korma — Mixed vegetables in a rich creamy cashew nut gravy with mild spices.
• Dhingri Mutter — Dhingri and peas cooked in Kashmiri style.
• Saag Paneer — Cottage cheese cooked with spinach and spices.
• Paneer Tikka Masala — Cottage cheese cubes in tomato-onion sauce with capsicum.
• Paneer Kadai — Cottage cheese in special spices, herbs, tomato, pepper and onion gravy.
• Butter Paneer — Cottage cheese cubes cooked in a rich tomato gravy.
• Shahi Paneer — Cottage cheese with cream, tomatoes and crushed almond cashews.
• Paneer Lababdar — Soft paneer in a rich, creamy, lusciously spiced gravy.
• Malai Kofta — Vegetables, cottage cheese, potato and nuts in a creamy cashew nut gravy.

Bread From Tandoor

• Plain Naan
• Garlic Naan
• Cheese Naan
• Garlic & Cheese Naan
• Peshwari Naan
• Keema Naan
• Chicken Naan
• Roti

Frequently asked questions

Where is Mini India Take Away located?

132 Carrington Street, Vogeltown, New Plymouth 4310, New Zealand. Call +64 6-929 3363 to order.

What are the opening hours?

Midday to 9:00 pm, with Sunday open for dinner only from 4:00 pm to 9:00 pm. The restaurant is open on Christmas, New Year and all public holidays.

What dishes is Mini India known for?

The signature dishes named by the kitchen are Rarra chicken, Mulayam Raan, Gosht Madeira and thali, alongside favourites like butter chicken.

Can I choose my spice level?

Yes — specify mild, medium, hot or extra hot when you place your order.

Are there vegetarian options?

Yes — a full Veggie Delights section including dal makhani, chana masala, Bombay aloo, saag paneer, shahi paneer and malai kofta, plus vegetarian biryani.

What do the combos include?

The lunch combo is half a curry, half a rice, a plain naan and a can of drink; the dinner combo is a full curry, rice, naan and a drink. Both exclude seafood. The family combo adds vegetable pakoras to two curries, two rices and two plain naans.

Is it suitable for families and kids?

Yes — there is a family combo for sharing and a kids' butter chicken on the menu.

Tips

• {"body":"Lunch isn't served on Sundays — the kitchen opens for dinner only, from 4:00 pm to 9:00 pm.","title":"Mind the Sunday hours"}
• {"body":"Ask for your curry mild, medium, hot or extra hot when ordering; the kitchen cooks it to your preference.","title":"Say your heat level"}
• {"body":"Mini India stays open through Christmas, New Year and all public holidays — handy when the rest of town is shut.","title":"Holiday backup plan"}
• {"body":"Lunch and dinner combos exclude seafood; for groups, the family combo adds vegetable pakoras to two curries and rices.","title":"Check the combo fine print"}
• {"body":"Start with Rarra chicken, Gosht Madeira or a thali to taste the Garhwali roots behind the menu.","title":"Order the signatures"}

Good to know

• {"family":"Family combo for sharing plus a kids' butter chicken on the menu.","dietary":"Large vegetarian menu; every dish can be made mild, medium, hot or extra hot; lunch and dinner combos exclude seafood."}