A Pocket Full of Spices Rangiora

About A Pocket Full of Spices Rangiora

A Pocket Full of Spices Rangiora brings authentic Indian cuisine to Rangiora, aiming to reflect the rich heritage and varied palette of Indian food in its purest, most unadulterated form. The kitchen covers tandoori starters, a wide range of chicken, beef and lamb curries, seafood, vegetarian dishes, breads and desserts.

All meals are served with white basmati rice, and the menu carries a clear allergen declaration, with staff happy to be told of any food allergies before ordering. The restaurant is well reviewed locally, rated 4.7 based on 374 Google reviews, with guests praising the flavoursome curries and generous portions of meat.

A Pocket Full of Spices also offers online takeaway ordering, table reservations, and gift cards for those wanting to share the experience.

A Pocket Full of Spices Rangiora: Authentic Indian Cuisine

A Pocket Full of Spices Rangiora sets out to bring the rich, varied heritage of Indian food to the town in its purest, most unadulterated form. The kitchen covers a huge range, from tandoori starters through to chicken, beef and lamb curries, seafood, vegetarian dishes, breads and dessert.

Starters straight from the tandoor

The starters menu leans heavily on the tandoori oven, with options like Tandoori Chicken, Chicken Tikka, Fish Tikka, Masala Lamb Chops and Paneer Tikka. Sharing platters make it easy to sample a few things at once — the Mixed Platter brings together tandoori chicken, chicken tikka, seekh kebab, onion bhajee and samosa, while a Vegetarian Platter and a Non-Vegetarian Platter cater to different appetites.

A deep curry menu

Chicken, beef and lamb are each given their own extensive lineup of curries — Korma, Vindaloo, Madras, Jalfrezi, Saag and more — letting guests choose their preferred spice level and style. Standouts include the classic Butter Chicken and the Kashmiri-style Lamb Roganjosh, both mainstays of the Indian curry repertoire.

Special dishes with local flair

Beyond the standard menu, A Pocket Full of Spices offers a set of special dishes, including the Methi Chicken, Jaipuri Balti Chicken, and the restaurant's own Lamb Rangiora — lamb marinated in a chef's special spice paste and cooked in a traditional Goan style, named after the restaurant's home town. The Lamb Kali Mirch, a popular North Indian dish with cheese, cashews and black pepper cream sauce, rounds out the specials.

Care with allergens

All meals are served with white basmati rice, and the menu carries a clear allergen declaration covering almonds, cashews, prawns, fish, milk, egg, gluten, wheat, soy and sulphites. Guests are asked to let staff know of any food allergies before placing their order.

Well reviewed locally

A Pocket Full of Spices Rangiora holds a 4.7 rating from 374 Google reviews, with guests praising the flavoursome curries, generous meat portions, and friendly, attentive service.

Visiting A Pocket Full of Spices Rangiora

Lunch is served Thursday to Sunday from 12pm to 2pm, and dinner runs Monday to Sunday from 4:30pm. The restaurant is located at 92 Victoria Street, Rangiora, and can be reached by phone for bookings, with online ordering and gift cards also available.

Signature items

• Lamb Rangiora
• Butter Chicken
• Lamb Kali Mirch
• Mixed Platter
• Chicken Tikka
• Lamb Roganjosh

Menu

Beef

• Beef Korma — Beef cooked in a cashew nut and almond mild creamy gravy.
• Kadhai Beef — Diced beef cooked with tomatoes, onion, capsicum, ginger, garlic and coriander.
• Beef Vindaloo — Goan-style hot, sweet and sour beef curry.
• Beef Madras — South Indian beef curry with desiccated coconut and mustard seeds.
• Beef Jalfrezi — Boneless beef cooked in gravy with fresh green chillies, onions, pepper and assorted vegetables.

Lamb

• Lamb Roganjosh — Diced lamb simmered in aromatic spices, onion and yoghurt sauce, from the Kashmir region.
• Lamb Madras — South Indian lamb curry with desiccated coconut and mustard seeds.
• Lamb Pasanda — Diced lamb sautéed with onion, ginger and garlic, cooked with crushed almonds, yoghurt and cream.
• Lamb Vindaloo — Goan-style hot, sweet and sour lamb curry.
• Lamb Korma — Lamb cooked in a cashew nut and almond mild creamy gravy.
• Lamb Jalfrezi — Boneless lamb cooked in gravy with fresh green chillies, onions, pepper and assorted vegetables.
• Lamb Bhuna — Boneless lamb cooked with chopped onions and tomato sauce, slow-cooked with home-roasted ground spices.
• Lamb Methi — Diced lamb cooked with fresh fenugreek sauce, green herbs and spices.
• Lamb Saag — Spinach and lamb curry cooked with ginger and onion.
• Kadhai Lamb — Lamb cooked with tomatoes, onion, capsicum, ginger, garlic and coriander.
• Lamb Tikka Masala — Lamb cooked in special herbs and spices with tomatoes, onions and yoghurt-based gravy.

Breads

• Plain Naan — Traditional plain naan bread.

Chicken

• Butter Chicken — Boneless chicken fillets simmered in a creamy mild sauce, grilled over charcoal and finished in tomato, butter and cream.
• Chicken Tikka Masala — Boneless tandoori chicken cooked with tomatoes, onions and a yoghurt-based gravy.
• Chicken Korma — Chicken cooked in a cashew nut and almond mild creamy gravy.
• Chicken Kohlapuri — Boneless tandoori chicken with desiccated coconut and garam masala, finished in a rich tomato sauce.
• Mango Chicken — Chicken cooked with tomatoes, onion, capsicum, ginger, garlic and coriander.
• Chicken Vindaloo — Goan-style hot, sweet and sour chicken curry.
• Kadhai Chicken — Chicken cooked with tomatoes, onion, capsicum, ginger, garlic and coriander.
• Chicken Do-Piazza — Boneless chicken cooked in a special sauce finished with extra diced onions.
• Chicken Jalfrezi — Chicken cooked in gravy with fresh green chillies, onions, pepper and assorted vegetables.
• Chicken Madras — South Indian chicken curry with desiccated coconut, mustard seeds and cream.
• Chicken Saag — Spinach and chicken curry cooked with ginger and onion.
• Indian Chilli Chicken — Chicken in a corn flour, egg, soy and black pepper batter, deep fried and finished with onions, tomatoes and capsicum.

Dessert

• Gulab Jamun / Ice-Cream Fusion — A dessert combining classic gulab jamun with ice cream.

Seafood

• Prawn Jalfrezi — Prawns cooked in a jalfrezi-style gravy.

Starters

• Tandoori Chicken (Full) — Chicken marinated in traditional spices and cooked in the tandoori oven.
• Tandoori Chicken (Half) — Chicken marinated in traditional spices and cooked in the tandoori oven, half portion.
• Chicken Tikka — Boneless chicken marinated overnight in a blend of spices and herbs, grilled in the tandoori oven.
• Fish Tikka — Fish fillets marinated overnight with Indian spices and grilled in the tandoor.
• Garlic Tikka — Chicken marinated with cheese, garlic and cardamom, skewered and grilled in the tandoori oven.
• Methi Kebab — Chicken marinated in light cream, crushed cashews and kasoori methi (fenugreek), cooked in the tandoori oven.
• Masala Lamb Chops (4 pieces) — Lamb chops marinated overnight in herbs and spices, grilled in a charcoal tandoori oven.
• Paneer Tikka (5 pieces) — Cottage cheese marinated with aromatic herbs and spices, cooked on the grill.
• Tandoori Mushrooms — Mushrooms dipped in a ginger, garlic and yogurt marinade, cooked in a charcoal tandoori oven.
• Mixed Platter — Two pieces each of tandoori chicken, chicken tikka, seekh kebab, onion bhajee and samosa.
• Vegetarian Platter — Two pieces each of vegetable samosa, onion bhajee, gobi pakoras, paneer tikka and tava mushrooms.
• Onion Bhajee — Fresh cut onions seasoned with special spices and deep-fried in chickpea batter.
• Non-Vegetarian Platter — Two pieces each of tandoori chicken, chicken tikka, chicken malai tikka, lamb chops and seekh kebab.
• Tandoori Prawns (8 pieces) — Prawns marinated overnight with fresh herbs and spices, cooked in the tandoor, served with mint chutney.
• Vegetable Samosa (2 pieces) — Crispy patties stuffed with potatoes and peas, deep fried and served with tamarind sauce.
• Seekh Kebab — Minced lamb marinated with coriander, onions, ginger and garlic, cooked in the tandoori oven.
• Garlic Prawns (8 pieces) — Prawns marinated in garlic, pepper and lemon juice, cooked in a charcoal oven, served with mint chutney.
• Fresh Indian Salad — Tomatoes, cucumber, carrot, shredded green cabbage and red onions.
• Kachumber — Diced onions, tomatoes and cucumber with lemon juice and spices.

Vegetarian

• Dal Makhani — A slow-cooked lentil dish.
• Kadhai Paneer — Cottage cheese cooked in a Kadhai-style spiced sauce.

Special Dishes

• Methi Chicken — Chicken cooked with green herbs, spices and chopped fresh fenugreek.
• Jaipuri Balti Chicken — Chicken cooked with mushrooms, pepper, herbs, onions and coriander.
• Lamb Rangiora — Lamb marinated overnight in a chef's special paste of coriander, hot chillies, cumin seeds, cinnamon and cardamom with a hint of white vinegar, cooked in a traditional Goan style.
• Lamb Kali Mirch — Diced lamb marinated with cheese and cashews, cooked in the tandoor and finished in a creamy sauce with a hint of black pepper — a popular North Indian dish.

Frequently asked questions

What are A Pocket Full of Spices Rangiora's opening hours?

Lunch Thursday to Sunday, 12pm-2pm; dinner Monday to Sunday from 4:30pm.

What is A Pocket Full of Spices known for?

Authentic Indian cuisine, including signature dishes like Lamb Rangiora and Butter Chicken.

Are there vegetarian options?

Yes, including Dal Makhani and Kadhai Paneer, plus vegetarian starters and a Vegetarian Platter.

Does the menu list allergens?

Yes, dishes may contain almonds, cashews, prawns, fish, milk, egg, gluten, wheat, soy or sulphites; let staff know of any allergies before ordering.

Can I order takeaway?

Yes, via the online ordering system.

Can I book a table?

Yes, via the online reservation system.

Where is A Pocket Full of Spices Rangiora located?

92 Victoria Street, Rangiora.

Tips

• {"body":"Named after the restaurant's home town, cooked in a traditional Goan style.","title":"Try the Lamb Rangiora"}
• {"body":"A good way to sample several tandoori starters at once.","title":"Order the Mixed Platter"}
• {"body":"Let staff know before ordering.","title":"Mention any allergies"}
• {"body":"Thursday to Sunday, lunch runs 12pm-2pm with dinner starting at 4:30pm.","title":"Note the lunch-dinner gap"}

Good to know

• {"dietary":"Menu contains an allergen declaration covering almonds, cashews, prawns, fish, milk, egg, gluten, wheat, soy and sulphites; inform staff of any allergies before ordering."}