The Indian Cafe Richmond

About The Indian Cafe Richmond

The Indian Cafe was founded in the heart of Nelson in 2002 and has become the Indian restaurant of choice for locals and tourists alike, expanding with a second restaurant on Queen Street in Richmond in 2016 and a third in Stoke in 2020. The Richmond restaurant continues the same focus on high quality food and presentation that the brand built its reputation on.

All meals are made from scratch using fresh ingredients, spanning tandoor-cooked entrees, a full range of chicken, seafood, beef, lamb and vegetarian curries, Indo-Chinese dishes, biryani, fresh breads and desserts. All curries are gluten free, and vegetarian diners have an extensive range to choose from.

The restaurant is fully licensed and open for dine-in, takeaway and home delivery, with online ordering also available through Yummi and Ordermeal. Event catering with customised Indian and Nepali menus is available for parties and special occasions.

The Indian Cafe Richmond: Extensive Indian and Indo-Chinese Dining on Queen Street

The Indian Cafe was founded in the heart of Nelson in 2002, building a reputation as the Indian restaurant of choice for locals and tourists alike. Growth followed in 2016 with a second restaurant on Queen Street in Richmond, and again in 2020 with a third location in Stoke.

Food made from scratch

The Richmond restaurant follows the same philosophy that built The Indian Cafe's name: good Indian food takes time, and every meal is made from scratch using fresh ingredients. The tandoor oven plays a central role, turning out sizzling entree platters of samosas, pakoras, seekh kebabs and chicken tikka, alongside whole tandoori chicken, prawns, fish tikka and lamb chops.

A menu built for exploring

The mains menu is extensive, covering chicken, seafood, beef and lamb curries — from the ever-popular Butter Chicken and rich Lamb Rogan Josh to the fiery vindaloo preparations that trace back to Goa. All curries are gluten free, and vegetarian diners are equally well catered for with dishes like Palak Paneer, Dal Makhani, Malai Kofta and Navratan Korma. An Indo-Chinese section adds momos, fried rice and chilli chicken for something a little different.

Banquets for sharing

For those who can't decide, The Indian Cafe offers an Original Banquet and a Vegetarian Banquet, both for two or more people, pairing a sizzling entree platter with a curated selection of mains, breads and a dessert of Malai Kulfi or vanilla ice cream. Set menus are also available for special occasions, conferences or business meetings.

Breads, sides and dessert

The bread selection goes well beyond a standard naan, with garlic, cheese, potato, paneer and even chocolate-stuffed versions all on offer from the tandoor oven, alongside tandoori roti and lacchha paratha. Sides include papadams, chutneys, raita and salad, while dessert brings the classic Malai Kulfi, Gulab Jamun, a rotating cheesecake flavour, and a traditional Mango Lassi.

Dine in, takeaway or delivery

The Richmond restaurant is fully licensed and accepts all major credit cards except Diners, along with EFTPOS. Guests can dine in, order takeaway, or arrange home delivery, with online ordering also available through Yummi and Ordermeal. Event catering with customised Indian and Nepali menus can be arranged by phone for parties and special gatherings.

Visiting The Indian Cafe Richmond

The Indian Cafe Richmond is located at 266 Queen St, Richmond, Tasman, open for lunch Monday to Saturday from 11am to 2pm, and dinner from 4:30pm onwards, seven days a week. Note that a 10% surcharge applies on public holidays, and table bookings should be made by phone rather than email.

Signature items

• Butter Chicken
• Original Banquet
• Tandoori Platter
• Lamb Rogan Josh
• Chicken Biryani
• Chocolate Naan

Menu

Breads

• Tandoori Roti — Wholemeal oven-baked bread.
• Naan — Plain white flour bread.
• Garlic Naan — Bread stuffed and topped with garlic.
• Kheema Naan — Bread stuffed with lamb mince.
• Potato Naan — Bread stuffed with spiced potatoes.
• Cheese Naan — Bread stuffed with cheese.
• Cheese & Onion Naan — Bread stuffed with cheese and onions.
• Cheese & Garlic Naan — Bread stuffed with cheese and garlic.
• Paneer Kulcha — Bread stuffed with home-made cottage cheese.
• Peshawari Naan — Bread stuffed with dry fruits and cherries.
• Lacchha Paratha — Layered and buttered wholemeal flour bread.
• Chocolate Naan — Plain white flour bread stuffed with chocolate.

Banquets

• Original Banquet — For two or more: mixed sizzling entree platter of samosa, vegetable pakora, seekh kebab and chicken tikka, followed by Butter Chicken, Lamb Rogan Josh, Beef Vindaloo and Navratan Korma with rice, naan, papadoms, raita and chutneys, finished with Malai Kulfi or vanilla ice cream.
• Vegetarian Banquet — For two or more: mixed sizzling entree platter of samosas, vegetable pakoras and onion bhajia, followed by Dal Makhani, Palak Paneer and Navratan Korma with rice, naan, papadoms, raita and tamarind chutney, finished with Malai Kulfi or vanilla ice cream.

Desserts

• Malai Kulfi — Hand-made Indian ice cream with cardamom seeds and cashew nuts.
• Gulab Jamun — Creamed milk and flour dumplings served in sugar syrup.
• Cheesecake — Ask the wait staff for the flavour of the evening.
• Mango Lassi — Traditional Indian mango yoghurt drink.

EntréEs

• Vegetable Samosas — Home-made pastry pockets stuffed with mildly spiced vegetables.
• Onion Bhajia — Roughly cut onion dipped in mildly spiced chickpea flour and deep fried.
• Vegetable Pakoras — Vegetable patties battered in mildly spiced chickpea flour and deep fried.
• Vegetarian Platter — A combination of samosas, bhajia and pakoras served as an entree platter.
• Chicken Tikka — Tender chicken marinated in spices, skewered and cooked in the tandoor oven.
• Kashmiri Kebab — Diced chicken marinated in the chef's special spices, dairy and artificial colour free.
• Seekh Kebab — Spiced minced lamb pressed on a skewer and cooked in the tandoor oven.
• Kesari Kabab — Chicken marinated in yoghurt, cashew, saffron and spices, cooked on skewer.
• Tandoori Platter — A combination of four tandoor-cooked meat delicacies served as an entree platter.
• Tandoori Chops — Succulent lamb cutlets marinated in spices, cooked on skewers in the tandoor oven.
• Mixed Platter — Vegetable samosa, vegetable pakora, chicken tikka and seekh kebab served as an entree platter.
• Tandoori Mushrooms — Fresh button mushrooms marinated in yoghurt and spices, cooked in the tandoor oven.
• Paneer Tikka — Home-made cottage cheese marinated in ginger garlic paste, yoghurt and spices, cooked in the tandoor oven.
• Fish Tikka — Fresh fish cubes marinated in mild spices, skewered and cooked in the tandoor oven, served with mint chutney.
• Tandoori Prawns — Succulent prawns in their shells marinated in mild spices, cooked in the tandoor oven.
• Tandoori Chicken — Whole chicken marinated in lemon juice, ginger, garlic and exotic spices, cooked in the tandoor oven.

Beef Mains

• Beef Vindaloo — Diced beef pickled overnight in the traditional hot and spicy vindaloo style.
• Beef Korma — Boneless beef in a delicately spiced creamy cashew nut gravy.
• Beef Madras — Boneless beef in a rich gravy with a subtle hint of coconut cream.
• Bhuna Gosht — Diced beef cooked in a dry onion and tomato gravy with caramelised onions.

Lamb Mains

• Lamb Rogan Josh — Diced lamb cooked north Indian style with herbs and spices.
• Lamb Korma — Diced lamb in a delicately spiced creamy cashew nut gravy.
• Lamb Dhansaag — Diced lamb cooked with mixed lentils, spices, baby spinach and caramelised garlic.
• Lamb Madras — Boneless lamb in a rich gravy with a subtle hint of coconut cream.
• Lamb Saagwala — Diced lamb cooked in a fresh spinach gravy with herbs and spices.
• Lamb Do Pyaza — Diced lamb cooked with pickled onion and a hint of cumin.
• Boti Masala — Diced lamb cooked with onions, tomatoes and a delicately spiced cashew nut gravy.
• Lamb Vindaloo — Cubed lamb cooked in spices and vinegar and pickled overnight.

Indo-Chinese

• Chicken Fried Rice — Indo-Chinese style chicken fried rice.
• Veg Fried Rice — Indo-Chinese style vegetable fried rice.
• Chilly Chicken (Dry) — Dry-style Indo-Chinese chilli chicken.
• Chicken 65 — Spiced fried chicken, Indo-Chinese style.
• Chicken Momo (Steam) — Steamed chicken momo dumplings.
• Veg Momo (Steam) — Steamed vegetable momo dumplings.
• Chilly Chicken Momo — Chicken momo tossed in a chilli sauce.
• Chilly Veg Momo — Vegetable momo tossed in a chilli sauce.

Sides & Rice

• Papadam — Crisp papadams, served as a side.
• Raita — Yoghurt-based side.
• Mint Chutney — Fresh mint chutney.
• Tamarind Chutney — Tangy tamarind chutney.
• Mango Chutney — Sweet mango chutney.
• Mixed Pickle — A mixed Indian pickle.
• Side Dish Platter — A combination platter of the above side dishes.
• Green Salad — A fresh green salad.
• Sliced Onions — Sliced onions, served as a side.

Chicken Mains

• Butter Chicken — Tandoori cooked chicken in fragrant spices with a creamy tomato gravy.
• Chicken Korma — Boneless chicken in a delicately spiced creamy cashew nut gravy, garnished with sliced almonds.
• Chicken Saagwala — Boneless chicken cooked in a fresh spinach gravy with fresh spices and herbs.
• Chicken Tikka Masala — Grilled chicken cooked in an onion, tomato and capsicum gravy.
• Chicken Vindaloo — Hot and spicy Goan-style curry, chicken cooked in spices and vinegar and pickled overnight.
• Mango Chicken — Boneless chicken cooked in onion and yoghurt gravy with a hint of mango puree.
• Chicken Mushroom Masala — Diced chicken cooked with fresh button mushrooms and the chef's own special spices.
• Chicken Do Pyaza — Chicken cooked with pickled onion and a hint of cumin, served with whole red chillies.
• Chicken Nawabi — Chicken cooked in onion, tomato and coconut cream gravy, garnished with shredded coconut.
• Chicken Madras — Chicken in a rich gravy with a subtle hint of coconut cream.
• Chicken Jalfrezi — Grilled chicken cooked with vegetables, garnished with whole red chillies and coriander.

Seafood Mains

• Fish Masala — Fillets of fish cooked with onion, tomatoes, herbs and spices.
• Malai Prawns — Prawns cooked in a mildly spiced creamy coconut sauce.
• Dhingri Prawns — Prawns cooked in a rich gravy with mushrooms and tomatoes.
• Goan Fish Curry — Fish fillets cooked in coconut cream, onions and tomatoes, finished with ginger and coriander.
• Butter Prawns — Prawns cooked in fragrant spices and a creamy tomato gravy.
• Fish Vindaloo — Hot and spicy Goan-style curry, fish cooked in spices and vinegar and pickled overnight.

Biryani & Rice

• Chicken Biryani — Fragrant chicken biryani.
• Lamb Biryani — Fragrant lamb biryani.
• Beef Biryani — Fragrant beef biryani.
• Prawn Biryani — Fragrant prawn biryani.
• Veg Biryani — Fragrant vegetable biryani.
• Cauliflower Rice — Rice with cauliflower.
• Jeera Rice — Cumin-seasoned rice.
• Plain Rice — Steamed plain rice.

Vegetarian Mains

• Kadai Paneer — Home-made cottage cheese cooked in a dry gravy of onions, capsicums and tomatoes.
• Palak Paneer — Home-made cottage cheese cooked in a fresh spinach gravy.
• Matar Paneer — Cottage cheese and minted peas cooked in a tomato and onion gravy.
• Shahi Paneer — Cottage cheese in a rich creamy tomato gravy with cashew nuts and onions.
• Bhaji Dum Masala — A medley of vegetables cooked in the chef's own special spices.
• Malai Kofta — Home-made cottage cheese balls cooked in a rich cashew nut gravy.
• Navratan Korma — A medley of vegetables in a delicately spiced creamy cashew nut gravy.
• Chana Masala — Chickpeas cooked with onions and tomato in a medium spiced gravy.
• Sabji Meolny — Mixed chunky vegetables cooked in a fresh spinach sauce.
• Aloo Matar — Peas and potatoes cooked in an onion and tomato gravy.
• Aloo Gobi — Cauliflower florets and potatoes cooked in a tomato and onion gravy.
• Bombay Aloo — Potatoes tossed with cumin seeds, onion and tomato sauce.
• Saag Aloo — Potatoes cooked with onions and tomatoes in a fresh spinach gravy.
• Dal Makhani — Mixed lentils slow-cooked with mild spices and butter, served in a haandi.
• Matar Mushroom Masala — Button mushrooms cooked with peas and onions in a tomato-based gravy.
• Dal Fry — Mixed lentils pan fried with onions, tomatoes and herbs.

Frequently asked questions

What type of food does The Indian Cafe Richmond serve?

Extensive Indian and Indo-Chinese cuisine, including tandoori dishes, curries, biryani and fresh breads.

Are gluten free options available?

Yes, all curries are gluten free.

What are the opening hours?

Lunch Monday to Saturday 11am-2pm; dinner from 4:30pm onwards, 7 days a week.

Is there a surcharge on public holidays?

Yes, a 10% surcharge applies on public holidays.

Can I order takeaway or online?

Yes, takeaway and online ordering via Yummi and Ordermeal are both available.

Is there a banquet option?

Yes, both an Original Banquet and a Vegetarian Banquet are available for two or more people.

What payment methods are accepted?

All major credit cards except Diners, plus EFTPOS.

Tips

• {"body":"A shared, multi-course feast for two or more.","title":"Try the Original or Vegetarian Banquet"}
• {"body":"Available for special occasions, conferences or business meetings.","title":"Ask about set menus"}
• {"body":"A 10% surcharge applies on public holidays.","title":"Note the public holiday surcharge"}
• {"body":"Table bookings and takeaway orders aren't taken by email.","title":"Book by phone"}

Good to know

• {"dietary":"All curries are gluten free, with an extensive vegetarian menu.","payments":"All major credit cards accepted except Diners; EFTPOS available."}