Indian Alley Wakefield Restaurant and Bar

About Indian Alley Wakefield Restaurant and Bar

Indian Alley Wakefield Restaurant and Bar brings an authentic and vibrant Indian dining journey to the heart of Te Aro, Wellington. Founded by husband-and-wife duo Neha and Sushant Chandna, the restaurant was created to offer distinctive, high-quality, and nutritious Indian cuisine that bridges traditional heritage and modern culinary innovation.

Designed around an engaging food theatre concept featuring a live kitchen, Indian Alley showcases freshly handcrafted dishes prepared with freshly ground spices and halal meats. Guests can enjoy both casual dining with buffet selections and a traditional full-service fine dining experience, supported by welcoming hospitality and dedicated service.

From tandoori skewers and street food chaats to regional curries and slow-cooked dum biryanis, the menu celebrates both familiar comforts and daring specialties. With dedicated options for vegan, vegetarian, and gluten-free diners, Indian Alley provides a memorable destination for groups, families, and lovers of regional Indian flavours.

Indian Alley: Crafting an Authentic Culinary Journey in Wellington

Established by founders Neha and Sushant Chandna, Indian Alley Wakefield Restaurant and Bar was created with an ambition to redefine regional Indian cuisine in Wellington. Moving to the capital with a shared passion for food, culture, and hospitality, the couple recognised an opportunity to present nutritious, diverse, and exceptionally prepared dishes that reflect the breadth of India's culinary heritage. Having first introduced their culinary vision at Press Hall Eatery in 2019, Indian Alley expanded into Wakefield Street to provide both welcoming everyday meals and a complete fine dining experience.

At the core of Indian Alley is an open, theatre-style live kitchen where experienced specialty chefs work with traditional techniques. Freshly ground spices, charcoal tandoor grilling, and halal-certified meats form the backbone of the kitchen's operations. Dishes are created to balance complex aromatics and nuanced heat levels, offering diners choices ranging from mild and medium to hot and authentic Indian-hot.

A Menu of Tradition and Innovation

The offerings at Indian Alley showcase classic street foods, robust barbecue platters, and elaborate heritage recipes. Diners can begin with iconic chaat preparations like Papdi Chaat and crisp Gol Gappas, or explore signature starter twists such as the Butter Chicken Samosa—a flaky pastry loaded with rich chicken curry. Charcoal-fired skewers from the tandoor include fragrant Cheese Malai Chicken Tikka, carom-spiced Fish Tikka, and vegetarian selections like Soya Garlic Chaap and charred Paneer Tikka.

Among the chef's signature entrees, the Parda Biryani stands out as a tribute to royal dum-style cooking. The dish is sealed under a delicate layer of roti dough (the parda) during the cooking process, trapping saffron, caramelised onions, and fragrant spices until it is served at the table. Options range from jackfruit and seasonal vegetables to succulent chicken, goat, and prawns.

Regional Curries and Modern Dining

The curry selection explores distinct culinary regions across India. Diners can experience the fiery notes of Rajasthani Laal Maas, rich Lamb Rara combining minced and tender cut lamb, Southern coastal spices in Chicken Chettinad, and aromatic Old Delhi Butter Chicken simmered with cashew paste and ripe tomatoes. Vegetarian guests are catered for with elevated classics like the Kashmiri Malai Kofta, featuring dumplings stuffed with nuts and candied rose petals.

Accommodating both large social gatherings and intimate dinners, the Wakefield Street restaurant provides ample space for group dining and celebrations. With a dedicated vegan menu, clear gluten-free markings, and thoughtful hospitality, Indian Alley provides a well-rounded dining destination in Wellington CBD.

Signature items

• Parda Biryani
• Butter Chicken Samosa
• Laal Maas
• Old Delhi Butter Chicken
• Kashmiri Malai Kofta
• Chicken Kastoori Kebab

Menu

Platters

• Vegan Platter for 2 — Mix of Vegetable Samosa, Vegetable Pakora, Matar Wali Tikki and Onion Bhaji served with Tamarind chutney.
• Vegetarian Platter for 2 — Mix of Vegetable Samosa, Paneer Tikka, Matar Wali Tikki and Onion bhaji served with Mint and Tamarind chutney.
• Mix Platter for 2 — Mix of Onion Bhaji, Vegetable Samosa, Garlic Chicken Tikka and Seekh Kebab served with Mint and Tamarind chutney.
• Veg Tandoori Platter for 2 — Mix of Paneer Tikka, Tandoori Soya, Veg Seekh Kebab and Malai Broccoli served with Mint Chutney.
• Tandoori Platter for 2 — Mix of Chicken tikka, Garlic Chicken Tikka, Fish Tikka, Roasted Prawns and Seekh kebab served with Mint chutney.

Vegetarian Starters

• Papdi Chaat — Crisp flour crackers with diced potatoes topped with sweet yoghurt, mint, and tamarind chutney.
• Aloo Chaat — Fried potato cubes crisp on outside and soft inside, tossed with spices, onions, and tamarind chutney.
• Samosa Chaat — Classic samosa on a bed of tangy chickpea curry, adorned with chutneys and yoghurt.
• Gol Gappa — Six mini poories filled with spiced potatoes and doused with spicy mint water.
• Matar Wali Tikki — Six shallow-fried patties made of green peas blended with potatoes and spices, served with tamarind chutney.
• Vegetable Pakora — Four pieces of fresh vegetables battered in chickpea flour and deep fried, served with tamarind chutney.
• Onion Bhaji — Four pieces of sliced onion mixed with spices and chickpea flour, deep fried and served with tamarind chutney.
• Vegetarian Samosa — Two pastry pockets filled with spiced mashed potatoes, peas, and herbs, served with tamarind chutney.
• Paneer Tikka — Six pieces of cottage cheese marinated in hung yoghurt and spices, skewered with green pepper and onions, roasted in the tandoor.
• Soya Tandoori Chaap — Eight soya morsels marinated in hung yoghurt with tandoori masala, skewered and tandoor-cooked.
• Soya Garlic Chaap — Eight soya morsels marinated in hung yoghurt with crushed garlic and spices, cooked in the tandoor.
• Soya Cheese & Malai Chaap — Eight pieces of tandoor-cooked soya chaap finished with cheese and cream.
• Veg Seekh Kebab — Four skewers of finely minced vegetables and aromatic spices grilled to smoky perfection.

Non-Vegetarian Mains

• Butter Chicken — Succulent pieces of chicken cooked in signature rich sauce.
• Bhuna — Traditional dry-style roasted curry prepared with roasted spices.

Chef'S Signature Dishes

• Parda Biryani — Dum-cooked aromatic spiced biryani sealed under a roti layer (parda), available with vegetables, jackfruit, chicken, lamb, goat with bone, or prawns.
• Cheese Tomato — Creamy tomato-based curry cooked with paneer cottage cheese.
• Kashmiri Malai Kofta — Fried dumplings of paneer and potato stuffed with nuts and rose petals (gulkand), simmered in cashew cream gravy.
• Old Delhi Butter Chicken — Boneless tandoor-grilled chicken pieces cooked in a tomato and cashew paste gravy.
• Barni — Hometown-inspired recipe featuring tender meat cooked in special ground spices, available with chicken or lamb.
• Chicken Tikka Lababdar — Boneless chicken pieces cooked with onions, tomatoes, cream, butter, and spice blend.
• Chicken Chettinad — Chicken cooked with roasted spices, coconut, onions, tomatoes, and curry leaves.
• Lamb Rara — Tender lamb pieces combined with minced lamb in a rich sauce.
• Lamb Taka Tak — Lamb cooked with onion, garlic, capsicum, and freshly ground spices.
• Laal Maas — Fiery Rajasthani meat curry made with lamb cooked in rich masalas with red chillies, served hot.
• Lucknow Lamb Kofta Curry — Tandoor-grilled lamb koftas simmered in a creamy tomato, onion, and spiced curry sauce.
• Goat Curry — Tender bone-in goat meat slow-cooked with onions, tomatoes, and aromatic spices.

Non-Vegetarian Starters

• Butter Chicken Samosa — Two crispy samosas stuffed with butter chicken curry.
• Chicken Lollipop — Six battered and fried chicken drumsticks tossed in hot garlic sauce.
• Angara Chicken Tikka — Six pieces of chicken marinated in lemon, chilli, garlic, yogurt, chat masala, and ginger, cooked in the tandoor.
• Garlic Chicken Tikka — Six juicy chunks of chicken marinated in fresh yoghurt and garlic, cooked in the tandoor.
• Mint Chicken Tikka — Six chicken pieces marinated in yoghurt with coriander, mint, ginger, garlic, and lemon.
• Cheese Malai Chicken Tikka — Six chicken pieces marinated in yoghurt, cream, cheese, and signature spices, slow roasted in the tandoor.
• Tandoori Chicken — Chicken pieces marinated with ginger, garlic, yoghurt, and spices, skewered and cooked in the tandoor.
• Chicken Kastoori Kebab — Six boneless chunks of chicken marinated in yoghurt with green fenugreek and cooked with egg whites.
• Lamb Seekh Kebab — Four skewers of minced lamb blended with herbs and spices, cooked over charcoal.
• Lamb Gilafi Seekh Kebab — Four Mughlai-style minced lamb skewers blended with spices, chopped capsicum, and onion.
• Lamb Chops — Five lamb chops marinated in hung yoghurt and spices, skewered and cooked in the tandoor.
• Fish Koliwada — Six pieces of fish coated in aromatic spices and chickpea flour, deep-fried to golden perfection.
• Fish Tikka — Eight pieces of fish marinated in spices with the flavour of carom seeds.
• Tandoori Prawns — Eight prawns grilled in tandoori marinade and spices.
• Garlic Prawns — Eight prawns marinated in fresh yoghurt, garlic, and spices, grilled over a charcoal tandoor.

Frequently asked questions

Where is Indian Alley Wakefield located?

The restaurant is located at 3/290 Wakefield Street, Te Aro, Wellington 6011.

Does Indian Alley accommodate vegetarian and vegan diets?

Yes, there is an extensive vegetarian selection and a dedicated vegan menu, with vegan dishes clearly marked across the starters and platters.

Is the meat served at Indian Alley Halal?

Yes, all dishes are prepared using halal-certified meat.

Can the spice levels of curries be adjusted?

Main dishes can be ordered at varying spice levels: Mild, Medium, Hot, or Indian-Hot.

Can Indian Alley host large groups or functions?

Yes, the dining room regularly caters for large parties and group bookings, accommodating varied dietary requirements across both buffet and à la carte formats.

Are takeaway orders and leftovers packaged?

Yes, takeout orders can be placed online, and containers or takeaway bags for leftovers are available for a small fee.

Tips

• {"body":"The signature Parda Biryani is slow-cooked in the dum tradition sealed under a roti crust to preserve every layer of aroma.","title":"Try the Parda Biryani"}
• {"body":"Sharing platters, available in vegetarian, vegan, mixed, and tandoori varieties, allow you to taste multiple starters in one serving.","title":"Sample the Platter Options"}
• {"body":"Mains can be customized from Mild to Indian-Hot depending on your preference for heat and chilies.","title":"Specify Your Heat Level"}
• {"body":"Some recipes include nuts or are prepared in areas where nuts are present; mention any food allergies before ordering.","title":"Notify the Team of Allergies"}

Good to know

• {"family":"Accommodates large family and group gatherings with both buffet and à la carte options.","dietary":"Halal meat used; dedicated vegan, vegetarian, dairy-free, and gluten-free options available."}