Zaika Royal (rajwada) Room Up to 18 Pax

Zaika Royal (rajwada) Room Up to 18 Pax
“From the craftsmen who decorated the palaces of India
Comes an experience you need to try.
The Royal Room is open now at Zaika Indian Restaurant.
It's dedicated to give you and your party of up to 18 people
Royal Treatment - in true Indian Style.
From the gold plates to the very best Indian cuisine
You'll be attended by staff in traditional Indian serving uniforms
Usually reserved for the Maharajah.
To find out more about the Royal Room ask our waiting staff please
Zaika Private Room for Up to 18 pax
Book our private room for any occasions. Birthday party,
Anniversaries or any formal / informal meetings.
Contact our waiting staff they would love to assist you
Zaika
INDIAN BISTRO & BAR
Namaste & Welcome to Zaika
“Zaika”, when literally translated, means “sophisticated flavours “and “a
sense of taste”. True to its name, “Zaika” brings forth the menu which
emphasises on refined yet creative fine Indian cuisine.
India is a land of colour and culture. It’s a land of age old traditions, faiths,
dialects and exquisite spices. “Zaika” presents the same age old traditional
classics with a modern outlook. Located on Wills Street of the coolest little
capital in the world (Wellington), “Zaika” aims to provide authentic Indian
food and Indian Hospitality
at your every visit.
We know you have a choice .... Thanks for choosing us
History of Tandoor
Tandoor originated in Persia (Iran) and brought to India
via Afghanistan by Arabs
Evidence also exists that Tandoor may have been native
to India dating back to 3000 BC. Small mud plastered
ovens resembling Tandoor with a side door have been
found in Harappa and Mohenjo-Daro settlements of
ancient Indus valley.
'Tandoor' is derived from Persian (Iranian) word
'Tannur', derived from Babylonian word ‘tinuru’ based
on Semitic word nar meaning fire. In Turkey, Tannur
became Tandur.
In Afghanistan, the Tandoor was built in the ground and
served as a bread making area for the entire
communities.
During fourteenth century, a noted poet, Amir Khusrau
describes Naan-e-tanuk (light bread), and Naan-e- Tanuri
(Cooked in Tandoor) at the imperial court in Delhi.
Jahangir is credited with making Tandoor
portable. The cooks were instructed to transport
Tandoor to anywhere he traveled. Tandoor was
used to make Naan, Roast whole baby chicks
(Chooza) and large pieces of lamb.
In India, the first built-in Tandoor at a restaurant
was installed at Moti Mahal Restaurant in 1948 in
Delhi. Jawaharlal Nehru enjoyed Naan and
Tandoori chicken, making them a part of official
banquets for visiting foreign heads of States.
Now Zaika has brought this clay
oven for you at wellington
enjoy
Zaika Special
First Impression
Zaika Lasuni Tikka
Chicken marinated with hang curd, spices, garlic and roasted in tandoor
$14.00
Chicken seek kabab
Mince Chicken flavoured with spices, skewered and roasted in Tandoor
$16.50
Tangri kabab
Chicken marinated in a bouquet of spices, mint, coriander roasted in tandoor
$16.00
Sarso Fish Tikka
$15.00
Boneless fish marinated in mustard oil, yoghurt, spices and roasted in tandoor
Well loved starters
Vegetable samosa
Homemade pastry filled with potatoes ,coriander seed, peas and subtly
flavoured with spices
$5.50
Onion Bhaji
Sliced onion dipped in chickpea batter and deep fried
$5.50
Mix Pakora
Spinach, onion and potatoes mildly spiced, dipped in chick peas batter
and deep fried
$6.50
Hara Bhara kabab
Most popular vegetarian kebab of North India made of spinach, peas,
potatoes, cheese and spices
$8.50
Paneer Pakora
Paneer cubes stuffed with spinach deep fried served with mint chutney
$12.00
Paneer Aloo Kabab
Patties made of potatoes, cottage cheese and mild Indian spices
$8.50
Bharma Mushroom
Mushroom marinated in mint, spices, cheese and roasted in tandoor
$13.00
Paneer Tikka
$16.00
Cottage cheese, capsicum and onion marinated in spices and roasted in a tandoor
History of Kebabs
According to Sevan Nişanyan, an etymologist of
Turkish language, the word kebab is derived
from the Persian word "kabap" meaning "fry".
The word was first mentioned in a Turkish script
of Kyssa-I Yusuf in 1377, which is the oldest
known source where kebab is mentioned as a
food. However, he emphasizes that the word has
the equivalent meaning of "frying/burning" with
"kabābu" in the old Akkadian language, and
"kbabā/ "‫כבבא‬in Syriac language. Tradition has it
that the dish was invented by medieval Persian
soldiers who used their swords to grill meat over
open-field fires.
Kebab was served in the royal houses
during various Islamic Empires and
even commoners would enjoy it for
breakfast with naan or pita Kebabs
in India are more or less similar to
most other kebab preparations along
with their distinct taste[ which can be
credited to the spices native to
the Indian subcontinent.
All the varieties such as sheesh, doner
(known as shawarma), shammi, tikka,
and other forms of roasted and grilled
meats are savoured in South Asia
Chicken Tikka
Chicken fillet, marinated overnight with yoghurt, spices and roasted in tandoor
$13.00
Murg Malai Tikka
Chicken fillet, marinated overnight in cashew paste, white pepper, cheese,
spices and roasted in tandoor
$14.00
Achari Chicken Tikka
Chicken fillet marinated overnight with yoghurt, pickle, mustard oil, fenugreek seeds,
onion seeds and spices, cooked in tandoor
$14.00
Tandoori Prawn
Prawns cooked in tandoor served with crisp green salad and mint sauce
$16.00
Tandoori Chicken
Half 15.00
Whole chicken with bone, marinated in yoghurt, ginger and garlic paste skewered
and roasted in tandoor
Full $23.00
Barra kabab
Lamb chops marinated with yoghurt and spice, roasted in tandoor
$16.50
Seek Kabab
Mince Lamb flavoured with spices, skewered and roasted in Tandoor
$16.50
Mixed Platter for two
Platter of assorted Mix , Vegetarian and Non vegetarian entrees
$25.00
Tandoori Platter for two
Platter of assorted Non -Vegetarian tandoori entrees
$27.00
Vegetarian Platter for two
Platter of assorted vegetarian entrees
$21.00
Do You Know this..??
Red meat is very nutritious, especially if it
comes from animals that have been
naturally fed and raised. It’s a great source of
protein, iron, B12, Zinc, Creatine and various
other nutrients
As written above Red meat is rich in
important nutrients like Creatine and
Carnosine. Non-meat eaters are often
deficient in these nutrients, which can have
negative effects on various aspects of health,
including muscle and brain function
In India, gosht dishes are likely to be made
with goat or mutton. In India the term
"mutton" is more likely to mean goat rather
than adult sheep, as it does elsewhere in
the
English-speaking
world.
As
the Hindu religion prohibits eating beef,
and Islam prohibits the eating of pork,
Indian gosht is not traditionally made with
these meats. When Indian dishes are
translated and adapted for Western
diners, lamb is the meat most often used in
the adaptation. This has led to a common
misconception that gosht means "lamb".
Zaika special curries
Delicious Mains
Zaika Special Goat Curry
$ 19.50
Goat (with bone )marinated with bouquet of Indian spices cooked with onion, ginger and garlic.
Lamb /chicken Delights
Chicken Korma
Lamb Korma
Prawn Korma
$ 17.90
$ 18.90
$ 20.90
Chicken /Lamb/Prawn cooked in onion and cashew nuts gravy and cream
Chicken Madras
Lamb Madras
Prawn Madras
$ 18.90
$ 19.90
$ 21.90
Delicious Chicken/Lamb /Prawn , cooked in coconut gravy, mustard seeds, curry leaves and cream
Chicken vindaloo
Lamb vindaloo
Prawn vindaloo
$ 18.90
$ 19.90
$ 21.90
Diced chicken/Lamb/ prawn, cooked with spices and brown onion gravy in a hot Vindaloo sauce
Chicken saag
Lamb saag
Prawn saag
$ 18.90
$ 19.90
$ 21.90
Diced chicken/Lamb /prawn harmoniously cooked in fine mild puree of fresh spinach, herbs and spices
Chicken kadai
Lamb kadai
Prawn kadai
$ 18.90
$ 19.90
$ 21.90
Chicken/lamb/prawn, cooked in vegetable sauce with tomatoes, green capsicum and onions
Chicken jalfrezee
Lamb jalfrezee
Prawn jalfrezee
$ 18.90
$ 19.90
$ 21.90
Chicken/lamb/prawn, cooked with coconut cream, capsicum, tomatoes, spring onions and spices
Chicken achari
Lamb achari
Prawn achari
Chicken/Lamb/prawn cooked with secret recipe in “pickling style”
$ 18.90
$ 19.90
$ 21.90
The History Of Butter Chicken
Butter chicken (or murgh makhani)
is part of Indian cuisine, popular in
countries all over the world. The
origins of butter chicken can be
traced back to New Delhi. Butter
chicken is regarded to have been
first introduced by a restaurant
called Moti Mahal, located in
Daryaganj (New Delhi). Butter
chicken is usually served with naan,
roti, parathas or steamed rice.
It is thought that butter chicken was
hastily prepared by a Delhi eatery chef
post dinner time for a harried VIP
customer who wanted “some” chicken
dish. A chef named Simon Mahli Chahal
first prepared this when he only had half
of a Tandoori chicken which he tossed
with liberal amounts of butter, tomato,
and garam masalas to improvise for an
delicious delicacy he was supposed to
make for the ruler of Mareelun. He
forgot to buy enough ingredients so he
ended up with this dish.
Chicken biryani
Lamb biryani
Prawn biryani
$ 17.90
$ 18.90
$ 20.90
Chicken /lamb/prawn, cooked with basmati rice and spices served with raita, mixed pickle and papadoms
Rara Chicken
$ 18.90
Chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices
Chicken Tikka Masala
$ 18.90
Boneless Chicken cooked with onion, tomato, herbs and spices
Butter Chicken
$ 17.90
Boneless chicken cooked with rich tomato and butter gravy.
Mango Chicken
$ 17.90
Chicken cooked in the tandoor and finished in mango sauce
Chicken Chettinad
$ 18.90
Chicken cooked with spices, ginger, garlic, curry leaves and cinnamon
Lamb Chettinad
$ 18.90
Lamb cooked with spices, ginger, garlic, curry leaves.
Lamb Dhansak
$ 18.90
Parsi delicacy famous dhansak cooked with lentils and vegetables .
Lamb Do Pyaza
$ 18.90
Lamb cooked with onions, ginger, and garlic
Bhuna Gosht
$ 19.90
Lamb cooked with ginger, garlic, onions and spices
Rogan Josh
$18.90
Lamb cooked with yoghurt, roasted spices, onion and herbs
Lamb Pasanda
Boneless pieces of lamb cooked in almond based sauce and cream
$18.90
Do You Know about Indian Cheese..??
Most common Indian cheese is 'Paneer' a Persian
word meaning cheese
In India Cheese is made by heating milk above
185º F and adding acid to coagulate milk. Majority
of India is lacto-vegetarian, hence does not use
Rennet to coagulate milk, because rennet is
derived from the stomach of milk consuming
mammals.
There is active research in India to create
synthetic Rennet with limited coagulation
efficiency.
Indian Cheeses are not aged. The cheeses don't
melt with heat, so they are commonly used in
making curries and desserts. For comparison,
Mozzarella and Queso Blanco are also heat-acid
coagulated cheese
Paneer
Paneer is the most common cheese used
in every part of India. Traditionally, the
cheese is made with water-buffalo or goat
milk. Nowadays, commercial cheese is
made with cow's milk. After the milk has
coagulated, it is drained and then pressed
to squeeze out all the whey. Finally it is
formed into a block. The block is cut into
cubes, the cubes are used in making
curries. It is white, bland and rubbery.
Paneer is similar to Queso Blanco.
Catch of the deep sea
Bengali Fish
$21.00
Fish of the day cooked with ginger, garlic, onions, tomatoes and spices
Fish /Prawns Malabari
$21.50
Fish of the day or prawns cooked with coconut cream, capsicum, tomatoes, cream and spices
Nature’s Best
Aloo Mattar
$ 15.90
Potatoes and peas cooked together in a subtly spiced vegetable gravy
Daal Tadka
$ 15.90
Yellow lentils cooked with cumin seeds, ginger, garlic, tomatoes & onion
Saag Paneer
$ 17.90
Our own home-made cottage cheese cooked in fine mild puree of fresh spinach,
herbs and spices
Malai Kofta
$ 16.90
Mashed potatoes and cottage cheese balls deep fried and cooked in rich spicy gravy
Paneer Makhani
$ 17.90
Our home-made cottage cheese cooked in creamy tomato flavored sauce
Aloo Gobhi
Potatoes and cauliflower florets cooked together in tomato & vegetable sauce
$ 15.90
How Spices Shaped History
The history of spice is almost as old as human civilisation. It is a history of lands discovered, empires built
and brought down, wars won and lost, treaties signed and flouted, flavours sought and offered, and the
rise and fall of different religious practices and beliefs. Spices were among the most valuable items of
trade in ancient and medieval times.
As long ago as 3500 BC the ancient Egyptians were using various spices for flavouring food, in cosmetics,
and for embalming their dead. The use of spices spread through the Middle East to the eastern
Mediterranean and Europe. Spices from China, Indonesia, India, and Ceylon (now Sri Lanka ) were
originally transported overland by donkey or camel caravans. For almost 5000 years, Arab middlemen
controlled the spice trade, until European explorers discovered a sea route to India and other spice
producing countries in the East.
During the Middle Ages,
spices were as valuable in Europe as gold and gems and the single most important force driving the
world’s economy. The lack of refrigeration and poor standards of hygiene meant that food often spoiled
quickly and spices were in great demand to mask the flavour of food that was far from fresh. Fierce
competition among European nations for control of the spice trade was the driving force behind the
colonisation of India and other Asian lands.
At various times, the Portuguese, Dutch, French, Spanish, and English established monopolies over
various parts of the spice trade. This period saw empires founded and fortunes made and was also
characterised by brutal conquests, piracy, and greed. This era saw the formation of trading empires such
as the British East India Company.
Spices in New Zealand
Migration has had a profound influence on the use of spices in New Zealand in recent times. Immigrant
communities have brought their authentic traditional cuisine, and many of their dishes make good use of
spices. Now the rest of us can delight in a more varied, tasteful, and interesting cuisine!
Daal Makhani
$ 16.90
Lentils stewed on a slow fire overnight, cooked with ginger garlic, tomatoes & onions
Shahi Paneer
$ 17.90
Our own home-made cottage cheese cooked in vegetable sauce, cream and spices
Matar Malai Methi
$ 16.90
Peas cooked in fine mild creamy cashew puree and dried fenugreek
Khumb Mattar
$ 16.90
Mushroom and peas cooked together in subtly spiced tomato & vegetable sauce, cream
Jeera Aloo
$ 15.90
Diced dry potatoes cooked with cumin seeds and spices
Mix Vegetable
$ 17.90
Vegetables cooked with cottage cheese, tomatoes, onions and spices
Biryani
$ 16.90
Fresh vegetables cooked with basmati rice and spices served with raita,
mixed pickle and papadum’s
Channa Masala
$ 16.90
Chickpeas cooked with ginger, garlic, onions and tomatoes
Paneer Shimla Mirch
$ 17.90
Cottage cheese cooked with Capsicum and onions
Paneer Butter Masala
Cottage cheese cooked with tomato and cream sauce
$ 17.90
The Naan originates from India but
is today eaten in most types of
South Asian restaurants and homes
around
the
globe.
It
has
transformed from a basic form of
bread for many to experimental
creations by chefs and food
enthusiasts today with different
fillings and flavours.
The History of Naan
The first recorded history of Naan can be
found in the notes of the Indo-Persian
poet Amir Kushrau in 1300 AD. Naan was
originally cooked at the Imperial Court in
Delhi as naan-e-tunuk (light bread)
andnaan-e-tanuri (cooked in a tandoor
oven). During the Mughal era in India from
around 1526, Naan accompanied by
keema or kebab was a popular breakfast
food of the royals.
In 1926, overlooking the hustle and bustle
of Regent Street, Veeraswamy, Britain’s
oldest Indian restaurant served Naan on its
menu.
Founded in 1984, Honeytop Speciality
Foods became the first company in Europe
to supply authentic Naan bread on a
commercial scale to major retailers and
restaurants. They introduced the first 13
week shelf-life flatbread.
Zaika Set Menu
Set Menu 37.00 p.p. (Minimum 2 persons)
Entrees: Samosa, Onion Bhaji, Chicken Tikka and Seekh Kebab
Mains: Chicken Tikka Masala, Lamb Rogan Josh and Malai Kofta
Naan & Basmati Rice
Set Menu Vegetarian $32.00 p.p. (Minimum 2 persons)
Entrees: Samosa, Onion Bhaji, Paneer aloo kebab & Mix Pakora
Mains: Dal Makhani, Shahi Paneer and Mix Vegetable
Naan & Basmati Rice
Fresh Breads
Naan
Onion Kulcha
Paneer Kulcha
Kashmiri Naan
Tandoori Roti
Aloo Parantha
Rumali Roti
$3.50
$4. 00
$4.50
$4.50
$3.50
$4.50
$5.00
Garlic Naan
Chicken Naan
Paneer & Garlic Kulcha
Mint/Methi Parantha
Lacha Parantha
Keema Naan
$4.00
$5.00
$5.00
$5.00
$4.50
$5.00
$4.00
$7.50
$8.50
Jeera Rice
Chicken Pulao
$6.50
$13.00
$4.00
$5.00
$1.00 Each
$3.00 Each
Green Salad
Pickle
Mango Chutney
$6.00
$3.50
$3.50
Rice Variations
Basmati Rice
Peas Pulao
Veg Pulao
Accompaniments
Raita
Onion Salad
Papadoms
Masala Papadoms
Thank you very much
Lets Try our some Indian famous desserts
Gulab Jamun is among India's most popular desserts! This
consists of dumplings traditionally made of thickened or
reduced milk, soaked in rose flavoured sugar syrup. It gets
its name from two words: Gulab which means rose (for the
rose flavored syrup) and Jamun which is a kind of deep
purple colored.
$ 8.00 ( 2pcs )
Rasgullas are a very popular cheese based sweet
dish which originated from the Indian state of
Orissa. Soft, spongy balls of cottage cheese soaked
in chilled sugar syrup.... Nicely made Rasgulla
melts in your mouth and leaves you wanting
more...always!
$8.00( 2 pcs )
Saffron Kheer (rice pudding) most popular dessert in
India. Fragrant rice is delicately flavoured with
cardamom and saffron; and along with the nuts and
rose, this creamy, silky dessert will steal your heart
$ 8.00
What's better than one scoop of ice cream? But
Zaika loves three scoop of three different flavour
of ice cream. Vanilla, chocolate, strawberry
$10.00
Pista Kulfi is a very popular Indian ice cream.
Traditional kulfi is flavored with cardamom
And pistachios
$10.00
Mango Kulfi is very popular Indian Ice
Cream.it is Sweet, aromatic
ice
cream made from cream, milk,
and sugar flavoured with mango.
$ 10.00
Zaika Team.
We Know you have a choice……. thanks for choosing us
Jagdish kumar
Owner/Director
Hotel Management Degree
12 years experience
India, Middle East and New Zealand
Food & Beverage Management
Madhuranjan kumar
Chef
Hotel Management Degree
12 years experience
India, USA, Europe and New Zealand
Masters in Indian, Continental Cuisine
Jaspal Singh
Front of House
4 years experience
India and New Zealand
Kiran Joshi
Chef
Hotel Management Diploma
10 years experience
India and New Zealand
Master in Indian and Continental
Vijendra Singh
Chef
Cookery level-4
15 years experience in
India and New Zealand
Master- Indian and Indo-Chinese cuisine
Harjot Singh
Assistant Operation Manager
India and New Zealand
Ellen
Front of House
3 years experience
NZ and AUS