King of Spices is closely tied to chef-founder Ramesh, whose cooking career began in India in 1982 before he moved to New Zealand in 1997. He opened the Woodend restaurant in March 2024 after more than four decades in professional kitchens. The menu reflects that long practice through traditional recipes, careful spice combinations and a range broad enough to accommodate diners who want gentle, creamy flavours as well as those seeking a more forceful level of heat.
A meal can begin with crisp pakoras, including paneer and prawn versions, before moving towards food from the tandoor. Tandoori chicken is marinated with yoghurt, herbs and spices before the high heat of the oven brings char and colour to the exterior. These starters give the table contrasting textures and also introduce the two techniques that recur across the meal: seasoned batters for frying and layered marinades for roasted meats.
The curry selection does not collapse into one house gravy. Lamb Madras builds its heat over onions, ginger, garlic and spices, while vindaloo provides another assertive option. Acharri chicken takes a tangier route through mustard oil, fenugreek and pickle-like flavours, and fish Malabari gives seafood a place among the meat-led dishes. That separation of styles lets diners choose by sauce and aromatic profile rather than merely by protein, with heat, tang and richness treated as distinct decisions.
Vegetarian specials ensure the menu works for a mixed table, and stuffed naan can add flavour and substance beside the curries rather than serving only as a plain accompaniment. Breads and shared starters make it straightforward to assemble a communal meal, while gulab jamun offers a traditional sweet finish. Together, the choices support anything from a direct curry-and-naan dinner to a longer sequence of fried starters, tandoor dishes, sauces and dessert.
Address: 4 Clayton Place, Ravenswood, Woodend 7610, New Zealand
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King Of Spices Menu
Starters
All mains are served with plain basmati rice. Note: Our chicken is marinated in yoghurt sauce before cooking. Please ask the duty manager to request vegan or dairy free options. All of our meals can be made mild, medium, hot or extra hot on request.
Vegetable Samosa
Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. 2 Samosas per portion.
Pakoras
Fresh vegetables dipped in a spiced chickpea batter and finished in hot oil.
Onion Bhaji
Onion rings dipped in a spiced chick pea batter and finished in hot oil. 3 Onion Bhajis per portion.
Paneer Aloo Tikki
An interesting mixture of potatoes, home made Indian cottage cheese, onions and fresh coriander made into patties and finished in hot oil. A must for all vegetarians. 6 Tikkis per portion.
Paneer Pakoras
Home made Indian cottage cheese layered with spinach, then lightly dipped in a spiced chick pea batter and finished in hot oil. 6 Pakoras per portion.
Paneer Tikka
Home made Indian cottage cheese marinated in yogurt and spices, skewered with green pepper and onions and roasted in the Tandoor. 6 pieces per portion.
Tandoori Mushrooms
Mushrooms dipped in a spicy garlic and yogurt marinade and cooked in the tandoor. 8 pieces per portion.
Tandoori Prawns
Marinated prawns cooked in the tandoor. 6 pieces per portion.
Chooza Tikka
Fillets of chicken marinated in yogurt and spices overnight, then skewered and cooked in the tandoor. 4 pieces per portion.
Malai Tikka
Fillets of chicken marinated in yogurt, crushed cashews, white pepper, cheese, fresh ground spices, then cooked in the tandoor. 4 pieces per portion.
Achaari Tikka
Fillets of chicken marinated overnight in King of Spices’s own mix of yogurt, mustard, fenugreek and onion seeds, then cooked in the tandoor. 4 pieces per portion.
Tandoori Chicken
Tender spring chicken marinated in traditional Indian masala with fresh herbs and freshly-ground spices and yoghurt, skewered and cooked in the tandoor.
Fish Tikka
Filleted fish marinated in yogurt, mustard oil and spices, skewered and cooked in the tandoor. 6 pieces per portion.
Prawn Pakoras
Prawns dipped in a chickpea flour with herbs and spices, then deep-fried. 6 pieces per portion.
Barra Kebab
Lamb chops dipped in a spicy marinade, skewered and cooked in the tandoor. 4 pieces per portion.
Lamb Seekh Kebab
Fresh mince mix with chopped onions, green chilies fresh coriander ginger garlic paste and fresly grounded spices skeward at tandoori oven and finish with lemon juice and chat masala. 6 pieces per portion.
Chicken Seekh Kebab
Fresh mince mix with chopped onions, green chilies fresh coriander ginger garlic paste and fresly grounded spices skeward at tandoori oven and finish with lemon juice and chat masala. 6 pieces per portion.
Meat Platter for 2
Consists of Chooza Tikka, Malai Tikka, Achaari Tikka and Barra Kebab. A delightful array of Tandoori Kebabs.
Mixed Platter for 2
Consists of Vegetable Samosa, Onion Bhaji, Barra Kebab and Tandoori Chicken.
Vegetarian Platter for 2
Consists of Vegetable Samosa, Pakoras, Onion Bhaji, Paneer Pakoras and Paneer Aloo Tikki. A must for all vegetarians.
Mains
All mains are served with plain basmati rice.
Chicken Vindaloo
A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.
Lamb Vindaloo
A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.
Prawn Vindaloo
A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.
Goat Vindaloo
A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.
Butter Chicken
A world famous Indian delicacy. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices.
Butter Prawns
Prawns cooked in a mild butter sauce with a touch of fenugreek.
Mango Chicken
Due to popular demand King of Spices has created its own unique recipe for Mango Chicken. Succulent chicken cooked in the tandoor and finished in our mouthwatering fragrant mango sauce.
Kadai Chicken
This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy and goes really well with one of our tandoori breads.
Kadai Lamb
This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy and goes really well with one of our tandoori breads.
Kadai Prawns
This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy and goes really well with one of our tandoori breads.
Kadai Goat
This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy and goes really well with one of our tandoori breads.
Bhuna Chicken
Boneless spring chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices.
Bhuna Gosht
Diced lamb cooked with ginger, garlic, onions and spices.
Chicken Madras
A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.
Lamb Madras
A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.
Goat Madras
A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.
Goat Sagwala
An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.
Chicken Sagwala
An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.
Lamb Sagwala
An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.
Prawn Sagwala
An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.
Lamb Korma
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.
Chicken Korma
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.
Goat Korma
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.
Rogan Josh
The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean lamb/ Goat cooked with roasted and crushed spices.
Goat Rogan Josh
The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean lamb/ Goat cooked with roasted and crushed spices.
Chicken Tikka Masala
An internationally renowned dish. Boneless chicken cooked in a secret recipe of yogurt, cream and spices.
Chicken Jhalfrezee
Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.
Lamb Jhalfrezee
Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.
Prawn Jhalfrezee
Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.
Goat Jhalfrezee
Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.
Prawn Malabari
A Bombay speciality. Cooked with coconut, capsicum, tomatoes, cream and an assortment of spices.
Fish Malabari
A Bombay speciality. Cooked with coconut, capsicum, tomatoes, cream and an assortment of spices.
Achari Chicken
Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.
Achari Lamb
Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.
Achari Goat
Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.
Lamb Passanda
Diced lamb lightly sauteed with onions, garlic, ginger, coriander and tomatoes. Then cooked with spices, yogurt and cream.
Goat Passanda
Diced lamb lightly sauteed with onions, garlic, ginger, coriander and tomatoes. Then cooked with spices, yogurt and cream.
Lamb Dhansak
Dhansak is a Parsi delicacy. Diced lean lamb cooked with lentils and vegetables, in a sauce tempered with coriander seeds, ginger, garlic and perfected with cooked pumpkin. Jeera rice is a real compliment with this dish.
Fish Goan Curry
A popular West Indian fish dish. Cooked with ginger, garlic, onions, tomatoes and freshly ground spices.
Chinese Ki Kadai Se
Chilli Chicken
This Indo-Chinese influenced dish has become increasingly popular in the Punjab. Fresh chicken coated in cornflour and spices then fried. Cooked with capsicum, onion, spring onion and finished with sauce and our home made chilli chutney. As name describes this dish is served can make mild medium or hot.
Chicken Manchurian
Tender chicken pieces marinated with egg and plain flour,ginger garlic paste with soya chili, tomato souce souce finish with corn flour can serve dry or with gravy.
Gobi Manchurian
Gobi pieces marinated with ginger garlic paste with soya chili, tomato souce souce finish with corn flour can serve dry or with gravy.
Vegetable Manchurian
All the veggie marinated withs ginger garlic chili, soya sauce and deep fried finish with homemade sauce) can served dry or with gravy on request.
Chilli Paneer
This Indo-Chinese influenced dish has become increasingly popular with vegetarians in the Punjab. Home made paneer coated in cornflour. Cooked with capsicum, onion, spring onion and finished with soy sauce and our home made chilli chutney. As name describes this dish is only served spicy.
Chilli Mashroom
Mashroom pieces marinated with ginger garlic paste with soya chili, tomato souce souce finish with corn flour can serve dry or with gravy.
Biryani
Basmati rice cooked with chicken, lamb, prawns or mixed seasonal vegetables. Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and papadoms.
Chicken Biryani
Lamb Biryani
Prawn Biryani
Goat Biryani
Vegetarian Biryani
Vegetarian
Aloo Gobi
Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.
Aloo Saag
Potatoes cooked with spinach and spices.
Mili Juli Subzi (Mix Vegetable)
Fresh seasonal vegetables cooked with cumin seeds, turmeric, chopped tomatoes and spices.
Aloo Baingan ki Sabzi
Sautéed eggplant and potato cooked with ginger, garlic, onions and tomatoes finished with freshly ground spices.
Subz-E- Bhar( Subzi Bhaji)
Finely chopped seasonal vegetables cooked with garlic, ghee and a special mix of spices.
Malai Kofta
Home made Indian cottage cheese, potatoes and spices mixed together and then finished in hot oil and served with a creamy gravy made of crushed cashews and spices.
Mattar Paneer
Peas and home made Indian cottage cheese cooked with tomatoes, spices and herbs.
Palak Paneer
Cubes of home made Indian cottage cheese cooked with spinach and spices.
Shahi Paneer
Home made Indian cottage cheese cut in cubes and cooked with cream, tomatoes and crushed almonds.
Paneer Shimla Mirch
Home made Indian cottage cheese cooked with capsicum, onions, tomatoes and spices. Specially recommended by King of Spices.
Daal Makhani
Black lentils and kidney beans cooked with ghee and spices.
Daal Fry (Tarka daal)
Yellow split lentils cooked with cumin seeds, ginger, garlic, tomatoes and turmeric.
Jeera Aloo
Diced potatoes cooked with cumin seeds and spices. This is a dry dish.
Kadai Mashroom
This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy.
Pindi Chana
Chickpeas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish unique North Indian flavours.
Mushroom Mattar
Mushrooms and green peas cooked with garlic, cream and spices.
Aloo Mattar
Potatoes and peas cooked with tomatoes and ground spices.
Chana Masala
Chickpeas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish unique North Indian flavours.
Banquets
Khana ke Khajane se: $35 per person (minimum 4 people or more). Starters: Vegetable Samosa, Pakora, Onion Bhaji, and Paneer Pakora. Mains: Choice of 4 mains from the vegetarian section served with Basmati rice and Naan bread. Dessert: Choice of dessert from the dessert menu. Vegetarian Banquets: Choose any of 3 vegetarian dishes from menu for 2 person serve with naan and basmati rice, $30. Banquet King of Spices: $45 (minimum 4 people or more). Starters: Vegetable Samosa, Onion Bhaji, Barra Kebab and Tandoori chicken. Choice of 4 mains from the mains or vegetarian section served with Basmati rice and Naan bread. Dessert: Choice of dessert from the dessert menu.
Khana ke Khajane se
Starters: Vegetable Samosa, Pakora, Onion Bhaji, and Paneer Pakora. Mains: Choice of 4 mains from the vegetarian section served with Basmati rice and Naan bread. Dessert: Choice of dessert from the dessert menu.
Vegetarian Banquets
Chose any of 3 vegeterian dishes from menu for 2 person serve withj naan and basmati rice.
Banquet King of Spices
Starters: Vegetable Samosa, Onion Bhaji, Barra Kebab and Tandoori chicken. Choice of 4 mains from the mains or vegetarian section served with Basmati rice and Naan bread. Dessert: Choice of dessert from the dessert menu.
Breads
Naan
Leavened bread made of refined flour baked in the tandoor.
Garlic Naan
Leavened bread sprinkled with crushed garlic, baked in the tandoor.
Keema Naan
Naan with a stuffing of spiced lamb mince.
Onion Kulcha
Naan with a stuffing of onions and spices.
Chicken Naan
Naan with a stuffing of mildly spiced chicken.
Paneer Kulcha
Naan stuffed with home made Indian cottage cheese and spices.
Chocolate Naan
Paneer & Garlic Kulcha
Naan sprinkled with crushed garlic, stuffed with home made Indian cottage cheese and spices.
Kashmiri Naan
Naan topped with nuts and sultanas.
Vegetable Kulcha
Naan stuffed with fresh seasoned vegetables and spices.
Tandoori Roti
Unleavened wholemeal flour bread baked in the tandoor.
Lachha Parantha
Unleavened wholemeal flour bread layered with lashings of ghee. Baked in the tandoor.
Aloo Parantha
Unleavened wholemeal flour bread stuffed with potatoes, onions and spices.
Mozzarella Cheese Naan
Naan stuffed with mozzarella cheese and spices.
Side Dishes
Papadom 4 pc
Raita
Yoghurt, cucumber mixed with Freshly ground spices.
Mint Chutney
Yoghurt mixed with fresh ground mint, green chili with freshly ground spices.
Kechumber
Diced tomato, onion, cucumber, coriander with touch fresh lemon juice and spices.
Tamarind Chutmey
A sweet but tangy sauce, a perfect match for our vegetarian starters.
Home Made Chilly Chutney
Freshly home made chily chutney
Mixed Vegetable Pickle
Mango Chutney
Garden Salad
Onions, cucumber, cabbage and tomatoes with lemon juice and a special mix of spices.
Onion Salad
Special cut of red onion touch of lemon juice with freshly grounded spices.
Rice
Basmati Rice
Plain, steamed Basmati rice.
Jeera Rice
Basmati rice cooked with cumin seeds.
Kashmiri Pulao
Basmati rice mixed with cashews, almonds,m sultanas and desiccated coconut.
Peas Pulao
Basmati rice cooked with sauteed peas, onions and spices.
Mixed Vegetable Pulao
Basmati rice cooked with fresh seasonal vegetables and spices.
Chicken Pulao
Basmati rice cooked with tender boneless chicken, peas, onions and spices.
Soup/Shorba
Tomato Shorba
Delicious tangy, spicy and refreshing soup made with tomatoes, spices and herbs
Tomato Dhaniya Shorba
Specific type of tomato shorba that is flavored with fresh coriander leaves (dhaniya). It is an Indian version of tomato soup that is light, spicy and vegan.
Yakhani Shorba
This soup or broth that is made by simmering meat, bones, vegetables and spices for a long time. It is rich in protein, flavor and aroma.
Tomato Soup
made with frsh tomato and fresh coriunder with rosted fresly graunded spices serve with or without fresh cream
Mulligatwany Soup
Made with red lentils, carrots, apples, and coconut milk to make a creamy and tangy soup.
St.germin Soup
Made with frozen peas, lettuce, onion, butter, chicken broth, and cream to make a simple and tasty soup.
Deserts
Gulab Jamun
serving hot 2 pc per portion
Rasgulla
serving cold 2pc per portion
French Vanilla Icecream
2 scope per portion
Mango Icecream
2 scope per portion
Chocolate icecream
2 scope per portion.
Wines
Prosecco Sartori di Verona Brut Italy
Bohemian ‘The Dancer’ Hawke’s Bay
Johner Estate Rosé Wairarapa
Whyte Estate Marlborough
Folium (Organic) Marlborough
Knappstein (Dry) Clare Valley, Australia
Beer & Cider
Kingfisher
Kingfisher Strong
Heineken Premium
Heineken Zero (no alcohol)
Export Ultra
Export Citrus
Spirits & Liqueur
Bombay Sapphire Gin
Stranger & Sons Indian Gin
Coruba Rum
Jim Beam
Malibu Rum
Smirnoff Vodka
Non-Alcoholic
Mango
Sweet
Salted
Ginger Beer
Lime & Soda
Lemon, Lime & Bitters
Coffee & Tea
Black Coffee
Masala Tea
Earl Grey
English Breakfast
Green Tea
Chamomile
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