Indian Pearl Restaurant Menu

Indian Pearl Restaurant is a family-run Sydenham dining room shaped by owner and head chef Mr Singh's long experience at the tandoor. More than 25 years working with the clay oven informs a menu that highlights charcoal-grilled meats, freshly baked naan and the restaurant's Pearl Special Chicken. Table booking, direct ordering and BYO service let guests approach the Colombo Street venue as either a planned shared dinner or an easy local meal.

The starter list shows how broadly the tandoor is used. Paneer tikka, chicken tikka, tandoori chicken, prawns, mushrooms and fish all appear alongside fried classics such as samosa, onion bhaji and vegetable pakora. A mixed platter can gather several techniques on one plate, while samosa chaat changes direction through sauce and texture. The choice of grilled seafood and vegetables means the clay-oven section is not reserved only for chicken or lamb.

Curries cover an unusually wide set of ingredients and preparations. Pearl Special Chicken sits among bhuna, saag, Madras, vindaloo and coconut-based chicken dishes; lamb ranges from rogan josh and korma to keema peas. Prawn saag, Goa fish and fish curry extend the seafood selection, while dal makhni, bhindi masala, aloo gobi and paneer butter masala give vegetarians more than a single fallback. Heat can be adjusted from mild through hot.

The rice and bread lists reshape those curries into very different meals. Vegetable, chicken and lamb biryani sit beside peas pulao, while onion kulcha, aloo paratha, tandoori roti, garlic naan and peshwari naan vary both filling and texture. Lunch portions open much of the curry list earlier in the day, and a banquet serves groups who prefer a set progression. Mango lassi and the restaurant's BYO option complete the table.

Address: 352 Colombo Street, Sydenham, Christchurch 8023, New Zealand

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