Jugnu’s Little India Porirua Menu

Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. Two Samosas per portion

Fresh vegetables dipped in a spiced chick pea batter and finished in hot oil.

Onion rings dipped in a spiced chick pea batter and finished in hot oil. Three Onion Bhajis per portion.

Hand cut fries for something different.

Momo is a type of steamed bun with a filling. Momo has become a traditional delicacy in Nepal and Tibet. Five pieces per portion.

Momo is a type of steamed bun with a filling. Momo has become a traditional delicacy in Nepal and Tibet. Five pieces per portion.

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. Six pieces per portion.

Home made Indian cottage cheese layered with spinach, then lightly dipped in a spiced chick pea batter and finished in hot oil. Six pieces per portion.

Home made India cottage cheese marinated in yoghurt and spices, skewered with green pepper and onions and roasted in the tandoor. Five pieces per portion.

Mushrooms dipped in a spicy garlic and yoghurt marinade and cooked in the tandoor. Eight pieces per portion.

Marinated prawns cooked in the tandoor. Eight pieces per portion.

Fillets of chicken marinated in yoghurt and spices overnight, then skewered and cooked inthe tandoor. Three pieces per portion.

Fillets of chicken marinated in yoghurt, crushed cashews, white pepper, cheese, fresh ground spices, then cooked in the tandoor. Three pieces per portion.

Fillets of chicken marinated overnight in Jugnu’s Little India’s own mix of yoghurt, mustard fenugreek and onion seeds, then cooked in the tandoor. Three pieces per portion.

Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.

Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.

Bites of fresh catch of the day is battered in gram flour, spices and deep fried until golden brown and crispy. The taste and flavour lies in the marination. Six pieces per portion.

Minced lamb or chicken prepared using a mixture of ginger , garlic, green chillies, white pepper and cooked in the tandoor. Five pieces per portion.

Lamb chops dipped in a spicy marinade, skewered and cooked in the tandoor. Four pieces per portion.

Dumplings made of chopped mix vegetables deep fried and sautéed with garlic, onion, and vinegar and soya sauce. Six pieces per portion.

Boneless chicken pieces marinated deep fried and sautéed with garlic, ginger, chillies, curry leaves and spring onions. Five pieces per portion.

Boneless marinated diced chicken or paneer pieces deep fried and sautéed with garlic, onion,capsicum, vinegar and soya sauce. Six pieces per portion.

Boneless marinated diced chicken or paneer pieces deep fried and sautéed with garlic, onion,capsicum, vinegar and soya sauce. Six pieces per portion.

Consists of chooza tikka, malai tikka, achaari tikka and barra kebab. A delightful array of tandoori kebabs.

Consists of vegetable samosa, onion bhaji, barra kebab and tandoori chicken. Specially recommended by Jugnu’s Little India.

Consists of vegetable samosa, pakoras, onion bhaji, paneer pakoras and paneer aloo tikki. A must for all vegetarians.

A tangy and spicy mix of potato cubes, diced cucumber, tomato and onion seasoned with cumin powder and chaat masala.

The classic street food treat that makes your mouth water. Raj kachori basket filled with papri, muth dhal, bhallas, yoghurt and chutneys

Also called golgappa, is a common street snack. Hollow puri, fried crisp and filled with a mixture of flavoured water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.

Very popular Bombay street food. It is made out of puffed rice, tossed with potatoes, onions, masalas and chutneys.

Fried dough wafers known as papri, boiled chick peas, boiled potatoes, yoghurt and tamarind chutney and topped with chaat masala.

Samosa served with chickpeas, onions, spices and chutneys.

Popular snack. lentil dumplings dunked in a creamy whipped yoghurt topped with spicy and sweet chutneys.

Most popular punjabi snack. made with white chickpeas and bhatura is fried leavened bread.

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.

A world famous Indian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices.

Due to popular demand Jugnu’s Little India has created its own unique recipe for mango chicken. Succulent chicken cooked in the tandoor and finished in our mouthwatering fragrant mango sauce.

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

Boneless spring chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices

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.

An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

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.

The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean chicken cooked with roasted and crushed spices.

Roasted chicken cooked on the bone with a cashew sauce and onion, tomato and ground spices. This dish is enjoyed with basmati rice and tandoori naan.

An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.

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.

Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.

A speciality of Tamil Nadu. Chicken on the bone is cooked with red chilli, garlic, aniseed, cumin seeds, black pepper, cloves, cinnamon, turmeric, tomato, onion and coconut.

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.

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.

Diced lamb cooked with ginger, garlic, onions and spices.

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.

An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

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.

The master chefs of the Royal Mughal kitchens boasted about perfecting this dish.Lean lamb cooked with roasted and crushed spices.

An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.

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.

Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.

This dish is one of our favourite red meat delicacies cooked on the bone with crushed whole coriander seeds, bay leaves, cinnamon, chopped onion, garlic, ginger, tomatoes and finished with a little yoghurt, garam masala and red chillies

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.

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.

An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

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.

A popular East Indian fish dish. Cooked with ginger, garlic, onions, tomatoes and freshly ground spices.

A Bombay speciality. Cooked with coconut,capsicum, tomatoes, cream and an assortment of spices.

A Bombay speciality. Cooked with coconut,capsicum, tomatoes, cream and an assortment of spices.

Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.

Fresh seasonal vegetables cooked with cumin seeds, turmeric, chopped tomatoes and spices.

Sautéed eggplant and potato cooked with ginger, garlic, onions and tomatoes finished with freshly ground spices.

Sautéed eggplant and potato cooked with ginger, garlic, onions and tomatoes finished with freshly ground spices.

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.

Peas and potatoes cooked with tomatoes, spices and herbs.

Cubes of home made Indian cottage cheese cooked with spinach and spices.

Home made Indian cottage cheese cut in cubes and cooked with cream, tomatoes and crushed almonds.

Black lentils and kidney beans cooked with ghee and spices.

Yellow split lentils cooked with cumin seeds, ginger, garlic, tomatoes and turmeric.

Diced potatoes cooked with cumin seeds and spices. This is a dry dish.

Chickpeas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish unique North Indian flavours.

Lady fingers (Okra) made with onions, tomatoes, green chilli, coriander and spices

Homemade cottage cheese cooked in a secret recipe of yogurt, cream and spices.

Homemade cottage cheese cooked with crushed tomatoes, capsicum, onions, cream and fresh coriander.

Homemade mushrooms cooked with crushed tomatoes, capsicum, onions, cream and fresh coriander.

Homemade cottage cheese cooked with crushed cashews, cream and spices.

Basmati rice cooked with mixed seasonal vegetables. Infused with freshly ground spices and garnished with coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Basmati rice cooked with chicken, Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Basmati rice cooked with lamb . Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Basmati rice cooked with chicken, lamb or prawns. Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Basmati rice cooked prawns. Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Plain, steamed basmati rice.

Basmati rice cooked with cumin seeds.

Basmati rice mixed with cashews, almonds, sultanas and desiccated coconut

Basmati rice cooked with sauteed peas, onions and spices.

Noodles sautéed with garlic, onion, capsicum, carrots, vinegar, soya sauce.

Egg noodles sautéed with chicken, capsicum, vinegar, soya sauce and pepper.

Noodles sautéed with garlic, onion, capsicum, carrots, vinegar, soya sauce.

Egg noodles sautéed with chicken, capsicum, vinegar, soya sauce and pepper.

Leavened bread made of refined flour baked in the tandoor.

Leavened bread made of refined flour baked in the tandoor.

Leavened bread sprinkled with crushed garlic, baked in the tandoor.

Leavened bread sprinkled with crushed garlic, baked in the tandoor.

Naan with a stuffing of spiced lamb mince.

Naan with a stuffing of onions and spices.

Leavened bread with a stuffing of cheese, sprinkled with chopped chillies and baked in the tandoor.

Leavened bread with a stuffing of cheese, and baked in the tandoor.

Naan sprinkled with crushed garlic, stuffed with cheese and spices.

Naan sprinkled with crushed garlic, stuffed with home made Indian cottage cheese and spices

Naan topped with nuts and sultanas.

Unleavened wholemeal flour bread baked in the tandoor.

Unleavened wholemeal flour bread baked in the tandoor.

Unleavened wholemeal flour bread layered with lashings of ghee. Baked in the tandoor.

Unleavened wholemeal flour bread stuffed with potatoes, onions and spices.

Yoghurt mixed with cucumber and ground spices

Yoghurt mixed with mint, green chillies and spices

Diced onions, tomatoes, cucumber, coriander with a touch of lemon juice and spices.

Sliced bananas sprinkled with desiccated coconut

For the daring

A sweet but tangy sauce, a perfect match for our vegetarian starters.

Raita, mint chutney, kachumber, banana and coconut, Jugnu’s Little India chilli chutney and mango chutney served with 10 poppadoms

Onions, cucumber, cabbage and tomatoes with lemon juice and a special mix of spices.

Tender strips of tandoori chicken or lamb tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.

Tender strips of tandoori chicken or lamb tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.

Tender strips of tandoori paneer tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.

Specially made, flavours change

Creamed milk dumplings within a sweet syrup flavoured with green cardamoms. Served warm.

French Vanilla, Chocolate. A selection of Indian sweets available from our Mithai counter