About Us Curry Leaf for Indian Food

Curry Leaf

The menu offers an extensive range of classic Indian dishes with beef, lamb, seafood, chicken and vegetarian options. It includes tried and true favourites like butter chicken - New Zealand's most popular Indian dish - and more exotic dishes that you might like to try.

All meals are prepared fresh daily on the premises, using the authentic spices that give Indian cuisine its special and distinctive flavours.

At Curry Leaf you can enjoy your meal in a pleasant manner environment where the decor creates an authentic India atmosphere.

Take advantage of the specials on Monday and Tuesday evenings - and on weekends groups of more than 10 people receive 10 percent discount on their meals.

Curry Leaf owner Gulab Singh has owned and operated Indian restaurants in New Zealand for 11 years. He has established other Curry Leaf restaurants in Kumeu, Helensville and New Lynn, and he wants to take this opportunity to let customers know how much he appreciates their support.

Gulab is well known and liked by his many regular customers, and he always appreciates their feedback.

To accomopany your meal, the Curry Leaf is fully licensed with a good selection of wines - and you are welcome to bring your own wine.

Spice up your life

GOOD news for lovers of a red hot curry-spicy food could actually help you live longer! Scientists at Coronell University in the US say that populations which enjoy a wide range of spicy foods tend to live longer than those on milder diets. This they say could be due to the antibacterial qualities of some spices which help to keep poisoning and other infection at bay. Spices such as cinnamon and cumin are especially known for their antibacterial effects other spices with protective qualities include cloves.

Curry for life

BRITISH SCIENTISTS believe that curry could hold the key to better anti-cancer drugs. Researchers at the University of Leicester, working with the Medical Research Council and Leicester, Royal Infirmary, suggest that cumin, which is widely used in Indian cooking, could have tumor-suppressing properties. The team is currently testing the drug and developing a tablet from for cucumis, alleviating the need for patient to eat several curries a day. According to professor Andu Gescher at Leicester University, the trials are unique:”We don’t really know how the cumin gets from being parts of a curry into the target tissue in the body, and for how long it stays within the body. We are carrying out clinical trials to work this out.”

• For bookings, phone 09 412 9218.