Bangkok Gardens in New Plymouth Menu

 STARTERS

• Savoury lentil doughnuts – ‘vada’ (v) $8.00
  • A popular snack from the coast of Malabar, fried lentil doughnuts – golden brown on the outside, light and fluffy on the inside. You ain’t tasted authentic South Indian until you’ve tried this very traditional Kerala snack.
• Cauliflower 65 (v) $8.00
  • Sliced cauliflower marinated with spices and fried until crisp
• Aubergine and potato pakora – south indian style (v) $9.00
  • Sliced aubergine with fresh coriander leaves, served with coriander chutney
• Mushroom pepper fry $12.00
  • Sliced mushrooms marinated with spices and fried until crisp
• Drums of heaven $12.00
  • Chicken marinated in spices then fried and tossed in a mixture of yoghurt and our chef’s special garam masala
• Chargrilled chicken $15.00
  • Boneless tender chicken pieces, highly flavoured medium-to-hot sauce
• Masala fish fry – mff $15.00
  • Fish fillets well marinated in a traditional Kerala style spice mixture of turmeric, black pepper, ginger and garlic
• Beef dry fry - bdf $12.00
  • Slow roasted beef, tossed in a mildly spiced chef’s special mix
• Prawn dry fry - pdf $15.00
  • Crispy prawns marinated in turmeric, garlic, lemon juice and chillies - South Indian style
• Soups (special only) POA
  • Please ask our staff

 MAINS

• Avial - mixed vegetables (v) $18.00
  • Considered an essential part of a traditional Kerala feast, Avial is a vegetarian’s delight and made from a variety of mixed fresh vegetables like, snake gourds, green banana and yams with a fresh grated coconut base.
• Cheera parippu (v) $17.00
  • Fresh spinach in a lentil (toor dal) base dressed with a mixture of garlic, tomatoes and green peppers, sautéed with cumin and curry leaves
• Paneer chettinadu (v) $19.00
  • South Indian cottage cheese braised with tomatoes, onions and aromatic South Indian spices in traditional Chettinadu style (Chettinadu is a region in Kerala’s neighbouring state of Tamil Nadu)
• Kadala masala (v) $17.00
  • Chickpeas in a tomato base flavoured with coconut, shallots and Kerala herbs and spices
• Aubergines in roasted coriander and cashew (v) $18.00
  • Fresh aubergines cooked in a base of roasted coriander seeds, coconut, chillies and roasted cashew nuts
• South indian mixed vegetable korma (v) $18.00
  • Diced vegetables dressed in coconut then sautéed with ground cashew nuts
• Mushroom with green peas (v) $19.00
  • New Zealand mushrooms with green peas, fresh coriander and coconut mixed with traditional Kerala spices
• South indian butter chicken $19.00
  • Kerala’s answer to this Persian/North Indian inspired Kiwi delicacy - boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base with tomatoes and cashews (no cream) – a must try for the die hard Kiwi butter chicken fans
• Chicken and spinach $20.00
  • Tender pieces of chicken cooked in fresh spinach, sauted with roasted garam masala and turmeric
• Kottayam chicken masala $20.00
  • A Kerala delicacy - chicken braised in a generous mix of tomato, green peas, ginger and garlic
• Chicken istoo $19.00
  • Light coconut cream based chicken with vegetables, flavoured with whole black pepper, cardamom, ginger and fresh curry leaves [lamb or beef option available]
• Chicken mappas $19.00
  • Tossed boneless chicken in a coconut base sauted with South Indian garam masala, ground cashews and bay leaves [lamb option available]
• Lamb and lentil $20.00
  • A true South Indian style lamb infused with freshly roasted ground spices then cooked in lentils. This is a fabulously fragrant dish with a light distinctive flavour and texture that is truly Kerala!
• Lamb pepper masala $20.00
  • This famous Kerala dish is from the southern province of Travancore. Tender lamb in a green capsicum pepper and coconut base with ginger, turmeric and cashews
• Kerala beef $19.00
  • This is a Kerala Syrian Christian delicacy of pot-roasted beef cubes mixed with spices and sautéed shaved coconut then lightly caramelised
• Beef chettinadu $19.00
  • A popular dish from South Indian State of Tamil Nadu, beef braised with tomatoes, onions and aromatic spices mixed in a traditional Chettinadu recipe [chicken or lamb options available]
• Braised beef chaaps $21.00
  • Kerala style grilled beef, marinated, slow roasted then pan fried and sauteed in vinegar, curry leaves and served in a tomato and pepper base
• Fish or prawn moilee $22.00
  • A light coconut based dish with an abundance of ginger, garlic, lemon juice and fresh tomatoes
• Alleppy meen (fish) or konju (prawn) masala $22.00
  • Boneless fish or prawns, cooked in a thick mix of coconut, tomato, fresh ginger, fresh curry leaves and onions
• Kottayam fish mappas $22.00
  • Tossed boneless fish or prawns in a coconut base sauted with South Indian garam masala, ground cashews and bay leaves

 DOSA

• A uniquely south indian savoury pancake, dosa is made from a mixture of soaked lentils and rice,ground together and fermented overnight. All dosa are served with coconut chutney and sambar (lentil soup)
• Masala dosa (v) (gf) $14.00
  • Perhaps the most famous South Indian Brahmin dish - dosa with a traditional filling of seasoned potatoes, onion and peas [vegan option available]
• Ghee dosa (v) (gf) $10.00
  • A plain dosa with no fillings, flavoured with clarified butter [vegan option available]
• Chicken dosa (gf) $17.00
  • A dosa stuffed with traditional potato filling and chicken

 BIRIYANI

• biriyani is a set of rice-based foods made with spices, basmati rice and meat, fish, eggs or vegetables. Originating in iran (persia), it was brought to the indian subcontinent by travelers and merchants. Kerala muslims serve biryani on all important occasions. The spices and condiments used in biryani may include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron. The main ingredient that accompanies the spices is usually meat or seafood and it is traditionally served with yoghurt chutney or raita, a korma style sour sauce dish of eggplant, boiled egg and salad.
• Chicken $21.00
• Lamb $22.00
• Fish $23.00
• Vegetable (v) $18.00

 BREADS

• Kerala paratha $4.50
  • The soft Kerala Paratha is a speciality from the coast of Malabar. It is made with fine wheat flour using an ancient technique which involves weaving and puffing the dough so that the flatbread is formed of many layers before being grilled on a tava (griddle)
• Garlic paratha $4.00
• Kallappam (2 piece) $5.00
  • Kerala pancake made from fermented rice and coconut milk batter. This is a staple food and a cultural synonym of Kerala
• Thattu dosa (2 piece) $6.00
  • Thick flat mini dosa with no fillings

 KATHAKALI SPECIALS

• Fish pollichathu PER SIZE
  • Whole seasonal fish topped with tomato salsa, pan fried and then baked in a banana leaf
• Pork malabari masala $22.00
  • Pork marinated overnight with Kerala spices then roasted with onions and tomatoes
• Kerala duck masala $25.00
  • Duck marinated overnight with Kerala spices then roasted with onions and tomatoes

 RICE

• Coconut rice (v) $4.00
• Plain rice (v) $6.00

 KIDS MENU

• Drums of heaven $12.00
  • Mildly spiced marinated cubes of chicken
• Aubergine and cauliflower pakora (v) $9.00
  • Sliced aubergine and cauliflower with fresh coriander leaves, served with coriander chutney
• Mini tomato cheese dosa (v) $9.00
  • Flat mini dosa with shredded cheese and tomato base
• (V)VEGETARIAN (GF) GLUTEN FREE

39 Devon Street East, New Plymouth Central, New Plymouth Central, Taranaki, 4310, New Zealand

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