The biryanis are a favourite for a reason: Little India Nelson

A pause in the day, a proper seat, something warm and full of flavour in front of you. Our lunch menu is made for exactly that, with plenty to choose from and no pressure to rush.
The biryanis are a favourite for a reason. Fragrant basmati rice cooked with whole spices, layered with your choice of vegetables, chicken, lamb or prawns, and served with a poppadom, cooling raita and a little pickle on the side. Balanced, generous and deeply satisfying without weighing you down.
Whether you’ve got twenty minutes or a whole hour, there’s something here for everyone.
Make lunch the best part of your weekday.
We’ll see you soon 🧡

Bold, tangy and full of warmth, Chicken Vindaloo is a curry that knows exactly who it is. Bright, gently fiery and layered with spice, it clings to tender chicken in a sauce that lingers long after the last bite. This is a dish for those who like their flavours confident and unmistakable.
Ingredients (Serves 6)
✨ Whole black peppercorns, cloves, fennel seeds & fenugreek seeds
✨ Dried red chillies & fresh green chillies
✨ Crushed garlic & ginger
✨ Canola oil & vinegar
✨ 500g chicken thighs, marinated
✨ Onion, turmeric, garam masala
✨ Tomatoes & tomato paste
✨ Green capsicum
✨ Cold water, salt & chilli powder
✨ Fresh coriander or capsicum to garnish
Method
🧡 Grind whole spices and dried chillies. Blend with garlic, ginger, oil and vinegar to form the Vindaloo paste.
🧡 Cook marinated chicken until just done and lightly charred. Slice and set aside.
🧡 Sauté onion until golden. Add garlic, ginger and spices, letting them release their aroma.
🧡 Stir in tomatoes, tomato paste and Vindaloo paste. Cook until rich and glossy.
🧡 Add chicken, capsicum and water. Simmer gently until the sauce comes together.
🧡 Season to taste and finish with fresh coriander.
📍 Cook’s note: Vindaloo is about balance, heat, acidity and depth. Let it simmer gently and taste as you go.
Sharp, warming and full of character, this is Little India’s Chicken Vindaloo.

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