Restaurant offers value for money

Indian cuisine has captivated all ethnic groups and with an ever-growing variety of dishes, restaurants that cater to a cross-section of the society can hope to survive even under fierce competition and during tough economic times.

Indian Palace, located on Charles Street, just off Great South Road at Hunters Corner in Papatoetoe has undergone ownership change in recent months, with renewed commitment to serve its clientele.

Says Mehar Ashiyana, who owns the restaurant along with her husband Shan Ali, “Indian Palace offers quality, value for money and personalised service. While our Special Lunch (two items) for $9.99 serves those in a hurry, our Whole-Day buffet at $14.99 is gaining popularity.”

Indian Palace is committed to serve healthy food that satisfies every palate and purse and the Restaurant is Halal certified and does not serve beef, pork or alcohol, she said.

The Indo-Fijian couple have made substantial changes to the ambience and the menu of the restaurant to appeal to a wider clientele.

“We offer an extensive range of Indian and Fijian items, cooked by well experienced chefs and public response has been encouraging. We will continue to monitor the market trends to serve our customers better,” Ashiyana said.

She said she was keen to make the Restaurant a brand that caters to every individual and family, irrespective of ethnicity.

“While we promote goodwill with good products and service at the restaurant, we are also keen to serve customers who prefer to take away our food and enjoy in the comfort of their homes or offices.

“The restaurant has also positioned itself as a good brand for outdoor catering, be it a wedding, birthday party or other occasions,” she said.

New Zealanders are showing increasing interest in Indian food, which is emerging as the most preferred cuisine. More and more people here are becoming addicted to its infinite variety and exquisite aroma. But as Indian Palace and many others have shown, Indian food is not restricted to the few items that they relish in restaurants and take-away outlets in the country. There is a lot more to it.

Says a New Zealand Herald writer, describing the Indian cuisine at an Auckland restaurant: “Nibbling on wafer-thin poppadoms as we read the menu, we decided to share a mixed platter of samosas, pakoras (patties made from mixed vegetables coated in flour and fried), lamb kebabs, and generous chunks of chicken tikka at $15 for two people)

“The dish came with two dipping sauces-red and spicy and white and cooling-which added a certain zing to an otherwise bland starter which we could have duplicated at any Indian takeaway.”

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