Flavours of In­dia come to the city


Lit­tle In­dia has opened in Palmer­ston North and is now in its sec­ond week.

The new restau­rant on Broad­way has its sig­na­ture or­ange sig­nage above the door.

Din­ers can ex­pe­ri­ence the tra­di­tional flavours and heady spices from Pun­jab cooked in the tra­di­tional way in a clay pot over char­coals in a tan­door oven.

The herbs and spices that flavour Lit­tle In­dia’s dishes fol­low the 5000-year-old Ayurvedic plan to nat­u­rally bal­ance the body’s metabolism.

And the spice lev­els of­fered are from the mild through to ex­tremely hot.

This au­then­tic din­ing has been brought to the city by the Gill fam­ily, and Lit­tle In­dia on Broad­way is the 16th to open in New Zealand. Harry Singh is Lit­tle In­dia Palmer­ston North’s di­rec­tor.

The Gill fam­ily say they wel­come din­ers as though to their home, where all the recipes are from the kitchen of their pa­ter­nal grand­mother Premjit Kaur Gill. It is Premjit’s pho­to­graph on the wall at the en­trance to Lit­tle In­dia.

Premjit also trains all the Lit­tle In­dia head chefs in her kitchen in Chandi­garh, In­dia be­fore they are sent to New Zealand. Each has been vet­ted by Premjit to main­tain the Lit­tle In­dia din­ing stan­dard.

Premjit’s grand­son Ar­jun was in Palmer­ston North for Lit­tle In­dia’s open­ing and was in the kitchen when they linked to his grand­mother in In­dia when the tan­door oven was lit. The coals in the tan­door will burn con­tin­u­ously.

“Peo­ple re­ally like their food hot here,” Ar­jun Gill said.

Lit­tle In­dia has been wel­comed by other restau­rants in Palmer­ston North. Ar­jun has writ­ten a recipe book

so din­ers can cook the foods they’ve eaten at Lit­tle In­dia.

All the recipes were cooked in Ar­jun’s kitchen be­fore the book was launched.

Lit­tle In­dia chef Har­ish Singh cooks in the tan­door oven.

Naan bread cook­ing in the tan­door oven.

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