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Upper Hutt Leader : July 6th 2011
20 UPPER HUTT LEADER, JULY 6, 2011 Advertising Feature DININGOUT S ample a taste of Upper Hutt Family Restaurant & Bar Your No. 1 Family Restaurant & Bar 1 Turon Cres, Totara Park • Ph 526 7002 Email: firstname.lastname@example.org 3485707AK VISIT OUR WEBSITE: www.upperhuttrestaurantandbar.com (Also follow us on facebook) NEW MENU HAS STARTED! We do recommend bookings! VERY POPULAR! SUNDAY ROASTS Takeaway Roasts only $10 Celebrate in style on Broadway Come and Experience the Fabulous fusion LUNCH Wednesday - Friday 12noon - 2pm DINNER Everyday at 5pm the evening evolves into an upmarket, unforgettable experience Corporate catering and private function enquiries welcome "Takeaway and Delivery Services" Home Delivery * Conditions apply • Licensed Restaurant • BYO wine • Dine-in bookings encouraged 2721508 716 Fergusson Drive, Broadway Upper Hutt • Phone 528 0408 Curry Land pix.ccn.co.nz To order your own copy of photos in this paper, or other CCN titles, check out: c c c c c 3859434 $11 LUNCHES (lunch size chicken or lamb or vegetarian with rice and plain naan) • Monday-Saturday 11.30am-2p m • Dinner 7 Days From 5pm • Food cooked to order • Table service • Eat fresh 3623841AA Dine in, Takeaways & Home Deliveries Ph 528 7232 Logan St, The Mall Upper Hutt www.littleindia.co.nz 2p 2pm m NOW OPEN FOR SATURDAY LUNCH We pride ourselves on individually preparing each of our dishes using only the freshest and finest ingredients "DO TRY US!" Indian and Chinese meet at Curry-Land Dishing out delicacies: The staff at Curry-Land love creating delicious meals for their customers. From left, chef Baldave Singh and owners Mangal and Sarita Singh. CONTINUED Page 21 From the mouth-watering Chicken 65 with fresh nuts and herbs, to the delicious Palak Paneer; a meal in Curry-Land is an unforgettable experience. Since opening the restaurant about three years ago, owners Mangal and Sarita Singh have provided the Hutt Valley with scrumptious Indian and Chinese fusion meals. The couple use traditional charcoal clay ovens to preserve their ingredients' natural flavours. This slow-cooking method is extremely healthy and has been used for thousands of years. ''I love catering to other people and I've always been passionate about creating new meals,'' says Mr Singh, who has more than 20 years of cooking experience. ''People always say we make the best sauces. Some of the customers have been here since day one. ''They come every week without fail.'' Curry-Land's three chefs have a variety of specialties and use genuine imported spices from India. They also buy their produce from local growers to support their community. ''With our open kitchen, you can watch the chefs in action. ''Our meals are always made fresh,'' Mrs Singh says. Curry-Land welcome requests to customise their sauces according to customer preference. They also boast an extensive menu, which features more than 50 different meals including 10 vegetarian recipes, a range of breads, authentic Indian beer, homemade mango ice cream and very mild currys for children. The restaurant also has a number of great deals for you to try. Every takeaway dinner on Monday and Tuesday comes with a free naan bread and rice. Thursday's $10 lunch special also includes a curry, rice and naan bread.
June 29th 2011
July 13th 2011