Indian Summer restaurant at 160 Hobsonville Point Road has more than its fair share of fans
in the area. Owner and head chef Suresh (known to all as ‘TC’) has been delivering excellent
Indian food and service for over a decade out west, and this restaurant has represented a
fantastic opportunity for a fresh start in the centre of the Point. As he says, “A modern
neighbourhood demands a modern perspective on cuisine,” and you’ll find that in the
stylish interior at Indian Summer and the wide range of beautifully presented, authentic
dishes on the menu.
The team has been agile in its use of contactless takeaways and has handled the latest
lockdown with great results, although they can’t wait to have a restaurant full of happy
diners again. TC would like us to pass on his thanks to the community for its enthusiastic
support throughout this period. “Without our locals, the restaurant would not be where it is
today,” he declares.
TC has kindly allowed us to pass on Indian Summer’s recipe for one of their most popular
and delicious snacks.
Makes about 10 depending on size
1 bunch of fresh spinach leaves, chopped
1 carrot, chopped
1 potato, chopped
1 onion, chopped (optional)
50g green peas (optional)
500g chickpea flour
Salt to taste
1/2 tsp whole coriander seeds
1/2 tsp cumin powder
Pinch of garam masala
Pinch of baking soda
Chaat masala to taste (try Boric Food Market in Kumeu or Spice World in Avondale)
2 tsp lemon juice
Mix all ingredients together well in a large bowl and leave to rest for at least 30 minutes.
After letting the mixture rest, mix again gently. If the mixture is dry, add water a little at a
time until the mixture can hold its shape to form dumplings.
Heat your preferred oil to medium in a saucepan and deep fry spoonfuls of the mixture until
golden. Drain on paper towels and eat hot or cold. Great with a spicy chutney or a fresh
raita made with natural yoghurt, mint or coriander and grated cucumber.