OUR DIRECT ORDER PHONE NUMBER CHANGED PLS CALL US @ 02059028751———————————— SMALL STORY OF OUR JOURNEY TO NEW ZEALAND AND OUR PURE, NATIVE CUISINE FROM PAKISTAN, AFGHANISTAN, AND MIDDLE EAST. WE MOVED IN NEW ZEALAND YEAR 2010 WITH OUR FOUR children AGED BETWEEN 5 YEAR TO 10 YEAR. I WAS A QUALIFIED GP AND MY HUSBAND HAVING 20 YEARS EXPERIENCE IN TELECOM AND IT WITH MASTER DEGREE IN COMPUTER SCIENCES. SOMEHOW WE BOTH WAS UNABLE TO GET JOB IN. OUR PARTICULAR INDUSTRIES. IN the YEAR 2012 WE HAD CHOOSE ROTORUA FOR OUR NEXT HOME AND OPENED A COMPUTER, MOBILES SHOP. I ALWAYS WONDERING ABOUT OUR PURE, AUTHENTIC FOOD TO INTRODUCE IN ROTORUA. FINALLY, AFTER PENADEMIC ALLOWED TO OPEN BUSINESSES, I HAVE DECIDED TO OPEN OWN HALAL, CAFE, TAKEAWAY. VISIT US AT 98 OLD TAUPO ROAD ROTORUA AND EXPLORE OUR MOST SIZZLING, ENERGETIC, FRESH FOOD.OUR NUMBER HAS BENN CHANGED PLS CALL US @ 02059028751

Our Founder Dr. R. Arain

Dr. R. Arain

DiscoverOur Story

Ultimate dining experience like no other
After Migrating to New Zealand in the year 2011 and choose Rotorua for our next home, I always try to explore food around New Zealand, and Never able to explore the authentic taste of South Asian and Mediterranean. Finally, I decided to start my own cafe & take away to intoduce our most exotic cuisine
Founder & Director of Salt&Herbs Rotorua New Zealand.
Dr. R. Arain

 

SignatureCuisines Pre-Order - OUR BEST SELLING CUISINE

Signature Cuisines Pre-Order




MediterraneanDelicious Authentic

Soups Of The Day PRE-ORDER ONLY


 

OUR SPECIAL BREADS


 
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OurCafe & Takeaway

Checkout our cafe and special Authentic dishes
We at Salt & Herbs proud to bringing in a new taste of food to add more value for ROTORUA.
Although Pakistan is a relatively young country, the cuisine has developed over many more years and incorporates elements from its neighbours – India, Afghanistan and Iran. The varied regions also mean there is a wide range of different foods – from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan from neighbouring Iran; to Punjab with its five rivers and the rugged North-West Frontier, home of the chapli kebab.

The blend of Indian, Far Eastern and Middle Eastern cooking techniques creates a distinctive mix of complex flavours. The use of pomegranate seeds in some meat dishes adds a sweet, sour note and reflects the Middle Eastern influence on the food.

Some key dishes are slow-cooked, such as the famous haleem, a mix of pulses, meat and spices that are cooked for up to seven or eight hours. Pakistanis refer to it as ‘haleem, king of curry’. It’s a thick stew, usually served with the fresh tastes of lemon, coriander and ginger. Lamb is the most popular meat, followed by beef, chicken and goat. Ghee and yoghurt are used in the cooking of many types of meat.