Masala2 (GF)

Oftentimes, “Masala” on its own is used by food critics to refer to freshly made spices. Masala curry, however, is a blend of onion gravy, tomato gravy, and cream, which gives it a smooth and rich taste. This is one of our staples, and we highly recommend it to anyone trying Indian food for the first time.

Vindaloo (not available in mild) Ⓥ (GF)

A dish well known for its heat; the word originating from Portuguese, (vin-da-loo) meaning wine and garlic. It is one of the hotter curries available that is still flavorful and aromatic. Primary ingredients are a blend of hot spices, red chili paste, and a dash of vinegar. Anyone feeling adventurous?

Korma  (GF)

This golden curry is made with onion sauce, cream, cashews, almonds, coriander, cumin, cardamom, and cloves to create a rich, and well balanced sauce. A great option if you have low heat tolerance. (Note: contains nuts)

Curry Ⓥ (GF)

A good ol’ fashioned classic curry. We start by roasting ginger and garlic paste in oil, then add a handful of light spices, and finish by cooking your choice of vegetarian or non-vegetarian option in a fine blend of tomato and onion gravy.

Karahi Ⓥ (GF)

A hallmark of Indian and Pakistani cuisine. Karahi refers to the wok that the food is cooked in under a slow heat. Made with mild spices, bell peppers, and diced onions. Served slightly on the dry side, relative to the consistency of a curry.

Palak Ⓥ (GF)

Spinach puree is slowly cooked with finely chopped onions, tomatoes, cream, and a touch of gram flour. The gram flour aids in the creation of a deliciously thick consistency of curry.

Mango Ⓥ (GF)

While most curries can be served either mild or hot, only a handful will have a slightly sweet flavor. This curry is succulent, versatile, and has the potential to be sweet and spicy. Made with bits of mango sauce added to classic curry.

Coastal Coconut Ⓥ (GF)

A smooth curry made with aromatic coastal spices simmered in coconut milk and coconut flakes for a creamy sauce. Highly recommended if you enjoy mild or vegan food.

Sarson Ⓥ (GF)

A popular curry from Northern India and Pakistan, made with whole red chili, sarson (mustard) seeds, Not to be confused with sarson ka saag. Sarson is best served with roti, which can be topped with either butter or more traditionally with ghee (makhan).

Rogan Josh (GF)

In Persian, josh means oil, hot, boiling, or passionate. Cooked with homemade yogurt, onion gravy, and tomato gravy. This curry is cooked at high heat for optimal flavor. So, while it can be ordered mild, it is best enjoyed slightly spicy.

Konkani Ⓥ (GF)

This coastal curry is cooked with coconut milk, tamarind, mustard seeds, onion sauce, whole red chilies, & curry leaves. As this a coastal dish, it is best served with seafood.

Biryani (GF)

A rice casserole dish made with fragrant basmati rice, light spices, curry sauce, a touch of yogurt, and your choice of vegetarian or non-vegetarian option.