Rich & Comforting Curries Made with 100-Year-Old Masalas
Growing up, these curries were the heart of our kitchen. Slow-cooked with hand-ground spices and shudh desi ghee, these are the recipes Papa perfected over two decades.
We call this our 'Garam Naram Paneer Lababdar' because the paneer is so soft it just melts in your mouth. The gravy is made with an almond and cashew base and topped with crispy almond flakes.
A classic comfort meal: Paneer Butter Masala and our signature Dal Makhani, served with hot butter fulkas. This is the kind of food that warms your soul.
A close-up of our two most popular vegetarian curries. The rich, red Paneer Butter Masala and the creamy, dark Dal Makhani, both finished with a swirl of fresh cream.
All our food is served fresh and hot. Here you can see our vibrant Palak Paneer and another rich, red curry being prepared for serving, finished with a touch of cream.
Watch our chef work his magic, preparing a classic Chicken Tikka Masala from scratch. The process starts with fresh ginger, garlic, and our hand-ground masalas to build layers of flavour.
Our Tandoori Chicken Tikka Masala is a crowd favourite. Tender pieces of tandoori chicken are simmered in a rich, creamy, and robust tomato-based gravy.
For mutton lovers, our Mutton Rogan Josh is a must-try. We use the finest cuts of mutton, slow-cooked in a rich and flavourful sauce until it's fall-off-the-bone tender.
Our Chicken Kadai is spicy, flavourful, and made with fresh ground spices and crisp veggies. It's an age-old recipe prepared to perfection every time.
Our Tawa Veg is a chatpata and slightly spicy mix of the best Indian vegetables, marinated in our secret masala. It's best enjoyed with a tandoori butter roti or lachha paratha.
Listen to the sizzle of our flavourful Tawa Veg. We slow-cook exotic and Indian vegetables on the tawa until they achieve the perfect texture, while keeping the flavours real and authentic.
About Rich & Comforting Curries
The secret is in our gravy base. We don't use heavy cream to fake richness; our Paneer Lababdar gets its velvet texture from a slow-simmered almond and cashew paste, while the Dal Makhani is cooked on low heat for hours with our secret masala blend.
When you open a container of our curries, we want you to feel like you've just walked into our home in Indiranagar. This isn't mass-produced food. Every batch starts with the same hand-ground masalas Papa used when he opened the doors 25 years ago.
Our Paneer Lababdar is something we call 'Garam Naram' because the paneer is always fresh and soft, never rubbery. We build the base with a rich almond and cashew paste, then finish it with crispy almond flakes for that perfect bite. If you are ordering for a group, our Mutton Rogan Josh is a must. We use only the best cuts, slow-cooked until the meat falls right off the bone in a deep, flavourful sauce.
For the classicists, our Dal Makhani is the benchmark. We slow-cook the black lentils for hours, ensuring that authentic, creamy texture without the shortcut of excess cream. Whether it's the spicy kick of our Chicken Kadai or the comforting warmth of our Dhaba Chicken Curry, everything is cooked in shudh desi ghee. We know that on days when you just want to sit on your sofa and eat properly, you need food that feels like a hug. That is exactly what we pack for you.
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