Curry Club Menu

Vegetarian, vegan. Samosa, pakora, alu ki tikki.

Vegetarian, vegan. Potato, onion, spinach, cauliflower.

Vegetarian and Vegan. Coriander, 0nion, chickpeas, yogurt, tamarind chutney. (Alu Tikki, Samosa, Alu Papri)

Vegetarian and Vegan. Puffed Rice, onion, chutney.

Vegetarian and Vegan. Spiced Potatoes, peas.

Vegetarian and Vegan. Cottage Cheese, onions, bell peppers.

Vegetarian and Vegan. Cauliflower, garlic.

Vegetarian and Vegan. Dumplings, ginger, garlic sauce, scallions.

Vegetarian and Vegan. Chili garlic sauce, scallions.

Vegetarian and Vegan. Fried patties, green leafy vegetables, fig chutney.

Boneless fish, cooked in the tandoor.

Chicken tikka, hariyali kebab, malai kebab, chooza kebab.

Minced lamb, spices.

Minced Chicken, spices.

Ground Chicken, spices.

Ground lamb, peas

Roasted spring chicken, yogurt, garlic, ginger, ground spices.

Boneless chicken, battered deep fried.

Basa fish, Punjabi style, mint sauce.

Basa fish, French fries.

Calamari, chickpea flour, mint chutney, carom seeds.

Prince Edward Island mussels, Goan style curry, coconut, cilantro.

Chicken wings, garlic, ginger honey chili, soy sauce.

Fresh lobster chunks, cheddar, pecorino, Romano.

Eight pieces, special boom boom sauce.

Eight pieces.

French fries.

Six pieces.

Crispy golden strips of deliciousness served hot and seasoned to perfection.

Gluten-free.

(Vegetarian).

Baby arugula, mango, fresh goat cheese, citrus cilantro vinaigrette.

Romaine lettuce, green pepper, scallions, radish, crispy mint kuboos bread, semei, garlic, lemon juice, olive oil.

Mixed greens, poached shrimp, avocado, orange, honey Grand Marnier dressing.

Plain curries are regular curries which are made with a base of onion and tomato with fresh ground and whole spices. They can be enjoyed with rice, bread, or both.

“Korma” means “braised”. It is a type of Curry which is considered Royal Mughlai and dates back to the 15th century. Due to its Royal nature, it is designated as “Nawabi” coming from a princely state of India. Its richness in favor comes from ingredients of cream, garnished with nuts and raisins, and tastes to the milder side. Korma is mostly enjoyed with rice, bread, or both.

“Jhalfrezi” means “Hot Fry” / “Chili Masala” and was originated in Bengal. It is cooked with different Fresh Stir Fry Vegetables and various Hot Spices. It has a slightly thick gravy and is preferred to be eaten with bread, although Jhalfrezi can be enjoyed with rice as well.

“Kadai” is a type of Curry which is a specialty of Pakistan. A gravy or sauce made with Onion, Tomatoes, Green Peppers, Green Chilies, Ginger, and Garlic. It is preferred to be eaten with Bread but can be enjoyed with rice as well.

Vindaloo is a Typical West Indian Dish from Goa. The main ingredients in these types of curries are Potatoes, Sweet and Sour Vinegar, and a blend of Hot Chilies and Spices. It is always on the spicier side. Vindaloo can also be enjoyed with hot rice and bread.

Spinach is used as a gravy in many curries, being the main green vegetable in Indian Cooking. We prepare these dishes by slightly grinding the spinach and cooking it with Fresh Ground and Whole Spices. Saag Curries can be enjoyed with rice, bread, or both.

Bread stuffed with spiced potatoes.

Bread stuffed with spiced Indian cheese.

Whole wheat bread, cooked in a tandoor.

Bread layered with fresh mint.

Multi-layered bread.

Whole wheat puffed bread.

Plain naan, onion kulcha, and garlic naan.

Stuffed with almonds and raisins.

Spicy chili and mozzarella cheese.

Stuffed with spiced onions.

Stuffed with cottage cheese and spices.

Soft, leavened bread topped with minced garlic and fresh herbs.

Traditional bread made with gram flour, onion, fenugreek, and Indian spices.

Unleavened wheat puffed bread.

Stuffed with spicy minced lamb.

Shrimp simmered in a creamy tomato gravy with a flavor of fenugreek.

Salmon grilled in a tandoori oven, cooked in a tomato gravy with onion and a pinch of fenugreek.

Chunks of boneless lamb cooked with cashew nuts, mildly spiced cream sauce, garnished with potato and apricots.

Cubed leg of lamb cooked in a traditional Kashmiri style sauce.

Lamb with button mushrooms and red wine, a mild mix of onion, tomatoes, ginger, and cilantro. Tastes great with naan!

Succulent pieces of lamb cooked with onion, tomatoes, and a pickled sauce. A mouth-watering dish!

Minced lamb cooked with green peas, freshly ground and whole spices.

Boneless chunks of lamb simmered in a creamy tomato gravy with a succulent flavor of fenugreek.

Cubed chicken, battered and fried, tossed with aromatic spices, onion, tomato, and green pepper.

Chicken cooked with onion, tomatoes, and a pickled sauce.

Homemade cottage cheese cubes simmered in a creamy tomato and cashew nut sauce.

Cubed cheese simmered in a creamy tomato gravy with a succulent flavor of fenugreek.

Homemade cottage cheese cubes cooked in a creamy, mildly tangy, and faintly sweet gravy.

Homemade cottage cheese cubes cooked with green peas in an Indian spiced masala.

Mushroom and peas cooked in a curry sauce.

Baked, mashed eggplant cooked with onions and tomatoes.

Potatoes cooked with cumin seeds and ground spices.

Chickpeas cooked with onion, tomatoes, and spices.

Homemade vegetable cottage cheese dumplings cooked in a creamy sauce with cashew nuts and raisins.

Black lentils simmered overnight, cooked to perfection, garnished with cream and butter.

With avocado and goat cheese dosa.

With plant-based ground meat dosa.

With Jack and Cheddar cheese.

A delicious combo of chicken tikka, hariyali kebab, chooza kebab, malai kebab, fish tikka, and jumbo shrimp.

Prawns marinated with carom and cooked in the tandoor.

Chunks of boneless salmon fillet, marinated traditional style and cooked in the tandoor.

Boneless chunks of chicken thighs marinated with yogurt and spices, mint, and cilantro.

Boneless chunks of lamb marinated in yogurt and spices, and cooked in the tandoor.

Minced lamb marinated with aromatic herbs, fresh ginger, and wrapped around the skewers then cooked in the tandoor.

Boneless ground chicken with aromatic herbs and spices, fresh ginger, and wrapped around the skewers then cooked in the tandoor.

Chunks of chicken breast marinated in a creamy sauce then cooked in the tandoor. A Mughlai delicacy.

Spring chicken marinated overnight in yogurt, garlic, ginger, lemon, and fresh ground spices, then cooked in the tandoor.

Very tender boneless pieces of dark meat chicken, marinated with low fat yogurt and amazing spices.

Creamy tomato sauce.

(Can change with market price). Fresh Maine lobster tail with coconut milk and mustard curry leaves.

Angus beef with lettuce, tomato, and pickle, served with French fries. *Can be cooked to the customer’s liking.

Pan-seared salmon with mustard seeds, served with a creamy coconut sauce on saffron curry mashed potatoes.

Au poivre, served with garlic mashed potatoes and seasonal vegetables. *Can be cooked to the customer’s liking.

Pan-seared with rasam podi sauce, served on curry mashed potatoes.

Tandoori Jumbo Prawn / Crabmeat / Ginger / Garlic / Chili Koliwada Spice / Tomato / Coconut Chutney

Slow Braised Lamb Shank / Sauce Served on Saffron Rice or Curry Mash

Vegan.

Vegan.

Vegan.

Vegan.

Vegan.

Includes kids cup beverages.

Includes kids cup beverages.

Includes kids cup beverages.

Includes kids cup beverages.

Mildly tangy, faintly sweet gravy with onions, tomatoes, spices, and a rich flavor.

A rich tomato, oat cream base with Indian masala sauce.

Chili masala cooked with different fresh vegetables and various hot spices.

Soft and fluffy naan filled with minced soy, spices, and garlic chili cilantro.

(Vanilla, pistachio, strawberry, chocolate).