Curry Nights

Our chef Reggie has been with us for the past five years. Whilst he was born in England, he can still cook a mean curry to make his family in India proud. Flavours of his home town are expertly curated to bring mouth watering, authentic, regional cuisine to our restaurant in Padstow.
On Reggie’s trips home to see his family and kids he collects spices from the back streets of Mumbai, along with curry leaves from his families’ garden. The excess baggage charges are high for his flight back to us, but well worth the effort for the depth of flavour that he creates.
Menu is available below and booking is definitely advised!

TBC – we’re waiting for Reggie to come back from India!

Light indian snacks/starters

Popadum and Bhaji


Coriander and coconut chutney - Rita
The Curries

All curries served with a boiled egg masala, Garlic and Coriander Naan and Jeera Rice

Tandoori Chicken Masala


A medium curry made from Reggies blend of spices with fenagreek leaves and yogurt

Cauliflower and Butternut Kolhapuri


This dish is from the city of Klohapur in Maharashtra. It has a kick!

Hariyali Bass curry with Tadka Dahl


The Dahl eliment means to Flambe in butter and spices. Hariyali is a Punjabi dish prominant with the green colours of spinach and coriander. Medium in spice.

Beef Vindaloo


NOT the portugeese influenced dish so common in many high street curry houses. This is medium in heat but full of layered spice flavour. Reggies version is Goan influenced.