Order online, use code 'C100' and get 10% off.....

It’s you who keep us inspired and motivated to keep going. As a result, I am away on a ‘Culinary Sabbatical’ to explore new aromas, flavours & a culinary brainstorm. Keep following us on facebook and instagram to keep abreast with our journey. We are back open now…..
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Newport Food Festival

Take a guess! If you can suggest the name of the dish with the ingredients in the picture, you are in for a special treat.
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Book your Xmas dates now...

Our Xmas menu is ready…. Book now to avoid disappointment.
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Sunday cookery session

Why not join us for our cookery session, where we share the nuances of Indian cookery and share our passion for cooking…

Gift it to a loved one? Email us at team@curryonthecurve.co.uk

Menu Snippets

Chicken Chettinad 7.95

A representation from Tamil Nadu a Southern Indian state, tender chicken thigh cooked in our homemade spice blend with cracked peppercorn.

Chicken Tikka Masala 6.85

The national food of Great Britain. Need we say more.

Methi Gosht 7.45

Lamb cooked with fresh fenugreek, in onion and tomato masala.
We recomend this dish for diabetics, as fenugreek is known to lower sugar levels and is high in biter.

new
Spicy Kerala Lamb Biryani 9.35

From the back waters of Kerala. Basmati rice cooked with tender lamb in stock, flavoured with cracked black pepper and coconut milk. Served with raita.

special
Salmon Moilee 7.45

A true representation of the Southern coast. Turmeric scented fish curry with coconut and fragrant curry leaf. Best eaten with steamed rice.

 

Achari Chicken Tikka 4.95

Succulent chicken thigh tikka in a pickling marinade and cooked in the tandoor. The achari marinade comprises fenugreek, mustard seed. red chillies, fennel and asafoetida.

Vegetable Samosa 3.45

Cumin scented potato and vegetables, encased in a crisp pastry.

Paneer Tikka Ajwaini 4.65

Indian cheese cooked in the tandoor, flavoured with Carom Seeds. Carom seeds nd a special mention in
Ayurveda for their curative properties
in stomach ailments and aiding digestion.

Tandoori Broccoli 4.65

Tender broccoli florets, in a cardamom-scented marinade with welsh soft cheese cooked in the tandoor.

Lamb Seekh Kebab 5.25

Lamb mince kebab with fresh mint cooked in the tandoor and served on the
sizzling platter.

Fish Amritsari 4.95

An all time favourite, morsels of fish in a hot chilli and gram our batter served with marinated onions.

Channa Masala 5.25/2.95

Protein rich chick peas cooked in an onion and tomato masala with dried pomegranate seeds and mango powder.

Spiced Mix Vegetables 5.25/2.75

A bowl of pan-tossed medley of lightly spiced farm vegetables & Paneer/ Indian cheese.

Bhindi Masala 5.65/3.25

Okra or ‘Lady’s finger’, cooked with onions, coloured peppers and a tangy masala in light rapeseed oil.

Paneer Methi 5.95/3.65

Soft Indian cheese with fresh fenugreek, in onion and tomato masala. We recomend this dish for diabetics, due to its low glycemic index and high fibre content.

Latest Recipe....

Chicken Biryani

Chicken Biryani, the myths about it revealed here…..
Ingredients:
  • Diced Chicken
  • Diced Onion
  • Basmati Rice
  • Rapeseed Oil
  • Low Fat Yoghurt
  • Saffron
  • Cumin Powder
  • Ginger Garlic Paste
  • Bayleaf
  • Dried Powdered Fenugreek
  • Salt
  • Mace Whole
  • StarAnise Whole
  • Bay Leaf
  • Slit Green Chillies
  • Cardamom Seed
  • Salt
  • Red Chilli Powder
  • Lemon Juice
  • Fresh Coriander
  • Mint Leaf
  • Tomato Puree
  • Milk
  • Cumin Seed
  • Fennel Seed
  • Turmeric
  • Tomato Paste
  • Rose Water
  • Kewda Water
Method:
 
  1. Take a bowl and add yoghurt, salt, lemon juice, coriander, dried powdered fenugreek and red chilli powder, ginger garlic paste, turmeric, mint leaf and fresh coriander. Add the chicken and keep refrigerated for at least 2 hours.
  2. Soak the basmati rice in water for 25 minutes.
  3. Heat oil & add cumin seed, fennel seed, star anise, mace, bayleaf, cardamom and once lightly fried add the onions followed by salt. Allow the onions to brown slowly and stir as required.
  4. When the onions are brown, add the tomato paste followed by the chicken and stir gently and cover with a lid.
  5. Par boil the rice in salted water and drain. Decant the rice into a flat tray so that it does not overcook.
  6. Once the chicken is part cooked, remove 3/4thand let the rest remain in the container.
  7. Layer the rice and chicken with mint coriander the top layer being rice.
  8. Sprinkle with rosewater and kewda water followed by some more chopped mint.
  9. Cover with a tight fitting lid and serve after fluffing the rice.

Testimonials