Curry in Bouldin Creek, Austin

Chicken curry in a buttery masala sauce with optional spice levels.

Chicken cooked with peppers and aromatic kadai spices.

Goat is simmered in an aromatic curry sauce with warm spices.

Slow-cooked lamb in a savory curry with tender meat.

Tender lamb cooked in a rich, spiced tikka masala sauce.

Fenugreek leaves and green peas in a creamy, spiced curry.

Paneer cubes cooked with Chettinad spices, with spice levels available.

Paneer cheese is cooked in a smooth spinach curry sauce.

Salmon simmered in a rich, buttery masala curry.

Vegetables simmered in a creamy cashew-based korma sauce.

Yellow lentils tempered with ghee and spices for a savory curry.

Okra is stir-fried with onions and spices for a savory curry.

A curry of chickpeas simmered in tomato and onion gravy.

Chickpeas blended into a savory spinach-based gravy.

Spicy Chettinad-style chicken curry with optional heat customization.

Chicken cooked in a mild korma sauce with optional heat levels.

Chicken simmered in a spinach-based curry with optional spice levels.

Boiled eggs simmered in a richly spiced curry gravy.

Goat cooked in a spiced kadai-style curry.

Goat cooked in creamy korma sauce, with optional spice-level customization.

Goat curry simmered in a savory spinach gravy.

Goat simmered in a spicy, tangy vindaloo curry.

Cashews cooked in tomato-onion curry with optional spice customization.

Cashews and fenugreek come together in a creamy, savory curry sauce.

Lamb cooked in a spiced, wok-style curry with optional heat.

Lamb simmered in a creamy, cashew-based korma sauce.

Tender lamb is cooked with spinach in a savory curry.

Lamb simmered in hot vindaloo curry with adjustable spice levels.

Paneer and vegetable dumplings in a creamy cashew curry.

Paneer cubes simmered in a creamy cashew-based curry.

Fresh paneer cheese and peppers are tossed with kadai masala.

Paneer cubes simmered in a creamy cashew-based korma curry.

Paneer cooked in a rich, spiced tikka masala sauce.

Paneer in a tangy vindaloo sauce with optional spice levels.

Salmon cooked in a kadai-style curry with optional spice levels.

Salmon cooked in a creamy cashew-based korma curry.

Salmon in spinach sauce creates a savory curry with tender fish.

Salmon chunks are served in creamy tikka masala sauce.

Shrimp cooked in a rich, buttery masala curry.

Shrimp cooked in a savory curry sauce with optional spice levels.

Shrimp stir-fried with kadai spices for a boldly seasoned curry.

Tender shrimp are served in a delicate, gently spiced korma curry.

Shrimp served in a creamy spinach curry.

Shrimp simmered in a creamy tomato masala sauce.

Shrimp simmered in a fiery, tangy vindaloo curry.

Mixed vegetables cooked in a rich, buttery masala curry.

Mixed vegetables cooked in creamy tomato masala sauce.

Shrimp served in a boldly spiced Madras curry sauce.

Potatoes, cauliflower, and peas cooked in a spiced curry.

Chicken curry with optional spice levels from mild to extra spicy.

Goat curry prepared in the Chettinad style with bold spices.

Goat is served in a bold, spicy Madras-style curry sauce.

Lamb curry in a buttery masala sauce with optional spice levels.

Lamb curry made with Chettinad masala and optional heat levels.

Lamb curry prepared in the Madras style, with heat customized.

Mango Chicken Curry combines chicken and mango in a savory curry sauce.

Paneer Madras features paneer, a fresh Indian cheese, in a spiced curry sauce.

Salmon simmered in a curry made with Chettinad spices.

Salmon served in a Madras-style curry with customizable spice levels.

Spicy salmon curry with a tangy base and optional heat levels.

Shrimp cooked in a boldly spiced Chettinad-style curry.

Spinach curry with mixed vegetables in a savory gravy.