Full Menu
& Prices

Warm starters, ground and tempered in-house.

Fried fresh to order — the way a plate of samosas should arrive.

Indo-Chinese and northern street classics — the loud, snacky end of the menu.

Marinated overnight, skewered, and finished in the clay tandoor at high heat.

Alberta meets Amritsar. Yes, really — and it works.

A full vegetarian menu, not an afterthought — fourteen dishes cooked to order.

Butter chicken is the one everyone comes back for. The other eleven deserve a turn.

Bone-in and boneless lamb, simmered long enough to give.

Alberta beef, cooked the way our grandmothers would recognise.

Bone-in goat — hard to find done properly this side of Edmonton.

Light, quick-cooked fish curries.

Prawns folded in at the end so they stay snappy.

Six biryanis, layered and dum-cooked with saffron basmati and whole spices.

Slapped onto the tandoor wall and baked to order — never held.

Cooling counterweights to the heat.

Monday to Thursday, 11am–3pm. A main, rice, naan and a side — out fast enough for a real lunch break.

Finish with something cold, something sweet, or both.