From Kathmandu to Cherry Creek: The Story Behind Our Menu

People ask us some version of the same question every week: why does an Indian restaurant have momo, a Jamaican goat curry, and Colorado lamb chops on the same menu? The short answer is that curry doesn't belong to one country. The longer answer is below.

The Indian classics

This is the foundation: butter chicken, tikka masala, saag, korma, rogan josh, biryani, dal, and naan from the tandoor. These dishes have traveled around the world for a reason, and we don't mess with them.

The Nepali side

Nepal sits right next to India, but its food is its own. It's heartier, uses less cream, and has more pickled and fermented flavors, with Tibetan and Newari influences mixed in. On our menu, that means momo (steamed, fried, or jhol), chicken choila, Kathmandu spiced pork belly, Nepali chowmein, and the Himalayan bamboo curry. For a lot of our Nepali guests, these are the dishes that taste like home.

The Caribbean chapter

Indian workers brought curry to the Caribbean in the 1800s, and it became part of Jamaican cooking with allspice, thyme, and scotch bonnet added in. Our Jamaican goat curry is a nod to that history. It surprises almost everyone who orders it, and many of them order it again.

The Colorado chapter

We cook in Colorado, so we use Colorado ingredients where they fit. That means Colorado lamb chops with masala sauce and a rainbow trout curry. It's our way of rooting a global menu in the place we actually live. More in our local ingredients story.

What ties it together

Spice, patience, and cooking for people you care about. Every dish on the menu comes from a place where curry means home. Come try a few and see which one feels like yours.