Colorado Lamb, Rainbow Trout, and Curry: Our Local Ingredients

Most Indian restaurants take their whole story from somewhere else, and that makes sense. The food traditions of India and Nepal are old and deserve respect on their own terms. But we cook in Colorado, and we think part of our story belongs here.

Why Colorado ingredients work in curry

Colorado is known for its lamb, and for its mountain rivers full of trout. South Asian cooking methods like slow braising, spice rubs, and rich masala sauces are some of the best ways there are to make ingredients like these shine. Good lamb doesn't need to be hidden, it just needs the right sauce.

Colorado lamb chops

Our Colorado lamb chops are pan-seared and served with a house masala sauce, cranberry saffron rice, and steamed vegetables. It's the dish we point people to when they want something that feels like a special occasion. Add an extra chop if you're hungry.

Rainbow trout curry

Trout is as Colorado as it gets. Our rainbow trout curry is an 8oz fillet in a house curry sauce that's built to go with the fish instead of drowning it. It's gluten-free, and it's one of the most unusual things on the menu.

Lamb shank

If you'd rather go slow-cooked, the lamb shank comes with cranberry saffron rice pilaf and vegetables. It's the kind of dish that makes a cold Denver night feel better.

Two worlds, one menu

Momo, butter chicken, and Jamaican goat curry carry a lot of history. The Colorado dishes tell you where we are right now. Put them together and you get a menu you wouldn't find anywhere but here. For the rest of that story, read From Kathmandu to Cherry Creek.