Menu for October 25th

Pre-ordering for October 25th is now open. Pick-up at Westminster Congregational Church from 4 – 6:30 p.m. Enter on 4th St. side through the east door and follow sign to the basement.

Give the gift of CURRY! Order gift cards for Inland Curry here.

Curries

    • 11.00
      12 oz.
    • 14.00
      16 oz.

Beef DopiazaDFGF

Literally translated, beef with "two onions," this dish is said to have originated in the late 16th century under the Mughal empire, which extended across significant parts of the Indian subcontinent and into Afghanistan. An enduring fictional story has it that a courtier under the Mughal emperor Akbar Mullah Do Piaza accidentally added a second round of onions to a curry dish. The dish (typically made with lamb) moved south, was popularized in the Andhra Pradesh region, and eventually became a staple of Hyderabadi cuisine. Beef Dopiaza features a blend of roasted cumin and coriander seeds, ginger, garlic, with a hint of cardamom and cloves.

Almond Coriander Chicken
    • 9.00
      12 oz.
    • 12.00
      16 oz.

Almond Coriander ChickenGF

Roasted chicken in a creamy curry, finished with toasted almonds and fresh coriander.

    • 9.00
      12 oz.
    • 12.00
      16 oz.

Aloo Gobi MatarDFGFV

A potato, cauliflower, and pea curry with turmeric, mustard seed, ginger, garlic, and other spices.

DFDairy-freeGFGluten-freeVVegetarian

Sides

    • 3.00
      2 pc.

NaanV

Warm flatbread with garlic butter (two pieces per order).

    • 2.00
      Side

Basmati RiceDFGFV

Aromatic Indian rice with toasted cumin seeds.

DFDairy-freeGFGluten-freeVVegetarian