Curry is more than a dish. It's a story. It’s the sound of spices cracking in hot oil, the scent of cardamom drifting through a busy kitchen, and the deep comfort of something made with care. While many people think of curry as a single entity, the truth is that every blend has a unique soul of its own. In our kitchen, we treat each curry base like a handwritten recipe, passed down, perfected, and preserved. The Haveli wants you to taste India in every bite, and we make sure that we present a mini India on your table. In our culture, we treat every guest equivalent to god. Whenever you visit us, we make sure you get to experience our love and warmth. The best thing that we have on our menu are the curries. We make sure that you have the best of India on your plate.
Every good curry begins with fresh spices. Not powders. Not pre-packed mixes. Whole spices, hand-picked for aroma, strength, and balance. Think coriander seeds, cumin, fennel, dried red chilies, cloves, and cinnamon. These are roasted gently, just until the oils rise, and then ground in small batches not for shelves, but for the next few hours of cooking. That’s why our dishes never taste flat. They’re alive with warmth and depth. Our chefs make sure that they bring the flavour passed down from the generations to your plate.
Many people have this misconception that there is a curry powder that all the Indians use. Contrary to what many believe, there’s no such thing as a universal curry powder in Indian cooking. Each region has its own way and so do we. We adjust the blend depending on the protein, the base, and even the weather. A summer curry might lean lighter with fennel and mint. A winter one may carry more cloves and bay leaves. No shortcuts, ever.
Spices form the base, but fresh ingredients breathe life into the dish. Ginger and garlic are pounded by hand, not from jars, but from peeled roots. Green chilies are sliced moments before they hit the pan. And coriander is always chopped, not ground, so the brightness remains. The layering of flavors is slow. It’s never rushed. Onions are browned patiently. Tomatoes are cooked until they sweeten. That’s where the richness comes, not from cream or butter, but from time.
Our curry blends are inspired by many corners of India. Some recipes come from Delhi’s street stalls, others from small town kitchens in Kerala or Punjab. We test them, tweak them, but never dilute their character.
What sets our curries apart is not a single ingredient. It’s the care we put into every step. The quiet roasting of spices at dawn. The time spent chopping, simmering, and stirring. The respect for tradition, but the freedom to make it personal. When you sit to eat our curries, you are not just attesting to a dish, but the work, love, and warmth that is put into the curry. Come visit us and take a piece of India with you.
