House Curries in Garden Grove

One rule holds across every curry on this list: the gravy starts from onions, tomatoes, ginger and garlic cooked down in the pot — no shortcut bases. Murgh Makhani, our butter chicken, is the crowd-pleaser: tandoor-roasted chicken folded into a tomato-cream makhani. Chicken karahi is its opposite — hot, gingery, cooked fast in the wok-like karahi with no cream to hide behind; order it when you want to eat the way Lahore does. The palak pair, chicken and lamb, simmer in house-spiced spinach; goat masala is the slow-cooked, bone-in special that regular Punjabi families order by default; and the dal side — dal makhani simmered overnight, everyday Yellow Dal Tadka — treats lentils with the seriousness they get back home.