House Curries in Garden Grove
Ten curries, one rule: every gravy starts from onions, tomatoes, ginger and garlic cooked down in the pot — no shortcut bases. 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. Goat masala is the slow-cooked, bone-in Sunday special that regular Punjabi families order by default, and the dal side of the menu — dal makhani simmered overnight, everyday tadka dal, tangy kadhi pakora — treats lentils with the seriousness they get back home.
Our House Curries Menu
Why Urban Punjab House Curries
Curry houses live or die on the base gravy, and ours is made in small batches through the day rather than one morning vat. Spice is adjusted per order, cream and ghee are real, and the goat comes on the bone because that is where the flavor is.
Frequently Asked Questions
Which curry is the best introduction?+
Butter chicken if you're new to Punjabi food, chicken karahi if you already know you like heat and ginger. Between those two poles sits the whole menu.
Are there vegetarian curries here too?+
The dals in this section — dal makhani, tadka dal, chana masala, kadhi pakora — are vegetarian, and the Paneer & Vegetarian category next door carries the full meat-free lineup.
How spicy is 'medium' at Urban Punjab?+
A genuine medium — warmth you notice without losing the flavor. Every curry can be made mild, medium, hot or desi-hot; tell us when you order.
Reviewed by the Urban Punjab team · Last updated 2026-09-11. See the live ordering menu for today's prices and availability.