Curry Hub - Townsville

Vegetable biriyani is a bold and flavorful Indian rice dish with mixed vegetables and other warm spices. Served with raita.

curry and rice combo choose from chicken or lamb or beef or butter chicken

Malabar version of Mughals biriyani made by layering an aromatic, herby chicken masala with fluffy rice and cooked through dum method. Served with raita.

This Punjabi dish is a combination of channa masala and two fluffy deep fried leavened bread.

Fast food dish from north India, smashed mixed vegetable curry served with two lightly toasted buttered soft buns.

Two meat curries, one vegetarian curry, rice, pickle, raita and pappad.

Three vegetarian curries, rice, pickle, raita and pappad.

Main dish originating from northern India, marinated chicken in yoghurt and spices cooked in tandoor clay oven and finished of in a mildly spiced tomato sauce. Served with half curry and half rice.

United kingdom's dish with chicken tikka pieces simmered is a tomato curry sauce and cubes of onion and capsicum to enhance the flavor. Served with half curry and half rice.

Chicken speciality dish cooked in a kadai with ground spices and cubes of onion and capsicum. Served with half curry and half rice.

Staple dish from kashmir-meat pieces braised in a gravy flavoured with garlic, ginger and aromatic spices. Served with half curry and half rice.

Staple dish from kashmir-meat pieces braised in a gravy flavoured with garlic, ginger and aromatic spices. Served with half curry and half rice.

Staple dish from kashmir-meat pieces braised in a gravy flavoured with garlic, ginger and aromatic spices. Served with half curry and half rice.

Vegetarian option of the emperors-chicken curry cooked with spinach puree and spices. Served with half curry and half rice.

Portugal influenced Indian curry dish popular from the region of goat, meat cooked in red wine vinegar gravy with red chilli and spices. Served with half curry and half rice.

Portugal influenced Indian curry dish popular from the region of goat, meat cooked in red wine vinegar gravy with red chilli and spices. Served with half curry and half rice.

Portugal influenced Indian curry dish popular from the region of goat, meat cooked in red wine vinegar gravy with red chilli and spices. Served with half curry and half rice.

Mildly tone, korma is a curry made with meat pieces simmered in a creamy nutty sauce with coconut and exotic spices. Served with half curry and half rice.

Mildly tone, korma is a curry made with meat pieces simmered in a creamy nutty sauce with coconut and exotic spices. Served with half curry and half rice.

Mildly tone, korma is a curry made with meat pieces simmered in a creamy nutty sauce with coconut and exotic spices. Served with half curry and half rice.

Chettinad chicken is a classic indian dish from chettinad cuisine. Chicken marinated in yoghurt cooked along with wide variety of spices and coconut. Served with half curry and half rice.

Madras curry has originated from South India and having a savoury tone with earthy spices flavoured by star anise. Served with half curry and half rice.

Madras curry has originated from South India and having a savoury tone with earthy spices flavoured by star anise. Served with half curry and half rice.

Spicy goat curry made in traditional travancore style with onion and ground spices, tempered with curry leaves and mustard seeds. Served with half curry and half rice.

Northern kerala specialty slow cooked tonder beef curry in a spicy masala gravy with tomato, onion and ground spices. Served with half curry and half rice.

A semi dry curry made with white chickpeas along with onion, tomato and spices added with mustard and red chilli tempering for extra flavour. Served with half curry and half rice.

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