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North Indian
Curry Republic
North Indian food that tastes cooked, not reheated.
Delivery North Indian usually means one big-pot gravy stretched across a menu. We cook every gravy in small batches, three times a day, so the flavour holds up when it reaches you.
Gravies go into insulated foil pouches straight off the flame. Breads are par-baked, then finished in the tandoor at pickup so they land warm and pliable.
Avg prep
12 min
Packaging
Foil-sealed insulated pouches
Delivery radius
5 km
Signature menu
Butter Chicken
Tomato-cashew gravy, charcoal-grilled chicken
Dal Makhani
24-hour slow-cooked black dal
Paneer Tikka Masala
Tandoor paneer in spiced onion-tomato gravy
Behind the recipe
“Our butter chicken uses a slow tomato base cooked down for four hours. Cream goes in at the very end, off the heat.”
Launching in
Delhi NCRMumbaiBengaluruChennaiPune
