Palak Paneer Recipe

The Zingiest Palak with Creamy Paneer – Palak Paneer

Presenting you one of the most exotic and creamy dishes of the North India. Palak Paneer serves all the way the bright smiles that can easily fill up your stomach. Splendid with easy digesting cream with the pieces of all time favorite paneer. This dish is not only rich in taste, but also provides nutrition to a very great extent. The paneer is at times fried, deep to add flavors in the recipe, one may not deep fry it and add the pieces directly in the vegetable paste.


Ingredients :

Spinach (washed and clean, about 6 cups packed spinach)

1-1/2 cups paneer (cubed into bite size, about 1/3 pound of paneer)

1 tomato (finely chopped, this will make 3/4 of chopped tomato)

1 green chilli (chopped)

1 Tbsp ginger (chopped)

1 Tbsp oil

1/2 tsp cumin seeds

1/8 tsp asafetida

1 tsp coriander powder

1/4 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp salt (adjust to taste)

1/2 tsp sugar

1 Tbsp whole wheat flour

1/3 cup heavy cream


Procedure :

  • First, blanch the spinach, this helps to keep the spinach colour bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
  • Blend the spinach, ginger and green chilli. Spinach should be creamy but not pasty.
  • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
  • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a saucepan, over medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add cumin seed and asafetida. After cumin seeds crack, add the tomatoes and stir-fry for 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chilli powder, salt, and sugar, stir and add the spinach.
  • After spinach comes to boil lower the heat to low and let the spinach cook for about 5-6 minutes do not cover the pot. This helps to keep the green colour of spinach.
  • Mix the flour with 1/2 cup of water and add the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
  • Drain the paneer and fold it gently in spinach and let it simmer for about five minutes.


Serve hot and enjoy this mouth-watering dish with naan, tandoori roti, Paratha or Pulao with chilled cucumber raita is truly divine. Paneer has always been one of the most demanding milk product in Indian Cuisine and when it splashes into the mixture of spice and palak it won’t be less than a  paradise.

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Regions and Religions Fabricate the Indian Cuisine


Spices are unquestionably the cornerstone of Indian cooking and are widely cultivated according to the region. Regions and Religions fabricate the Indian Cuisine without any doubt. Indian Cuisine is a mixture of every type of spice, pepper and the love that the food serves for you. This Cuisine is different from rest of the world not only in the aspect of taste but in cooking methods as well. It blends the taste of the history of India and its culture.

The period of British colonial rule left its mark on the food of India and the blending of eastern spices into western food that began at that time has endured to this day. Examples include kedgeree (a rice and lentil breakfast dish), mulligatawny (“pepper water”) soup and the ubiquitous curry. Curry is a catch-all term used originally by the Raj to refer to any sauce dish of spicy meat, fish or vegetables and is probably an adaption of the Tamil word kari, meaning “sauce”. The Curry Club serves you every type of dish of Indian Cuisine and tries to serve you what you are actually looking for. Each region of India has its own style of cooking and distinct flavors. The North is known for its tandoori and korma dishes; the South is famous for hot and spicy foods; the East specializes in chili curries; and the West uses coconut and seafood, whereas the Central part of India is a blend of all. As the majority of India’s population practices Hinduism, vegetarianism is widespread across the continent, but Hindu food habits also vary according to regional traditions.


Indian Cuisine does not only ends up North and South cuisines but has a wide variety in the map of India –

  1) Bengali Food

Bengali food is a perfect blend of sweet and spice flavours with the use of panch phoron, commonly known as peppers.


  2) Gujarati Food

Gujarati Food has a different method of cooking food and is known as a paradise for Vegetarians, mainly comprises of sweetness in food.


3) Kashmir Foods

The method of cooking food is adopted from Asia, Central Asia and the Mutton dishes are very popular in the air.


4) Punjabi Food

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non-vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style.


5) Rajasthani Food

Rajasthani food is known for enormous spices used and sweets that are served. Rajasthan serves both vegetarian and non-vegetarian dishes.


6) South Indian

The cuisine of South India is known for its light, low-calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.


Indian Cuisine is rich in flavours and palate and serves you all the way long to relieve your exotic taste buds with lip-smacking and amour deserts in it like Besan Laddu, Carrot Halwa, Rasmalai, Pista Kulfi, Mango Ice-cream and much more.

 Book your table with us to relish all type of delicious dishes.

Malai Chicken Tikka

Malai Chicken Tikka

Malai Chicken Tikka is the zingiest recipe that one may lust for. The amazing, delicious Indian snacks are mesmerizing with the richness of its taste and the spices that are used to add flavor to it. Malai Chicken Tikka are bite sized pieces and are very lightly coated with cream, which favorably maintains the balance between the spices and cheese.


Ingredients :

550 gms chicken thighs cut to bite size pieces

1 tbsp malt vinegar

4 garlic cloves ground to a paste

1” ginger ground to a paste

1 ½ tbsp Greek yogurt

50mls double cream

1 heaped tsp cornflour

25gms cheddar cheese grated

1 tsp green chili paste (add a bit less if you prefer less spicy)

1 tsp finely chopped coriander leaves

Salt to taste

Melted butter for basting

Pinch garam masala powder

Pinch chaat masala powder or lime juice

Green chutney and onion rings to serve


Procedure :

Soak the chicken in the vinegar, garlic and ginger paste for 15-20 minute

In a separate bowl mix together the greek yogurt, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chili paste, chopped coriander and salt.

Add this mix to the chicken and marinate 20 minutes or preferably overnight.

Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf.

Cook under the grill for 12-15 minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.

Take the chicken off the skewers and rest them over roti or naan, Sprinkle with a pinch of garam masala powder and chaat masala. Serve with a green chutney and onion salad.

Happy food :)



10 Interesting Facts About Indian Cuisine

Food is the purest form of love for every individual. Food is the peanut on the jelly and the straw to the berry spellbindingly. Indian cuisine is well known for its spices that relieve our taste buds.The amazing spices that are used to have a profound history and being a foodie you should know them all!  Here are some 10 unputdownable facts about Indian Cuisine that will really astonish the foodie inside you!


1# Greek, Roman, and Arab traders have contributed a lot to the first foreign flavors in Indian cuisine. Who did you think brought the amazing saffron to India?

Saffron is a spice as well as used a sweet dish in Indian cuisine. Saffron is used to making kheer, halwa, Kesar ki kulfi, etc and used as a spice mostly in Rajasthani dishes.


2# Staple ingredients like Tomato and Chilli were not originated in India but brought by Portuguese.

During the trading course, tomatoes and chili were introduced by Portuguese in India.


3# Refined sugars were introduced by Portuguese.

Refined sugars were brought by Portuguese before that honey and fruits were used as sweeteners in food.


4# The most Amazingly! The famous Butter Chicken was introduced in Scotland.


5# Daal chawal / Dal bhaat were introduced in Nepal not in India.


6# Coffee was not known to India before the 16th century.

Earlier only tea was in the Indian cuisine, coffee came with the Britishers.


7# Wikipedia has around 200 Indian deserts in its list.

Well, Indian cuisine is incomplete without desserts and Wikipedia holds around 200 in its list.


8# The first Indian restaurant was introduced in 1880’s.

The first Indian restaurant was established in London in 1880’s.


9# India’s chutneys are very famous, in fact, Britishers renamed our chutney into Major Grey’s.


10# “Pepper” is the king of the spices.

Pepper mixes with everything including salt so it is known as the king of the spices.

11# Naans are not from India

Naan bread is often associated with Indian cuisine but is not actually the child of India, it originated from Persia. It was eaten with the help of fork or spoon.


12# Chilli is the famous spice all over the world

The most famous and largest produced chili is ghost chili.    


13# Rice is cooked in various forms

Rice is eaten may be plain, or it also cooked as biryani, Kashmiri pulao and much more.


History of Indian cuisine is prodigious. From every spice to the grain and rice. Indian cuisine gives out the most tempting dishes that not only fills our stomach but enraptures our soul too! These facts about Indian cuisines are so ravishing that one cannot just ignore them. Knowing the history of food you love is the proud feeling like you are a warrior and you already know the winning aspects, and it’s you holding the trophy! Well, enjoy Indian cuisine and let the foodie in you step out to enjoy the privileges. Munch the food in the Curry Club to see the best of Indian Cuisine. Hurry up, Book Your Table Now!

Malai ki Kheer

Piquant Recipe : Malai ki Kheer

Malai ki kheer is a delicious recipe that not only solves your craving for the sweet taste buds but also spreads the moreish taste. Made up of half ice cream and half milk instead of condensed milk and is a delectable Indian dessert sprinkled with cashew nuts.  

Ingredients  for making Malai ki Kheer :

  • 4 cups milk + 2 tbsp for soaking cashews
  • 2 cups heavy cream ( you may use home-made Malayi as well )
  • ½ cup vermicelli
  • ½ cup Sago pearls
  • 2 cups sugar
  • 2 tsp strawberry Essence, or any other essence
  • 1 tbsp ghee  – to roast vermicelli
  • ½ cup cashews


Pre-Preparation: Soak Sago pearls for 4-5 hours in warm water, drain well and keep aside before starting with the cooking. You may wish to keep it soaked overnight depending on the quality of the pearls and the temperature in your region for delicious kheer.

  1. Heat ghee in a pan and roast vermicelli on low flame for about 4-5 minutes, it should just turn light brown and nothing more.  Keep stirring it to avoid burning, keep aside once done.
  2. Soak cashews in 2 tbsp milk for 1 hour and then grind it to a fine paste. Keep aside.
  3. Now heat milk in a big pan and bring it to the boil, add cream and sugar and simmer it just till sugar dissolves. This will take another 3-4 minutes.
  4. Now add cashew paste,  roasted vermicelli and Sago pearl to it and cook on a low-medium flame till it swells up and get thick. This will take around 10-12 minutes.
  5. Just check the softness of both Sago and vermicelli and if its cooked, add the essence of your choice turn off the flame. If you cook any further, this will get very thick and you may have to add more milk to it.
  6. Serve hot or chilled, depending on your choice. It tastes delish in both forms.


  • You may replace some of the milk with water, if it gets too thick
  • You can also add flavours if you wish to , to make it more pleasant.
  • You may add more nuts to it.

Enjoy your hard workin rest and have Malai ki Kheer.  


8 Delicious Christmas Cookie Recipes

Less than a week to big Christmas days. Now is not the time to worry about calories but to savour the taste of tastiest cookies and share the spirit of Holiday with others. We bring to you our most easy and delicious cookie recipes that you can prepare at home and share with your friends and family.

Classic Peanut Butter Cookies:

Classic Peanut Butter Cookies

  • Mix butter, peanut butter, and sugars together in a bowl and beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll the dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.
  • Bake in a preheated 375° F oven for about 10 minutes or until cookies begin to brown.

Raspberry – Almond Linzer Cookies:

Raspberry-Almond Linzer Cookies

  • Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally until fragrant and let it cool
  • In a food processor, process the almonds and ¼ cup of brown sugar until the almonds are finely ground.
  • In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar until fluffy. Beat in the egg and vanilla. Gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
  • Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
  • Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
  • Bake, rotating the baking sheets halfway through, until the edges are golden(10 to 12 minutes). Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  • Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

Crunchy Chocolate Chip Cookies:

Classic chocolate chip Cookies

  • Preheat the oven to 375° F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in another bowl until light and fluffy.
  • Add the eggs to the butter mixture, one at time, beating after each addition, add vanilla and beat.
  • Add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 2 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands.
  • Bake until the cookies are golden but still soft in the center, rotating the baking sheets halfway through.
  • Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

Oatmeal – Raisin Cookies:

Classic chocolate chip Cookies (1)

  • Combine the oats, flour, cinnamon, baking powder and salt in a large bowl.
  • Beat the butter, sugar and molasses in another bowl with a mixer on medium-high speed until fluffy.
  • Beat in the egg and vanilla until smooth, about 2 more minutes.
  • Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
  • Preheat oven to 350 ° F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork.
  • Bake until the cookies are golden, 15 to 17 minutes.
  • Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Almond biscotti:

Almond Biscotti

  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In another large bowl, mix together sugar, butter, and almond extract until just smooth.
  • One at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until firm enough to handle(30 to 60 minutes).
  • Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch (25 to 30 minutes). Transfer the loaves to a rack and cool for 15 minutes.
  • Using a zig-zag knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 18 to 22 minutes.
  • Cool completely on the baking sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Glazed Lemon Cookies:

Glazed Lemon Cookies

  • With a mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
  • Divide the dough in half and shape into 1¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm (30 minutes).
  • Heat oven at 350° F. Slice the logs into ⅜-inch-thick pieces and space them 1½ inches apart on parchment-lined baking sheets.
  • Bake until lightly golden (16 to 20 minutes). Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
  • In a bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.



  • In a food processor, process the almonds and sugar until finely ground.
  • In a small saucepan, combine the almond mixture with the butter, corn syrup, cream, vanilla, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
  • Remove from heat and stir in the flour; transfer the mixture to a bowl and refrigerate until firm, about 1 hour.
  • Heat oven to 350° F. Roll level teaspoons of the dough into balls and place on parchment-lined baking sheets, spacing them 3 inches apart. With damp fingertips, gently flatten the balls to a ¼-inch thickness. One baking sheet at a time, bake until golden brown; cool for 1 minute on the baking sheet, then transfer to wire racks to cool completely.
  • Spread the underside of each cookie with the chocolate. Place, chocolate side-down, on parchment-lined baking sheets and refrigerate until the chocolate is set. Store the cookies in an airtight container at room temperature for up to 3 days.

Crispy Spice Cookies:

Chewy Spice Cookies

  • Heat oven to 350° F. In a bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
  • Using a mixer, beat the shortening and sugar until fluffy. Beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
  • Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart.
  • Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
  • Bake, rotating the sheets halfway through, until the edges are firm (10 to 12 minutes). Cool slightly on the baking sheets, then transfer to racks to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 5 days.


Try these very easy and delicious recipes and let us know your feedbacks on the same.

Party Cocktail

Party Cocktail Recipes

Festive season is on the run and sure there will be lot of parties. Drinks have always been an essential part of parties and it is fun experimenting with your casual drinks. Here are some quick fix cocktails if you do plan to host a party.

  1. Caipiroska: Originated from a famous Brazilian drink Caipirinha this can easily be made with four simple ingredients i.e. Vodka, lime, mint leaves & sugar syrup.


  • 45 ml vodka
  • 6 lime wedges
  • 15ml sugar syrup
  • 10 mint leaves
  • Crushed ice
  • Garnish: a sprig of mint leaves/ 1/2 slice sweet lime



All you need to do is Squeeze and drop lime wedges into glass and Tear the mint leaves on it. Crush them a little and add lot of ice to it. Add sugar syrup and Smirnoff and stir to taste. Garnish with mint leaves or cut lime slices.

2. Cosmopolitan: A fruity, fun cocktail that is most famous with women.


  • Glass: Martini
  • 45 ml vodka
  • 45 ml cranberry juice
  • 2 wedges of lime
  • Garnish: Half a slice orange/sparked orange peel.



Fill the shaker 3/4 with ice and put all ingredients in it. Crush the lime wedges into the shaker. Strain the drink into martini glass. Garnish with a peel of orange.

3. Long Island Iced Tea: This alcoholic drink with a mix of vodka, white rum, gin and tequila is sure to make you feel high.

  • 15ml vodka (preferably orange flavoured)
  • 15ml rum
  • 15ml gin
  • 15ml Tequila/Desmondji 51% (agave spirit)
  • 15ml Cointreau/Desmondji (orange liqueur)
  • 10ml lime juice
  • Top with coke
  • Garnish: orange slice with sprig of mint and orange

Long Island Iced Tea

Take a glass full of ice and insert all ingredients except tequila and vodka. Top with coke and float tequila and orange liqueur on top. Garnish with Orange slice or mint.

4. Bloody Mary: Made with tomato juice and vodka, spiced with undertones of tabasco sauce this is a different and funky cocktail.


  • Glass: Tall/Collins glass
  • 45 ml vodka
  • 150 ml tomato juice
  • 15 ml lime juice
  • A wedge of lime
  • 1/4 tsp Wooster sauce
  • 1 tsp or more Tabasco sauce
  • Garnish: green chilly and salt rim

Bloody Mary

Take a tall glass rimmed with salt and filled with 3/4th glass of ice. Add tomato juice, Wooster sauce, Tabasco sauce, lime juice, squeeze a wedge of lime in it and adjust the flavours. Insert the vodka and stir. Garnish with a green chilly

5. Twisted Whisky Sour: Bourbon, lime and sugar and a twist of fruits.


  • Glass: Rocks
  • 45ml Whiskey
  • 20ml lime juice
  • 30ml orange juice
  • 10 ml sugar syrup
  • Garnish: half slice of orange

Twisted Whisky Sour

Fill 3/4th shaker with ice cubes. Add all ingredients and shake. Strain into a rock glass filled with ice and garnish with half a slice of orange.

Try these easy cocktail hacks for any occasions and your guests are sure to appreciate the same.


Indian Cuisine

A Guide to Indian Cuisine and Spices

India has a wide range of traditional and authentic local cuisine with the Indian essence all over them. With exotic ingredients, tongue-tingling flavours, ambrosial presentation and exclusive Indian touch these dishes can be thrilling and be specified as fit food for God’s. With Indian food, it is such that you incorporate all techniques from other cuisines and then add the special Indian spices to the dish to make it different and completely finger licking.

Indian delicacies use a palette of flavours ranging from spicy, sour to sweet all at the same time thus giving a different complete Indian tinge to the dish. All you need to know is which spice tastes best with what dish and the quantity of spice to be used and you are ready for Indian food.

There are some basic spices used in many dishes such as cumin, coriander, turmeric, chilli, ginger, garlic etc. All these spices are either obtained by ground or trees/plants and while being taste enhancers also serve a lot of medical purposes.

One popular belief associated with curries is that all Indian food are curries which is very unlikely. However, curry has become a staple name for all spicy veg or non-veg dishes with some gravy or sauce. Indian food serves thousands of variants of curries like watery, red, white, dried out, hot etc. with different ingredients and different flavours.

Indian food is paradise, especially for Vegans. Use of spices, curries, sauces breathe new flavour and life to potatoes, peas, eggplants, bottle guards, tofu, cottage cheese etc. All you need to know is the spices their tastes and uses and once you get the grip of Indian spices it is very easy to prepare and enjoy Indian food. Keep the spices simple when trying Indian in the beginning and see how far can you take it. Flavours like chutney (Green/red/yellow) and pickles are exclusive to Indian cuisine and trust me you will not find anything better, diverse in any other cuisine than Indian.

With the right selection of spices and condiments and experimental frame of mind, Indian dishes can get exciting and intimidating for you. Enjoy the flavourful dishes and once you know how they taste and feel only then start trying your hand at cooking Indian and you are sure to succeed.

The Curry Club

Diwali: The Hindu Festival Of Lights

One of the most eminent festivals in Hindu culture – Diwali is celebrated with much stir and show throughout various communities in the India as well as abroad. The Sanskrit word Deepavali, means ‘row of lights’ and light symbolises hope. Colloquially known as the “festival of lights”, it is generally a five-day celebration wherein families get together, friends indulge in merry-making, light lamps and diyas as well as gorge on sweet delicacies.  It marks the beginning of new year as per Hindu calendar and we open new check books and diaries as well as clean our homes and offices.

Diwali signifies different things to people of different religions, across the country and is celebrated in a unique way everywhere. North India celebrates Diwali as homecoming of Lord Rama to Ayodhya after 14 years of exile. One can witness the exuberance and splendor of this festival on streets and houses where people display exquisite splendour and luscious delicacies.Western India celebrates this festival for over a fortnight with their authentic traditional flavour and legendary spirits and honours Goddess Lakshmi, fore token of wealth. In Bengal and East India Diwali is associated with Goddess Kali and diyas are lit to remember the souls of ancestors laid to rest. South India celebrates the festival of lights for three days with festive exuberance. Not just in India, Deepavali is also celebrated by Indians all over the world with great passion.

Australia witnesses Diwali with great grandiose and in good spirit too. At Curry Club we follow the tradition and delight in the celebration of this festive season with our full energy. We guarantee you meals that are cooked to perfection for you to indulge and savour the taste along with a great festive ambience which ensure that everyone who visits us  comprehend the festive mood and feel fulfilled.

This Diwali Curry Club is hosting one of the most rocking Diwali Night of Melbourne on 22nd October. We promise unlimited fun and food cooked to perfection. Treat your taste buds with our flavourful 3 course buffet at just $60/couple (Couples only) and dance to the tunes of in house DJ. We assure you a good time with games like Bingo, prizes and lots of freebies to take home. Cherry on the cake, special guest of the evening is none other than beautiful Mrs Australia Lifestyle 2016.

But keep in mind, Diwali is not only about lighting diyas and burning candles, lighting fireworks and gambling but about inner peace and a fresh start. Light diyas this time thinking that this light should eliminate all evil from inside you and there should be no place for darkness but only positivity. Make this Diwali truly luminescent and may this festival bring you peace and prosperity, health and great happiness.

Happy Diwali!


The Joyous Days of Diwali Festival are Here !

Diwali is India’s most popular festival and is known as the Festival of Lights’ which is celebrated each year in India as well as Melbourne. The festival is steeped in tradition and celebrates the victory of good over evil. Diwali acknowledges the notable contributions Indian people have made at every level of Melbourne society from hard working students studying in best colleges or working professionals at all levels. The festival encourages anyone who is keen to relax in the Diwali glow and, as a result, has grown in popularity among Melbournians each year.

This Diwali Curry Club is hosting one of the most rocking Diwali Night of Melbourne on 22nd October. We promise unlimited fun and food cooked to perfection. Treat your tastebuds with our flavourful 3 course buffet at just $60/couple (Couples only) and dance to the tunes of in house DJ. We assure you a good time with games like Bingo, prizes and lots of freebies to take home. Cherry on the cake, special guest of the evening is none other than beautiful Mrs Australia Lifestyle 2016.

The Curry Club, one of the most favoured and oldest restaurants positioned in the center of Richmond began its functioning in 1998 with the sole purpose of providing its customers with traditional Indian delicacies and an unforgettable experience. With a capacity of over 140 people and different function room, it can be used for public gatherings such as birthday celebrations, corporate events and dinner parties. The Curry Club specialises in traditional Indian food but it also serves varieties from South Indian, North Indian, Indo-Chinese and Pakistani cuisine also.

The Curry Club looks forward to welcoming you with a promise to provide you with delicious food, high-quality service and a pleasant environment. For bookings contact-03 9428 6455 or