
Grilled Chicken
Tandoori chicken, bone in, house yogurt, garlic and ginger.

Beef korma with rice, naan and a pop.

Tandoori chicken biryani with naan and a pop.

Lamb vindaloo with rice, naan and a pop.

Two butter chicken, two rice, two naan and vegetable pakora.

Two butter chicken, two plain rice and two plain naan.

Adults $23.50, kids $12.50. Buy online, eat in.
Tap any deal to order it.
Chef Deepak’s kitchen on 18 Street, cooking the same recipe book that made Brooks and Taber busy. Sit down with us, or take it home.

Tuesday to Friday from 11. Weekends from noon. Closed Mondays.

Tandoori chicken, bone in, house yogurt, garlic and ginger.

Malai tikka. Cream cheese, green chilli and coriander.

Boneless chicken in a mango and spice marinade.

Lamb medallions in a rich blend of spices.

Tender beef fillet with garlic, nutmeg and ginger.

Ajwain, turmeric, kasoori methi and mustard oil.

Tender chicken in a rich, creamy tomato gravy.

Tomato sauce with garlic, ginger, garam masala and cumin.

Vinegar, garlic, chilli and warm spice. Properly hot.

Curry leaves, mustard seed, coconut cream. Mild.

Herb spiced basmati, cooked through with tender chicken.

Saffron basmati, prawns and whole spice.

Smooth and mildly sweet. The one the kids finish.

Dal makhani. Black lentils, kidney beans, butter and cream.

Palak paneer with garlic and fresh spinach.

Chickpeas, garlic and warm spice.

Aloo gobi, cumin, turmeric and fresh coriander.

Chickpea curry, basmati, greens and coriander.

Off the tandoor wall, brushed with garlic.

Soft and fluffy, straight out of the oven.

Brown flatbread, no oil, straight off the tandoor.

Basmati, saffron and whole spice.

Basmati, coconut and curry leaf.

Rasmalai in sweet milk, mango sauce and cardamom.
Vegetarian, vegan and gluten free dishes are marked. Ask the floor if you want it milder.
Every dish has its own flavour and its own personality, and it starts with the freshest ingredients we can put our hands on. That is the whole trick.
Brooks was first, then Taber, and now High River. Three rooms, one recipe book, and the same answer when you ask what is good tonight.
Read the menu





Six reasons, in the order our regulars give them.
One hundred and twenty one reviews from High River and around it.
Ordered small and often, so nothing sits in a walk in.
Ask what is mild, what is hot, what is gluten free.
Same kitchen, same plates, whether you sit or run.
Paneer, dal and vegan bowls beside lamb, beef and prawns.
Not an upsell. It comes with it.

Buy it online, then come in and eat. Available Sundays only, dine in.

A full plate with naan and a pop. A different one each night.

Two butter chicken, two rice and two naan. Enough for the table.
