
Vegetable Samosa
Crispy golden pastry filled with mashed potato and peas.
Every curry comes with free rice. Vegetarian, vegan and gluten free dishes are marked. Prices are the High River kitchen’s own — the same ones you will see when you order online.

Crispy golden pastry filled with mashed potato and peas.

Crispy golden pastry filled with seasoned chicken and peas.

Crispy pastry filled with seasoned Alberta ground beef and peas.

Potato, onion and spinach in seasoned chickpea flour.

Chicken coated in spiced chickpea batter with herbs.

Basa marinated in ginger and garlic, seasoned chickpea batter.

Shrimp in chickpea batter with ajwain, fried crisp.

Choose butter chicken, spicy vindaloo or coconut sauce.

Chickpea batter with turmeric and tangy tamarind chutney.

Platter for four: chicken, fish and vegetable pakoras with samosas.

Served with tangy tamarind chutney.

Golden fries tossed in spicy Indo-Chinese chilli sauce.

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.

Fish tikka, ajwain, turmeric and kasoori methi.

Paneer tikka in yogurt, fenugreek and spices.

Tender chicken in a rich, creamy tomato gravy.

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

Slow cooked in a fiery, tangy sauce of vinegar, garlic and red chilli.

Coconut, curry leaves and mustard seed. Mild.

Sweet mango chutney and savoury onion with a hint of spice.

Spinach, garlic and fenugreek, finished with cream.

Tender chicken cooked through basmati with herbs and whole spice.

Tender lamb cooked through basmati with herbs and whole spice.

Alberta beef cooked through basmati with herbs and whole spice.

Saffron basmati, prawns and whole spice.

Vegetables cooked through basmati with herbs and spices.

Sweet mango chutney, onion, tomato and mild spice.

Shahi paneer in a rich, creamy onion sauce.

Palak paneer with garlic and fresh spinach.

Kadhai paneer with bell pepper, onion and spice.

Dal makhani. Slow cooked black lentils, kidney beans and cream.

Mutter mushroom in a hearty onion tomato curry.

Chana masala. Chickpeas in a bold, tangy tomato sauce.

Aloo gobi. Tender potato and cauliflower in aromatic spice.

Dal tadka tempered with cumin, garlic and fragrant spice.

Chickpea curry over basmati with greens and carrot.

Soft, fluffy flatbread baked in the tandoor.

Soft tandoor flatbread with fresh garlic.

Whole wheat, baked in the tandoor, no oil.

Made with 100% chickpea flour, cooked in its own pan.

Soft tandoor flatbread with sweet coconut.

Soft tandoor flatbread with cream cheese.

Tandoor flatbread stuffed with spiced potato.

Fragrant, long grain, steamed white basmati.

Aromatic basmati infused with saffron.

Basmati with coconut milk and shredded coconut.

Basmati with aromatic herbs and sauteed mushrooms.

Rasmalai in sweet milk with mango sauce and cardamom.

Gulab jamun, soaked in sweet rose flavoured syrup.

Creamy vanilla ice cream with rich chocolate.
