More Than
Just Curry.
From a grandmother's kitchen in New Delhi to your dashboard. This is the story of how we put soul into fast food.
Nani's Kitchen, 1998
The Secret Recipe
It started with a simple rule: "No shortcuts." Even when Nani cooked for 20 people, she roasted her own spices.
The smell of roasted cumin and fenugreek didn't just fill the house; it filled our hearts. We realized that 'fast' food had forgotten this feeling.
Curry in a Hurry?
Why does Indian food have to be a "sit-down dinner"? We wanted to take the complex, rich flavors of a 12-hour slow cook and make it accessible for the 10-minute lunch break.
We engineered the perfect Spill-Proof Bowl so you could eat Butter Chicken in a parked car without regret.
The First Prototype
Serving Smiles Daily
Curry Lane Today
Today, we serve thousands of bowls a week, but the rule remains: No shortcuts.
Our gravies still bubble for 6 hours. Our naans are still slapped into a clay oven at 500°F. We just do it faster, so you can get back to your life with a full soul.