Signature Curries in Turramurra — Built from Scratch, Not from a Packet
A curry is only as good as its base — and at Jai Ho, every curry starts from scratch. Whole spices toasted and ground. Onions slow-cooked until they caramelise. Tomatoes reduced to a rich, concentrated sauce. Dairy or cream added at the right moment. This is how North Indian curries are meant to be made, and it’s why our butter chicken, lamb rogan josh, and goat curry taste different from anything you’ll get from a jar.
What Makes Our Curries Different?
Most of the Indian food you encounter outside of a proper restaurant is made from pre-made pastes — a jar of base, some protein, and 20 minutes of cooking. It’s convenient, but it produces flat, one-dimensional flavour.
Our kitchen doesn’t work that way. Each curry has its own spice profile built from whole spices — cumin, coriander, cardamom, cloves, cinnamon, fenugreek, and more. The base for each dish is cooked separately — some with tomato, some with yoghurt, some with cream. The result is curries that taste distinct from each other, not variations on the same generic gravy.
What to Expect
Our curry menu includes butter chicken, lamb rogan josh, goat curry, chicken korma, prawn masala, lamb vindaloo, and our house specialties. Vegetarian curries include palak paneer, paneer butter masala, chana masala, aloo gobi, and dal makhani.
Every curry is prepared fresh to order. Spice levels can be adjusted — if you want it milder or hotter, just ask your server. Our staff can guide you through the menu and recommend dishes based on your preferences.
Curries are available at dinner every night and at our Saturday and Sunday weekend lunch service. They’re also featured in our function banquet packages.
Browse the full curry selection on our Menu page.
North Indian Curries on the North Shore
You can get curry at a dozen places on the North Shore — but the gap between a properly made North Indian curry and a generic one is enormous. Our regulars from Turramurra, Pymble, Killara, Wahroonga, Gordon, St Ives, and Lindfield have told us many times that the reason they drive past closer options is that the flavour difference is obvious.
Why Choose Jai Ho
Whole spices, not packets. Slow-cooked bases, not shortcuts. Fifteen years in Turramurra. BYO welcome. And 425 Google reviews from people who know what a good curry tastes like.