Our Goat Curry is one of the most celebrated dishes on the Feast of India menu — and for good reason. We use bone-in goat pieces slow-cooked over low heat in a deeply aromatic gravy built from browned onions, fresh yogurt, garlic, ginger, and whole spices including cloves, bay leaves, cardamom, and cinnamon. This traditional North Indian technique — cooking the masala slowly until the oil separates — creates layers of flavour that cannot be rushed.
The result is fall-off-the-bone tender goat in a thick, richly spiced gravy that is medium-hot in heat and complex in flavour. It is a staple of the Feast of India lunch buffet (Mon–Fri, 11 AM–3 PM) and consistently singled out in customer reviews. Served with Naan or Basmati rice. Available for dine-in, takeout, and online ordering.
Why Our Goat Curry is a SE Calgary Favourite
- Slow-cooked bone-in goat for maximum flavour and tenderness
- Traditional bhuna technique — onion-yogurt-whole spice base cooked low and slow
- Medium-hot spice level with deep, complex flavour profile
- A buffet staple praised across dozens of Google and TripAdvisor reviews
- Pairs perfectly with fresh Naan baked daily in our kitchen
