Sydney's Indian curries, region by region.
Kashmiri rogan josh with no tomato. Rajput laal maas with Mathania chilli. Chettinad with black pepper and star anise. Goan fish with kokum. Eight regional gravies built from scratch every morning at Sky City Bella Vista.
Most Sydney curry menus pretend India is one place. We think that's the problem. Butter chicken is from 1948 Delhi. Rogan josh is from 12th-century Kashmir and doesn't contain tomato. Laal maas is a Rajput hunting curry. Chettinad is a merchant cuisine from Tamil Nadu built on peppercorn trade routes.
Every gravy on our menu is regional, honest, and cooked to order from spices we grind that morning. No pre-made base, no shortcut, no "curry sauce".
Butter Chicken (Murgh Makhani)
DelhiThe one everybody knows and almost nobody makes properly. Tandoor-charred chicken thigh finished in a tomato-and-cashew gravy built from scratch, cardamom and kasoori methi at the end. Sweet at the front, smoky at the back.
Rogan Josh
KashmirSlow-cooked lamb shoulder with Kashmiri chilli, fennel, dried ginger and a whisper of asafoetida. Deep red, no tomato, no cream — the way the Wazwan cooks of Srinagar built it.
Laal Maas
RajasthanThe Rajput fire-curry. Riverina lamb slow-braised with Mathania chillies, yoghurt and mustard oil. Serious heat, honest depth, one of the few Rajasthani dishes done seriously in Sydney.
Chicken Chettinad
Tamil NaduPepper-black, coconut-forward, star anise and stone flower — the flavour footprint of the Chettinad merchants. Chicken on the bone, gravy that clings to rice.
Dal Makhani
PunjabWhole black urad simmered eighteen hours over low heat with cream, butter and tomato. Vegetarian, but no vegetarian ever apologises for ordering it. The kitchen's proudest slow cook.
Goan Fish Curry
GoaFirm white fish in coconut, tamarind, kokum and green chilli. Sour, coastal, alive. The curry Sydney's Goan community drives across the Hills for.
Paneer Butter Masala
North IndianHouse-set paneer in the same tomato-cashew base as our butter chicken, finished with cream. The vegetarian butter chicken that outsells butter chicken on some Sundays.
Bhuna Gosht
Old DelhiSlow-fried mutton — 'bhuna' means the gravy is reduced against the meat until spice and fat marry. Thick, dark, chapati food.
Pair a curry with the rest of the table.
- · Regional biryani — sealed pot, aged basmati
- · Indian kebabs — off a live coal tandoor
- · Vegetarian Indian — from dal makhani to paneer
- · Full à la carte menu
Sydney's curry questions, answered.
- Where can I find the best Indian curries in Sydney?
- Kebabiya in Bella Vista serves regional Indian curries from Kashmir, Rajasthan, Delhi, Chettinad, Punjab and Goa — each built from scratch daily, not from a pre-made base. Regulars drive in from Castle Hill, Kellyville, Cherrybrook and the North Shore.
- Are your curries authentic or Australianised?
- Regional and honest. Our rogan josh is Kashmiri (no tomato). Our laal maas is Rajput (Mathania chilli, yoghurt, mustard oil). Our Chettinad is pepper-forward, our Goan curry is sour-coconut. Butter chicken is on the menu because it's genuinely from Delhi in 1948, not because everyone else has it.
- How spicy are your curries?
- Every curry is dialled to house standard by default and we adjust to guest preference on request. Laal maas is our hottest, malai kofta and butter chicken are among the mildest. Ask your server for a recommendation.
- Do you have vegetarian and vegan curries?
- Yes — dal makhani, paneer butter masala, bhindi masala, chana masala, malai kofta and a rotating Nawabi tarkari. Vegan options include chana masala, aloo gobi and the whole daal family without cream or ghee on request.
- Can I get curries delivered across Sydney?
- Order direct from our website (no platform fees), or via Uber Eats and DoorDash. Free direct delivery over $60 across Norwest, Castle Hill, Kellyville, Baulkham Hills and West Pennant Hills.