Curry Queens

Indian curry — is not the only curry

Curry is so much more than what most of us think of — Indian curry. At CurryQueens, we bring unique offerings of this fabulous taste experience with its intoxicating aromas. Sample our exquisite and varied curry tastes from Northern India, Thailand, Korea, Malaysia, Indonesia and more as we celebrate our mothers’ traditional family recipes and heritage. Learn more about what goes into our magical curry dishes. Learn more about us.

Experience new curry dishes from Malaysia, Indonesia and Thailand to Japan, Singapore and Korea. Most Asian curries are based on spices of Cumin, Garlic, Coriander, Lemongrass, Galangal, Ginger, Cinnamon and Chilli, with Soy, fish sauce, coconut milk.

A modern take on a traditional curry dish

Surprise your taste buds. CurryQueens is a Chef Driven concept taking established recipes from older generations adapted to our tastes and cooking them in modern kitchen techniques. All our chefs are trained in Asian, North India and North America cuisines, giving us the combined experience to create this new unique concept of a modern curry kitchen. Explore our online menu.
Our pursuit of new and fabulous dishes is never ending as we continue to develop new and exciting dishes. Let us know what you are looking for !

How we cook our curry

Our method of preparing our curries are unique to us in Calgary. We bring together both ancient and modern cooking methods. We slowly braise all our curries from 1-5 hours depending on the item, then blast chill, vacuum pack and seal in the freshness in individual hygienic portion bags and store fresh and ready to finish via the sous-vide method when you place your order

Different types of curry

Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the intense spice mixture. Wet curries contain significant amounts of sauce or gravy made from stocks coconut milk and various vegetable puree’s

Sous vide (/suːˈviːd/; French for ‘under vacuum’)

Sous vide cooking is characterized by low-temperature cooking for a longer period than conventional cooking with food submerged in temperature-controlled water. Vacuum packing is a method of packaging that removes any impurities and oxygen from the package prior to sealing which locks in freshness and preserves the food inside.
Learn more about our chefs.