From the streets of Amritsar to the heart of Indiana.
Indian Curry House began as a family kitchen recipe book. Today, it is a temple of Punjabi hospitality in Columbus — honoring tradition, celebrating flavor, welcoming every guest as family.
Our founder grew up in a village outside Amritsar, where every meal was an event and every recipe was passed down by hand. When he moved to Indiana, he brought with him a promise: to never dilute the flavors of home.
Today, that promise lives in every pot of dal makhani that simmers for eight hours, every seekh kebab hand-minced fresh each morning, and every naan pulled from the roaring tandoor with a smile.
"Feeding people is our love language. Welcome to our family table."
Six promises. Zero compromises.
Master Indian Chefs
Our head chef trained in the royal kitchens of Amritsar for over two decades before joining our family.
Traditional Tandoor
Every naan and kebab is fired in a live charcoal tandoor at 900°F — never a shortcut, never a compromise.
Fresh Ingredients
Spices are hand-ground each morning. Produce is sourced from local Indiana farms whenever the season allows.
Family Owned
Three generations of the same family greet you at the door and cook in the kitchen. You are our guest.
Authentic Recipes
Every dish traces back to a handwritten family recipe book carried from the Punjab region of India.
Warm Hospitality
In Punjabi culture, feeding guests is sacred. Expect to leave fuller — and happier — than you arrived.
900° of liquid fire.
Our clay tandoor is fired with real charcoal, reaching temperatures that sear kebabs in seconds and puff naans in a whisper. It's an ancient technique that no gas oven can replicate — and it's the soul of everything we serve.
Come Experience It