Slow-simmered Indian curry in Lethbridge.

Real Indian curry isn't a single sauce poured over protein — it's a layered build of toasted whole spices, slow-rendered onion-tomato base, ginger-garlic paste cooked until it stops smelling raw, then finishing cream, butter or coconut depending on the dish.

That's how we cook every curry at Rivaaz. Our Butter Chicken uses boneless chicken breast marinated overnight in ginger and yogurt, then grilled and folded into a tomato-cream gravy reduced with cardamom, clove and fenugreek leaf. Lamb Korma is the opposite of fast — cubed lamb braised low and slow with cashew, onion and royal spices until it falls apart under a fork.

For vegetarians, Daal Makhani is the dish we're proud of — black lentils and kidney beans simmered overnight with butter and cream until they're impossibly smooth. Paneer Butter Masala, Chana Masala, Aloo Gobi, Saag Paneer and Malai Kofta round out the side.

Every curry is built to your spice tolerance at checkout. Pair with tandoori naan, jeera rice or basmati — and if you can't decide, our combo Feasts let you taste five or six dishes in one order.