SAVOUR THE BEST CURRY IN SYDNEY AT FOREIGN RETURN!

GOT CURRY ON YOUR MIND?

Offering a kaleidoscope of flavours and a deeper understanding of Indian cuisine, curries can be made with a variety of ingredients. An important step to achieving a flavourful curry is to layer the ingredients, cooking the spices, herbs, vegetables or protein in a way that draws out the most flavour.
While some curries have gained iconic status, we're here to take you on an extraordinary journey through the diverse regions and states of India, as we unveil regional delicacies that will surprise and delight you.

The History Of Curry

Hailing from the Tamil word 'kari' meaning sauce that uses leaves of the curry tree, the dish itself can be traced back to 2600 BC, further popularised by the Mughal Empire in the 15th century. The Portuguese added the magic mix of potatoes and tomatoes, and then the Britishers categorised all sauce-based dishes under the generic label of 'curry'.
As the British Empire travelled to different parts of the world, curry adapted to local tastes and ingredients, resulting in the diverse variations we see today.

Our Curry Menu

As always, our menus attempt to recreate much-loved recipes, bringing a touch of playfulness, storytelling and nostalgia.
We’ve ventured across Tribal lands for our lamb shank Vari Kokaru curry, taken a trip to the coast for our seafood Mappas curry and taken influences from iconic Mughalai recipes for our Butter Chicken.

But don't just take our word for it, make a booking and re-discover these loved dishes as they were meant to be enjoyed.