Curry Junction

About Curry Junction

Curry Junction is a long-standing Indian restaurant in Spreydon, Christchurch, cooking at its corner site on Barrington Street and Milton Street since September 2007. The kitchen covers both southern and northern styles of Indian cuisine, and spice is treated as personal: every dish is customized to the level of heat each customer actually wants.

There is serious experience behind the counter. The chefs have over 20 years of working history, including 10 years in a five-star hotel kitchen in India and 15 years cooking in New Zealand, and the menu keeps evolving with additions like their own curry naan bread. Every curry on the menu is gluten free and served with rice, spanning chicken, lamb, beef, seafood and generous vegetarian sections, alongside tandoor starters, thalis and biryani.

Value runs through the offering: regular combos with rice, naan and a can of drink or mango lassi, half-size lunch specials, pickup-only Monday Curry Night deals, and a Family Meal Deal that feeds the whole table. The team also caters parties and private functions with their own bain marie, with discounts for groups over 50 people. Delivery is available from $3, with cash and Eftpos payments accepted (cash or mobile Eftpos for delivery, no credit cards). Lunch runs 11am to 2pm and dinner 4:30pm to 9:30pm, seven days a week.

Curry Junction: Fine Indian Cuisine on the Corner of Barrington and Milton, Spreydon

Curry Junction has been a fixture on the Spreydon map since September 2007, cooking fine Indian cuisine at the corner of Barrington Street and Milton Street in Christchurch. The idea behind the restaurant is simple: cover both the southern and northern styles of Indian cooking, keep the flavours rich, and customize every dish to the level of spiciness each customer actually wants. The name fits — it is a junction where the tandoors and creamy gravies of the north meet the coconut, mustard seed and curry leaf cooking of the south.

A Kitchen with Serious Mileage

There is real experience behind the pass. The chefs have more than 20 years of working history, including 10 years in a five-star hotel kitchen in India and a further 15 years cooking here in New Zealand. That background explains both the confidence of the classics and the willingness to try new things — the team has added items like their own curry naan bread over the years and keeps adjusting the menu to suit local tastes.

From the Tandoor to the Curry Bowl

Every curry on the menu is gluten free and served with rice. The chicken section runs from butter chicken and chicken tikka masala to korma, madras, vindaloo, saagwala and the chef's own Curry Junction Special, an exotic masala in a thick yoghurt and onion gravy. Lamb diners can choose rogan josh, achaari, pasanda or the slow-cooked, bone-in mutton rogan josh, while the seafood list reaches down the Malabar coast with Kerala fish curry and prawn malabari. Vegetarians are well looked after with dal makhani, chana masala, palak paneer, malai kofta and more.

Before the curries arrive, the tandoor does the talking: vege samosas, onion bhaji, chicken tikka, lamb seekh kebabs, malai tikka, paneer 65 and tandoori mushrooms. The Tandoori Platter gathers samosa, bhaji, chicken tikka and seekh kebab on one plate with the chef's special salad — a good way to taste across the board. For a more structured meal, the thalis plate up two curries with rice, naan or roti, papadoms and salad, and the Family Pack Biryani cooks basmati rice with exotic spices for the table.

Deals the Regulars Come Back For

The regular combos pair veg, non-veg or seafood curries with rice, plain naan and a can of drink or mango lassi, with a garlic naan upgrade available. On Mondays the kitchen switches to Curry Night specials, pickup only, covering chicken classics and a long vegetarian list. Lunchtimes get their own treatment: all curries served in half size, including rice and naan. And when the whole table is hungry, the Family Meal Deal assembles two curries, four plain naans, rice, a tandoori platter, gulab jamun, papadom and a 1.5-litre drink. Regulars build their own rituals around these — and the kitchen asks only that you note your curry choices and spice level in the order comments.

Catering for Parties Big and Small

Beyond the dining room, Curry Junction caters parties, private functions and other events, bringing its own bain marie to keep everything hot, with discounts for groups over 50 people. Catering enquiries go through the restaurant on 03 337 3060.

Plan Your Visit

You will find Curry Junction at 3C Milton Street, on the corner of Barrington Street and Milton Street in Spreydon. Lunch runs 11am to 2pm and dinner 4:30pm to 9:30pm, seven days a week, so plan around the afternoon break. Ordering ahead is easy online, and delivery is available with fees starting from $3 — note that delivery orders are cash or mobile Eftpos only, and the restaurant itself takes cash and Eftpos, no credit cards. Whether it is a half-size lunch curry, a Monday night pickup or a spread for the whole family, the constant is the same: Indian food cooked with care, spiced exactly the way you asked.

Signature items

• Butter Chicken
• Curry Junction Special (Chicken)
• Tandoori Platter
• Family Meal Deal
• Monday Curry Night
• Mutton Rogan Josh

Menu

Thali

• Vege Thali — 2 curries, rice, naan or roti, papadoms and salad.
• Meat Thali — 2 curries, rice, naan or roti, papadoms and salad.

Starters

• Vege Samosa (2 pieces) — Crispy pastry stuffed with potato, green peas and cumin, with tamarind sauce.
• Onion Bhaji (5 pieces) — Thinly sliced onions in spiced chickpea flour, fried golden, with tamarind sauce.
• Potato Pakoras — Potato slices battered in mildly spiced chickpea flour and deep fried.
• Lamb Seekh Kebab (4 pieces) — Minced lamb with fresh herbs and spices, tandoor-cooked, with mint sauce.
• Chicken Tikka (5 pieces) — Chicken marinated in yoghurt and spices, tandoor-cooked, with mint sauce.
• Chicken Lollipop (6 pieces) — Spicy chicken nibbles marinated in the chef's special sauce and deep fried.
• Fish Fingers — Fish cubes in chickpea batter with ginger and garlic, with tamarind sauce.
• Malai Tikka (6 pieces) — Chicken marinated in spices, cashew paste, cream and yoghurt, tandoor-cooked.
• Chicken 65 — Yoghurt-marinated boneless chicken, battered, fried and served with salad.
• Prawn 65 — Prawns in yoghurt and spices, battered, fried and served with salad.
• Tandoori Platter — Samosa, onion bhaji, chicken tikka and seekh kebab with chef's special salad.
• Tandoori Chicken (Half / Whole) — Yoghurt-and-spice marinated chicken baked in the tandoor, with salad.
• Paneer 65 — Spiced homemade cottage cheese, deep fried, with salad and mint sauce.
• Tandoori Mushrooms — Mushrooms marinated in yoghurt and spices from the tandoor, with mint chutney.
• Mushroom Chilli — Mushrooms tossed with green chilli, ginger, garlic and soya sauce.

Beef Curries

• Beef Saagwala — Beef simmered with spinach, ginger, garlic and aromatic spices.
• Beef Madras — Beef in coconut milk with mustard seeds and curry leaves.
• Beef Vindaloo — Beef cooked with vinegar and ground spices.
• Beef Masala — Beef in a tandoori-style sauce with onion, tomato and capsicum.

Family Combo

• Family Combo — Any 2 chicken, lamb or vege curries, 4 plain naan, rice, tandoori platter, gulab jamun, papadom and a 1.5L drink.
• Family Pack Biryani — A delightful combination of basmati rice cooked with exotic spices for the family.

Lamb Curries

• Lamb Korma — Diced lamb cooked in a cream and cashew based gravy.
• Bhuna Lamb — Lamb with garlic, ginger, capsicum, onion and mango chutney.
• Lamb Curry Junction Special — Chef's specialty masala in a thick yoghurt and onion gravy.
• Lamb Jalfrezi — Lamb with capsicum, crushed garlic and thick onion-tomato gravy.
• Lamb Saag — Lamb simmered with spinach, ginger, garlic and aromatic spices.
• Lamb Madras — Diced lamb in coconut milk with mustard seeds and curry leaves.
• Lamb Vindaloo — Boneless lamb cooked with vinegar and ground spices.
• Lamb Rogan Josh — Lean lamb in roasted ground spices with onion-tomato gravy.
• Lamb Achaari — Lamb with yoghurt, masala and pickles, finished with coriander.
• Lamb Masala — Lamb in a special tandoori sauce with Indian herbs and spices.
• Lamb Kofta Curry — Spiced lamb mince dumplings in the chef's thick masala.
• Lamb Pasanda — Diced lamb in a creamy sauce with almonds and coriander.
• Mutton Rogan Josh — Slow-cooked, soft tender bone-in mutton in a medium-spicy gravy.
• Mutton Korma — Slow-cooked bone-in mutton in a cashew and creamy gravy.

Chicken Curries

• Butter Chicken — Tandoor-roasted chicken in a tangy tomato and butter sauce.
• Chicken Tikka Masala — Chicken tikka in onion, tomato and capsicum gravy.
• Chicken Korma — Tender chicken cooked in a cream and cashew based gravy.
• Mango Chicken — Boneless chicken in a subtle creamy mango sauce.
• Bhuna Chicken — Chicken with garlic, ginger, capsicum, onion and mango chutney.
• Curry Junction Special - Chicken — Chef's specialty masala in a thick yoghurt and onion gravy.
• Chicken Mughlai — Chicken with ginger, garlic, coriander, egg and onion-tomato gravy.
• Chilli Chicken — Battered chicken tossed with capsicum, onion and aromatic spices.
• Chicken Kadhai — Chicken with capsicum, chillies and cumin in a thick onion-tomato gravy.
• Chicken Schezwan — Battered chicken cooked in the chef's special schezwan sauce.
• Chicken Jalfrezi — Chicken with capsicum, crushed garlic and a thick onion-tomato gravy.
• Chicken Saagwala — Chicken simmered with an abundance of spinach, ginger and garlic.
• Chicken Madras — Diced chicken in coconut milk with mustard seeds and curry leaves.
• Chicken Vindaloo — Boneless chicken, lamb or beef cooked with vinegar and ground spices.
• Chicken Kofta Curry — Spiced chicken mince, fried and cooked in the chef's special masala.
• Chicken Pasanda — Chicken in a creamy sauce with almonds, ginger and fresh coriander.

Seafood Curries

• Butter Prawns — Prawns with herbs and spices in a tangy tomato and butter sauce.
• Fish Madras — Seasonal fish fillets with mustard, ginger, garlic and coconut milk.
• Fish Masala — Marinated fish in onion, tomato and capsicum gravy.
• Prawn Masala — Marinated prawns in onion, tomato and capsicum gravy.
• Prawns Kadhai — Prawns with capsicum and chillies in a thick onion-tomato gravy.
• Kerala Fish Curry — Seasonal fish fillets cooked with mustard, ginger and coconut cream.
• Prawn Schezwan — Prawns cooked in the chef's special schezwan sauce.
• Prawn Malabari — An exotic delicacy from the coast of Malabar in South India.
• Fish Korma — Fish cooked in a cream and cashew based gravy.
• Prawn Korma — Prawns cooked in a cream and cashew based gravy.

Vegetarian Curries

• Dal Makhani — Creamed lentils tempered with mild spices and clarified butter.
• Aloo Mutter — Potatoes and green peas in a tomato, onion and ginger sauce.
• Chana Masala — Marinated Indian chickpeas cooked to a Punjabi recipe.
• Saag Aloo — Spinach leaves cooked with Indian spices, garlic and potatoes.
• Tarka Dal — Yellow split lentils with cumin, fried garlic and asafoetida.
• Aloo Gobi — Potatoes and cauliflower slow-cooked with spices and diced tomatoes.
• Palak Paneer — Homemade cottage cheese and fresh spinach with mixed spices.
• Mutter Paneer — Homemade cottage cheese with green peas in masala sauce.
• Vegetable Jhalfrezi — Fresh vegetables with capsicum, tomato, onion and masala sauce.
• Paneer Makhani — Cottage cheese cooked in a rich creamy tomato gravy.
• Malai Kofta — Fried cottage cheese, potato and nut dumplings in a cashew cream sauce.

Lunch Specials (Half Size)

• Butter Chicken — Half-size tandoori chicken in tomato-butter sauce, with free rice and naan.
• Chicken Tikka Masala — Half-size chicken tikka in onion, tomato and capsicum gravy.
• Chicken Korma — Half-size tender chicken in cream and cashew gravy.
• Mango Chicken — Half-size chicken in a subtle creamy mango sauce.
• Chicken Kadhai — Half-size chicken with capsicum, chillies and cumin.
• Chicken Jalfrezi — Half-size chicken with capsicum and crushed garlic.
• Chicken Madras — Half-size chicken in coconut milk with mustard seeds.
• Chicken Vindaloo — Half-size chicken with vinegar and ground spices.
• Lamb Korma — Half-size diced lamb in cream and cashew gravy.
• Lamb Madras — Half-size lamb in coconut milk with mustard seeds.
• Lamb Vindaloo — Half-size lamb with vinegar and ground spices.
• Lamb Rogan Josh — Half-size lean lamb in roasted-spice onion-tomato gravy.
• Lamb Masala — Half-size lamb in a tandoori-style herb sauce.
• Beef Madras — Half-size beef in coconut milk with mustard seeds.
• Beef Vindaloo — Half-size beef with vinegar and ground spices.
• Beef Masala — Half-size beef in a tandoori-style sauce.
• Beef Saagwala — Half-size beef simmered with spinach and garlic.

Monday Curry Night (Pickup Only)

• Butter Chicken — Monday pickup: tandoori-roasted chicken in tomato-butter sauce.
• Chicken Tikka Masala — Monday pickup: chicken tikka in onion, tomato and capsicum gravy.
• Chicken Korma — Monday pickup: tender chicken in cream and cashew gravy.
• Mango Chicken — Monday pickup: chicken in a subtle creamy mango sauce.
• Bhuna Chicken — Monday pickup: chicken with garlic, ginger and mango chutney.
• Curry Junction Special - Chicken — Monday pickup: chef's masala in a thick yoghurt and onion gravy.
• Chicken Mughlai — Monday pickup: chicken with ginger, garlic, egg and spices.
• Chilli Chicken — Monday pickup: battered chicken with capsicum and onion.
• Chicken Kadhai — Monday pickup: chicken with capsicum, chillies and cumin.
• Chicken Schezwan — Monday pickup: battered chicken in chef's schezwan sauce.
• Chicken Jalfrezi — Monday pickup: chicken with capsicum and crushed garlic.
• Chicken Saagwala — Monday pickup: chicken simmered with spinach and garlic.
• Chicken Madras — Monday pickup: chicken in coconut milk with mustard seeds.
• Chicken Vindaloo — Monday pickup: chicken cooked with vinegar and spices.
• Chicken Kofta Curry — Monday pickup: spiced chicken mince dumplings in masala.
• Chicken Pasanda — Monday pickup: chicken in a creamy almond sauce.
• Dal Makhani — Monday pickup: creamed lentils with mild spices and clarified butter.
• Aloo Mutter — Monday pickup: potatoes and peas in tomato, onion and ginger sauce.
• Chana Masala — Monday pickup: Punjabi-style marinated chickpeas.
• Saag Aloo — Monday pickup: spinach with garlic, herbs and potatoes.
• Tarka Dal — Monday pickup: yellow split lentils with cumin and fried garlic.
• Aloo Gobi — Monday pickup: potatoes and cauliflower slow-cooked with spices.
• Palak Paneer — Monday pickup: cottage cheese and spinach with mixed spices.
• Mutter Paneer — Monday pickup: cottage cheese and peas in masala sauce.
• Vegetable Jhalfrezi — Monday pickup: fresh vegetables in masala sauce with coriander.
• Paneer Makhani — Monday pickup: cottage cheese in rich creamy tomato gravy.
• Malai Kofta — Monday pickup: cottage cheese and potato dumplings in cashew sauce.
• Vegetable Korma — Monday pickup: fresh vegetables in a cream and cashew sauce.
• Kadhai Paneer — Monday pickup: cottage cheese with capsicum and tomatoes.
• Paneer Passanda — Monday pickup: cottage cheese with mint and dried fruits in cashew gravy.
• Shahi Paneer — Monday pickup: cottage cheese in a lightly spiced cashew gravy.
• Paneer Butter Masala — Monday pickup: paneer with garlic, ginger, cream and butter.
• Paneer Jalfrezi — Monday pickup: paneer with onion, tomato and capsicum.

Frequently asked questions

Are the curries gluten free?

Yes — all curries at Curry Junction are gluten free, and every curry is served with rice.

Can I choose how spicy my food is?

Yes. Food is customized to your preferred level of spiciness — just note your heat preference when you order.

What are the opening hours?

Lunch is served 11am to 2pm and dinner 4:30pm to 9:30pm, seven days a week.

Do you deliver, and what does it cost?

Delivery is available with fees starting from $3 due to fuel prices. Delivery orders are cash and mobile Eftpos only.

What payments are accepted?

Cash and Eftpos are accepted in store and on delivery; credit cards are not accepted.

Do you cater for parties or functions?

Yes — Curry Junction caters parties and private functions with its own bain marie, with discounts for groups over 50 people. Call 03 337 3060.

What comes with the regular combos?

Combos come with rice, a plain naan and a can of drink or mango lassi, and you can upgrade to garlic naan.

Tips

• {"body":"Dishes are customized to your preferred spiciness — say how hot you like it when ordering, especially for combos and specials.","title":"Set your spice level"}
• {"body":"Curry Night Specials run Monday nights, pickup only, with both chicken and vegetarian curries included.","title":"Monday is curry night"}
• {"body":"The Lunch Time Special serves all curries in half size, including rice and naan — a quick, smaller-portion option.","title":"Lunch comes in half size"}
• {"body":"Delivery fees start from $3, and delivery orders can only be paid by cash or mobile Eftpos — no credit cards.","title":"Delivery is cash or mobile Eftpos"}
• {"body":"Lunch runs 11am to 2pm and dinner 4:30pm to 9:30pm, seven days, so plan around the gap between services.","title":"Mind the afternoon break"}

Good to know

• {"family":"Family Combo and Family Meal Deal are built to feed the whole table.","dietary":"All curries are gluten free; spice level customized to your taste.","payments":"Cash and Eftpos accepted; delivery is cash or mobile Eftpos only — no credit cards."}