iCurry is an authentic North Indian restaurant with a modern ambiance, located at 6/175 Millwater Parkway in Silverdale, serving the Millwater and Stanmore Bay communities. The kitchen's philosophy is simple: put delicious, authentic taste first and cook everything from scratch. That means blending the restaurant's own garam masala — described by the team as the soul of any North Indian dish — and making its own homemade Indian cheese, paneer, in-house.
Quality extends to the ingredients themselves: iCurry uses only free-range chicken, and all chicken, meat and seafood starters are grilled in the tandoor. Guests regularly praise the results, calling it the best curry on the coast and noting curries built on real ingredients cooked nicely rather than just tomato gravy and cream.
Beyond the dining room, iCurry offers takeaway and online ordering, table reservations, and catering. Hosts Neeraj and Mumta are frequently name-checked by returning customers for the care they take with both the food and their guests.
iCurry sits on Millwater Parkway in Silverdale, bringing authentic North Indian cooking to the Millwater and Stanmore Bay communities in a modern, comfortable dining room. The restaurant's approach is refreshingly uncomplicated: cook everything from scratch, blend your own spices, and let the food do the talking. Guests have taken notice — one review calls it "hands down the best curry on the coast", while others credit hosts Neeraj and Mumta with taking real pride in their cuisine, having tried a variety of dishes and found them all superb.
iCurry's kitchen is built on fundamentals that many restaurants skip. The team blends its own garam masala, which they describe as the soul of any North Indian dish, rather than relying on generic mixes. The paneer — the Indian cottage cheese at the heart of so many vegetarian classics — is made in-house. Only free-range chicken is used, and every chicken, meat and seafood starter is grilled in the tandoor, the clay oven that gives North Indian food its distinctive smoky char.
Diners can taste the difference. One guest noted that, after a long time, they had finally found curries that weren't just tomato gravy and cream but real ingredients, cooked nicely. That is precisely what a scratch kitchen built on balanced masalas should deliver.
The starter list is generous and built for sharing. Samosas — vegetarian or lamb — come two to a portion, made from homemade, cumin-flavoured Indian puff pastry wrapped around a savoury filling of lightly spiced potatoes and peas. For something more layered, the Veg Samosa Chaat tops those samosas with yoghurt, green chutney, tamarind sauce, spices and sev.
Fried favourites include Onion Bhaji — sliced onion rings in a lightly spiced chickpea batter, fried to golden brown — and Veg Pakora, with potato, cauliflower and spinach in the same batter. Paneer gets its own moment, too: Paneer Pakoras (five pieces) and Paneer Tikka, where cubes of the house-made cheese are marinated in the restaurant's own tandoori masala and grilled in the tandoori oven.
The Chutney Platter makes a sociable opener, gathering mint chutney, mango chutney, raita, kachumber and a vegetable pickle or hot chutney, all served with poppadum.
Two dishes summarise what iCurry does best. Tandoori Paneer Tikka Masala takes tandoor-grilled paneer and finishes it with chopped onion, herbs, spices and a tangy tomato masala gravy. Tandoori Chicken Tikka Masala applies the same treatment to chargrilled chicken. Both show off the kitchen's house masala and tandoor in one bowl.
Regulars also order the butter chicken and the chicken madras — one takeaway customer declared both delicious and highly recommended the pair. And if you have room at the end, the Gajarka Halwa, an Indian-style carrot pudding, is the warm, comforting close to the meal.
iCurry works equally well for a relaxed sit-down dinner and a weeknight takeaway, with online ordering available through the restaurant's ordering page for collection. Planning something bigger? The restaurant offers catering, and tables can be reserved via the booking page on the website.
You'll find iCurry at 6/175 Millwater Parkway, Silverdale 0932. Call 09 929 7505 or email [email protected] for enquiries and reservations. Dietary needs are handled with real attention — one guest with a gluten allergy praised the staff for the amazing care they took, on top of rating the food a 10/10. Vegetarian diners have plenty of choice beyond paneer, from pakoras and bhaji to chaat and the chutney platter. Whether you're a Millwater local or passing through Silverdale, it's a straightforward choice for proper North Indian curry.