What makes this chicken “Indian”?

The soul of the bird of course. But also the spices. This isn’t just chicken wearing a sherwani. Our marinades, dry rubs, and sauces are built on actual Indian culinary traditions that include spices like chaat masala and bird's eye chiles. So yeah, it’s Indian, and it's f@*# delicious.

How spicy is each spice level really?

Here's the honest truth...

• Mild: Flavor-forward and you won't breathe flames. 

• Medium: For the spice curious. You'll feel it, but you won't cry. Yet. 

• Fire: This one has a kick. Your forehead will glisten. 

• Secret Level: You're sure? You’re positive? We warned you. This level was built for masochists and Indians only. 
  

Are any items gluten-free?

Some, yes, but let’s be real... We don’t have a dedicated gluten-free fryer, which means even if something could be GF, it’s taking a dip in oil that’s already seen its fair share of contamination. So if you’ve got an allergy or sensitivity, talk to our team, they'll help you out. 

Is the chicken halal?

100% halal. Just respectfully raised birds getting the rowdy send-off they deserve.

What’s the difference between thigh and breast?

Dark meat, better known as the thigh, is juicy and flavorful. White meat, aka breast, is leaner, cleaner, and a bit more polite. You pick your vibe.

Dry rub or sauce? What’s the move?

Depends on your mood. Dry rub? Crisp, bold, punchy. Sauce? Sticky, messy, drippy. You really can’t go wrong.

What kind of oil do you use?

We fry in canola oil. It’s neutral, reliable, it doesn’t overpower the flavor we’ve got going on in the marinade. You’re welcome.