When we opened Durbar Square on Barlow Moor Road, we knew Didsbury already had plenty of curry houses. What we wanted to offer was something a bit different—a menu that reflects both Indian and Nepalese cooking traditions, prepared the way our families have been making these dishes for generations.
Chef Hom Nath, who runs our kitchen, has spent over 13 years mastering these techniques. He trained in Kathmandu before moving to the UK, and his approach is straightforward: use quality ingredients, respect traditional methods, and don’t cut corners.
That philosophy shows up in everything we serve, from the momos we fold by hand each morning to the dal makhani that simmers for hours before it’s ready.
Why We Blend Two Cuisines
People often ask whether we’re an Indian restaurant or a Nepalese one. The honest answer is both. Our founders come from regions where these food cultures overlap naturally. Trying to separate them would feel artificial.
Indian cooking brings depth through layered spices and slow-cooked gravies. Nepalese cooking adds brightness with fresh herbs and lighter preparations. Together, they create a menu with real variety—you can go rich and creamy one night, then light and aromatic the next.
The Tandoor Makes a Difference
Our charcoal tandoor is the heart of the kitchen. It runs at around 480°C, which means meat and vegetables cook quickly while staying juicy inside. That intense heat creates the char and smokiness you can’t replicate in a standard oven.
We use it for chicken tikka, lamb chops, paneer, fish, and prawns. Each protein gets its own marinade—yogurt-based for chicken and paneer, mustard oil and ajwain for lamb, lighter spicing for fish. The marination happens hours before service so flavors penetrate properly.
Dishes Worth Trying
After a few years of service, certain items have become clear favorites. Here’s what you’ll see ordered most often.
Momos (Steamed or Pan-Fried Dumplings)
We make these fresh daily in chicken, vegetable, or paneer versions. The filling combines minced protein or vegetables with ginger, garlic, onions, and our spice blend. Each dumpling gets hand-folded before steaming.
You can also get them pan-fried if you prefer a crispy bottom. They’re served with mint yogurt and our house schezwan sauce—one cooling, one with heat.
In Nepal, momos are grab-and-go street food. We’ve maintained that simplicity while ensuring consistency. They work as a starter or a light meal on their own.
Butter Chicken
Butter Chicken is comfort food done right. Tandoori chicken pieces in a tomato-cashew gravy, slow-cooked with fenugreek, garam masala, and cream. We keep the spice moderate so the richness comes through without overwhelming heat.
The sauce gets its silkiness from cashew paste that’s been ground smooth and incorporated during cooking. We finish it with butter and a touch of kasuri methi (dried fenugreek leaves).
Best with naan or basmati rice. It’s what people order when they want something familiar and satisfying.
Chicken Tikka Masala
Marinated chicken grilled in the tandoor, then finished in a tomato-based curry with cream, ginger, and coriander. The sauce is velvety with a slight tang from tomatoes balanced by the cream.
This dish represents the bridge between British preferences and Indian technique. We grill the chicken first for that smoky flavor, then let it simmer in the sauce so it absorbs everything.
Popular across the UK for good reason—it’s approachable but still delivers on flavor.
Gorkhali Lamb Curry
Named after Nepal’s Gurkha soldiers, this is slow-braised lamb in a concentrated gravy. The meat cooks for hours with tomatoes, onions, garlic, and our spice mix until fork-tender.
As it cooks, the sauce reduces and intensifies, creating layers of flavor. The lamb practically falls apart when it reaches your plate.
This is substantial cooking—the kind of dish that makes sense during colder months. Pairs well with steamed rice or chapati.
Lamb Bhuna
A thick, concentrated curry where the lamb cooks down with onions, garlic, and spices until the sauce clings to the meat. Bhuna refers to the cooking technique—frying spices and meat together until the moisture evaporates and flavors concentrate.
The result is intense and rich, with each piece of lamb coated in thick gravy. It’s bolder than saucy curries and works well with jeera rice or roti.
Biryani (Chicken, Lamb, or Vegetable)
Layered basmati rice with marinated protein or vegetables, saffron, and fresh herbs. We cook it using the dum method—sealing the pot and letting everything steam together so flavors meld.
Each bite offers different textures: soft rice, tender meat, bursts of spice from whole spices scattered throughout. We serve it with cooling raita to balance the warmth.
The preparation takes time because the rice and protein cook separately before being layered and steamed together. But that’s what creates the distinct taste.
Dal Makhani
Black lentils and red kidney beans slow-cooked with butter, cream, and spices. This dish needs hours—the lentils have to break down completely until the mixture becomes creamy.
We finish it with cream and butter, which makes it rich but not heavy. It’s a vegetarian staple that holds its own against any meat dish.
Goes perfectly with naan or jeera rice.
Paneer Tikka
Cubes of cottage cheese marinated in yogurt, turmeric, chili powder, and garam masala, then char-grilled in the tandoor. The exterior crisps up while the inside stays creamy.
We serve it sizzling with mint chutney and sliced onions. It’s popular with vegetarians but meat-eaters order it too—the tandoor treatment and spicing make it substantial enough to satisfy.
Chana Masala
Chickpeas slow-cooked with tomatoes, onions, garlic, cumin, coriander, and turmeric. This is home-style cooking—straightforward but full of flavor.
The dish is naturally vegan and protein-rich. The chickpeas need time to absorb the spices, so we don’t rush it. Serve with rice or naan for a filling meal.
Thukpa (Himalayan Noodle Soup)
A Nepalese specialty—soft noodles in a light broth with vegetables or meat, seasoned with ginger, garlic, and herbs. The broth takes hours to develop properly, but that’s what gives it depth.
It’s comforting without being heavy. On rainy Manchester evenings, this is what people want—warming but not overwhelming.
Masala Dosa (South Indian Specialty)
A crispy rice and lentil crepe filled with spiced potato masala, served with coconut chutney and sambar. We make the dosa fresh to order, so the exterior stays crispy while the inside remains soft.
The potato filling is savory and mildly spiced. Combined with the coconut chutney and lentil soup, it’s a complete meal.
This is South Indian cooking, which differs from the North Indian dishes most people know. The flavors are distinct—lighter, with more emphasis on fermented batters and coconut.
Street Food Selections
We added these after guests kept requesting lighter, snackier options that work as starters or quick bites.
Pani Puri
Hollow, crispy shells filled with spiced potatoes and chickpeas, topped with chilled tamarind water. You eat them in one bite—the shell cracks, the liquid hits, and you get crispy, tangy, spicy all at once.
We serve these fresh so the shells don’t get soggy. It’s interactive food—fun and flavorful.
Samosa Chaat
Crushed samosas topped with spicy chickpeas, yogurt, tamarind sauce, and fresh herbs. The textures work together—crispy pastry, creamy yogurt, soft chickpeas, tangy sauce.
It’s messy, indulgent, and satisfying. Street food that feels substantial enough to be a meal.
Pav Bhaji
Spiced vegetable mash slow-cooked with butter and traditional spices, served with grilled buttered buns. This comes from Mumbai’s street food scene.
The vegetables break down completely, creating a thick, rich mixture. The buns are grilled on a hot plate with butter until crispy outside, soft inside. Together, they’re comforting and filling.
Bhel Puri
Puffed rice mixed with onions, tomatoes, herbs, and sweet-sour chutneys. It’s light, crunchy, and refreshing—a good contrast to heavier dishes.
This works well as a starter or a light snack between meals. The mix of textures and flavors keeps it interesting.
Vegetarian and Dietary Options
About 40% of our menu is vegetarian, and we mark vegan and gluten-free items clearly. If you have specific dietary requirements, mention it when ordering—our team can accommodate most requests.
Popular vegetarian choices include paneer tikka, chana masala, dal makhani, vegetable momos, masala dosa, and various vegetable curries. These aren’t adaptations—they’re traditional recipes that happen to be meat-free.
How to Visit or Order
We’re located on Barlow Moor Road in Didsbury, South Manchester.
Address: 96 Barlow Moor Rd, M20 2PN, Manchester
Hours:
- Monday–Thursday: 3:30 PM – 10:00 PM
- Friday: 3:30 PM – 10:30 PM
- Saturday: 12:30 PM – 10:30 PM
- Sunday: 12:30 PM – 9:30 PM
Booking: Reserve online or call 0161 302 5078
Takeaway & Delivery: Order through our website, Deliveroo, Just Eat, or Uber Eats
Weekly Offers:
- Sunday–Friday: 15% off (code: SUN-FRI)
- Monday–Thursday dine-in: 10% off food
Common Questions
What makes your restaurant different from other curry houses?
We blend Indian and Nepalese cooking traditions instead of focusing on just one. Our chef has over 13 years of experience working in both Kathmandu and UK kitchens. We use a charcoal tandoor, make momos fresh daily, and slow-cook dishes properly rather than rushing them.
Do you accommodate dietary restrictions?
Yes. We have vegetarian, vegan, and gluten-free options clearly marked. Let us know about allergies or specific requirements when ordering.
Can you handle large groups or private events?
We do catering for groups of all sizes—birthdays, corporate events, family gatherings. Contact us to discuss your needs.
What should first-timers order?
Start with momos to get a sense of the Nepalese side of our menu. Then try butter chicken or chicken tikka masala if you want something familiar, or Gorkhali lamb if you’re feeling adventurous. Finish with dal makhani as a side.
How spicy is the food?
It varies by dish. Butter chicken and dal makhani are mild. Vindaloo and some street foods have more heat. We can adjust spice levels—just ask when ordering.
What’s the difference between Indian and Nepalese cooking?
Nepalese food tends to be lighter with less oil and cream. It uses herbs like Timur (Szechuan pepper) that give a different flavor profile. Indian cooking often has richer gravies and more complex spice layering. Both are delicious, just different approaches.