Our Story
A Family Recipe, A Long Way From Home
Indra Dhami was born in Punjab, in India's northwest, and grew up far from where her story would eventually settle. As a child she moved with her family to England, and years later she made her way across the Atlantic once more, this time putting down roots in North Bay — a place that would come to feel like home.
Long before the doors of Indra's Curry House ever opened, the Dhami family was already a familiar name in town. For two decades they ran a well-loved local pub, building relationships with the community one meal and one conversation at a time. When that chapter came to a close, Indra wasn't done sharing her table. In 2008, she opened Indra's Curry House, bringing a completely different style of cooking to North Bay — the dishes she'd grown up with, made her way.
Today the restaurant remains proudly family-run, with Indra's son Ravan working alongside her in the kitchen. Ask regulars what to order and most will point you toward Indra's own favourite: her Chicken Korma, a dish she recommends to nearly every table that walks through the door.
Every dish is built on recipes passed down through generations, seasoned with authentic spices brought in from Northern India and rounded out with fresh, locally sourced ingredients. The cooking draws its roots from the foothills of the Himalayas — a region famous the world over for its tandoori cooking — and it shows in every smoky, char-kissed bite that comes out of the kitchen.