Today's food, today.
Curry pots start before opening, finish through the day. Nothing sits overnight (except the Vindaloo masala, which is supposed to). What's left at close goes home with the team. Tomorrow we start fresh.
WHO WE ARE
Carmina's Curry was founded to keep Goan cooking honest. Six curry masalas drawn from Auntie Carmina's home kitchen, served as build your own bowls, with the same recipe and the same standard at every location.
HOW WE WORK
Four things we won't compromise on.
Fair prices, plain bills.
Our pricing reflects what the food actually costs to make, with a small honest margin. No service charges, no mystery line items, no upcharge for a bigger appetite. The chalkboard number is the counter number.
Same masala, every outlet.
The six curry recipes don't change as we grow. Every cook in every Carmina's Curry trains in our outlet first, takes home the recipe binder, and sources to the same standard. The bowl in Pune should taste like the bowl in Verna.
Open every day, 10 to 10.
No weekly off, no shutters at festival time, no surprise closures. Working people deserve a hot lunch on Tuesday and a hot dinner on Sunday. We're open when you need us.
WHO COOKS
The founders.
Carmina's Curry is run by three people who together hold the recipes, the kitchen, and the brand. They train every cook and front-of-house lead in the system, and visit every new location during launch.
“Real food. Cooked to perfection. Sold fairly. We won't promise more than that, and we won't deliver less.”
What we cook for