The mistake at Purplemint Kitchen is treating it like a curry stop. The Lundy's Lane menu runs from chaat and steamed momos through tandoor plates, dum biryani, paneer curries, a full Hakka Chinese section, and a dessert list built on kulfi and ras malai — and it rewards the table that orders across all of it rather than ordering one dish each. The clearest place to start is the Butter Chicken Daryaganj with Bone, the chef-special bone-in version named for Delhi's Daryaganj: tandoori chicken carried through a creamy tomato-and-butter sauce. Build a meal around it with garlic naan and a dal, and the rest of the menu falls into place beside it.
That depth holds up wherever you press on it. The vegetarian anchor is the Daal Makhni, black lentils simmered overnight and finished with butter, cream, and tomato — a slow-cooked centre of gravity that sits comfortably next to Shahi Paneer, Palak Paneer, and a stuffed Amritsari Kulcha. The chaat board runs through aloo tikki, bhel puri, golgappa, and dahi bhalla papdi; the tandoor turns out malai tikka, lamb seekh kabab, and a half tandoori chicken marinated overnight. Then the menu changes lanes entirely into Hakka noodles, chilli chicken, and Schezwan fried rice, with regional Indian curries — Goan vindaloo, Kerala-style Meen Moilee, Chettinad lamb — filling in around the Punjabi core.
Chef Jagat's official backstory gives Purplemint a real identity thread, and the menu backs it up with Butter Chicken Daryaganj with Bone, Daal Makhni, Shahi Paneer, Chole Bhature, tandoor dishes, biryani, breads, desserts, and lassi.
The restaurant is not locked into one narrow lane. Diners can move from chaat and momos to curries, tandoor, biryani, Hakka Noodle choices of Mix Veg/Chicken/Shrimp, Chilli Chicken, sweets, and bar drinks.
Purplemint's daily late hours, table booking, pickup ordering, delivery, takeout, catering, and dine-in bar make it especially practical for Niagara Falls diners who need more than a standard early-evening curry stop.
Purplemint is strongest when read as a chef-led Indian and Hakka Chinese restaurant rather than a generic curry stop. Chef Jagat's story, the tandoor and curry sections, chaat, momos, biryani, Hakka noodles, desserts, lassi, and bar menu give the visit a clear cultural shape.
Butter Chicken Daryaganj with Bone gives Purplemint a specific lead dish: bone-in tandoori chicken carried through a creamy tomato and butter sauce, with Delhi Daryaganj named directly on the menu. It is the main to build around when diners want one clear anchor.
The official about page gives Purplemint a named kitchen thread through chef Jagat and his long hotel and restaurant background. That matters because the menu is broad; the chef story helps make the curries, tandoor, Hakka dishes, sweets, and bar service feel intentional.
Purplemint's late daily hours make it practical after a long Niagara Falls day, especially when diners still want a full Indian or Hakka Chinese meal instead of a snack. The late utility is strongest for dine-in, pickup, delivery, and group meals built from curries, biryani, breads, and noodles.
The menu is built for sharing: Chicken Momo(6 pcs), Vegetable Momo (6 pcs), chaat, Butter Chicken Daryaganj with Bone, Daal Makhni, Shahi Paneer, Dum Chicken Biryani, Garlic Naan, Mango Lassi, and desserts can cover different appetites without turning the meal into separate orders.
Share the nuances of your visit to Purplemint Kitchen in Niagara Falls — the standout dishes, the room, the service.
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