A curry, a bread, and a plate of seasoned rice is the cleanest way to read Curry Grill & Bar. Order Butter Chicken with Garlic Naan and a side of Biryani Rice, and the kitchen's whole logic arrives on the table at once: a creamy tomato-based sauce built for scooping, tandoor-fired bread to carry it, and rice to round out the plate. On the Main Street strip in Wasaga Beach — a beach town better stocked with seasonal and fast-casual options than with full Indian kitchens — that complete order is the draw. The menu reaches across tandoori, biryani, curries, starters, and breads, giving a single storefront the range most diners would otherwise chase across several.
The comfort-food core is easy to find. Butter Chicken and Chicken Korma anchor the non-vegetarian curries — the first a familiar creamy tomato gravy, the second softer and richer, braised with yogurt and warm spices for diners who want depth before heat. Chicken Tikka Masala brings a grilled, slightly smokier note, and the kitchen carries the meal into lamb and mutton with Lamb Rogan Josh and the slow-cooked Bhuna Gosh, finished with whole spices, ginger, garlic, and coriander. The breads do the carrying: Garlic Naan when the sauce is the point, Butter Naan when you want something plainer beside it, Cheese Naan when the order should feel indulgent.
The menu is broad without becoming vague: tandoori, biryani, non-veg curries, veg curries, starters, and breads all have real weight. That range gives Wasaga Beach diners a full Indian order path from one place.
The strongest use case is practical: order a curry, add naan, and round it out with rice or biryani. Butter Chicken, Chicken Korma, Garlic Naan, Butter Naan, and Biryani Rice make the restaurant especially easy to use for pickup.
Vegetarian diners get more than paneer by default. Chana Masala, Palak Paneer, Aloo Gobi, Dal Tadka, Veg Korma, and Paneer Butter Masala give the menu enough depth for repeat meat-free orders.
The menu is easy to assemble off-premise: a curry, rice, and naan can be a complete meal, and the biryani section gives another simple route. Butter Chicken, Chicken Korma, Biryani Rice, Garlic Naan, and Butter Naan are the practical core of that order.
The strongest dishes lean creamy, saucy, and familiar. Butter Chicken and Chicken Korma give the menu a comfort-food centre, while naan and biryani rice make the meal feel complete rather than pieced together.
Vegetarian diners have more than one fallback. Paneer Butter Masala, Chana Masala, Palak Paneer, Aloo Gobi, and Dal Tadka make it possible to build a meat-free meal across several curry styles, though strict vegan needs should still be confirmed directly.
Value is strongest when the order is built around shared sauces, rice, and bread. A curry with naan can be a complete meal, while biryani gives solo diners a self-contained plate without needing several add-ons.
The breadth of the menu works for mixed tables: one person can stay with Butter Chicken, another can choose biryani, and vegetarian diners have several curry choices. Add bread and rice, and the meal becomes easy to share without pushing everyone into the same lane.
Share the nuances of your visit to Curry Grill & Bar in Wasaga Beach — the standout dishes, the room, the service.
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