Curry Grill & Bar

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.

Before the curries arrive, the starters set an easy table. Vegetable Samosas and Onion Bhaji give the crisp, fried opening most Indian meals want, Chicken Lollipop turns drumettes into a spiced finger-food plate, and Aloo Tikki Chaat layers crisp potato patties with yogurt and chutneys. That spread makes the restaurant work for a group as readily as for one diner: one person can stay with Butter Chicken, another can take a biryani, and a third can graze the starters, with naan and rice passed around the middle. Nobody at the table has to order into the same lane.

What sets the menu apart in its market is depth rather than novelty. The vegetarian section is a plan, not a single paneer concession: Paneer Butter Masala, Chana Masala, Palak Paneer, Aloo Gobi, and Dal Tadka let a meat-free table move across several curry styles instead of settling for one. The tandoori list adds a grilled register beside the simmered curries, from Chicken Tikka and Paneer Tikka to a vegetable seekh kebab. Read far enough and the order keeps getting more specific — a creamy main, a biryani, a vegetable curry, and the breads that hold them together. That breadth is what makes this a full Indian kitchen rather than a short curry stop.

Much of the menu is built to travel. Curries, biryani, rice, and naan hold up off-premise because none of them depend on last-second plating, and pickup and delivery run straight from the restaurant's own ordering page. Since opening in 2023, Curry Grill & Bar has leaned into that use as much as dine-in service — the simplest reliable order is one curry, one bread, and either Biryani Rice or a full Chicken Biryani. The kitchen runs seven days, from late morning until nine most nights and an hour later on weekends, which keeps both the walk-in dinner and the carried-out one within easy reach.

None of this leans on reinvention. The dishes are the ones diners already know, executed with the breads and rice that make a meal feel whole rather than pieced together, and priced for a full plate instead of a bargain — biryani in the mid-teens, curries built for sharing. What Curry Grill & Bar gives Wasaga Beach is range from one Main Street address: a creamy curry on a slow night, a vegetarian spread that asks for no compromise, a biryani-and-bread table for a group that can't agree. Order the Butter Chicken with Garlic Naan the first time to take the measure of the kitchen, and let the rest open from there.