Copperpot Curry House

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Reserve a tableOpen every day

A curry house on Saffron Lane

Curry that simmers for twelve hours.

Drag through the coins to shove them

Curry HouseSlow curry, ladled all day.

Slow simmered, served hot

Slow simmeredHotMade every morningHotServed until the pot is emptyHotSlow simmeredHotMade every morningHotServed until the pot is emptyHot
CautionCautionCautionCaution
Contents are hotContents are hotContents are hot
A round seal showing a copper pot with three curls of steam, a chili and a bay leaf

Twelve hours on the flame. Ten minutes at your table.

A round seal showing a copper pot with three curls of steam, a chili and a bay leaf

The pot

Copperpot

One big copper pot, one slow flame and a short menu. We toast the spices whole, cook the onions until they give up and let the pot do the rest. Come hungry, leave warm.

  • Whole spices
  • Slow onions
  • Copper heat

Embrace the heat.
Feel it ignite.

One pot.
No shortcuts.

How to makeCopperpotcurry

01

Toast

Whole spices go in dry and stay until the room smells like a market.

02

Brown

Onions go golden, then deeper, over forty patient minutes.

03

Simmer

Everything meets in the copper pot and the lid goes on.

04

Rest

Twelve hours later it is ready, and so are you.

Twelve hours: onions browned, spices blended

No stock cubes and no shortcuts. The base is onion, tomato and whole spices, so everyone at the table can share it. Meat, eggs and cheese come on the side.

Concept brand: these buttons send nothing.

Slow on purposeSlow on purposeSlow on purposeSlow on purposeSlow on purpose

Visit Copperpot

Every
day

Vegetarians, vegans and dogs welcome.

11:30 - 20:30

Groups of six or more, call ahead.

Curry House12 Saffron Lane