CRAVING CURRIES
Neighbourhood... Charleswood Address......... 3116 Roblin Blvd Phone.............. 204-415-7707 Entrées.................... $ 10 –$ 30
In Winnipeg’ s ever-expanding Indian dining scene, Craving Curries has quietly carved out a place worth noticing. Tucked into the former Capital Grill space in Charleswood, it’ s the kind of suburban spot that justifies the drive west, led by the promise of bold flavours.
The kitchen is guided by Vijay Sharma, alongside sons Vishal and Rahul, whose experience traces back to Delhi’ s prestigious Taj Hotels. That foundation shows in a menu rooted largely in northern Indian traditions, where tandoor cooking, flat breads, and richer gravies define much of the offering. Southern influences appear in select dishes, bringing brighter, spice-forward contrast and a welcome sense of range.
The menu rewards curiosity and a willingness to share. Street food – inspired starters set the tone: crispy corn lands hot and lightly spiced, while chili chicken momo, served on a sizzling platter, sends up waves of garlic, onions, and chili across the table. Gol gappe leans playful, inviting diners to fill crisp shells with a chickpea-potato mix and herbaceous liquid before eating them as one-bite flavour bombs.
Tandoor and richer sauces define Northern focused entrées. Saffron malai chicken tikka, cooked in the tandoor, balances smoky char with gentle creaminess and routinely turns heads on nearby tables. Chicken labab dar, a slightly sweet tomato-based curry, feels comforting and unexpectedly light. Vindaloo prawns shift the tone, delivering a sharper, spice-forward edge that ciao! reviews
nods to southern influence.
Vegetable dishes are given equal attention. Aloo gobi masala delivers warmly spiced potatoes and cauliflower in balanced satisfying bites, while sarson da saag, a robust and creamy bowl of mustard greens, turns leafy greens into something indulgent. Hearty morsels of spiced lamb add layered warmth. Naan, in any variation, is essential; a basildotted version brings a subtle aromatic lift for scooping and gathering sauces.
Dessert keeps things traditional. Gajar halwa, made with carrots, milk, and ghee, provides a warm, gently sweet finish that neatly rounds out the meal.
Craving Curries successfully balances familiar comforts with regional variety. It’ s a welcome addition to the neighbourhood, and a destination that reaches well beyond it.
GOL’ S LANZHOU NOODLE
Neighbourhood. Fort Richmond Address... 1-2795 Pembina Hwy Phone.............. 204-261-0030 Entrées.................... $ 16 –$ 17
In an era when many restaurants are trimming menus and focusing on doing one thing exceptionally well, Gol’ s Lanzhou Noodle feels perfectly on trend yet quietly timeless.
Not long ago, many of Winnipeg’ s Chinese restaurants leaned toward dishes tailored to Western tastes. Thankfully, the city’ s dining scene has evolved. From Chinatown to the south end’ s uni-scene, diners can now explore flavours rooted in centuries of culinary craft.
Few places capture that shift better than this bustling noodle house devoted to one of northern China’ s most celebrated traditions.
Originating in the Silk Road city of Lanzhou, these noodles are prized for their hand-pulled texture and clear, aromatic broths, a culinary style refined over generations. In the open kitchen, cooks stretch and fold dough into long, springy strands to order before bowls arrive steaming at the table.
The room itself is relaxed and unfussy, the kind of place where the hum of conversation mingles with the steady soundtrack of enthusiastic slurping. First-timers quickly learn the drill. Choose your bowl, then select your noodle width, from delicate, threadlike strands to satisfyingly wide ribbons.
The traditional Lanzhou noodle soup is a comforting introduction. Typically served with beef but easily swapped for chicken, the bowl arrives layered with sliced radish, cilantro and scallions in a savoury broth that welcomes a spoonful of chili oil. Another standout is the pickled mustard beef noodle soup, where tangy fermented greens cut through the richness with a lively, slightly sour edge.
For something without broth, dan dan noodles bring bold Sichuan character. Chewy noodles are coated in nutty peanut sauce, chili oil and spicy pork. Zha Jiang noodles lean heartier, topped with savoury sauce, vegetables and tender beef, while seafood chow mein provides a milder, comforting counterpoint.
Cold starters round out the meal nicely. Crisp cucumber salad tossed in spicy peanut sauce adds refreshing crunch, while chilled chicken in Sichuan peppercorn sauce delivers the spice’ s signature tongue-tingling buzz.
In the end, the menu circles back to a single idea: noodles, prepared with precision and thoughtful variations. It is a simple premise that has sustained diners for centuries, and feels strikingly fresh today.
ciao! / apr / may / two thousand twenty-six 23