INTRODUCING OUR ISTORJA CURRYCLUB
In the quiet rhythm of the kitchen, where the scent of cardamom drifts softly through the air, our two brothers—Pankaj and Suraj Nagpal—stir more than just spices. Hailing from Amritsar, Punjab, their journey has brought not only their skill, but their soul, to the heart of Istorja’s latest culinary project: The Istorja Curry Club.
What began two years ago as our first supperclub—a gathering centered around food, warmth, and some spontaneous Punjab dancing—quickly evolved into something more, with guests asking when we could do it again. The answer, eventually, became a monthly ritual — otherwise known as, Istorja’s Supperclubs and the monthly Indian Grill Nights.
Recognizing a gap in the market for high-quality, traditional Indian cuisine, the team behind Istorja made a quiet but determined decision: to build something lasting. Something real.
The Curry Club, launching next Monday week on Wolt, is the result of that intention. A ghost kitchen, yes—but one grounded in place, tradition, and legacy. At its center is a tandoori clay oven imported directly from India.
Surrounding it, the aroma of imported spices and herbs fill the air—turmeric, cumin, black pepper, saffron—each carefully sourced to mirror the home kitchens and street stalls of northern India.
The menu is thoughtful and abundant. Crisp samosas give way to smoky tandoori chicken. Lassi—both salty and sweet—is offered alongside Kesar Badami Milk, a comforting blend of almonds, saffron, cardamom, and sugar that tastes like childhood nostalgia.
And for those who stay until the end, gulab jamun—deep-fried milk balls soaked in rosewater—wait quietly to close the meal.
But beyond the dishes lies something harder to capture on a menu: spirit. The Curry Club isn’t about fusion or trend—it’s about heritage and stories.
And now, it’s ready to be shared.