Online ordering system for Indian restaurants and takeaways

A curry house menu is a grid: twenty sauces, each made with chicken, lamb, prawn, king prawn or vegetable, at five heat levels, with a choice of rice and bread on the side. Printed menus handle that with columns of prices. An ordering site has to handle it without making customers scroll through 100 near-identical dishes.

A curry house can run that menu on its own site, with no setup fee, 0% commission and the first month free.

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Curry houses in the FSA data

Across the 19 council areas we've pulled from the Food Standards Agency register (19 Oct 2026), 493 takeaways carry an Indian, Bangladeshi, Pakistani or "tandoori"-style name. That doesn't include the many curry houses registered as restaurants rather than takeaways. Name-based clusters are largest in Glasgow (58), Bradford (45), Manchester (42) and Birmingham (40). Estimate from business names; the FSA doesn't record cuisine.

Many curry houses are both a restaurant and a takeaway, so they compete on two fronts: the Saturday dining room and the delivery apps. Your own ordering site serves both, with no commission on either.

Turn the curry grid into a short menu

One dish per style, with a choice of base. "Jalfrezi" is a single dish. Customers choose chicken £9.50, lamb £10.50, king prawn £12.95 or vegetable £8.50. The menu stays short and the price is always right.

Heat level as a required choice. Mild, medium, hot, extra hot, or "as the chef makes it". It prints next to the dish so the kitchen can't miss it.

Chef's specials stay separate. Dishes with a fixed protein, like lamb shank or chicken tikka biryani, go in their own section with a single price.

Tandoori and grills. Sizzlers, mixed grills and shashlik go in a section with "comes with salad and mint sauce" in the description.

Rice and breads are their own sections. Pilau, mushroom, egg, special fried, plus plain, garlic, peshwari and keema naan. Customers add them like on the printed menu, and a meal deal can include one of each.

Poppadoms and chutney tray. Sell them by quantity, with the pickle tray as a separate add-on, just like at the table.

Meal for two / Sunday banquet. One item at the set price, with required choices for the starters, two mains, a rice and a naan.

Busy nights: Friday, Saturday, Sunday and Eid

Curry houses often have three peaks: Friday and Saturday evening, and Sunday family orders. Eid and Diwali bring big group orders too.

• Set the ready time when you accept. Thirty minutes on a Tuesday, sixty during a full Saturday dining room. The customer sees it before they leave home.
• Pre-orders for big occasions. Family orders for Eid can be placed earlier for a chosen collection time.
• Dining room first. If the restaurant is full, turn delivery off and keep collection open until the tables calm down.

Allergens on a curry house menu

Nuts and peanuts are the big ones (kormas, pasandas, peshwari naan, some masala sauces). Milk turns up in ghee, cream and paneer, gluten in naan and bhajis, and mustard in seeds and oils. Celery shows up in some bought-in pastes. Put allergens on every dish and give a clear way to contact the restaurant before ordering.

Dine-in, takeaway and delivery on one menu

• QR table ordering. Diners scan, order and add a second round of naan without waving for a waiter.
• Collection and delivery from your own website, on your own domain if you like (for example yourcurryhouse.co.uk).

Pricing for Indian restaurants

You pay nothing to set up and Chefzi takes nothing from each order. Your first month is free. After that it is £39 a month billed annually (£49 if billed monthly) per location, excluding VAT, with your own domain and your own branded app (Android & iOS) included. Our commission calculator shows what you'd save on your current app.

What we don't do: self-service kiosks or courier integrations.