All cuisines
Online ordering for Indian restaurants and curry houses
Curry house ordering with spice levels, choice of curry base, naan and rice sides and Sunday banquets. 0% commission, no setup fee, 3 months free.
The Polash, a Bangladeshi curry house in Southend-on-Sea, takes orders through Chefzi.
A bowl of curry with rice. Unsplash.
Large menus, easy browsing
Sticky categories and fast search on mobile.
Spice levels and sides
Rice, naan and heat as modifiers when you offer them.
Set meals
One choice, with the included dishes named.
Sold out
Mark a finished dish sold out. There is no switch to hide a category.
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.
The Polash, a Bangladeshi curry house in Southend-on-Sea, takes its online orders through Chefzi. Your restaurant can too, with no setup fee, 0% commission and the first 3 months free.
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).
- Cash or card. Cash on delivery and collection is offered, and card payments online run through Stripe.
Pricing for Indian restaurants
You pay nothing to set up and Chefzi takes nothing from each order. You get 3 months free, then £19 a month for cash or no-card payments, or £29 a month with online card payments through Stripe (standard Stripe fees apply), per location, excluding VAT. Our commission calculator shows what you'd save on your current app.
What we don't do: EPOS tills, kiosks, a branded app-store app, loyalty stamps or courier integrations.
Sources
Accessed 19 October 2026.
- Data: Food Standards Agency hygiene rating open data (OGL v3.0), 19 council areas, extract 19 Oct 2026. Cuisine groups estimated from business names.
All cuisines
Takeaways
Your own site and a kitchen app for the Friday rush.
Pizzerias
Sizes and toppings on the ticket, not in a note.
Bangladeshi restaurants
Numbers in the dish name, with heat and breads on the ticket.
Cafés and bakeries
Requested collection times for coffee, lunch and cakes.
Fish and chips
Requested collection times and a kitchen app for Friday.
Kebab shops
Doner, grill and sauces on a ticket the pass can read.
Chinese takeaways
Numbers in the dish name, set meals and sides on the ticket.
Burger restaurants
Sizes, sauces and meals, with required choices when you need them.
Chicken shops
Portions and heat on the ticket, for shops that fry or grill.
Thai restaurants
Heat, rice and noodles as choices, when you offer them.
Sushi restaurants
Sets and pieces as items. No roll builder.
Italian restaurants
Shapes and sizes on the ticket, not in a note.
Turkish grills
Shish, doner and sauces, with late collection hours.
Caribbean kitchens
Your dish names, with sides and notice for larger orders.
Lebanese restaurants
Mezze and grills, with sauces as choices on the ticket.
Dessert shops
Requested collection times for cakes, with sizes as options.
Sandwich shops
Required bread, multi-select fillings, and a collection time.
The full toolkit
See how indian restaurants run on Chefzi.
We load dishes like yours and ring the kitchen app. There is no online signup.
Indian restaurants
Questions from indian restaurants.
Can customers choose how hot their curry is?
Yes. Add a heat level as a required choice (mild, medium, hot, extra hot, or your own scale), so it prints on the ticket next to the dish.
Our menu lists each curry style with chicken, lamb, prawn or vegetable. How does that work online?
Set up each style, such as jalfrezi, bhuna or madras, as one dish with a required choice of base. Each base carries its own price, so king prawn costs more than chicken automatically.
Can I set up a meal for two with poppadoms, starters, two mains, rice and naan?
Yes. Make it one item at the set price with required choices for each part, so the customer picks their two mains, rice and bread inside the deal.
Do you work with restaurants that have dine-in tables too?
Yes. QR table ordering is included, so diners can order at the table from the same menu.
How much does Chefzi cost a curry house?
Nothing for 3 months and no setup fee. After that it's £19 a month for cash or no-card payments, or £29 a month with online card payments through Stripe, per location, excluding VAT. We take no commission on any order.
Related guides
Keep the next order.
3 months free, then £19 a month for cash or no-card payments, or £29 a month with online card payments through Stripe. Standard Stripe card processing fees apply. No setup fee. We move the menu.