Butter chicken is one of those dishes people think they understand. Until they try a really good one.
For many in Frenchs Forest, that moment tends to happen at Phulkari Indian Cuisine.
It’s not just creamy. Not just mild. And definitely not just “a curry.”
What keeps people coming back is harder to pin down. A balance of richness, spice and depth that feels simple, but isn’t.
That balance sits at the heart of North Indian cuisine.
It’s Built in Layers, Not Heat

A proper butter chicken starts long before it reaches the table.
The sauce builds from a slow-cooked tomato base, combined with butter or ghee, cream, and spices added at different stages rather than all at once. Cumin and coriander bring warmth. Garam masala adds fragrance. Fenugreek gives that slightly smoky finish most people recognise but can’t quite name.
It’s not designed to be hot. It’s designed to be balanced.
“Our food is rich in flavour but balanced,” the team at Phulkari says. “Everything is made fresh daily — we do not use frozen ingredients.”
That focus on fresh preparation and timing is what gives the dish its depth.
Why North Indian Food Tastes Different

Butter chicken is just one example of a broader style.
North Indian cuisine leans into tomato-based gravies rather than coconut-heavy sauces.

Dairy plays a bigger role too, with butter, cream and yoghurt softening and rounding out flavours. The tandoor adds a subtle char and smokiness that’s hard to replicate at home.

And unlike some other regional cuisines, bread matters. Naan and roti aren’t just sides.
“Just like Phulkari embroidery is made stitch by stitch, our dishes are prepared with patience, tradition and love,” says Raf, who runs the restaurant alongside his brother Raj, continuing the family business started by their father.
Once you understand that, the menu starts to make more sense.
You Start to Order Differently
Butter chicken becomes the starting point, not the whole story.

Dal makhani brings a similar richness using slow-cooked lentils.
Lamb rogan josh leans into deeper, more aromatic spice.
Chicken madras and vindaloo shift things towards heat.
Garlic naan becomes part of the experience, used to scoop rather than sit on the side.
It becomes less about choosing one dish and more about building a table.
More Than Just a Dish
Phulkari’s Frenchs Forest location wasn’t chosen by chance.
“We already had many loyal customers travelling from these areas to dine with us,” Raj says. “Opening here allowed us to be closer to our customers and better serve the local community.”
The restaurant offers dine-in, takeaway and delivery, making it just as suited to a quick weeknight meal as it is to a sit-down dinner.
For many, butter chicken is where it starts. At Phulkari, it’s just one part of a broader North Indian menu built around consistency and technique.
“Our chefs have been with us for over 10 years,” the team says. “We focus on delivering the same authentic taste every time.”
That consistency is what turns a one-off order into a regular habit — and why many Frenchs Forest locals no longer need to travel for it.
Published 22-March-2026.
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