Jeera

Jeera is built for the table that can't agree on dinner. One person wants the safe, creamy butter chicken; another wants Hakka noodles with chilli and soy; a third is vegetarian and tired of being treated as an afterthought — and at this Fairview Street kitchen all three order from the same menu without compromise. The name is the Hindi word for cumin, and the breadth behind it is the real draw: North Indian curries and tandoor, an Indo-Chinese lane, a deep vegetarian roster, a cocktail list, and a catering arm, all under one roof in Burlington's Appleby Village.

The menu's centre of gravity is the curry section, and butter chicken arrives in two registers: a boneless version in a creamy, butter-rich tomato gravy, and a bone-in Delhi style built on a sharper, spicier base. Paneer Lababdaar gives vegetarians a true centrepiece — cottage cheese in a tomato, onion, and cream gravy — rather than a token side. Around those anchors sit Dal Makhni, the cumin-forward Jeera Special Dal, Adraki Paneer cooked down with ginger, Soya Chaap Masala, and a Malabar fish or shrimp seared in coconut curry with ginger, garlic, and lime. The tandoor handles yogurt-marinated chicken and a lamb Galouti Kebab, while tandoori chicken and a ginger-forward Adraki chicken curry round out the non-vegetarian side and a fragrant vegetable biryani anchors the rice. The bread basket runs from garlic naan to flaky lachha paratha, and Chaat Papdi and chilli-garlic potatoes wait in the starter column for a table that wants crunch before the gravies land.

What sets Jeera apart from the suburban curry-house template is the Indo-Chinese lane running parallel to the North Indian one. Hakka Noodle, Garlic Chilli Momos, Chilli Paneer, Veg Manchurian, and chilli chicken pull soy, garlic, and chilli heat into a meal that might otherwise stay in cream-and-tomato territory — the built-in switch for when an order tips too rich. It is a kitchen that wants the table to range. The vegetarian side runs just as deep: between Paneer Lababdaar, Adraki Paneer, the two dals, Soya Chaap Masala, and a vegetable biryani, a meatless table never has to settle for the same paneer twice — and the modern, family-friendly dining room frames all of it as a sit-down dinner destination, not a takeout counter with a few tables against the wall.

The bar is part of the proposition, not an afterthought. The cocktail list leans into the cooking — a Masala Chai Sour, a spicy passion-fruit margarita, a Lichi Martini, a New York Sour — alongside sangrias, Kingfisher and other beers, spirits, wine, and a full non-alcoholic section. Paired with the garlic-chilli starters or the Hakka plates, that list is what lets an evening stretch past the meal itself. The catering arm reaches further out still: tiered packages, live tandoor service set up on site by request, and banquet enquiries that cover weddings, corporate functions, and social events. The result is a single address that can handle a quick weeknight takeout curry, a family dinner with a round of cocktails, and a catered event.

Jeera opened in 2025, and the bet is written into the menu's architecture: breadth as the main attraction rather than a single specialty. In a suburban market thick with curry takeout, the wager is that diners want somewhere to sit, drink, and graze across two cuisines in one sitting. Modern decor, family seating, a cocktail program, and a tandoor at the back all pull in the same direction. The way in is simple — start with the boneless butter chicken and a garlic naan, let one familiar dish set the centre of the table, and let the Hakka plates, the dals, and the chaat fan out from there, with a shahi tukda waiting for whoever still has appetite when the gravies are gone.