The Curry Club in Chesterfield offers fast-casual Indian food at a great value

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Photo by Trevor Johnson

An array of meal options from The Curry Club in Chesterfield 

Amid the myriad chains along Clarkson Road, The Curry Club continues to thrive as patrons flood in for fast-casual Indian food. It's been three years since the restaurant opened its doors, and while the name might be generically underwhelming, patrons have quickly discovered its joyfully overwhelming flavors.

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Photo by Trevor Johnson

The Curry Club focuses on simple and traditional items with complexity. The three-portion biryanis (pictured above)—formed by a mountain of saffron rice, a hard-boiled egg, tangy yogurt sauce, and a spicy shorba (biryani gravy)—further prove that chicken and rice aren’t always a bore. The saffron-spiced, potato-filled dosas (pictured below) will shift your perspective on the denial of starch-on-starch food items. They're served with three sauces for dunking.

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Photo by Trevor Johnson

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Photo by Trevor Johnson

Try the rich chili chicken if it's available. The dish is perfectly balanced, with a punch of spice and an indulgent crunch. Pair it with a chikoo milkshake—a traditional beverage made with sapodilla (a sweet pear-like fruit), whose flavor is reminiscent of a malty sweet potato–flavored chocolate shake.

The vegetarian dishes are no slouch either. Rich okra curry, paneer makhani, and creamy spinach palak paneer cause instant meat amnesia.

Newcomers will be pleased to discover the lunch deals: A vegetarian combo, for instance, includes two curries of your choice, a behemoth pile of anise-flavored rice, and naan for $7.99, or $8.99 for the meat curry combo (pictured below).

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Photo by Trevor Johnson

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Photo by Trevor Johnson

As you wait on your order, take in the atmosphere. At one end of the restaurant, dosa batter is spread into circles the size of a small car engine; on the other, a cooler is filled with bright mango lassis, rose milks, chia-packed faloodas, and more. Samosas are fried to perfection, packed with a simple potato filling and served with a cilantro yogurt sauce that could be sipped by itself.

The restaurant's fish fry is also noteworthy. Served as a weekly special, the fish is served with a numbing crunch of chili-coated, tempura-like battered white fish.

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Photo by Trevor Johnson

The Curry Club changes its menu on a daily basis and rotates items to keep patrons guessing and experiencing new flavors. The restaurant isn't trying to reinvent the cuisine but to offer a delicious take, served with purpose and pride. The result: a rustic, comforting dining experience at an affordable price.

Trevor Johnson is a former line cook and bartender–turned–food writer who revels in the charming red-brick architecture, hidden taquerias, and dive bars across St. Louis.