The first thing I noticed about The Crown Curry upon entering is the unpretentious warmth of the vibe. More than the dearly departed Nome Italiano or Balthazar’s before that, The Crown Curry has a casual peacefulness that I appreciated. It doesn’t feel stuffy inside; instead, it asks that you take a load off and relax while enjoying some of the finest Indian food the region has to offer.
With the opening of The Crown Curry, we have four Indian restaurants in Bend. But having now tried all four, I don’t think any of them are covering the same ground, and all deserve to thrive in Central Oregon. The recipes for all four restaurants are so different that it’s hard to compare them, honestly. Everything I tried at The Crown Curry was unlike anything else I’ve had locally.
I was initially concerned when I heard that The Crown Curry’s menus were on iPads, but after seeing the sheer magnitude of their menu, it made perfect sense. With nearly 150 menu items, having everything easily accessible on a touch pad to flip through, read about and explore pictures of each dish was actually a huge convenience. It was easy to navigate, and I’m totally here for it.
“Creating the menu was definitely a challenge — but one filled with passion,” says Owner Bhavna Pardeshi. “Each recipe took time, testing and love to perfect. Many of them are inspired by traditional family recipes that I’ve refined for a restaurant kitchen while keeping the soul of the dish intact. It’s about finding the perfect balance — making sure every dish represents true Indian flavor but also suits the taste and quality our guests deserve.”
Pardeshi has built a lovely menu and did something at our meal that I respect greatly. I usually ask the chef or the owner if there are any specific things on the menu they are proud of or think I should definitely try or want readers to know about. I mentioned that Bend doesn’t have the most adventurous palate when it comes to spice or heat, so I thought I should probably try one of the milder Indian staples like Butter Chicken or Tikka Masala. Pardeshi immediately said that she was very proud of her recipes for both, but thought that her entire menu had such a deep well of flavors that I should try something new. I’m glad I took her advice.
“Those classics are wonderful, but India’s cuisine is incredibly diverse,” says Pardeshi. “I always suggest guests try dishes like Lamb Rogan Josh, Goat Curry, or Kadhai Paneer for something comforting yet unique. For spice lovers, Vindaloo or Chicken Curry are great choices. It’s important to explore because Indian food isn’t just one flavor — it’s a whole world of regional tastes and textures. Every dish tells a different story, and that’s what makes Indian cuisine so exciting.”
First off, I tried the Special Vegetarian Platter, featuring samosas, multiple pakoras, spring rolls and aloo tikki. The veggie samosas were delicious, with a complex and multi-layered filling unlike anything I’ve had before. Everything was fried perfectly, with a light, crispy crunch that tasted fresh and without a drop of grease. I’d also never had an Indian spring roll before and found it much lighter and healthier than the Chinese, Vietnamese, or Thai varieties I’ve had before.
“At The Crown Curry, we focus on both authenticity and warmth,” says Pardeshi. “Our recipes come from traditional Indian cooking methods passed down through generations, but we also take pride in our presentation and hospitality. We pay close attention to the balance of spices and the freshness of ingredients. What truly sets us apart is the consistency, passion and personal care we put into every plate. I hope we’re known as the restaurant that serves food with heart — rich flavors, elegant ambiance and genuine hospitality.”
Next came the Chicken Shahi Korma in cashew onion sauce. I chose three out of five heat, and it was that wonderful level where you actually feel and taste the spice without it overwhelming any of the other flavors. And what flavors they are: slight hints of paprika and turmeric with a robust curry base tempered with coconut milk and many things I’m sure I didn’t catch. The cashew onion sauce is creamier than a typical korma, giving it a velvety texture one must experience themselves to believe.
Finally came the Lamb Broccoli, which was truly unlike anything I’ve had in Central Oregon. The curry base was a gorgeous dark red that balanced savory masala flavors with something much smokier and earthier than expected. The lamb was tender and expertly prepared. Not sure what else could have made this any tastier, and it’s on my list as a dish to share with friends whenever possible.
“When guests dine at ‘The Crown Curry,’ I want them to leave with full hearts and happy memories, not just full stomachs,” says Pardeshi. “I hope they feel like they’ve experienced something authentic, vibrant and made with care. Every dish is prepared with passion and every guest is treated like family. Whether it’s their first time trying Indian food or they’re long-time fans, I want them to walk away saying, ‘That was something special.’” That won’t be an issue, I’m guessing.
The Crown Curry
1465 SW Knoll Ave. Bend
Tue. 10am-9:30pm Wed.-Mon. 11am-9:30pm
facebook.com/p/The-Crown-Curry-of-Bend-61576716237369/
541-241-3700
This article appears in the Source October 23, 2025.
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