Curry & Crust Pizzeria

Fired at 450°C in a wood oven on Lombard Street, the pies build on hand-tossed 48-hour fermented dough. The kitchen pairs cheesy bases with rich preparations like Chicken Tikka Masala, makhani, and shahi paneer, using 100% halal meats across the menu while still keeping room for traditional picks like a Margherita.