Best.. dosa? bartender? outdoor dining? kitchen garden? indian? bbq? those and more? - you choose.. click to pick. thank you!

Vimala has returned from a long trip to India in January and wishes to share! March 18th’s class is now full. You’re invited to join her on Sunday April 15th, 2-5pm, for an Indian cooking class where we will also explore all the elements of an Indian curry, including the roasting and grinding of fresh spices, herbs, and bringing it all together. Cost is $65 per class (if you cannot afford the entire amount, work trades are available for each class).  Please email vimala@curryblossom.com to reserve your space(s), specifying which class(es). Look forward to seeing you there!

In March and April on Sundays 2-5pm we are hosting several Carrboro Greenspace do-it-ourselves, sustainability-minded workshops:
On March 4th join textile artists Amelia Roberts & Renee Miller for Making Natural Fabric Dyes using Spices & Plants. Using vegetables, spices, and other materials, you will learn how to make dyes for dyeing plant and animal fibers such as yarns, reused/re-purposed/recycled garments and fabrics (cost $35-40).
On March 11th join cheese enthusiast Laurel Shulman to learn how to make farmer’s cheese/paneer and stretch mozzarella for our Introduction to Cheese making workshop (cost $35-40).
On March 25th wild fermentation workshops return with a whole new cast of flavors & textures! Taste and learn the process for Tempeh, Kefir, Root Beer, Injera, Kvass, Vinegar and Saueruben in our Wild Fermentation 2.0 workshop with curryblossom team members Andrea, Liane & Rob (cost $35-40).
On April 8th dive into the details of making Gouda! Laurel will teach an Advanced Cheese making workshop (cost $45-50).
Space is limited in all workshops. Reserve your space(s) specifying which workshop by emailing carrborogreenspace@gmail.com.  For more information for these or other workshops visit: carrborogreenspace.org

Thanks for your support!

On Sunday February 19th, 2-5pm you’re invited to join Vimala for an Indian cooking class, where we will explore all the elements of an Indian curry, including the roasting and grinding of fresh spices, herbs, and bringing it all together. Her next cooking class will be on Sunday March 18th, 2-5pm. Cost is $65 per class (if you cannot afford the entire amount, work trades are available for each class).  Please email vimala@curryblossom.com to reserve your space(s), specifying which class(es). Look forward to seeing you there!

If you would like to receive email updates on Curryblossom news and events, please subscribe to our email list. Thanks for your support!

Friday November 18th, Peter, Lydia, their one year old Eloy and Omar will host “Baby’s Sing Song Time.” This is a bi-weekly event happening every other Friday from 10 am – 11 am. Bring your little, little ones for music playing and song singing. Please help us spread the word. Hope to see you and your little one there!

Sunday November 20th 2-5pm join us for a Cheese Making Workshop with cheese enthusiast Laurel Shulman. Learn the general process of cheese making which can be applied to making any cheese and the history of traditional methods in relation to culture and environment. We’ll be making farmer’s cheese and paneer, and stretching mozzarella. Take these skills home to try with family and friends. Making your own cheese is a great way to cut down on packaging, ensure freshness and have fun; We’ll also cover some local sources for milk (goat & cow) and for cultures. Suggested donation: $35-40. Space is limited to 15 people. Reserve your space by emailing carrborogreenspace@gmail.com

Sunday December 11th, 2-5pm join Jona Khaosanga for a workshop on Coptic-bound Journals: An Intro to Bookmaking Workshop. Great for beginners! Learn how to bind a beautiful exposed-spine journal using the simple coptic, or chain, stitch. Coptic bound books are popular because the tight (yet super flexible) stitching technique allows the finished piece to open completely flat. Tools and materials will be provided for use during the workshop. Everyone will leave with a beautifully bound journal or notebook. Suggested Donation $25-35. Space limited to 15 students. Reserve your space by emailing carrborogreenspace@gmail.com

Thanks, beloved community, for voting us Best New Restaurant in Orange/Chatham County in the Independent’s 2011 poll! We also feel deeply honored as finalists for Best Chef in Orange/Chatham County; Best Wait Staff in Orange/Chatham County; Best Outdoor Dining in Orange/Chatham County; Best Vegetarian Restaurant in Orange/Chatham County; & Best Indian Restaurant in the Triangle. Thank YOU!

If you would like to receive email updates on Curryblossom news and events, please subscribe to our email list. Thanks for your support!

the sun is warming the courtyard and seedlings are sprouting in our beautiful kitchen garden! Lettuce, radishes, carrots, beets, turnips, cilantro, spinach, tomatoes, peppers, eggplant, fenugreek, peas, potatoes and many braising greens. Soon we will have garden days so that friends can help us grow the food we feed ourselves and our community. Stay tuned if you are interested in joining us in this endeavor.

Friday April 1st, Peter, Lydia, their one year old Eloy, Jessica and Omar will host “Baby’s Sing Song Time.” This is a bi-weekly event happening every other Friday from 10 am – 11 am. Bring your little, little ones for instrument crafts, music playing and song singing. Please help us spread the word. Hope to see you and your little one there!

Also, Independent Weekly is accepting your votes for Best of the Triangle 2011. Visit here to submit your votes for your favorite local businesses, people, locations, and more.

It’s been 8 incredible months since we opened our doors. We have:
*experimented with and remixed our menu (we also have a Braille translation of the menu available now, thanks to our friend Jamie)
*passionately designed specials around seasonal produce and thoughtfully-sourced meat
*revamped our kitchen systems
*hosted and served community organizations
*built strong relationships with small farmers and producers
*deepened bonds amongst ourselves as workers and family
…and, most importantly, we’ve fed healthy, locally-sourced delicious food to thousands of wonderful people regardless of their ability to pay.

There are a variety of ways you can help us continue to serve you.

1. Hire us to CATER for you. We have an extensive catering menu (not just South Asian or Southern food, but almost any cuisine) and we can happily handle gatherings of all kinds. Just call the shop (919-929-3833) before or between serving hours Tues-Sat or shoot us an email (vimala@curryblossom.com) with the date, time, location, number of people and a quick description of your heart’s desire.

2. INVEST in our small business. We need microloans from $1000 – 20,000. Give us one year in which interest will accrue but no payments will be made. Then we will begin making monthly principal and interest payments that will retire the loan in 5 years (we intend to pay off all our loans within 5 years, of course).

3. GIVE a tax-deductible gift to the restaurant (make out to “Good Work”). Donations in any amount are welcome.

4. TELL somebody (everybody) you know that something delicious is waiting for them in the corner of the Courtyard at 431 W. Franklin St. in Chapel Hill. Give us a call and let us know you are bringing a large group!

5. Dine TAKE-OUT! We can pack up anything from a drink or dessert to a feast. If you have a fast-paced lifestyle, let us do your lunches or dinners for the week. Call the restaurant to order ahead.

6. Purchase a t-shirt or GIFT CERTIFICATE as a gift for yourself and loved ones.

We’re growing our humanity in this powerful endeavor. So glad to be with you as we forge forward.

With gratitude and best wishes for the holidays,
Vimala, Manju, Rajeev, Rush, Matthew, Cedric, Andrea, Kat, Kane, Liane, Omar, Amelia, Paul, Damon, Jona, Justin, Robert, Rob, Zack, Sheila, Peter, Monica, Ichabod, Mickey (and Stephen, David & Anjali from afar)

Heat lamps keeping everyone outside warm.

The weather outside is getting brisk so we’re cooking up stews and serving up hot chai and spice to warm you from the inside out! While the Courtyard is working on expanding our space, we’re speeding up take out and turning on the heat outside (with our new heat lamps!) so you can enjoy our food and fill your grumbling bellies when the dining room is already full. Feel free to call ahead take out so we can have your order ready when you arrive!

From Indian cuisine to traditional American, we’re ready to take your Holiday Catering Orders! Call or email to discuss the options.

Sunday December 12th from 11am-3pm, the Crop Mob will be helping us build beds for our new kitchen garden project, allowing us to supplement all of the amazing produce that we get from local farmers with some herbs and other specialty produce that are harder to source.  Join in by RSVP-ing to rejemail@gmail.com so we can get a handle on the numbers to feed everyone after the crop mob who lends a hand during the event.
Where: 2514 Damascus Church Rd. Chapel Hill, NC 27516 (note this is not at the restaurant)
What to bring: Digging forks, shovels, rakes, pickaxe, hoes, pitchforks, wheel barrows (let Rob know if you can bring the latter).

Also, one of our staff, the talented Amelia Roberts, is having an art show at Caffe Driade during the entire month of December. Stop by and see her beautiful Flora/Fauna exhibit if you get the chance.

Thank you for your support and Happy Holidays!!

Join us this Thursday, September 9th 5pm-9pm to celebrate Eid ul-Fitr, the festival that marks the end of Ramadan. We’ll be serving traditional biryani with lamb in a family style meal and playing Quawali music starting at sundown/moonrise.

You’re invited to join us in celebration of Onam, Kerala’s Harvest Festival on Monday August 23rd from 5-9pm. We’ll serve up the traditional Onam-Sadya (feast!) for the occasion: several curries, rice, pickles, traditional pappadum and payasam served on a banana leaf, which makes everything it touches taste magically more delicious.

This Sunday August 15th 5-9pm we’re open in honor of India’s Independence Day as well as Vimala’s 30th year anniversary in the US & 25th Anniversary in Chapel Hill-Carrboro! Join us for a simple, special menu.

Vimala’s Curryblossom Cafe is seeking more employees to help increase our hours and capacity to serve our community healthy, delicious food. We’re looking for team players who see what needs to be done in the kitchen and can take initiative. Our restaurant is both a very busy, fast-paced business and a warm, hospitable community space. Knowledge of food is important.

To apply, fill out our application. Application required. We encourage (but don’t require) a resume and cover letter or a page telling us more about who you are and what you’re passionate about.

The best times to come and talk to someone as you drop off your application at 431 W. Franklin St. in the Courtyard in Chapel Hill are 11am-3pm or 9:30-10pm Tuesday through Saturday. If you’d just like to drop off your application 5-6pm is also a good time.

We believe we grow our community by engaging intentionally in the farm to fork process and living our vision of creative resiliency. We seek to bring our community together with love, warmth and hospitality over delicious, healthy food. We prioritize worker, environmental, and social justice; accessibility through affordability; and sustainability at every level. We believe in living wages for all workers. At our restaurant we pay $10 an hour plus tips. We are exploring creative ways to partner with local health care practitioners and we are working towards offering benefits to our workers.

Our producers are local, our investors local, and our long-term goals are about transforming the local economy. We strive to source our produce and meat from nearby family farms; organize our workplace around joy and liberation; honor the land and our relationship to it; be an incubator for artists; and practice interdependence with other organizations and small businesses who share our values.

Criteria we consider in hiring:
1. Passion for what we are doing (our mission and vision).
2. Teachability and openness.
3. Strong listening and communication skills.
4. Honesty about limitations and eagerness to grow.
5. Good work ethic.
6. Speed in the kitchen and on the floor.
7. Experience and familiarity with restaurant business.
8. Team spirit.
9. Initiative and resourcefulness (an ability to perceive need and
take action).
10. Ability to work cheerfully and adaptively under pressure.
11. Multilinguality.
12. Warmth, friendliness, and fully embodied hospitality.
13. Commitment to an empowered workforce, a just, safe, and engaging
workplace.
14. Commitment to quality, and the success and wellbeing of the
entire team and the business.
15. Commitment to food justice, sustainability, and land stewardship.
16. Commitment to social, racial, environmental and economic justice for all.
17. People we want to be around for the rest of our lives.
18. Willingness to be sanitary and compliant with safe food handling practices.