Aatma Curry House

Name: Aatma Curry House
Address: 190 N Beacon St, at Widowmaker Brewing, Boston, MA, 02135, US

Indian

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Tue–Sat 4pm–9pm, Sun 4pm–7pm

190 N Beacon St, at Widowmaker Brewing, Boston, MA 02135
Last verified: October 2026
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Dining room at Aatma Curry House inside Widowmaker Brewing in Brighton, Boston, with a large blue Kali mural behind wooden tables and leather bar stools

Chaat: The tangy, crunchy, sweet-sour-spicy family of Indian street snacks: crisp bases (papdi wafers, puffed rice for bhel, potato patties for aloo tikki chaat) piled with chickpeas, yogurt, tamarind and mint chutneys, chaat masala, onion and sev (crunchy chickpea-flour threads). Meant to be eaten immediately, before it goes soft. On this menu as: Chaat-er Tots · Kale Chaat.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Better Butter Chicken.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Clay-pot Lamb Belly Biryani.
Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Benne Dosa.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Vada Pav.
Pakora & bhaji: Fritters of vegetables, paneer or chicken dipped in a chickpea-flour (besan) batter and deep-fried. Onion bhaji is the British-menu name for onion pakora. Mixed vegetable pakora is the rainy-day snack of the subcontinent, eaten with chai. On this menu as: Squash Pakora.

How these dishes compare

Biryanitypically $16 across 345 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Pakora & bhajitypically $8 across 281 menus
Chaattypically $9 across 270 menus
Gulab jamuntypically $5.95 across 246 menus
Dosatypically $10.49 across 120 menus
Idli, vada & upmatypically $8.99 across 117 menus
Vada pav & pav bhajitypically $9.59 across 81 menus

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Aatma Curry House

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Aatma Curry House on our other sites