Mayssam Samaha

"I test-tasted the butter chicken pie last Friday and I am now a fan and looking forward to tasting all the other flavours."

Michael D'Alimonte

"Butter chicken may seem like an odd pie filling, but it sure does work. Ta's butter chicken is better than I've had at Indian restaurants, and the inherent spiciness is offset by the flaky pastry. Meat fillings would be great on their own, but they're taken to the next level by Ta's pie crust. Soft, tender, and only a little chewy, the butter pie crust is an awesome and edible food container."

Mmm Monkland

"Inside the flaky crust of this pie is my favorite Indian dish butter chicken. This pie was undeniable yummy. The perfect comfort food."

Jes H. Radz

"After eating these pies we have come to the conclusion that anything tastes better when it is wrapped in pastry dough even butter chicken or lamb roganjosh. Pie-fection.

From Point A 2 Point B

"An absolutely great meat pie place."

Kathryn MacKay

"The pies are baked in a really soft and flakey crust which is much like pastry dough rather than a regular pie crust. Besides being perfectly seasoned and baked, the softness of the pastry with the potato tops is pleasing and moist."

The Concordian

"It seems strange at first to eat a flaky butter pie shell rather than with a side of rice, but the butter chicken is spiced to perfection to achieve a brilliant balance between cultural dishes."

Sofia Shendi

"I was impressed by how good the stew inside was and how light the crust was."

Jonathan Naccache

"These little pieces of heaven are so good that they’ve been made available to buy in frozen format to bring home."