BRITISH CURRY HOUSE: London Calling
Modeled after dishes that are popular on the other side of the pond, Where “Curry” has become more of a staple than a fancy. These curries have a unique Anglo-Indian flavor. Curry is traditionally a term that is non-existent in the Indian Culinary landscape. Generalized by the British in Colonial India to mean anything with “spicy gravy” meats, vegetables and shrimp can be customized with a selection of curries from below:
VEGETABLE 12.95 | CHICKEN (White meat) 14.95
LAMB 14.95 | SHRIMP 16.95
BALTI
A simple stir fried curry prepared in a karahi (wok) with bell peppers,
mushrooms, onions and tomatoes
KORMA
A mild creamy curry with cashew nuts, raisins and fenugreek
DO PIAZA
Do Piaza means double the onions. First the onions are pureed in a
sauce and then large slices are stir fried in the gravy
JALFREZI
A stir fried curry prepared with green chilies, onions and tangy flavor
VINDALOO
A very very hot curry cooked with dry red chilies, vinegar and potatoes
MADRAS
A hot simple curry with coconut, dry red chilies and curry leaves
BALCHAO
A tangy curry from Goa with Mustard seeds, curry leaves and black pepper
BHUNA
A well spiced curry with a thick sauce
PHAAL
A very spicy curry with green chilies, tomatoes and ginger
(We also have on the menu the famous chicken tikka masala, biryanis,
kadhai dishes and onion bhaja)