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Discovering some hotspots for curry fans
By Xu Wenwen |
January 17, 2013, Thursday
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TWO decades ago when curry dishes first started appearing in Hangzhou restaurants, on many menus they were offered only as side dishes, viewed simply as spicy things to go with rice.
In the years since, cuisine featuring the flavorsome spice has won its way into the hearts of locals. Today, curry is not perceived as an exotic spice but a familiar ingredient for diners at Indian, Thai and Portuguese restaurants, plus at many other nosheries.
Shanghai Daily sampled some hot stuff at three Hangzhou restaurants that specialize in curry.
Curry Bistro
Established 15 years ago, Curry Bistro was the first curry restaurant in Hangzhou. It is run by Hong Kong native Eric Wu, who has been working as a chef for 35 years, and his wife Michelle Lau, a Hangzhou local.
Wu says fresh and good quality ingredients are the key to making delicious curry. The restaurant's menu is simple: curry served with rice and soup, plus a selection of mainly Southeast Asian dishes.
The dishes for curry sets include vegetable, seafood, beef and lamb options.
Its Malaysian curry is super-hot, guaranteed to make you sweat, while the Thai curry is green and pretty hot too - made with lemon verbena and coconut juice. The Indian curry is a complex melange of herbs and chili and is medium hot; the French option is stewed with vanilla and milk; and the home-made curry is suitably spicy, made according to the chef's secret recipe.
A selection of classic Southeast Asian dishes have also been mainstays on the Curry Bistro menu for the past 15 years, including Singaporean style pork rib stew, Thai tom yum mixed seafood soup, phad Thai and Taiwan three cup chicken.
Curry Bistro can seat around 80 diners, and the average price of a curry is 45 yuan (US$7.2).
Address: 391 Wantang Rd
Tel: (0571) 8886-8271
Omar Cafe Indian Kitchen
Indian restaurants are few and far between in Hangzhou, making Indian Kitchen a popular rendezvous for Indian food fans. Around two thirds of customers are foreigners, including Indians wanting a taste of home, diners from the Middle East, Malaysia and Indonesia and Westerners.
Except for paratha, all the items on the menu feature curry as an ingredient and are prepared by cooks from India. The restaurant boasts some 20 kinds of curry - color-coded from super hot to not at all spicy.
The hottest is the masala - orange on the spicy scale - while the heat is turned right down for the creamy coconut korma.
Some curries are available in different strengths according to taste, such as the green saguwala spinach curry.
The manager Wang Jun says the brand Indian Kitchen owns a company in China which produces its own curry leaves so they can ensure freshness.
Authentic Indian dance shows are staged three times each evening, and in addition, every Saturday night the restaurant serves a buffet featuring dishes not on the menu.
Address: 61 Nanshan Rd
Tel: (0571) 8707-4777
Jackson
Five tables and a bar counter with four stools are the sum total of seating in this restaurant, but hipsters are willing to wait in the winter chill to sample its curries and thin-crust pizza.
The eatery is run by Jackson Wang, who used to work in Western restaurant in five-star hotels. He opened his own restaurant last year, which does take-away as well.
The chef makes Indian-style curry, with options including chicken, beef, lamb, fish, shrimp and vegetable. Shrimp and chicken come especially recommended.
The shrimp curry sees the spice blended with fresh wasabi. The chef controls the proportions so the taste is refreshing and not likely to leave you with streaming eyes.
Similarly, other curry cuisines follow classical Indian curry recipes, together with something unique from the chef. For example, one dish sees vegetables soaked in yellow curry and topped with white coconut curry.
Jackson also serves thin-crust pizza. The signature one is strawberry pizza - like Hawaii pizza but with sliced strawberry and other fruits for a sweet taste. Other popular choices include satay chicken pizza and BBQ chicken thigh pizza.
Address: 219 Jianguo Rd S.
Tel: 188-5818-1007
In the years since, cuisine featuring the flavorsome spice has won its way into the hearts of locals. Today, curry is not perceived as an exotic spice but a familiar ingredient for diners at Indian, Thai and Portuguese restaurants, plus at many other nosheries.
Shanghai Daily sampled some hot stuff at three Hangzhou restaurants that specialize in curry.
Curry Bistro
Established 15 years ago, Curry Bistro was the first curry restaurant in Hangzhou. It is run by Hong Kong native Eric Wu, who has been working as a chef for 35 years, and his wife Michelle Lau, a Hangzhou local.
Wu says fresh and good quality ingredients are the key to making delicious curry. The restaurant's menu is simple: curry served with rice and soup, plus a selection of mainly Southeast Asian dishes.
The dishes for curry sets include vegetable, seafood, beef and lamb options.
Its Malaysian curry is super-hot, guaranteed to make you sweat, while the Thai curry is green and pretty hot too - made with lemon verbena and coconut juice. The Indian curry is a complex melange of herbs and chili and is medium hot; the French option is stewed with vanilla and milk; and the home-made curry is suitably spicy, made according to the chef's secret recipe.
A selection of classic Southeast Asian dishes have also been mainstays on the Curry Bistro menu for the past 15 years, including Singaporean style pork rib stew, Thai tom yum mixed seafood soup, phad Thai and Taiwan three cup chicken.
Curry Bistro can seat around 80 diners, and the average price of a curry is 45 yuan (US$7.2).
Address: 391 Wantang Rd
Tel: (0571) 8886-8271
Omar Cafe Indian Kitchen
Indian restaurants are few and far between in Hangzhou, making Indian Kitchen a popular rendezvous for Indian food fans. Around two thirds of customers are foreigners, including Indians wanting a taste of home, diners from the Middle East, Malaysia and Indonesia and Westerners.
Except for paratha, all the items on the menu feature curry as an ingredient and are prepared by cooks from India. The restaurant boasts some 20 kinds of curry - color-coded from super hot to not at all spicy.
The hottest is the masala - orange on the spicy scale - while the heat is turned right down for the creamy coconut korma.
Some curries are available in different strengths according to taste, such as the green saguwala spinach curry.
The manager Wang Jun says the brand Indian Kitchen owns a company in China which produces its own curry leaves so they can ensure freshness.
Authentic Indian dance shows are staged three times each evening, and in addition, every Saturday night the restaurant serves a buffet featuring dishes not on the menu.
Address: 61 Nanshan Rd
Tel: (0571) 8707-4777
Jackson
Five tables and a bar counter with four stools are the sum total of seating in this restaurant, but hipsters are willing to wait in the winter chill to sample its curries and thin-crust pizza.
The eatery is run by Jackson Wang, who used to work in Western restaurant in five-star hotels. He opened his own restaurant last year, which does take-away as well.
The chef makes Indian-style curry, with options including chicken, beef, lamb, fish, shrimp and vegetable. Shrimp and chicken come especially recommended.
The shrimp curry sees the spice blended with fresh wasabi. The chef controls the proportions so the taste is refreshing and not likely to leave you with streaming eyes.
Similarly, other curry cuisines follow classical Indian curry recipes, together with something unique from the chef. For example, one dish sees vegetables soaked in yellow curry and topped with white coconut curry.
Jackson also serves thin-crust pizza. The signature one is strawberry pizza - like Hawaii pizza but with sliced strawberry and other fruits for a sweet taste. Other popular choices include satay chicken pizza and BBQ chicken thigh pizza.
Address: 219 Jianguo Rd S.
Tel: 188-5818-1007
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