In a rare weekday lunch for the Culinary-Passport I picked up my buddy Swain and we headed out for Korean. But wait, you say, the heading says India and you are correct. For reasons we had to pivot from Korean and landed at the Curry Hut. As landings go it was a pretty successful one.
From the outside the Curry Hut is not at all impressive. The building looks aged and you know they are not the first restaurant to occupy this space. The inside is better and the menu was downright expensive looking in this day and age of laminated or paper one sheeters.
We had two folks waiting on us, one a very experienced veteran of the Curry Hut and one that was a rookie and she let us know she was. So after spending quite a bit of time trying to make up our minds from the extensive menu I went with Badami Murgh (almond chicken) plus a side of garlic naan and Swain got Chicken Hyderabadi with pappadum. We had some discussion about spiciness with the more experienced of the wait staff and both got the spicy versions of our dishes.
You might have noticed the elegant serving dishes and plates. I will admit to a negative reaction. When it came time to leave however, I appreciated the leftover badami murgh already being in a to go container.
The badami murgh is very tasty. Kind of sweet with plenty of heat. The dish tasted like it might have had some coconut milk as well as the almond & cashew nuts. The curry was aromatic, creamy, nutty, and the spiciness was a definite taste on its own. It wasn’t like a specific type of pepper flavor but a sharp hot flavor. In fact the heat was just at the top end of my enjoyability spectrum of spiciness. Overall it was very nice with plenty to take home. Check them out for yourself.
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