kitchen and CURRY

Choose one curry, or enjoy 2 or 3 on the same plate. At kitchen and CURRY, the meal begins with choosing your curries. One diner who tried the 3-curry combination said they enjoyed each curry separately first, then found that mixing them partway through brought a different flavour. Others have ordered curry featuring the aroma of island shallots and the savouriness of minced meat, or a three-curry plate including curly spinach and salmon.

Other menus have featured combinations such as okra and prawn keema, pumpkin and basil curry, and root vegetable and tomato curry. The selection can change with the season, so part of the pleasure is choosing from what is on offer that day. For extra heat, try the house-made harissa, a spicy paste made with chilli and several spices. It was listed at 150 yen when the menu was published.

Egg achar is a boiled egg marinated in spices and mustard oil. It makes a good accompaniment to curry, but can also be ordered as a snack with a beer. Whether you mix the curries on your plate or take your time over a single favourite, let the combinations of ingredients guide the way you eat.