Ivan T.
Google
Bhindi Masala (SGD $13.50) @ Kurry Korner.
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Established in June 2013, this casual eatery is well regarded for their authentic North Indian curries, cooked with fresh spices and boasting complex flavours.
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Their rendition has sliced okra / lady's fingers with a tender crunchy texture, carrying mild vegetal earthy sweet savoury spice flavour.
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The thick curry gravy is made with a blend of red onions, tomato, coriander, mango powder, and other spices. It has a gentle vegetal sweet savoury spice flavour.
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Easy to eat, especially when paired with other dishes, feels rather wholesome.
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Chicken Tikka Masala (SGD $20.50) @ Kurry Korner.
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Their rendition has tender grilled boneless chicken chunks, simmered in a thick creamy red onion and tomato based curry gravy, resplendent with spices including fennel, cumin, and cardamom.
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Carries a light smoky meaty savoury sweet vegetal spice flavour, mild and pleasant. Laced with a drizzle of yoghurt for added creaminess and a milky sour sweet note. Paired well with bread or rice.
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Gajar Ka Halwa (SGD $8.50) @ Kurry Korner.
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This pudding dessert features grated carrot cooked with ghee / clarified butter, cream, white sugar, powdered cardamom, and garnished with black raisins and pine nuts.
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The result is a crumbly chewy juicy texture, with bright vegetal earthy fruity sweet flavour. I like that it is not overly sweet nor intense on the palate, yum.
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Naan (SGD $8) @ Kurry Korner.
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Their flatbread is shaped in a more circular round shape as compared to elsewhere, and is slightly more firm crispy chewy in texture. The plain version is typical with its smoky bready sweet flavour. The garlic version is enhanced with ghee / clarified butter, minced garlic and fresh coriander, bursting with smoky bready savoury spice vegetal bitter herbal buttery salty flavour.