New Indian Cuisine Restaurant Spices Up Indy
For people, who appreciate the flavorful taste of authentic Indian dishes, Curries & Chutneys restaurant at 8840 North Michigan Road in Indianapolis has a menu featuring ethnic Curries and Chutneys. This North West side fast casual eatery offers both quick service and high quality traditional tasty entrees.
All of the items are made in plain view and customers order by selecting an entrée. The menu contains an extensive selection of Indian recipes. Not all the Indian food on the menu is spicy. A variety of savory curries and chutneys created with a combination of restaurant- signature vegetarian and non-vegetarian recipes are featured with menu selections changing each week.
Restaurant goers can also enjoy Dosa, is a fermented crepe or pancake made from rice batter and black lentils. A selection of Dosa toppings are available and additional ones can be made to order.
“We want to bring Indian home cooking flavor, taste and quality prepared by chefs with a passion for cooking and serve it fast,” said Sujata Pammi, one of the founders of Curries & Chutneys restaurant.
Curries and Chutneys offer a family-friendly contemporary décor atmosphere with seating for 45. They also have an extensive catering service that is great for both big and small events.
“Try our authentic Indian food and experience the delicious recipes that have been passed on from generations to generations,” added Pammi.
RECIPES FROM TODAY:
Papavera Chicken Curry:
Heat Oil in a heavy bottomed pan, add onions, ginger garlic paste and sauté for few minutes. Add Marinated and pre cooked chicken (skinless boneless chicken breast pieces marinate for 3 hours at 40C with ginger garlic paste, turmeric powder and salt. After marination, cook for 15 mi)and sauté for few minutes
Add C&C signature Papavera Spice Mix (prepared with poppy seeds) and cook for 30 minutes .
Garnish with fresh coriander leaves
This can be served with steam cooked rice or Roti.
Mixed Vegetable Curry: (Vegan curry)
Heat Oil in a heavy bottomed pan, add cumin seed mix and fry them till they become brown. Add curry leaves, chopped onions, ginger garlic paste and sauté till light brown. Add pre-cut beans, carrot, red, green, yellow and orange bell peppers, cauliflower and cook for few minutes. Add C&C signature mixed Vegetable spice Mix that contains cashew nut powder and chill powder. Mix well and cook it for few minutes.
Garnish with fresh coriander leaves.
This can be served with steam cooked rice or Roti
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