Curry is the very soul of Indian cuisine, the pot that unites our diverse culinary culture. So, when self-taught chef Sandeep Sreedharan and restaurateur Suved Lohia relaunched Curry Tales, their game plan was simple. To chart a course along the west coast of India, making a pit stop at some of the curry hotspots. Curry Tales has some interesting dishes from north Kerala, Karnataka, Goa, and coastal Maharashtra.
Located on Hill Road, Bandra, Curry Tales’ cheerful yellow bungalow with black wooden door and a little blackboard announcing the specials greets diners. Within, a rustic setup envelops you with warm lighting from origami lamps. The well-spaced tables offer privacy as well as a view of the entire restaurant from where we sat.
What’s HotThe meal started off with a tumbler of piping hot Prawn Rasam. Perfectly cooked prawn pieces in a tangy soupy delight whetted the appetite as the next course made its way to the table.
The seafood spread at Curry Tales
One of the highlight dishes at Curry Tales was the chicken ghee roast. One morsel and I was immediately transported to a quaint eatery near Mangalore station, where I first tasted the dish. The masala was as deadly in appearance as its taste, delightfully piquant with underlying sourness. The ghee did what it does best—add an earthiness to the chicken and manage the heat of the dish.
Also read: Beginner's guide to bombil
The Crab Pulimulagu, a tangy and spicy preparation from North Kerala was made with the freshest catch. The tell-tale sweetness of the crab meat when combined with the gravy, turned out to be a flavour bomb. Another noteworthy starter was the Prawns Dry Fry, well-seasoned and perfectly fried was an instant mood-enhancer.
Mahe sambar and dosa
Vegetarians need not worry, as they’ve got a wide variety for you too. For mains, a simple yet delicious Mahe Sambar and steamed Kerala rice is highly recommended. Spices in the sambar are fresh and aromatic, with no trace of excess oil, while the vegetables were firm and immersed in the flavours of the lentil-based preparation. The star of this course was the crispy and unusual Bhindi Fry, which was basically thinly sliced okra, fried and served mixed with raw onions and podi. The dish got full marks from us for the melange of textures.
Also read: The pleasure of Kerala's palada pradhaman
Paalpayasam with jaggery-soaked coconut bits brought a happy ending to our meal. The milk-based dessert was beautifully creamy and the nutty and caramelly coconut ensured contentment of a meal well completed.
What’s NotThe home-style cooking at Curry Tales leaves little to complain about. But there were a few misses. Chicken Kondattam was a bit overcooked and the spices had not seeped into it. Another dish that didn’t live up to our expectations was the Seviya with Pomegranate Seeds, which seemed like a work in progress. The fruit and milk combination did not work for us.
However, we can turn a blind eye to these minor glitches. The entire experience at Curry Tales was satisfying with friendly and prompt service. We’re mighty glad that Mumbai has one more option for home-style coastal curries. The menu at Curry Tales may change every few months, to make way for other regional fare from the west coast of India. So keep calm and curry on!
Curry Tales, Fernandes Villa, Hill Road, Bandra West, Mumbai
Timings: 12:3pm - 3:30pm and 7pm - 12:30 am
Ph: +91 9819629099
To feed your hunger for more
Want more? Click on the tags below for more videos and stories