A ‘Taste of plenty’ at Curry Leaves
Sunday, June 1, 2014
There’s really nothing we enjoy better than a grand cuisine, especially when it’s been done right. Every time we want our culinary journey to be different and memorable. My desire to have something different got fulfilled when I visited the newly opened Curry Leaves Restaurant in Fahaheel.
Curry Leaves is a vibrant multi cuisine restaurant which offers delicious Indian, Arabic, Chinese, Continental and Oriental cuisine in a truly international fine dining setting. The ambience and the decor is elegant with contemporary design and comfort.
The uniqueness is in the menu. Specially crafted by the renowned chef, Arun Kumar Tyagi, the Curry Leaves menu is totally different in terms of variety and taste.
We started our culinary journey with their signature dishes. The whole journey was filled with surprises and enjoyment. Each dish was unique in itself starting from the ' complementary dish'. Instead of the normal ‘Pappad’ and ‘Chutney’ we get in any restaurant, Curry Leaves serves the complementary bread sticks with sauce. My kid just enjoyed the bread stick with Mango sauce! An excellent beginning, no doubt, we were in the right place!
We know that more surprises were waiting in store when we were served with the starters, the real Desi Indian Pani Puri. It was served in its unique style. The ‘Pani’ were arranged in 6 different varieties starting from spicy to sweet, decorated with ‘Puri’ in a unique glasses arranged in a wooden beam. The presentation was awesome. It was so tempting and mouth-watering that I could not resist gobbling up to taste all the flavours.
Prawn Cocktail was again something different. It was their own version served in a glass.
Another unique item on their menu is the Raw Papaya Salad with peanuts, chilli and vinegar. It was spicy but we enjoyed it. I doubt if such a dish is listed in the menu in any other restaurants in Kuwait.
Next we were served with Tandoori Chicken – King of Tandoori Kebabs. It was whole baby Chicken, marinated in chilly yoghurt and cooked in the Tandoor. We also tried their vegetarian Tandoor. We were served Tandoori Aloo – Stuffed potatoes with mildly spiced nuts and coriander grilled in the Tandoor.
It’s hard to choose the main course from their variety of Indian, Chinese and Continental cuisine. But I was sure that the variety in their taste will never disappoint us.
We began with Butter Naan and Pudina Paratha . The Murgh Korma, which is Chicken Marinated with ginger and garlic, slow cooked with cashew and coconut paste and finished with a sprinkling of saffron, aromated with “badi ilaichi” was a perfect combo. They have around 12 varieties of rotis. Pudina Paratha was whole wheat bread layered with butter and dried mint powder. The Chicken DUM Biriyani was presented differently in a sealed handi fragranced with mace, ‘kewra’ cooked on ‘DUM’.
We also tried their Chinese varieties Spicy Wok Tossed Chicken in a Two Pepper Sauce and Vegetable Hakka Noodles.
For a change we also tried their Continental Cuisine - Parsley Crusted Sea Bass Fillet, Spinach, Pommery Mustard and Tagliatelle Prawn, Salmon, Spinach Cream Pasta, and those were a real treat to our taste buds.
Vegetarians need not be disappointed as they have variety of vegetarian dishes which can be enjoyed. They offer a dish named Subz Mela – a Trio of vegetable dishes – Baingan achari, Aloo corn, crisp fried Bhindi. So vegetarians will relish 3 dishes in one plate.
Desserts at curry leaves is highly recommended for its uniqueness especially Fried IceCream. The real surprise was when they served us with Fried Ice Cream. The idea was unique. Ice-cream filled in a spring roll and fried. The moment you put the whole spring roll in your mouth cold ice-cream bursts out and it’s just lovely! I am sure that not only kids, even adults also will just enjoy it. Something that I have never had before and it was a fabulous way to end the meal.We also had Mango & Mascarpone ‘Lasagne’ served with Nutella Granuels. It was nicely presented.
My full mark goes to the presentation of their dishes. It was impressive and elegant. Service was excellent.
We also got a chance to meet the Chef Arun Kumar Tyagi, who has been associated with some of the leading 5 star deluxe hotels of India. His distinguished background as a chef and a hospitality consultant has led him to be one of the most sought after experts.
“We are basically trying to prepare dishes more healthy with sans butter or cream or colour and artificial flavour”, he said during our conversation. “Basic Idea is to bring the Indian Cuisine to an International Level in terms of people’s taste. It’s mainly not changing but enhancing the food to a level where all kinds of people can enjoy” Chef Arun Kumar Tyagi said.
He received recognition from the industry as "Executive Chef of the year-2005" for his work at the Radisson Hotel, Noida which set new benchmarks in Indian & European cuisine and Confectionery.
Curry Leaves have around 14 cabins with capacity of 4 to 14 diners. The total eating space in this restaurant is for around 165 diners. They also have a facility for a party hall with 100 people capacity. They offer Theme based parties according to customers’ requirements. There is also provision for live cooking in parties.
Curry Leaves is located near Near Lulu Centre, Al Dabose Street, Fahaheel. The restaurant is open from 11:00 AM to 11:00 PM on all days. They even cater to outdoors Birthday Parties or other functions. .
Contact Details of Curry Leaves is as follows:
Curry Leaves Multi Cuisine Restaurant
Near Lulu Centre,
Al Dabose Street, Fahaheel
P.O.Box:46009,
Fahaheel-64011, Kuwait
Tel.: +965 2392 4448/9
Fax: +965 2392 0005
Email: [email protected]
Website: www.curryleaveskw.com
s
Deepika Nambiar is part of the IIK team and IWIK core team. She does regular contributions to the news portal IndiansinKuwait.com and also for Timesofindia.com.
View full profile