CURRIED SPECIALTIES: New Georgetown Menu

During the British rule in India, “curry” was rather a catchall word for anything Indian mottled with hot spices, with or without a sauce. And that is how it stayed to rest of the Western world as well. We would like to define it as dish consisting of meat, fish, chicken or vegetables, simmered in or covered with a sauce, gravy or liquid that is redolent with spices and herbs. And the variations of ingredients, spices and herbs are what make each curry different from the other.

Shorshay spicy mustard curry

SHORSHAY JHAL
Literally translated “spicy mustard” and that is exactly what it is
PRAWNS | JUMBO PRAWNS | FISH | CAULIFLOWER

MALABAR COCONUT
Fresh coconut, ground roasted spices and peanut makes this a rich and full-of-flavor sauce from the coastal areas of India.
FISH | PRAWNS | JUMBO PRAWNS

GOAN CURRY
Fresh ginger, garlic, roasted coriander, chili and curry leaves make this a delectable and spicy curry
FISH | PRAWNS | JUMBO PRAWNS

TIKKA MASALA
First grilled and then simmered in rich yogurt, tomato, coriander and fenugreek sauce. Probably the most widely eaten and made curry.
CHICKEN | PRAWNS | PANEER (COTTAGE CHEESE)

MAKHANI
No dish in India has reached the popularity and fame as much as this has. A rich tomato, butter and cashew paste sauce is what makes this lip-smackingly delicious
CHICKEN | PRAWNS | PANEER (COTTAGE CHEESE)

PASANDA
A mild, creamy almond-based curry. Signifying “like,” pasanda means that the dish is to everyone’s liking – children, beginners and old hands alike.
CHICKEN | LAMB | PRAWNS | PANEER (COTTAGE CHEESE)

DHANSAK
A popular Indian curry from the Parsi community of India mixes elements of Persian and Gujarati cuisine. A rich curry made with lentils, pumpkin, eggplant and spices.
CHICKEN | LAMB

VINDALOO
Derived from a Portuguese dish and made famous by the Goans. Essentially a meat dish made with malt vinegar, Kashmiri red chilies and spices.
CHICKEN | LAMB | SHRIMP

SAG / SPINACH MASALA
Varying in levels of spiciness, this spinach gravy combines with all.
CHICKEN | LAMB | SHRIMP | PANEER (COTTAGE CHEESE)

ROGAN JOSH
This aromatic dish is the “sine qua non” of Kashmiri cuisine. “Rogan” meaning color, “josh” meaning passion.
CHICKEN | LAMB

RARA GOSHT
Our house special lamb curry in a ground lamb sauce

HYDERABADI MURGH HALEEM
This popular Turkish dish made its way into the Indian subcontinent via the Nizam of Hyderabad. Literally meaning “patient and merciful,” it is made of ground chicken, crushed wheat, barley, lentils and spices.