Curry Kitchen (4860 Cordell Ave.) will offer plenty of vegan entrees a lunch buffet and catering. The restaurant’s menu includes vegetarian, chicken and lamb curries, as well as tandoor specialties (marinated overnight and grilled in a clay oven) and South Indian dishes such as masaala dose (lentil and rice crepes) and oothappam (thick lentil crepes).
The restaurant is the work of chef Anil Kumar, who the website claims “learned cooking under the traditional cuisiniers” of Hyderabad, a city known for its South Indian Mughlai-style cooking:
The thousand year-old style of vegetarian cuisine was artfully blended by the invaders of India who brought their non-vegetarian cuisine. The Mughals, Mongols, English, Portuguese or court cuisine made huge contributions like kababs, stews and peri-peri. Now in modern times the Chinese cuisine is also being married with Indian foods like Chicken 65. South India has a unique vegetarian cuisine with lot of fresh coconut and curry leaves.
The spice from the curries mostly derived from the classic blend of freshly ground GARAM MASAALA varies largely from region to region. It is true that the curries prepared for the western hemisphere are not as fiery as they are prepared in India but here at BETHESDA CURRY KITCHEN we balance both the worlds.
The restaurant will be open from 11 a.m. to 3 p.m. for lunch and 5 p.m. to 10 p.m. for dinner. It leaves just the old California Tortilla space next door empty, though we hear a new restaurant tenant is in the works for that spot.