Curry and Grill

FOOD

Tandoori chicken gives Curry and Grill’s lunch a roasted preparation alongside its sauced dishes. The bone-in pieces have browned edges, with lemon wedges and a scattering of herbs. Chicken tikka masala takes white-meat chicken in a saucier direction, with chicken curry another of the hot entrees. The lineup changes, so individual dishes may vary from visit to visit.

Pakora bring the fried starters into lunch. The vegetable version uses chopped vegetables, battered and fried, while chicken pakora are another choice. Chili chicken adds another chicken preparation to the buffet’s repertoire.

Chana masala puts chickpeas in a sauce of herbs and spices, giving the vegetable cooking a substantial curry of its own. Cabbage and mixed vegetables are part of the lunch selection too. The chickpeas, cooked vegetables and fried pakora give this part of lunch several distinct preparations.

Shrimp can be part of the selection, mixed with pieces of onion, green pepper and chopped herbs. It adds a seafood preparation alongside the chicken dishes and vegetable curries.

Naan and rice accompany the hot dishes, with mint chutney, tamarind chutney and raita bringing different flavors to the meal. In their familiar forms, mint chutney is herbal, tamarind chutney supplies a tart-sweet note, and yogurt-based raita gives a cooling accompaniment. They are useful with the tandoori chicken and pakora as well as the curries. Lettuce, tomato and cucumber are on the salad side, with hot sauce among the condiments.

Kheer, the rice pudding, supplies dessert. In the familiar Indian preparation, rice is cooked in milk and sweetened, making a creamy pudding in which the rice remains part of the texture. It is a traditional dessert to know by name alongside this Indian lunch.