Indian Curry Bowl puts spotlight on healthful, flavorful dishes
Sometimes, a restaurant’s best design feature is the one that’s not consciously intended.
Take Indian Curry Bowl, where the aroma of simmering Indian specialties is as much a part of the decor as the spicy red-yellow-and-orange design scheme, the artwork on the walls and the Indian music playing in the background.
“A lot of people come in and say, ‘The smell is awesome,’ ” says Nolly Sachdev, one of the owners of the restaurant at 5643 Centennial Center Blvd.
Indian Curry Bowl was opened March 14 by a group of partners that includes Rita and Andy Sirivastava, former owners of the Samosa Factory, and features a menu of “very healthy and very flavorful dishes,” Sachdev says.
“We grind all of our spices ourselves, and everything is fresh and made to order,” she notes.
The restaurant’s selection of vegetarian and vegan offerings “draws a big crowd as well,” she adds.
For many diners, Indian Curry Bowl represents an introduction to Indian cuisine, and those newcomers will find it to be a welcoming place.
“We try to start them on dishes they will like that are, obviously, Indian but still have a little bit of a Western slant to them,” Sachdev says, and — for guests who erroneously equate “Indian” with “always spicy” — diners may choose their desired level of heat.
Indian Curry Bowl seats about 40, and takeout service is available.
Reservations aren’t required.
Lunch hours are from 11 a.m. to 2:30 p.m. Mondays through Fridays, with dinner from 4 to 9 p.m. Mondays through Thursdays and 4 to 9:30 p.m. Fridays. Saturday hours are from 11 a.m. to 9:30 p.m. and Sunday hours are from 11 a.m. to 8 p.m.
Starters: Samosas, from $3.50 to $4.50
Soups: Yellow lentil soup, $5.95
Entrees: Chicken wrap, $8.95 at dinner and $5.95 at lunch; chicken tikka, $13.95; lamb meatball curry, $15.95; dal makhani (a vegan lentil dish), $12.95; butter chicken, $13.95
Extras: Lunchtime curry bowl specials starting at $4.95; mango lassi, $3.50; a selection of fresh naan, $2 to $4.50
Desserts: Gulab jamun (dough balls in sugar syrup), $4.95; mango pie with chocolate sauce, $3.95
Information: 233-2695
By JOHN PRZYBYS
