Curry & Spice Hanako

Curry & Spice HANAKO’s signature is its herb-scented mutton keema. Fragrant minced mutton is paired with sharply spicy pepper and fresh herbs. Visitors describe it as a relatively dry curry with a definite kick. It is an easy first choice whether you want something to go with rice or to savour the spices and the character of the mutton.

Choose a 1-, 2- or 3-curry combination, and pick the curries you want. You can keep to one favourite or pair a regular option with the curry of the day, depending on your mood. One diner who ordered the 2-curry combination enjoyed mixing the accompaniments into the curries a little at a time, then adding the spicy seasoning or green chilli from the table to bring out different flavours across the bowl.

For a contrast with the mutton, consider the bean-based seasonal vegetable and garlic curry. It combines seasonal vegetables with slowly stewed, soft garlic, which can be added or left out. A diner who tried it appreciated the gentle texture of the beans alongside the fragrance of the spices. Paired with the keema’s sharper heat, it should make the differences between the 2 curries especially clear.

Seasonal curries have their own character. The menu features a green chicken curry made with chicken, charred bamboo shoots and paprika, in a homemade paste fragrant with 10 kinds of aromatic vegetables and herbs. A summer special has also been listed: beef tendon with the sweetness of watermelon, the acidity of tomato and the heat of spices. Seasonal and daily options may vary, so check the separate menu at the restaurant when choosing what to combine.

A salad set with homemade dressing is available if you would like something alongside your curry. For after the meal, there is masala chai, served hot or cold, as well as lemonade and lassi. One diner who had the mutton keema said the chai’s sweetness and spice were both gentle, making it a good finish. You can focus on a single curry or build a meal around several curries, sides and a drink.