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    • The Vibe 

      Indian Curry House offers a simplistic yet stylish dining experience. With a soothing background of violet, the crimson-red curtains add a distinctive Indian flavour to the interior decor. It has an unpretentious setting which would set customers at ease right away. The presence of lantern-like lights adds a touch of class to the setting of the restaurant. 

  • The Food 

    The menu has been neatly organized into different sections for diners to select. Begin with theSignature Fish Cakes ($8.50), which are mashed chunks of fish, lightly crumbed and deep fired. Accompanied by the mayonnaise sauce, the crispy texture of the fish cakes is that of home-cooked fish cakes which will be a hit with children and adults alike. The fish chunks are flavourful and the light batter made it an attractive starter.

    Vegetarians will also be spoilt for choice as there are many vegetarian dishes to choose from. Go for the Shahi Malai Kofta ($13.90), a dish comprising of mixed vegetables and cottage cheese dumplings, simmered in creamy almond sauce. The sauce is sweet and proved to be the perfect foil for the dumplings which has a robust taste. The smooth texture of the dumplings is a big plus.

    The next starter is something out of the norm and is worth giving a shot. The Tandoori Crab Claw($17.90) is crab claws marinated with true Punjabi sauce and roasted in the tandoor. The ocean-sweetness of the crustacean is strongly dominant and permeates through the sauce.

    A trip to Indian Curry House would be incomplete without trying the Badshahi Tandoor Chicken ($9). This classic Indian dish comprises of spring chicken marinated with freshly pounded masala and yoghurt before being roasted in the tandoor. The spring chicken is a sight to behold. The flesh is roasted to perfection with the marinate bringing out the fragrance and flavours of the fowl.

    Not to be missed is the Fish Head Curry ($24.90). Although priced affordably, diners can expect a whole sea bass fish head served simmered in thick curry with assorted vegetables. This dish is best eaten with naan or basmati rice. Kudos to the chef for the flesh of the fish is tender, bringing out the flavours of the fresh fish.

    Not trailing far behind in the popularity stakes is the Chili Garlic Prawns ($17.90) which is a fusion dish of Indian-Chinese origins. The prawns are cooked in a wok with spring onions, chili, garlic and the chef's special sauce. The fresh prawns have a coat of light batter and are smothered in the wonderfully savoury sauce. Simple yet tasty, it deserves its tag as one of the signature dishes of Indian Curry House.

    For dessert, try the pistachio-flavoured Kulfi ($6) which is rich and creamy without being overly sweet. It will certainly be greatly appreciated around the table as it is also light on the palates.

  • The Service 

    The staff, decked in smart attire, is friendly and amicable. They epitomize the values of courtesy and are polite. The operations manager, Vikram, is hospitable and will dish out advice to those who are new to the cuisine.

The SD Food Advisor's take on Indian Curry House

Indian Curry House is a good place to bring friends and family to try good traditional Indian food. Personally, I found that the dishes served here has been tailored to suit local palates for diners can request for reduced spiciness in their dishes and hence would be popular amongst Singaporeans. For great tasting Indian dishes, look no further than the Indian Curry House – Come try it yourself! 

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