I’ve had Indian cuisine in Canada, Japan, and of course, India. Nothing could ever compare to the huge variety of foods and the stunning flavours of actual dishes cooked in India, but the curries in Japan are still delicious and a very neat experience.
I recently went to a nearby restaurant called “Ram”. It’s owned and run by Nepali people, but they serve Indo ryori, which translates to “Indian cuisine”.
We opted for a dish of aloo palak (spinach curry with potatoes) and another order of tomato-based veggie curry. Each comes with an option of either naan or saffron rice so we asked for one of each.
Before our order came to the table, they brought over complementary poppadom and a bowl of chutney. I call it chutney, but it seemed to be onions, garlic, and ginger in a red hot sauce that tasted a lot like the spice used in Korean cuisine. I guess they make the best of what they’ve got! Either way, it was still fantastic…we got three refills!
That’s actually what makes going to an Indian restaurant in Japan so interesting. Some of the ingredients that they use are imported directly from India, whereas others are fashioned out of locally available foods. The saffron rice was cooked with jeera, or cumin seeds, giving it a very authentic taste. But on the other hand, instead of using long grain rice, Indian restaurants here typically use domestic short grain rice, resulting in such an interesting fusion of textures and flavours.
The naan is also made with Japanese flour and very little oil so that it’s almost like dry toast on the outside, but fluffy inside, and with a mildly sweet flavour almost like a pancake! Not to mention, the naan in Japan is always huge.