New Delhi, Sep 22: TerraCurry, a progressive Indian cuisine restaurant has launched its first outlet in South Delhi, bringing a fresh take on how Indian food is prepared and experienced. The restaurant is built around the idea of designing the Indian dining experience through a more sustainable, delicious and balanced approach creating lighter, thoughtfully crafted dishes without the usual heaviness associated with Indian food.
The menu focuses on regional Indian dishes prepared with less reliance on ghee, cream and oil, while retaining the authentic character of the food. The idea is simple real cooking, without the aftermath. The idea stems from a familiar experience for many urban Indians- enjoying a good Indian meal, but not always enjoying how they feel afterwards. TerraCurry aims to change that by staying true to regional Indian cooking while using thoughtful techniques and a more considered approach to ingredients, resulting in food that is flavourful without feeling unnecessarily heavy or overspiced.
Diners can choose from a range of TerraBowls like the Gangetic Plains Terrabowl or the Thar TerraBowl or Himalayan Terrabowl. These bowls can also be customised with an added protein of choice - Paneer, Tofu or Chicken.
The menu also features sharing plates for two and options include Thin Crust Whole Wheat Khapli Aata Pizza; Sai Bhaji, Sindhi Koki along with Air-Fried Aalu Tuk & Papad; Wholewheat Malabar Parantha and Wholewheat Goan Pore with Xacuti Curry. The beverage menu also includes healthy options inspired by regional flavours such as Haji Ali Fruit Smoothies, Chai Sutta Latte, Makaibari Smoked Tea and Ratnagiri Mango Lassi. The must-try beverages also include the Jasmine Craft Soda & Spicy Pineapple Soda by Indica Beverage Company.
Another highlight of TerraCurry is their indoor hydroponic system installed within the restaurant. Guests can view the growing herbs and saplings, many of which are used in the food they are served. The idea gives the farm-to-plate concept a more literal meaning, with fresh produce growing right inside the restaurant and making its way onto the plate.
Open from 8 am in the morning, TerraCurry is an ideal breakfast cafe with options such as Granola Smoothie, Bhurji served with wholewheat ‘doubleroti’ sourdough toasts, Pindi Chole & Kulche and Khapli Aata Parantha. On weekends there is an all you can eat breakfast buffet too.
Commenting on his brand concept, Chef Sandeep Namboodiry, Founder, TerraCurry said
“At TerraCurry, we want people to enjoy Indian food for what it truly is, without having to deal with the heaviness that follows after. There are numerous urban Indians who love their own food & cuisine but hesitate because of how they feel afterwards, and that is where we see an opportunity. We don’t believe heaviness should be mistaken for flavour. Our focus is on staying true to how food is prepared across different regions of India, however using modern techniques. For example, the onions which are used in our gravies are ground using a mechanised grounding stone, ensuring the texture is smooth. The hydroponic systems are a part of that effort too, helping us maintain the freshness and quality of our produce and bring it straight from our modern growing systems to the plate.”
TerraCurry follows a modern, clean and minimalistic design, while retaining elements of traditional Indian cooking. This comes through in details such as serving its speciality bowls in traditional earthenware, bringing a familiar touch to an otherwise contemporary space. The restaurant looks at Indian food through a simple lens, keeping the flavour, while taking away the heaviness. It also extends this idea beyond the plate, with a minimal, uncluttered space designed to complement the food and create a lighter dining experience.
With its first Delhi outlet, TerraCurry aims to offer a different take on Indian dining for a generation that enjoys its regional food but is increasingly conscious of what it eats, how it is prepared and how it feels after a meal.
