CURRY LEAVES – Restaurant
Curry Leaves cooks Kerala at the front of the house and North India behind it, in a Westshore Plaza dining room with a full bar and a weekend lunch buffet. The chef signatures are where it gets interesting: Venad pal konju, tiger prawns roasted down in coconut milk with rosemary and garlic; Travancore kada fry, a pair of crisp whole quail with porotta; nalli nihari, a slow-stewed lamb shank served with buttered naan. Elsewhere, dosas, saag paneer, adraki lamb chops, chilli garlic paneer and a butter chicken rigatoni that has no business working. Dinner runs on until ten every night.
4843 W KENNEDY BLVD, TAMPA, FL, 33609 727-776-3827 https://curryleavesindiancuisine.com/0Cuisine: Restaurant
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