The dishes for curry sets include vegetable, seafood, beef and lamb options.
Its Malaysian curry is super-hot, guaranteed to make you sweat, while the Thai curry is green and pretty hot too - made with lemon verbena and coconut juice. The Indian curry is a complex melange of herbs and chili and is medium hot; the French option is stewed with vanilla and milk; and the home-made curry is suitably spicy, made according to the chef's secret recipe.
A selection of classic Southeast Asian dishes have also been mainstays on the Curry Bistro menu for the past 15 years, including Singaporean style pork rib stew, Thai tom yum mixed seafood soup, phad Thai and Taiwan three cup chicken.
Curry Bistro can seat around 80 diners, and the average price of a curry is 45 yuan (US$7.2).
Omar Cafe Indian Kitchen
Indian restaurants are few and far between in Hangzhou, making Indian Kitchen a popular rendezvous for Indian food fans. Around two thirds of customers are foreigners, including Indians wanting a taste of home, diners from the Middle East, Malaysia and Indonesia and Westerners.
Except for paratha, all the items on the menu feature curry as an ingredient and are prepared by cooks from India. The restaurant boasts some 20 kinds of curry - color-coded from super hot to not at all spicy.
The hottest is the masala - orange on the spicy scale - while the heat is turned right down for the creamy coconut korma.
Some curries are available in different strengths according to taste, such as the green saguwala spinach curry.
The manager Wang Jun says the brand Indian Kitchen owns a company in China which produces its own curry leaves so they can ensure freshness.
Authentic Indian dance shows are staged three times each evening, and in addition, every Saturday night the restaurant serves a buffet featuring dishes not on the menu.
Jackson
Five tables and a bar counter with four stools are the sum total of seating in this restaurant, but hipsters are willing to wait in the winter chill to sample its curries and thin-crust pizza.
The eatery is run by Jackson Wang, who used to work in Western restaurant in five-star hotels. He opened his own restaurant last year, which does take-away as well.
The chef makes Indian-style curry, with options including chicken, beef, lamb, fish, shrimp and vegetable. Shrimp and chicken come especially recommended.
The shrimp curry sees the spice blended with fresh wasabi. The chef controls the proportions so the taste is refreshing and not likely to leave you with streaming eyes.
Similarly, other curry cuisines follow classical Indian curry recipes, together with something unique from the chef. For example, one dish sees vegetables soaked in yellow curry and topped with white coconut curry.
Jackson also serves thin-crust pizza. The signature one is strawberry pizza - like Hawaii pizza but with sliced strawberry and other fruits for a sweet taste. Other popular choices include satay chicken pizza and BBQ chicken thigh pizza.
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