Nestled in the northeast corner of the Bridgewater Shops on Prince Rodgers Avenue, Kurry & Naan is a new hidden gem. Opened in November by chef/owner Kulwant (“Kay”) Singh, who previously owned Divine Curry in Hillsborough, Kurry & Naan focuses on northern Indian foods. Singh is the youngest in his family and learned to cook with his mother before attending culinary school in India. The owner of several Indian restaurants over the decade, he is well-versed in Southeast Asian cuisine and has trained many chefs.
Unfamiliar with Indian cuisine? Staple ingredients include rice, tomatoes, lentils, chickpeas and yogurt. While there are certainly many vegetarian options to choose from, fish, lamb, goat and poultry also are used widely. Regional cuisine makes use of many of the healthiest herbs and spices, including cardamom, black pepper, coriander, cumin and turmeric, leading to incredibly vibrant and flavorful dishes. You will find all of this and more at Kurry & Naan.
Singh makes use of a host of flavors, including a house-made kadai spice blend. To taste this spice, try the Kadai Chicken and Kadai Paneer, a tangy, deeply spiced dish that is also made from cheese and bell peppers. All dishes are prepared on site, with the naan made from scratch in the clay oven. Rich in antioxidants, the wonderful, exoticflavors of Indian spices have numerous health benefits, including aiding in heart health, improving digestion and combatting inflammation.
Singh continues to expand on and improve his food. “I’m still trying to copy my mom,” he says as we review the varied menu options. With chicken and lamb curries, vegetarian and vegan dishes, and seafood options—many of which are gluten-free—there is something for everyone in the family to enjoy. Try the popular Tandoori Chicken—or make Singh’s recipe at home. Other crowd favorites include the Biryani specialties with vegetable, chicken or lamb.
But be sure to leave room for dessert: The Gulab Jamun—deep fried cheese with honey syrup—is amazing.
Check out the menu at KurryAndNaan.com.
Richard Hannum (“Small Time Foodie”) is a food reviewer based in Bridgewater who studied at the Auguste Escoffier School of Culinary Arts.
Tandoori Chicken
10 chicken drumsticks or 5 chicken legs, leaving the bone in
4 oz fresh lemon juice
3 tbsp ginger-garlic paste, made with a 1:4 ginger-garlic ratio
1 tbsp salt
½ tbsp chili powder
1 tbsp coriander powder
1 tbsp cumin powder
2 tbsp cooking oil
8 oz yogurt
3 tbsp Kashmiri Mirch or paprika
De-skin the chicken and cut three to four slits across to help marination seep inside meat.
Add lemon juice, ginger-garlic paste, salt and chili powder. Mix all with the chicken.
Add coriander powder, cumin powder, oil, yogurt and Kashmiri Mirch/paprika. Refrigerate for two hours.
Pre-heat oven to 350°F. Place chicken in moist pan and keep it in the oven for 10 to 15 minutes. Turn the chicken to the other side and cook another 5 to 10 minutes.
Serve with mint chutney, BBQ sauce or hot sauce.
