Two decades ago when curry dishes first started appearing in Hangzhou restaurants, on many menus they were offered only as side dishes, viewed simply as spicy things to go with rice.
In the years since, cuisine featuring the flavorsome spice has won its way into the hearts of locals. Today, curry is not perceived as an exotic spice but a familiar ingredient for diners at Indian, Thai and Portuguese restaurants, plus at many other nosheries.
Shanghai Daily sampled some hot stuff at three Hangzhou restaurants that specialize in curry.
Established 15 years ago, Curry Bistro was the first curry restaurant in Hangzhou. It is run by Hong Kong native Eric Wu, who has been working as a chef for 35 years, and his wife Michelle Lau, a Hangzhou local.
Wu says fresh and good quality ingredients are the key to making delicious curry. The restaurant's menu is simple: curry served with rice and soup, plus a selection of mainly Southeast Asian dishes.
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