At Curry Hut, in addition to Indian dishes, Nepalese appetizers and entrees are available, many featuring chicken or goat. Showing the influence of China, Nepals northern neighbor, momo is a platter of dim sum-like minced chicken dumplings with achaar, a tart pickle sauce of lime and turmeric. Chicken wings—marinated, steamed, and grilled—are extraordinarily scrumptious, moist yet crunchy. Chhoela is boneless goat, boiled to extract residual funk and baked in a clay pot, yielding a most refined version of this animal. Vegetarian and meat "special dinners" are meant for sharing, the former featuring preparations like lightly spiced spinach and lentils, the latter more chicken and goat and aloo tama bodi, a subtly spiced combo of black-eyed peas and bamboo shoots (another shout-out to China). Unsurprisingly, curries predominate, as do meats baked in the tandoor, and although the menu skews toward northern India, theres abundant seafood. Many bottled Indian beers are available—we like Kingfisher—but you might hop on the wagon for just one meal and sip alcohol-free, beautifully complementary lassi, just sweet yogurt and pureed mango.
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