Enjoy authentic Indian cuisine while looking at Indian-style temples
The restaurant I would like to introduce this time is a South Indian restaurant.
When I visited for the first time, I was fascinated by the scenery seen from this window.
It's Tsukiji Honganji.
Here in Dharmasagara (Dharmasagara), this beautiful ancient Indian style main hall
You can enjoy authentic South Indian cuisine while looking at it.
What is South Indian cuisine?
India has a large land and has different climates depending on the region.
There is also a difference in temperature between the north and south, and there are differences in crops and cooking methods.
Indian cuisine can be broadly divided into South Indian cuisine and North Indian cuisine.
When it comes to Indian cuisine, there are many people who think of curry to eat with Nan.
Isn't it? Match with rich curry made with animal fat such as butter
The style of staple food made from flour baked Nan and Chapatty is often seen in Japan.
They are North Indian cuisine.
Dharmasagara specializes in South Indian cuisine.
Curry is less oily and smooth, and has a sour and light taste.
Because there are abundant menus centered on beans and vegetables, and rice is the staple food.
The shop owner also says that it only fits the taste of Japanese people.
"Meirs" set meal of South Indian cuisine
What I ordered was "Meals B Set Vegetable Course" (2,000 yen excluding tax).
Meals is a set meal of South Indian cuisine, from side dishes to staple food on a single plate.
Polyyal (fried vegetable spices). It was a good day.
Curry is a sambaru of beans and vegetables. In the back is a sour soup, rassam.
On the back of the fluffy fried bread called Pully in the middle, a spicy fried rice cracker papad was hidden.
It is recommended not only to eat it as it is, but also to crush it with crispy and mix it with curry to enjoy the change in texture.
The side menu chooses Masarawada, which is often eaten in South India (fried coarsely ground chickpeas).
It has a sauce of coconut.
The use of coconut milk and coconut oil is also a characteristic of South Indian cuisine.
Next to Masara Wada is lemon achar (picrus) and herb chatsune (paste-like condiment).
I mix it little by little with curry, but this is refreshing and really delicious.
In addition, lighters (yogurt salad) and jasmine rice were on board.
Each meal is placed in a small vessel, but there is enough quantity and everything.
By the time I finished eating, my stomach and heart were filled.
In a quiet and calm shop. A relaxing time is flowing.
It was a time when I thought about India far from Chuo-ku.
Dharmasagara (Dharmasagara)
Ginza Eight Building 2F, Ginza 4-14-6, Chuo-ku
０３－３５４５－５５８８
A 1-minute walk from Higashi-Ginza Station on the Asakusa Line and Hibiya Line.
Open all year round except during the year-end and New Year holidays
