Kalpasi

Known for their "freestyle curry" as the Chef Kurosawa likes to call it, Kalpasi has been a top topic of discussion among Japanese curry lovers recently. This Indian restaurant is unlike any other. The chef experiments with local ingredients to create different kinds of curry while showcasing the wide spectrum of curry spices. The menu changes weekly, so you won't eat the same meal twice in a row at Kalpasi. From thali sets to Southern Indian banana leaf meals, Chef Kurosawa gets creative with the seasonal picks he has for the day. There are only two seatings each evening, and guests are required to order a drink before being served on a compartmentalized serving tray that expresses Chef Kurosawa's quirkiness for the day. Salty, sweet, spicy, bitter tastes are present in just one of his thali plates — a perfect balance of flavors. Expect the classic mutton curry and seasonal vegetable curry, as well as original creative dishes like a sanma (mackerel) curry stewed in umeboshi. The use of Japanese ingredients like sanma and umeboshi catches the attention of many, representing the native flavors of Japan. That has always been the aim of Kalpasi — to use curry as a medium for creative expression, rather than just painting by numbers.