B-Hats Curry House in Watertown brings a unique flavor to the north country and serves traditional Indian and Nepalese cuisine.
Located on Stateway Plaza on Arsenal Street and Western Boulevard, the restaurant opened in 2016 after owner Prabin R. Bhat retired from the Army. Although he was stationed in Fort His Drum for years, he said there was nowhere to get authentic food like he grew up in his native Nepal.
The menu is full of traditional Indian and Nepali creations such as naan, samosas and of course curries in the traditional Indian way.
In an interview at the restaurant, Bert said, “I realized there was no place where I could get real Indian curry, and I wanted to give it to people.”
Indian curries use tomato, onion, garlic, and ginger pastes plus a variety of spices, depending on the flavor, mixed with meat or protein, and often served with rice or naan. Butt said he gets all his proteins, including chicken, shrimp, and lamb, from his range food service company in Watertown. His spices come directly from vendors in Nepal, or importers in New York City when needed.
Cumin, cloves, coriander, turmeric, fenugreek, cardamom and cinnamon are among the most basic spices of Indian cuisine. Ginger and garlic are also basic ingredients, and garam masala, a combination of various spices, is also famous in Indian kitchens.
Almost all of B-Hat’s menu items are classic recipes, but some options, such as squid pakora, are a fusion of what local diners have seen enjoyed in Indian and Nepalese preparations. is.
Squid fritters, squid pakora, came about when Mr. Burt found himself popular with local restaurants and wanted to create a unique product himself.
When he first opened his restaurant, Bhat served food buffet-style so people could get a sample of the options and get an idea of what they liked. The restaurant is completely bespoke.
Bart said his most favorite dish is of course curry, and chicken varieties are among the most frequently ordered items at restaurants.
B-Hats Curry House has a wide variety of naans, including chicken, garlic, and jalapeños.
There are also some delicious traditional desert options, such as gulab jamun, fried in syrup with dried milk, and kheer, a traditional spiced rice pudding.
B-Hats also has lassi, plain or mango varieties, which are creamy yoghurts served as drinks, as well as traditional chai and masala chai tea.
For those interested in making a traditional Indian curry at home, Bhatt shared the recipe he uses to make chicken curry, cucumula komas, in his own kitchen.
B-Hats also has lassi, plain or mango varieties, which are creamy yoghurts served as drinks, as well as traditional chai and masala chai tea.
For those interested in making a traditional Indian curry at home, Bhatt shared the recipe he uses to make chicken curry, cucumula komas, in his own kitchen.
– Cut 5 lbs of whole bone-in chicken (includes traditional flavored liver, heart and gizzards) into 1-inch increments.
– 5 tsp mustard oil
– 1 teaspoon cumin seeds, fenugreek seeds, cloves, cardamom, 2 cinnamon sticks, 3 bay leaves
– 1 teaspoon turmeric powder and salt to taste
– 4 tsp fresh garlic, ginger and green chili paste
– Cumin powder, coriander powder, 2 teaspoons of meat masala
– 2 medium-sized chopped tomatoes
– a few grams of finely chopped fresh coriander
1. Put the large oil in a large iron pot and heat it until steam comes out of the oil.
2. Add cumin, fenugreek, cloves, cardamom, cinnamon sticks and bay leaves and stir well until dark brown.
3. Add the chopped onions and fry until medium brown.
4. Add the cut chicken and season with turmeric powder and salt.
5. Stir chicken well over medium heat (about 20 minutes).
6. The chicken will be light brown and sticky in the pan.
7. Add the garlic, ginger and green chili paste and simmer until the paste turns brown (about 5 minutes). Stir the curry frequently and gently to keep the chicken pieces from breaking.
8. Add cumin, coriander and meat masala, mix gently and heat for another 3 minutes.
9. Add chopped tomatoes and simmer until thickened. At this point, you can add 1 cup of water for extra gravy.
10. Finally, your kitchen should smell like one of your most comfortable places. The final step is to sprinkle with chopped fresh coriander, let it rest for a few minutes, then serve with white rice and daal (lentils).
*If you don’t like bone-in meat, use boneless thigh meat. Do not use chicken breast as it lacks the original flavor and richness.
Also, traditional Nepalese chicken curry is made from young roosters.It takes a little longer to cook, but the flavor of the whole curry is unbeatable.
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