Drawing inspiration from their Bengali, Goan, and Khoja roots, The Curry Brothers boast a diverse (but compact) menu, with dishes ranging from kosha mangsho and porota to chicken cafreal. For us, they created a special coastal thaali, comprising a crab moilee to die for, potatoes roasted to golden brown perfection, and a creamy raita topped with crispy bhindi. As if that wasn’t enough, they made us a Gondhoraj margarita alongside-tart, zesty, and delightfully refreshing.
We didn’t feel right keeping these treats all to ourselves, and so we asked The Curry Brothers to share the recipes of our favourite dishes. The key to these is the right ingredients, so make sure you can source the freshest your local market has to offer. Here’s their crab moilee- incredibly easy to make, and perfect for late Sunday lunches.
“This dish was born out of a request from a regular. They wanted a grander version of their routine lunch order – our Fish Moilee – for a weekend brunch party, and suggested lobster. But instead we introduced him to the in-season and far tastier delights of mud crabs.”