The Foreign Infusion – Japan

#AragmaPopupAtHome

Invasions and trade have been instrumental in building cuisines across the globe. 

Through our pop ups this season, we want to share snippets of the history and our honest effort to replicate the dishes true to their flavour.

Featuring in this pop up is the Japanese national dish 

  • Japanese katsu curry with pickled vegetables

The curry was introduced to Japan by the British who adopted it from the Indian subcontinent, during colonial rule.  It was in the early 1900’s when the curry was widely eaten by the Japanese Navy and Army. This led to the widespread adoption of the humble curry, almost making it a national dish.

Japanese Katsu Curry

The curry in essence is a stew mixed with curry powder and vegetables. The Japanese modified the British curry to their own version. Currently, a roux of the basic curry sauce is sold as a block in the supermarket. This made it feasible for easy preparations across homes. 

This delicious Japanese curry recipe is eaten mostly for dinner. Tender pieces of chicken/vegetables cooked in a rich savory mild curry sauce is a very interesting taste compared to the bold indian curry made in our homes.

Katsu basically means a fried panko crumbed cutlet. This is paired with the curry, medium grain slightly sticky rice and pickled vegetables.

As a dessert we have a slice of the light and fluffy japanese cheesecake with strawberry compote. 

Menu (Serves 1)

  • Vegetarian (Tofu Cutlet) / INR 550
  • Chicken / INR 590

Japanese Katsu Curry served with panko crusted cutlet, sticky rice and pickled vegetables.

Dessert

  • Japanese Cheesecake Slice with Strawberry Compote / INR 160

Serves one. Delivery on Friday, 29 Jan 2021 between 6.30 PM and 7.30 PM. Pre-orders only. Delivery charges apply.