The interior of the restaurant smelled amazing, and the menu had a very enticing selection of North Indian style curries with our ever-desired bread and rice options. I opted for the Lamb Coriander Masala, Chapati, and a half order of Basmati rice. The waitress (Japanese, like most of the wait staff in Dhaba as well) offered me the option of spice levels up to 5, so naturally I opted for the hottest.
Then I noticed something strange. Very few of the other customers (mostly younger women and some couples, as is standard at Indian restaurants in Tokyo) seemed to be eating curry. I had read that Gurgaon was known for its tasty Cheese Kulcha: Kulcha being that soft round bread which is often stuffed with Masala or cheese in restaurants around town. It wasn’t strange to see that popular bread on most of the tables - it was the fact that most of the customers were eating it with a knife and fork, without a drop of curry in which to dip it. One couple had apparently ordered a salad, a cheese Kulcha, and a glass of white wine for their lunch. Oh Ginza: do you have to be SO Ginza?
I suspect this reticence in adding any real heat is the result of Gurgaon catering to their main clientele - and who can blame them? The place seems to be extremely popular among Ginza’s LV and Coach set, who are more than happy to pay 2,000 yen for lunch and would rather have cheesy bread than complex flavours and dopamine-releasing spices. That’s fair enough, but I wish I could try what these highly talented chefs would cook for themselves and their families in a cheap-and-cheerful environment. Gurgaon is in many ways a top-notch restaurant, but for my taste they’re held back by the swanky Ginza location.