We end the year in style with a curry served at another off the beaten track gem, and one that lovers of Indian cuisine will relish once they stumble upon it. Chamiyala Kitchen, hidden away in the back streets of a residential area in Arawkawa, and likely unknown to your average Tokyoite, contrasts its remote location with unexpectedly high quality culinary delights. Thankfully, it's only a short walk from Akado-shogakkomae station on the Nippori-Toneri Liner and unmissable, when you're suddenly outside it, by it's green-painted facade, offering a warm welcome to those who pass by.
The menu has a wonderful array of tasty-looking Indian treats, including the tempting Sabji (plates of vegetables cooked in gravy), but I went instead for the dish of the house: Chicken Chamiyala. The Chamiyala is a simple dish, but the thin, soup-based curry, brought alive by a blend of ginger, garlic, black pepper, and coriander, goes to prove carefully selected but simple ingredients in harmony can produce fantastically high quality dishes. The chicken was on the bone – not always my cup of tea – but it was so perfectly soft and slipped off so effortlessly, that mere remnants were all that was left by the end. I usually go hot, but I didn't ask for extra heat this time – I wanted the chef's full imagining of this Northern Indian recipe. An extra kick of heat wasn't needed. This dish had it all and I'll be going back there very soon for another blast.
The menu has a wonderful array of tasty-looking Indian treats, including the tempting Sabji (plates of vegetables cooked in gravy), but I went instead for the dish of the house: Chicken Chamiyala. The Chamiyala is a simple dish, but the thin, soup-based curry, brought alive by a blend of ginger, garlic, black pepper, and coriander, goes to prove carefully selected but simple ingredients in harmony can produce fantastically high quality dishes. The chicken was on the bone – not always my cup of tea – but it was so perfectly soft and slipped off so effortlessly, that mere remnants were all that was left by the end. I usually go hot, but I didn't ask for extra heat this time – I wanted the chef's full imagining of this Northern Indian recipe. An extra kick of heat wasn't needed. This dish had it all and I'll be going back there very soon for another blast.
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