TerraCurry Opens First South Delhi Outlet With Lighter Regional Indian Menu

TerraCurry, a progressive Indian cuisine restaurant, has opened its first outlet in South Delhi with a menu focused on regional Indian food prepared with reduced use of ghee, cream and oil.

The restaurant’s menu includes TerraBowls based on regional ingredients and recipes. Options include the Gangetic Plains Terrabowl with Gobindobhog, Khus Khus, Mustard & Coconut Curry and Chana Dal; the Thar TerraBowl with Millets, Mathania Mirch Curry, Ker Sangri yellow dal; and the Himalayan Terrabowl with Kalanamak Rice, Pahadi Curry (Hempseeds, Jakhya, Pisyu Loon) and Himachali Rajamah. The bowls can be paired with Paneer, Tofu or Chicken.

The menu also includes sharing plates such as Thin Crust Whole Wheat Khapli Aata Pizza; Sai Bhaji, Sindhi Koki along with Air-Fried Aalu Tuk & Papad; Wholewheat Malabar Parantha and Wholewheat Goan Pore with Xacuti Curry.

Beverage options include Haji Ali Fruit Smoothies, Chai Sutta Latte, Makaibari Smoked Tea (plant-based), Ratnagiri Mango Lassi, Jasmine Craft Soda and Spicy Pineapple Soda by Indica Beverage Company.

Chef Sandeep Namboodiry, Founder, TerraCurry, said, “At TerraCurry, we want people to enjoy Indian food for what it truly is, without having to deal with the heaviness that follows after. There are numerous urban Indians who love their own food & cuisine but hesitate because of how they feel afterwards, and that is where we see an opportunity. We don’t believe heaviness should be mistaken for flavour. Our focus is on staying true to how food is prepared across different regions of India, however using modern techniques. For example, the onions which are used in our gravies are ground using a mechanised grounding stone, ensuring the texture is smooth. The hydroponic systems are a part of that effort too, helping us maintain the freshness and quality of our produce and bring it straight from our modern growing systems to the plate.”

TerraCurry has also installed an indoor hydroponic system at the restaurant, where herbs and saplings are grown for use in its kitchen.

The restaurant uses a contemporary, minimal design, with traditional earthenware used for serving some of its signature bowls. The South Delhi launch marks TerraCurry’s entry into the city’s dining market with a regional Indian menu built around lighter cooking methods and modern preparation techniques.