Kamal

When you can't decide, Kamal's curry combinations make it easy to try more than one. Diners have paired butter chicken with keema or beef, letting them compare the different flavours. The menu describes the butter chicken as a simple curry of chicken, with buttery notes and tomato flavour; it's creamy and not spicy. By contrast, the keema, made with coarsely ground chicken, stands out for its clove aroma. Diners who have ordered both have remarked on the butter chicken's rich buttery flavour and the texture of the minced chicken and fragrant spices in the keema. Pairing the mellow curry with the aromatic keema is a straightforward way to enjoy both.

For a serious hit of heat, try the beef curry, which the menu labels “extra hot”. Its spiced flavour is balanced by sweetness and savouriness, and there is an option to make it even hotter. Visitors have also described pronounced heat with savoury depth behind it. If you would like to temper the spice, you could pair it with vegetable curry or butter chicken and compare the contrasting flavours. The vegetable curry has a mildly sweet flavour, with potato, sweet potato and tomato; one visitor described it as a soup-like curry packed with vegetables. The spinach curry uses plenty of spinach and is finished with cheese. A combination lets you compare the distinctive ingredients and aromas as you decide which curry to make the star.

Some menu options let you choose between 150g and 400g of rice, making it easy to order a smaller serving or a more substantial one. You can also add a small portion of curry sauce if you want a little more of a flavour that caught your attention. For sides, there is coleslaw made with two colours of cabbage and a hint of celery, as well as spicy tomato-braised beef tendon, which the menu also recommends as a curry topping. Drinks include bottled Heartland beer, Curry Lover Ale, named to pair with curry, and house-made vegetable juice.