Katsushika City, Tokyo, Japan｜SAI DHABA

We came on the first day, took out shami kabab, chicken tikka, chola nan, chicken gizzard curry. There are 2 senior Indian men and women. They are a couple and this is their restaurant. They serve food very respectfully. The senior lady speaks very good Hindi. Speaks very sweetly. I became friends with her. Their food is very tasty. 2nd day again we went to eat chicken gizzard curry. Unfortunately we didn't get gizzard curry that day, so came with shami kebab. On the 3rd day again my husband brought Mutton curry, Chicken gizzard curry and cheese nan. The senior lady asked my husband about me, why didn't I go ❤️❤️❤️. I am very happy to hear that. The restaurant is located near our house. The best Indian restaurant at Katsushika. Will visit again.

It's not oily, the spices are well balanced (not too strong in a good way), and you can feel the flavor of the vegetables, meat, and other ingredients, making it a curry that can only be tasted here. It's very delicious. I'm full after every meal! I went home satisfied, but the next day I was already craving cider bar curry. (lol) Chatting with mom is also one of the reasons I want to go to the store! This is my favorite shop and I would be sad if it disappeared.

Authentic Indian curry made by an Indian chef who honed his skills in Connaught. It has a deep flavor similar to rich vegetable juice that cannot be disguised by fresh cream or flour. Chicken curry brings out the flavor of the chicken. However, the meat is juicy. However, it is not greasy. It's proof that you take your time and make everything carefully. Some people say it lacks spiciness because it has a lot of spices mixed together, but that's the magic of my father, the chef. Also, for people with diabetes and high blood pressure, ``I'm fine'' (according to my father) Homemade yogurt, Alphonso mango juice, the world's best rum, lassi high, etc. No matter what I eat, whether it's alcohol, snacks, curry, or naan, I always say, "Yeah!" every time. *The naan is apparently grilled over binchotan charcoal.