Located just less than a mile from campus, the Curry Hut is fairly priced for the average college student. They offer different meat dishes, have a small variety of vegetarian options and all of them with flavorful sauces that are anything but boring.
The Veggy Korma is immersed in a yellow sauce with tons of nutritious vegetables. Almost comparable to a creamy vegetable stew, but with an array of bold spicy flavors. Nothing too unbearable, as a drink of water is all it takes to calm the kick on the roof of your mouth.
The Goat Curry is marinated in a delicious dark brown sauce and has a mild spice flavor. The meat is cooked to perfection while it barely falls off the bone. However, one is to be careful when eating the goat curry as it is served with many small bones that are not easily discovered until the first bite.
The Yogurt Curry also has a mild kick of spice. Every bite of it is like biting into deliciously soft-cooked potato chunks drowned in a savory yellow sauce.
As for those who would like to avoid the spicy flavorings, the Chicken Tikka Masala is a definite must-try. It is drenched in a vibrant orange sauce that tastes like honey barbecue with some other hidden flavors.
In addition, all the breads are cooked in a B.B.Q clay oven, which makes an appetizing addition to the raita of choice. Other options include deep fried delicacies, a la carte items and kathi rolls which are comparable to wraps.
The Curry Hut offers affordable combos starting at $6.99 which are very filling. A one item combo comes with your choice of raita, a well-portioned side of basmati rice and two large pieces of naan bread which can be upgraded to garlic bread for just $0.50 more.
The sauces are what bring the zing to the dish. Some may even open up the pores and get the adrenaline running, but all the bold flavors will leave your mouth watering longing for more.
For more information on the Curry Hut, stop by in person at 1317 E. Chapman Avenue, Fullerton, CA 92831 or visit their website at www.curryhutla.com or call 714-746-4333.
