Kharai is made with green and red peppers and green chillies, cooked in an Asian-inspired sauce that brings a different note from more traditional curries. Moderate to properly spicy, really flavourful and colourful, it wins over with its crunchy vegetables and fragrant sauce, a nice change from the great Indian classics.
A dish with a story
Kharai draws on the culinary exchanges between India and South-East Asia, particularly visible in Calcutta’s Indo-Chinese kitchens.
This kind of faster, sautéed wok preparation developed among Indian communities that emigrated to East Asia.
Today prized for its originality compared to classic simmered curries, it broadens the flavour palette of our menu nicely.
The term “Asian-style” here covers a broad influence rather than one specific region: our recipe is a house interpretation of these historical culinary exchanges.
Frequently asked questions
Is Kharai spicy?+
It’s moderate to properly spicy (2 chillies), flavourful and colourful.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
What’s the difference from Jalfrezi?+
Kharai is prepared in a style closer to an Asian wok, with a slightly different sauce texture.
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