Dish Out Flavor with On-Trend Curries
Curry dishes are popping up on menus nationwide—19% of restaurants are now serving curries. These boldly flavored meals are often made with a mixture of spices such as cardamom, cumin and turmeric.
Indian curries typically include spiced vegetables and meat, and they’re traditionally served alongside rice or naan bread. As consumer demand for Indian food grows, we’re seeing curry dishes and Indian-influenced options in unexpected places. Chain restaurant Sweetgreen offers curry cauliflower, and the Bay Area’s Tava Kitchen menus Indian-themed burritos and salads. The cuisine is also emerging in the college and university space, as Iowa State University serves up Indian-inspired roast turkey and panang curry.
Even if your operation doesn’t specialize in ethnic flavors, you can differentiate your options and give customers the bold flavors they crave by spicing it up with a curry dish. Try these ideas for inspiration:
- Turkey Garam Masala: A flavorful rub made with coriander, cumin, turmeric and cardamom brings Indian flavors to a lean turkey breast filet. Serve with a side of roasted curried cauliflower and Brussels sprouts for a filling dinner option.
- Curry-Chutney Turkey Salad: Turkey medallion slices are tossed with raisins, celery, almonds, orange marmalade, mango chutney and curry powder to create a bright medley of flavors. Serve as a dip with pita chips or in a sandwich.
- Curried Turkey with Roasted Vegetables: Made with ground turkey and a slightly sweet Indian seasoning, this dish is best served with curried vegetables, warm naan bread and a tossed salad.
Not only do these recipes feature Indian flavors, but they also include turkey—a tasty, better-for-you protein that appeals to both health-conscious diners and adventurous eaters alike. Browse our products to find the best fit for your operation.
SOURCES
Glazer, Fern. Curry punches up restaurant menus, Nation’s Restaurant News, January 2017.
Taksali, Shivank. Food Trends in 2017 Your Restaurant Needs to Watch, Toast, December 2016.
Johnson, Hollis, A cuisine that’s been largely ignored for decades could be the next big thing in America, Business Insider, January 2017.
Freier, Lizzy. Is Indian Poised to Go Mainstream?, Restaurant Business, October 2016.
