the MANDA, which is operating as a pop-up at Gorilla EAST in Asagaya. I had been wanting to visit for a few months now, but due to living far away, I finally made it for my first visit! The menu for the day included veg kurma, meen kulambu, Chettinad chicken curry, Punjabi aloo baingan, and basmati rice. I think I started with the veg kurma? The first bite was so delicious and I was truly impressed. It had been a while since I had such tasty curry... The standout dish was the meen kulambu. It was made with swordfish and had a strong tangy flavor that was addictive. They offer free refills of basmati rice, which was a great service for someone like me who eats a lot (laughs). I'm not sure if mixing it all together was the right way to eat it, but I had fun experimenting with different mixing techniques and was amazed by the deliciousness as I finished my meal. The fact that I could eat all this for only 1700 yen made me so happy... I ordered kulfi for dessert. I was debating between that and falooda, but the kulfi was so good that I wish I had tried the falooda too (laughs). I'm already planning to go back next month or the month after that!!

Non Veg / Parotta Stall ¥2,000 tax included This is a curry stall that operates in a rented space, located about a 3-minute walk from Asagaya Station on the JR Chuo Line. I had known about this place from Instagram before and had always wanted to go, but never got the chance. The restaurant wasn't listed on Tabelog for a long time, so I was thinking of quietly keeping it to myself and not sharing, but it suddenly appeared on Tabelog, so I decided to go. I had asked for a reservation in advance, and it seems like if I hadn't, I wouldn't have been able to eat there. The reservations were fully booked. It's really popular. I arrived an hour before closing, after missing lunch, but there were no available seats, so I had to wait outside for about 15 minutes. After ordering inside, I waited for about 30 minutes. The operation seemed quite challenging. It must be difficult to manage with limited kitchen equipment and a large number of customers. The lunch menu changes daily and there is only one option. This time, it was a Non Veg Parotta set. The style is to eat using a banana leaf instead of a plate, which seems to be preferred by those who like Indian cuisine and value style. The lunch set looked perfect in appearance. I wanted to order dessert as well, but it was sold out because I arrived late. (However, since I was the last customer, they shared some leftover melon-flavored jelly with me, haha. No food waste. Like SDGs, haha.) [Non Veg Parotta Set] (Contents) Parotta 2 pieces Chicken Gravy Grenade Chicken Mutton Chukka Kalakki Onion Raita Overall, it was "manly" in a good way. I felt that the flavors were bold and distinct. They use spices boldly! They put enough salt! It felt like something you would want to eat with eggs or as a snack with alcohol. The emphasis on sweetness was very low, leaning towards the aroma of spices, umami, and bitterness. The Grenade Chicken, an original dish by Mandao, made me feel like customers would ask, "Is it raw?" because of the difficulty in cooking with spices that are prone to burning. The challenge of tackling this dish was quite intriguing. Just as I was finishing eating, they added some leftover mutton stir-fry for me, and I was completely stuffed. Eating Parotta with gravy and raita was a classic combination that was delicious. Thank you for the meal.

Today, I went to Gorigori East as usual. They open at 11:00. I made a reservation through Instagram. Depending on the time, there might be a wait. I arrived right at 11:00 today, but there were already some people ahead of me, so I got a seat but had to wait for my food. It seems like the place is getting more popular as there were more customers than before. The unique Asian aroma was really strong today. It feels like the chefs traveled to India and the food got even more delicious. Even when I got home, the distinct aroma was still on my hands, so if you don't like it, you might not enjoy it. Fans will probably love it though haha. The atmosphere was crowded and you might end up sharing water with the person next to you, so it was a bit noisy. Banana Leaf Meal for ¥2000.

I made a reservation in advance through Instagram DM. Today, I rented a space at Gorigori East in Asagaya. The opening hours were from 11:00 to 15:00 and I was able to enter smoothly. I tried the roasted coconut-based chicken, Kerala-style squid with semi-gravy, and roasted coconut-based sambar with pumpkin and beans. It cost ¥1800 for basmati rice, and they only accept cash. The roast dishes were fragrant and delicious. Looking forward to the next visit.

I saw a post on Instagram and decided to check it out! It's located about a 5-minute walk from Asagaya Station. This place is called Gorogori East, a curry shop that operates within another restaurant. Atmosphere: It feels like a izakaya (Japanese pub) because it's a sublet space. Ordering process: I made a reservation on Instagram. There was no specific time, just a reservation for the meal. They only have a limited amount for reservations, so it might be tough to get a spot on the day of. Two good-looking guys were running the place and seemed to be having fun. I gave my name at the entrance. They probably only accept cash. Customers and crowd: They had sold out by the time I arrived. The customers seemed to share some kind of hobby based on their conversations. Stay time: They opened at 11:00 and a few people were already lining up. The curry arrived at 11:10. Customer service: The staff had great communication skills. Menu: They only had one option for ¥1700, and you could choose between hot or iced chai for ¥300. Desserts ranged from ¥300 to ¥600. Parking: There is a large coin parking lot nearby. Food: Today's curry had two types - pineapple curry and vegetable curry served over rice with a tangy and spicy soup. The side dishes included something with cauliflower, lemon pickles, bean senbei, and I also ordered chai. The pineapple flavor was unique but delicious. I want to go back next month on a Saturday, if work allows. I wonder how they make such delicious food. Do they really need to put tomatoes in curry? I wanted to attend a curry workshop at Beat Eat, but I realized too late and it was already full...