The monthly curry third (all 12 times) of Tokyo spice house X TORQUE collaboration plan
Blend specially made with cumin, coriander, clove, cardamon, cayenne pepper which are basic curry spice in Tokyo spice house. We finished to curry to be able to eat lightly while pushing up ingredients such as eggplant or ground meat. Topping did roast of vegetables which spice felt Manganji red pepper and paprika which felt the sum using black cumin (love-in-a-mist). It is kind Indian curry which we do not lean on after a meal in occasion when the lingering summer heat is severe. You bring on flavor like India with cumin, and "coleslaw of Scotch kale" matching curry with mustard blends with black pepper with estragon and Dill seed, laurel, and "pickles of egg" which change color in turmeric, and did eat yoghurt-based sauce "writer" together if you like, and please enjoy together!