Our private room can accommodate up to 100 guests.
"...we found the Curry Hut's Indian cuisine full of delicious surprises..."
Channel 2 CBS News
" ...Mo mo, a Nepali dish of spiced minced chicken steamed in dumplings, is lively and delicious..."
- Chicago Tribune :
Time for mo mo? Visit Curry Hut
" ...Started by veterans of Chicago's popular Indian Garden, this North Shore spot offers a wide-ranging menu of traditional Indian and Nepalese dishes.... occasionally need some me-time”
- Metromix.com (8/3/2014)
WWBBM-TV Channel 2 CBS News
April 8, 2005
WBBM-TV (CBS) Channel 2
CBS 2 News at 4:00 PM
MARY ANN CHILDERS, co-anchor:
CBS 2’s food fanatic, Vince Gerasole, takes us on an exotic trip to India. And guess what? He never even left the north suburbs. Join us for “A Table for 2,” up next.
JIM WILLIAMS, co-anchor:
For many, Indian cuisine may be a new taste sensation.
Everyone from vegetarians to meat lovers will probably find something at a new Indian restaurant in Highwood. CBS 2’s Vince Gerasole joined our guest critic there at “A Table for 2.”
VINCE GERASOLE reporting:
Indian cuisine comes with certain expectations, specifically a focus on vegetables and spices; for example, potatoes, onions and spinach fried in chickpea batter in a dish known as Pakora.
Dr. SCOTT KALE (Guest Critic):
It’s all very good, so it almost doesn’t matter what it’s called. The bad thing about this is you really can’t stop eating it.
For guest critic Dr. Scott Kale, dishes like Aloo Gobi–a mix of cooked cauliflower and potatoes with pleasing hints of onion, ginger and tomato–are just what Hut in Highwood, featuring the foods of India and neighboring Nepal. (Visual of the Curry Hut) Here, focaccia-like breads called Naan are flavored with everything from garlic to chili, and baked to order in clay ovens. Dozens of dishes can be served on top, like the simmered lentils flavored again with ginger and tomato, called Dal Makhani.
The food is complex, extraordinarily pleasing and it is in a certain sense like wine because it has multiple flavors.
But there are surprises in Indian cuisine as well, specifically many delightful flavored meats like the sizzling and rosy red Tandoori Chicken marinated in yogurt.
It is good to know there are other food groups.
Kale, a dedicated vegetarian, also tried some new taste sensations for us, including chicken roasted in a clay oven, then folded into a heavy cream sauce in a style known as Tikka Masala.
This place is extraordinary consistent. It’s always good.
Overall, we found the Curry Hut’s Indian cuisine full of delicious surprises. The restaurant’s comfortable atmosphere is also more sophisticated than its name suggests, with entrees affordably priced from $7 to $13. It’s also a place where Scott Kale, after dining with us, can now return to his vegetarian ways.
Now, although Scott enjoyed his blind date with Chicken Tikka Masala, he has been able to hold to his vegetarian principles. Lucky for him that the Curry Hut is just down the street. The Curry Hut is located at 410 Sheridan Road in Highwood, just a block from the’ Metro Station, too, if you feel like–if you don’t feel like driving. And remember, we would love to share a “Table for 2″ and .let you be a guest critic. All you have to do is log onto our Web site at cbs2chicago.corn and tell us all about it.
The food looked wonderful.
Great. Well, a great price too.
Yeah, it was a very good price. And the other thing is, don’t be scared off if you haven’t had Indian food before, because it’s reminiscent of some other cuisines, as well; pretty tasty and something for everyone, like we said.
Chicago Tribune : Time for mo mo? Visit Curry Hut
First impressions: Don’t let its humble name, nor its workaday setting fool you. Adjacent to the Highwood Metra station you’ll find the Curry Hut. Soft Indian music fills a lovely room with white-napped tables against turmeric walls. Small vases with red carnations grace the tables. The full-service vest-pocket bar is tucked into one comer. A few tables with umbrellas dot a small patio if you want a drink outside.
On the menu: There are certainly the familiar Indian classics here-palak paneer (spinach with cheese), saag aloo (spinach with potatoes), curries, various tikka masalas and tandoori specialties. But here, too, are Nepali specialties that are less familiar, including yellow lentils cooked with some Himalayan spices (jhane ko dal) and a spiced chicken dish called kukhura ko maasu.
At your service: Servers are quiet, respectful and unobtrusive. None of that ridiculous “Hi, I’m Josh, and I’ll be your server tonight!” These guys (they were all men when we visited) are professionals. Every thing’s cooked to order, so if you’re in a rush or need to make a train, ask your server for suggestions.
Second helpings: Mo mo, a Nepali dish of spiced minced chicken steamed in dumplings, is lively and delicious. They’re like steamed potstickers with peppery sass. Kadhi lamb, braised with fresh tomatoes, onions, garlic and mild spices, is oily but you won’t care. It’s superb. We also liked the chicken samosa and the “mix pakora,” sort of like vegetable fritters. The latter is a mix of vegetables in every bite, not an assortment of individually fried vegetables. A generous mango lassi is the perfect accompaniment , though a bottle of Kingfisher beer pleased some diners.
Take a pass: We didn’t try the Curry Hut special tandoori lobster; at $24.95, it was out of our price range for Cheap Eats. On the other hand, we wouldn’t come to a restaurant specializing in Southeast Asian delicacies to eat lobster.
Prices: Appetizers and snatks, $3.50-$12.95; soups $3.50-$3.95;
Started by veterans of Chicago’s popular Indian Garden, this North Shore spot offers a wide-ranging menu of traditional Indian and Nepalese dishes. Chef Tek Chand offers a Nepalese favorite called the momo (essentially a chicken-stuffed steamed wheat potsticker) in addition to classic Indian tandoori specialties. The decor is contemporary casual, with white tablecloths accented by regional bric-a-brac.
Hours: Lunch: 11:30 a.m.-2:30 p.m. Monday through Friday; noon-2:30 Saturday and Sunday Dinner: 4:30-9:30 p.m., Sunday through Thursday; 4:30-10 p.m. Friday and Saturday