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In late November 2023, Merriam-Webster selected its word of the year: Authentic.
It’s a word that gets bandied about in terms of culture and identity, especially in a world where AI is increasingly present. What does it mean to be authentic? For Dinesh Kumar Jagga and Navjot Singh, partners in Curry & Tikka Indian Restaurant, the meaning is clear: authenticity is at the heart of their food, reflective of their heritage. Their menu is replete with the varied and heady dishes of their homeland: creamy dals, spicy chaats, aromatic rice, bold complex curries, butter-rich flatbreads, and succulent meats slow-cooked in the tandoor.
Their story is not unlike that of many who come to the United States, fueled by the desire for greater opportunity. Both men, natives of India, came to Nashville independently seven years ago, each for an internship at Gaylord Opryland. There, they met, struck up a friendship, and, over time, considered ways to go into business together. They missed the scents, spices, and tastes of home, and felt strongly that others throughout the community did as well.
During the pandemic, they created a meal prep service, Dabbawalla, patterned after the centuries-old lunch box delivery businesses that thrive to this day throughout India. It was a good start. However, when a vegetarian Indian chain restaurant in south Nashville called Honest shuttered, they found the opportunity to take their business to the next level. It felt like destiny. With Honest’s recently constructed kitchen, the space required only a modicum of redecorating. They opened Curry+Tikka in September 2023, serving lunch and dinner six days a week.
“In a way, Nashville chose us,” says Jagga. “We value its growth and diversity. With tech businesses moving here, it feels like there are a lot of opportunities.”
At lunch, they assemble a buffet, charming in its set up: a series of enamel cast-iron Dutch ovens placed on induction warmers. It has the feel of genuine home cooking. With over a dozen items, it gives diners the chance to get a broad sampling of the menu. Highlights from one visit include Pakoras, crunchy vegetable fritters, tasty on their own, or dunked in either the raita or mint- coriander chutney; Gobi Manchurian, florets of cauliflower cloaked in a tangy Indo-Chinese glaze; Afghan Murgh Tikka, cuts of chicken marinated in yogurt and spices (a milder preparation than classic chicken tikka masala); and Shahi Paneer, cubes of the traditional homemade cheese in a rich gravy made of yogurt, nuts, ginger, and onions. A basket of freshly baked naan brushed in butter accompanies your order (and is absolutely delicious), ideal for scooping up the paneer and gravy or mixed vegetable curry.
From the A la Carte menu: You can’t go wrong ordering anything prepared in the clay oven. The Tandoori New Zealand lamb chops are exceptional. Lightly charred, juicy, and fragrant with spices, the meat is practically fork-tender. The chops are plated on a bed of sliced red onion with mint chutney and a mélange of lettuces in a light dressing as complements.
If you relish the pungency of Hyderabadi Biryani, they have a trio for your consideration: goat, chicken, and vegetable. Saffron, cardamom, and lemon are among the ingredients layering long grain basmati rice, topped with a scatter of fried onion slivers. It’s worth noting that Jagga and Singh have also designed a menu section called “India with a Twist.” Here is a departure from authenticity— rather, it is a melding of Western fare with Eastern sensibilities. The Tikka Mac and Cheese is a prime example: pasta shells and your choice of protein (chicken or paneer) folded in spicy tomato-based masala sauce, baked in the tandoor with a bubbling cap of cheddar and mozzarella cheeses.
“We experimented with the cheese combinations until we got the right melt and stringiness,” says Singh. “This works. It’s like heaven.”
Other clever twists include Naanza, a pizza variation of naan flatbread spread with masala sauce, topped the cheeses; the C+T Signature Burrito packed with minted rice, peppers, tikka chicken, or paneer; and the Masala fries, addictive golden crisps dusted in a compelling spiced salt blend. Whether the dish is authentic to their homeland or a playful fusion of East and West, you’ll find a common thread: each is fresh, assertive in flavors, and attractively presented.
As you exit, you may notice a shallow bowl filled with toasted fennel seeds and chips of rock sugar. Spoon a little into your hand and toss into your mouth, a parting authentic Indian treat. Known as Mukhwas, this acts as a mouth freshener and digestive aid. Jagga and Singh are excited about introducing Curry+Tikka and its preparations of the cuisines of India to the greater community. The two are fueled by their shared passion—it was never about being driven to simply earn a living. Now, they’re excited to watch that passion flourish.
“Our goal is to offer great food and great service,” says Jagga. “We will let our customers decide our future.”
(55 E. Thompson Lane, #105, 629-203-7905; thecurryandtikka.com)