Kari Guru
Kari Guru
450 Nicholson St
Fitzroy North VIC 3068
Phone: (03) 94823777
Situated in two converted adjacent double-storey terraces, Kari Guru features bamboo shaded outside porch seating and upstairs/downstairs dining areas in the spacious opulent interior, where diners can sample a variety of fine Indian cuisine beside the bronze-embossed leaf decorated walls and bar. The menu is divided up into several categories for ease of ordering from what is an extensive array of options. 'From the curry pot', for example, offers lamb-based maas sohita, a Rajasthan specialty of lean lamb in yoghurt served with spicy corn kernels and chilli; whilst 'from the ocean' features Pondicherri prawns (a sweet green curry with potato, coconut and coriander), coconut prawn curry, or Goa fish curry spiced according to personal taste with chilli coconut and coriander. There is a large vegetarian menu featuring vegetable curries, rice dishes, lassis and salads. Entrees and sides revolve around beef and chicken based recipes, and mixed seafood selections - which all come at very reasonable prices and in generous portions. The decor is warm with deep reds and hanging strings of spices. Beer and wine is available by the bottle or glass, even with take-away and catering orders.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Uuid : 8c6f5ddf-6700-4f45-9e5a-4b55daeb1364
- Cr Last Modified : 2013-03-15 16:02:26
- Cost Entree Min : $4.50
- Cost Entree Max : $10.50
- Cost Main Min : $9.50
- Cost Main Max : $12.50
- Cost Dessert Min : $5.50
- Cost Dessert Max : $5.50
- Bookings Accept
- Alcohol Byo Wineonly
- Cc Mastercard
- Cc Visa
- Pay Eftpos
- Alcohol Licensed
- Alcohol Byo
- Date Modified : 2013-03-15 16:02:26
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

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