Long-standing Nagoya curry house.
I wonder if going there felt like having authentic Indian curry at a time when Indian cooking was still not that popular? Going there felt somehow nostalgic even though it was my first time.
Anyway, onion. It definitely plays a big part in the Chicken Keema curry.
There are three degrees of spiciness. ‘Basic’ is sweet and spice seems to be added depending on each order. If ‘dry’, since it feels like theres way too much pepper, perhaps ‘medium’ spicy is best.