R&R Curry Express brings a fresh cooking style with healthy spices that offer natural benefits from reducing inflammation to preventing cancer.
"For so long, it's been known in history that these spices cure your body. I don't get sick with the flu or colds, and it's because of these good spices," co-owner Arun Sandhu said.
The inherent health properties of Indian spices are abundant. Natural benefits include lowering cholesterol, soothing digestive issues, balancing blood glucose levels, improving immune system, allergy and cold remedy, reducing inflammation, strengthening ligaments, improving skin conditions, preventing cancer and slowing the progression of Alzheimer’s disease.
R&R’s Curry Express
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2576 W. Sunset Ave., Suite C
Springdale
(479) 717-6500
11 a.m.-9 p.m. Mon-Thur. 11a.m.-10 p.m. Fri-Sat Lunch specials served 11 a.m.-3 p.m. Mon-Fri. Closed Sundays, except for private party reservations. Fast-casual restaurant serving North Indian cuisine prepared fresh, in-house with fresh herbs and seasonings. Daily specials. Serving Indian beer. Catering available.
The spices used in north Indian cuisine include cumin, turmeric, coriander, cloves, nutmeg, fennel, cinnamon, cardamon, ginger and garlic. These herbs help to balance the body's immune system and, when consumed, regularly can have wide-reaching effects, said Sandhu.
Sandhu and his cousin Rajesh Bhanot opened R&R Curry in the Skyler Center in Springdale this past January. After operating a location in Fort Smith for about four years, the cousins decided to expand their cuisine to Northwest Arkansas.
The menu also offers a variety of meat dishes with beef, chicken, shrimp, cod, lamb and goat. Many dishes are naturally free of gluten and unhealthy fats. Most dishes can be prepared as vegetarian or vegan.
"A lot of people approached me and were so glad that we are here because they don't have many vegan choices in this area," Sandhu said.
The house-made curry is used to make four primary curry sauces -- Northern Curry, Korma, Vindaloo and Masala.
The curries of northeast India, in particular, are different from other parts of India.
"The way we cook the curries, it is not made from powder. Here the curry is made from scratch -- onions, tomatoes, fresh herbs and unique blend of different spices, " Sandhu said.
Complimentary house-made sauces include mint chutney; or tamarind sauce, a molasses-based sauce which Sandhu describes as a sweet-and-sour dipping sauce.
The house-made cheese, paneer, is a popular component to many dishes in Indian. The mild cheese is prepared in-house from cow's milk. It is offered as an appetizer rolled in chickpea batter and deep fried.
"It goes well with the tamarind," Sandhu said.
As an entree, paneer is sauteed with garlic, ginger and a sweet and hot red sauce. It can also be stuffed in the handmade naan, a chewy softbread cooked in a tandoor.
The tandoor is an open-flame, cylindrical clay oven that has a live-feed video shown in the main dining room for customers to watch the food as it is prepared.
The seekh kabab is a popular dish that is offered with beef, chicken or lamb. It is served on a hot skillet with bell peppers, tomatoes, onions and fresh chiles can be added by request for extra heat.
"We grind our fresh meat here, then cook it with spices, then we hand roll them," Sandhu said.
A popular side served with nearly every meal in north India is chopped onions with fresh, hot chilies and lime.
Another is garbanzo beans, or chickpeas, simmered in an onion curry, seasoned and served with whole wheat or flour fried bread.
The restaurant has a main dining room and side room that can be reserved for parties of about 40 people.
Hours are: 11 a.m.-9 p.m. Monday-Thursday; 11a.m.-10 p.m. Friday-Saturday. The restaurant is closed on Sundays but will open for private party reservations. Lunch specials are served 11 a.m.-3 p.m. Monday-Friday.
More information is available at rrcurryexpress.com or by calling (479) 717-6500. R&R's Curry Express Springdale also has a Facebook page.
NAN Dining Guide Cover on 07/24/2015