Spices and seasonings in Indian cuisine pack flavor and abundant health benefits

R&R Curry Express brings a fresh cooking style with healthy spices that offer natural benefits from reducing inflammation to preventing cancer.

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.

R&R’s Curry Express

rrcurryexpress.com

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.

Arun Sandhu and his cousin Rajesh Bhanot opened R&R Curry in the Skyler Center in Springdale a year ago this month after operating a location in Fort Smith for about four years.

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.

The house-made curry is used to make four primary curry sauces -- Northern Curry, Korma, Vindaloo and Masala.

"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.

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.

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 Spotlight on 01/22/2016

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