curryingflavors

(Gerry Furth-Sides) There is a happy crowd at the outside tables and the buzz carries on once you are inside. You already know by the name itself that whoever is behind this fast-service westside food eatery has a keen send of wordplay and put a lot of thought into the place.

Currying Flavors is a play on the phase “to curry favor” and the word curry itself means to beg for a kindness in return, derived from the term for grooming a horse gently. And it works so well for a bowl. Read the story of how bowls became so popular below.

The location is at 11911 W. Olympic Blvd, Los Angeles, CA 90064, (424) 208-3627, Hours: Monday-Friday: 11:00-7:30, Saturday-Sunday: 11:30-6:30. (curryingflavorsla@gmail.com)

Once inside nside the upbeat, spare interior, the first thing you see is someone cooking in front of you, and a terrific rush of fire from multiple pans on the stove. Antonio is handling four and five pans at a time.

A bold wall on one side is a vibrant orange filigree pattern, which was actually carefully hand painted. Orange somehow always signifies “Asian” and “party.” And it is also the color of one of the favorite of Indian seasonings, turmeric.

Step one in “building a bowl” ($13) is starting with a base out of the following list:

• RICE
• VEGETABLES
• NOODLES
• RICE + VEGETABLES
• RICE + NOODLES
• VEGETABLES + NOODLES

Step two is choosing a curry

• DAALred and green lentils
• KAALI MIRCH black pepper & cream
• KORMA coconut milk-infused
• SAAGblended spinach
• TIKKA MASALA tomato & cream

Step three is choosing a protein

• CHICKEN
• GARBANZOS
• TOFU
• LAMB(+$2)
• SHRIMP(+$2)

Step Four is choosing toppings

• BELL PEPPERS
• CRISPY ONIONS
• DICED TOMATOES
• GRILLED ONIONS
• PINEAPPLE
• PEAS

Bowl mania really broke out in 2016, and it broke out internationally with local interpretations.  By the next year it had become a staple and continuing trend, at home and in restaurants, served at all meals from from breakfast to dinner.

And it works for any meal — or snack. Simply start with a base, add some protein, sprinkle on selected toppings, then tie it together with a sauce. 

The bowl can be created using any cuisine on the planet. Indian cuisine with its curries, stews and sauces is a natural for a bowl.  It can eaten on the go or be lingered over — or, as I discovered with Currying Flavors, nibbled on until it is finished.  

  It seems that what’s tastes good on a plate is even better in a bowl. It’s the same feeling as having to eat a meat and potatoes meal with a knife and fork after eating sushi with chopsticks.

 In the last couple of years, entire restaurants have been built around this concept, especially welcome during a time of health concerns.  The bowl concept is transparent:  it ensures a customer of quality, health, convenience, and personalization because of the high degree of consumer interaction during ordering.

Food bowls actually go back to ancient history, when handmade  are beautiful in their simplicity: An array of colors, flavors, and textures were the ultimate meal served a handheld vessel,  and typically with  only one utensil.  We envision the time when this may once again be the norm of white tablecloth restaurants as well.