Guy couldn’t help but munch on this restaurant’s staple ingredient: fresh curry leaves that are blended with a heat-packed combo of spices and chile peppers to create the robust base that starts off all the South Indian bowls served here. Diners can choose from beef, chicken and vegetarian options.
This trip, Guy Fieri's checking out killer cuisine spanning three different continents. In Denver, the unique quick service spot dishing out a creative take on Indian curry. Then in northwest Denver, the Brazilian bistro cooking up the bomb croquettes and an abundant seafood specialty. And in Atlanta, the folksy joint stacking mega meat into serious sandwiches.
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