Curry Leaves Indian Cuisine

Name: Curry Leaves Indian Cuisine
Address: 204 Westshore Plz, Tampa, FL, 33609, US
Telephone: 813-319-4015

Indian

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Mon-Thu 11am-2:30pm, 5pm-10pm; Fri 11am-2:30pm, 5pm-10:30pm; Sat 11am-2pm, 5pm-10:30pm; Sun 11am-2pm, 5pm-10pm

204 Westshore Plz, Tampa, FL 33609
813-319-4015
Last verified: August 2026
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Gobi Manchurian and a lime drink at Curry Leaves Indian Cuisine

Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Dosas · Plain Dosa · Masala Dosa.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Malabar Lamb Curry · Kerala Fish Curry · Kerala Porotta.
Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Wings · Tandoori Specialties & Kebabs · Tandoori Chicken.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Channa Masala · Chicken Tikka Masala · Prawn Tikka Masala.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Laknowi Paneer Tikka · Chicken Tikka Masala · Prawn Tikka Masala.
Kebabs: seekh, boti, shami: Seekh kebab is spiced minced lamb or chicken pressed around a skewer and grilled; boti is marinated cubed meat; reshmi ("silky") is chicken mince or breast in a cream marinade; shami is a pan-fried patty of minced meat and chana dal; galouti is Lucknow's melt-in-the-mouth version; chapli is the flat, coriander-seed-studded patty of Peshawar; bihari kebab is thin strips of marinated beef. On this menu as: Tandoori Specialties & Kebabs · Chicken Reshmi Kebab.

How these dishes compare

Tikkatypically $15 across 372 menus
Daltypically $11.99 across 347 menus
Biryanitypically $16 across 347 menus
Samosatypically $6.99 across 347 menus
Naantypically $3.99 across 344 menus
Roti, chapati & parathatypically $4 across 336 menus
Kebabs: seekh, boti, shamitypically $16 across 329 menus
Butter chicken (murgh makhani)typically $16 across 322 menus

Curry Leaves Indian Cuisine on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Curry Leaves Indian Cuisine

Menu

Vegetarian Starters

Meat & Seafood Starters

Chef Signatures

Tandoori Specialties & Kebabs

Vegetarian Entrees

Poultry & Protein Entrees

Seafood Entrees

Rice Specialties

Breads

Dosas

Desserts

How these dishes compare

Curry Leaves Indian Cuisine on our other sites