When Matt & Meera closed few months ago, I was heartbroken: I loved this place and we tried most of their menu, my favorite being the wings, the lamb kati roll, the dal tadka and the old Delhi butter chicken. But, to my surprise, it was just a revamp of the restaurant and Chef Hari Nayak came back with Soul Curry, an innovative Indian restaurant that definitely stands out. New decor and new menu, we already went twice since they opened less than 3 weeks ago and trust me: we will be back! I love the decor with the beautiful painting that dominates the dining room and the exposed brick that gives a nice warmth to this place.
Food wise, you will find a few classic dishes, but the menu is composed mainly of dishes that are pretty interesting, sort of fusion cuisine, like the burrata butter chicken that is made with tandoori chicken, smoked tomato makhni and burrata, a pairing that is fairly interesting, the creaminess of the burrata balancing the sauce that is full of flavor. And that tandoori chicken was superb: nicely charred, it was still moist.
There are in fact a few dishes with chicken and they even propose a roasted one, half or whole called Amritsari Dhaba roast chicken that is a farm raised chicken cooked with Punjabi masala or the butter chicken lollipop wings that are smothered in a creamy BBQ chili glaze: yes it is messy if you eat with your fingers, but they give you wet towels so you can enjoy these delicious pieces of chicken that were medium spicy and slightly crunchy.
Other appetizers are quite unusual as well. Of course, samosas are classic Indian dishes, but at Soul Curry, they are not the regular ones you see on menus, these being made with phillopastry, and filled with potatoes and vegetables, served with a mint sauce and a tamarind sauce, the latter being my favorite.
But was is unusual is the street food they propose, from the playful pani puri that is these little crispy pockets that you'd better eat in one bite, filled with an avocado salsa, where you will pour a calcutta style lemon puchka dressing. Or the Summer corn bhel, made with roasted and puffed sweet corn, Indian corn flakes that are seasoned and a cumin chili vinaigrette, a fairly refreshing dish.
Similar to Matt & Meera, the Chef is serving the Naanchos, made with naan chips, bhel chutneys, red onion and a masala cheese sauce. A very comforting dish and a nice twist on a classic bar food.
I should mention that the entrees come with basmati rice and you can also get some naan that is really good, charred and fluffy.
They also offer lassi, but only mango, no sweet or salty one. That is fine: their mango lassi that also has cardamon is delicious and they offer a nice quantity of it for $5!
Last is dessert: they propose two. Mango lassi popsicles and gulab jamun creme brûlée. We went for the latter that was pretty good, a interpretation of 2 classic desserts. Although I would love to just have the traditional gulab jamun as it is one of my favorite desserts...
So we had two great meals at Soul Curry: the food is succulent and the service very courteous. Soul Curry has definitely its place in Hoboken, offering a different kind of Indian cuisine. I for sure recommend it and will come back soon!
Enjoy (I did)!
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Soul Curry - 618 Washington Street, Hoboken NJ 07030