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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > May 2015

瑪納香料廚房

A.

瑪納香料廚房

B.

瑪納香料廚房

C.

Manna Curry Fusion Bistro

(04) 2372-9535
164, WuQuan W 2nd St, West Dist
Hours: 11 am-2:30 pm, 5-8:30 pm (closed Mon.)
www.mannacurry.com
Cash only.

Manna Curry's executive chef is from the Bengal region and his wife is Taiwanese. Together, they intend to introduce authentic, delicious Bengali flavors to Taiwan using seasonal ingredients paired with special Bengali spices. Curries are fresh-made every morning and the spiciness can be adjusted according to guests' desires, while salads accompanying set meals are made to order, ensuring maximum freshness. The yogurt is also handmade with a traditional recipe from the chef's ancestors and has a special tart flavor, while the milk tea is fresh-boiled to order with tea leaves from Bengal. --By Chole Huang, translated by S. Ying

A. Buna Shrimp Curry (NT$228) uses fresh shrimp with red, green and yellow peppers to create a curry dish that goes well with rice.

B. Small Handmade Yogurt (NT$70) comes with an environmentally-friendly yogurt container that you can take home afterwards and reuse. Ten percent of sale proceeds support the "Family of Slow Angels" charity organization.

C. The interior is simply decorated and well-illuminated.

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