Skip to content

Gongura curry – a flavor profile you might not have yet sampled

Bhansa Ghar - gongura chicken

In case you missed this particular story a couple of months back – here’s a quick reminder that Bhansa Ghar is presently my go-to for South Asian cooking. After sifting through the menu for many a week since I’ve also stumbled across a new personal favorite at BG – gongura curry.

What the dish lacks in visuals, it more than makes up for in layered flavor. The jade green sauce relies on sorrel (gongura) to power proceedings, the leaves imparting a tongue-arresting sourness to the curry. Lest you worry, the unique profile never sags into bitter. Onion and tomato play their part too, helping balance things with a note of sweetness. There’s an assertive tanginess that brings you back again and again, indeed there’s an almost medicinal quality to the nuanced gravy.

Hailing from the Andhra Pradesh region in India’s South, the preparation’s astringency is in stark contrast to Northern dishes that you might be more accustomed to, curries that leverage nuts and dairy for a creamier finish.

The dish is available in a variety of proteins but I particularly enjoy the chicken (thigh) option that lends some happy fat to the mix. A final note, it’s a rugged composition, one that eagerly affords spicier ordering. Feel free to ratchet up those spice levels when ordering here. One consistent factor I’ve encountered at Bhansa Ghar is that dishes ordered with more fierce levels are always duly executed as requested.

Other useful links



This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. For a list of all our current and past relationships see our partnership history page.

Leave a Reply

Your email address will not be published. Required fields are marked *