Currify is a great addition to the growing cluster of Indian restaurants in Shanghai. The curries are rich with spices, not overly salty, and are more than affordable. So it was no surprise when I found out its operated by the same people behind Lotus Land, my go-to Indian restaurant.

Palak Paneer at Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk

The Food

The curries and naans are quick to arrive. All curries come with plain rice, brown rice, or naan. Curries are thick, piping hot, and heady with spices. The Palak Paneer (¥45), a vegetarian dish of puréed spinach and cubes of pillowy cottage cheese, is creamy and fresh. They don’t scrimp on portions, as the bowls are deep and the serving more than justifiable for price.

The Lamb Masala (¥52) is a notch higher in spice compared to the palak paneer, with heat that’s just enough to brew a light sweat. Tomato permeates the heady curry, textured with the smooth blend of onion, garlic, and ginger. The lamb is rendered tender, offering wispy, pull-apart cubes of meat.

Lamb Masala at Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk

The Chicken Tikka (¥48) is sublime. The skewered cubes are juicy, flavorful, and carry a hint of zest. All tandoori dishes come with the holy trinity of chutney dips—refreshing cilantro, sweet-sour tamarind, and a vinegar empowered tomato-ginger-shallot.

The Palak Hariyali (¥42) is bland in comparison. The flavors of the lightly cottage cheese, green peppers, and crunchy white onion are all but bashed out by the robust Lamb Masala. Though, it must be a popular item for vegetarians.

Chicken Tikka at Currify, an Indian restaurant in Shanghai. Photos by Rachel GoukPalak Hariyali at Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk

The Mango Lassi (¥28) is sweeter than what I’ve had back home (Kuala Lumpur). Most likely they’re using a local supplier for the yogurt base, which as I’ve experience, is already sweetened to suit the local palate.

Mango Lassi at Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk

The naans are thin, pliable, and fresh. They also have dosa (also known as thosai in Malaysia).

Beers are priced at the normal market rate with draft and bottles aplenty. Cocktails start at ¥40.

Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk

The Space

The Zhangyuan location is darker, almost dingy, and resembles a bar rather than a restaurant. It is popular though, what with its high trafficked area by the West Nanjing Road metro station. They have booth seating that can comfortably accommodate groups of 10. The Wuding Lu venue has a brighter palate, is airy, and has a few patio tables.

Naans at Currify, an Indian restaurant in Shanghai. Photos by Rachel Gouk

In Summary

Service could be more hospitable at Zhangyuan. One server was a tad apathetic, putting a damper on us when we ordered.

The fast naans and deep bowls of thick, flavorful curries at great prices quickly won us over and we soon forgot about that one staff member.

The next time I visit Currify, I’d opt for the Wuding Lu location for a casual meal, but I’d sooner order it via delivery or dine-in at Lotus Land, where the ambience is significantly more pleasing.

Currify

89 Taixing Lu, near Nanjing Xi Lu泰兴路89号, 近南京西路 // Tel: 63802755

1101 Wuding Lu, near Yanping Lu武定路1101号， 近延平路 // Tel: 52562563