OTSAL 옷살

Indian cooks turn out the curries, tandoori, naan and biryani in this basement dining room near Seoul National University Station, open since the early 2010s. Tandoori chicken, marinated in yogurt and spices, is roasted on skewers at high heat and portioned onto plates at the table. Curries are thick, with spice level set when ordering. The lamb curry has a pronounced meaty flavor, and the vegetarian curries get their body from beans and vegetables. Each naan is large enough that one per person goes a long way. With the set menus, black tea and ice cream come only when asked for after the meal.