Magaridatta

A sweet espuma topping over a spicy curry brings changing flavours to each mouthful. At Magaridatta, the appeal lies not just in the heat but in the choice of ingredients and combinations with the airy, foamy topping. One visitor ordered a large pork belly curry with espuma and spring onion, and enjoyed how the flavours shifted as the meal went on. The menu also features spicy bluefin tuna keema with sweet espuma, spring onion and lemon, as well as an oyster curry topped with espuma, spring onion and grated daikon. If the contrast of chilli heat and sweetness appeals, these espuma-topped curries are worth considering.

For something different from the foam-topped curries, there is lamb with lentil curry, or pork vindaloo, a tangy, assertively spicy dish featuring pork belly. Seafood options include salmon belly in coconut curry and bluefin tuna keema. The menu indicates the heat level and toppings, so you can start with an ingredient that catches your eye and ask about the spice level when ordering if you are unsure.

One visitor who chose the combination option tried the oyster and daikon curry with espuma alongside lamb and spinach keema, served on separate plates. In their view, the oyster and daikon dish stood out for its sweet foam and tender daikon, while the lamb keema had a satisfying presence of meat. They found the flavours easier to appreciate separately than mixed together. The combination is a handy way to try two curries at once; consider tasting each on its own before mixing them.

Everyone experiences chilli differently, but one visitor said the curry had savoury depth as well as heat. The restaurant serves lunch and offers takeaway as well as dine-in meals. Payment is listed as cash only.