Renshi Curry is where you will discover the aromatic world of Indian flavors in this gem of a restaurant nestled in down town Taichung. With a passion for authenticity, vibrant colours, and a fun atmosphere, they whisk diners away on a journey through the vibrant landscape of a growing collection of Taichung curry houses.
Renshi Curry masterfully crafts each dish, combining time-honored Indian curry recipes with local ingredients. From velvety classics to fiery creations, their menu is a symphony of spices that dance on your palate. Step into a haven where Renshi Curry and the essence of Indian curry unite, offering a truly delicious culinary adventure right in the heart of Taichung.
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Here are some useful links for you if you are going to Taichung:
- Transportation
- Staying
- Klook | Booking.com | KKday | Agoda
There are two branches of Renshi. One is here, known as the ‘創始店‘ branch, and the other one is the ‘勤美店‘ branch. Is there a difference between the two branches? Not that I know of, so just go for the one that is more convenient in relation to either where you are or where you want to be in Taichung.
The Menu at Renshi Curry
The menu is extremely simple, which you should all know that I love by now.
What We Ordered
Curry Set +$89
With the set meal, you pay an additional $89 and you get an appetizer, naan bread, and a drink.
The salad appetizer was quite nice and refreshing, with a good amount of yogurt dressing lurking in the bottom of this tiny glass pot.
Naan Bread
Here are some things that I look for in a Naan Bread – chewy, mild flavour, some nicely singed elements to it that impart a bit of a smoky flavour, and plenty of it so that I can mop up my curry. Did this deliver on those fronts? Mostly.
I actually appreciate getting my naan bread as a whole piece of bread so that I can break it apart by myself. In this regard, I didn’t particularly like the fact that mine was cut into 4 pieces. Is that small and petty? Maybe. In terms of the taste, it was fine, but not particularly remarkable in any way. It served its purpose, but not much more.
Curry
So we ordered 2 curries, and they arrived like this at our table. The curry is presented nicely and it genuinely smelled delicious, too. I was excited to get stuck in.
Madras
The curry here at Renshi curry is rustically presented in a stoneware pot, served with a generous portion of rice. Of course, as we has gone for the set, we also had that Naan bread creeping around in the background ready to soak up whatever sauce was potentially going to be left behind…
Traditionally, in India, curry is eaten with your hands. This can often lead to quite a messy affair, which is also where the Naan bread comes in. I’ve heard it said that the mark of a true, skilled curry eater (if that is indeed a thing) is in the cleanliness of their hands after they have finished eating… now, for those accustomed to using a knife and fork, this is not a difficult task. But, add a Naan bread and take away that cutlery and you may be in for a challenge.
The trick to eating a curry with no cutlery is all in the enveloping of the meat with the curry inside the Naan bread. No, we are not talking about scooping the food up and shoveling it in your mouth. That requires next to no skill. This, however, requires some significant skill.
The curry here at Renshi curry in Taichung is tasty, aromatic, and rich. However, I do feel like it is quite evenly balanced amongst those 3 categories. Madras is a slightly spicier curry (traditionally) when compared to most others on a curry menu. So I was expecting a good level of heat running through this dish. It just about achieved what I expected, but it still fell somewhat short in the depth of flavour I was expecting.
I would like to say that I have never been to India, so I may not be able to speak on behalf of what a truly traditional-tasting curry is like there, but as I was born and raised in the UK I have been exposed to some incredible curry throughout my time living there. Whether that was in London around Brick Lane, Leicester, Birmingham, or even in my home town of Derby.
What I tend to find when eating Madras (actually, this is one of my favourite curry flavours) is the deep flavour of red chilli that is brought in with a spicier kick of curry spices. The coconut milk/cream that is added brings a wonderful fragrance to a madras curry, and elevates it to a great level.
But, is this madras what I would typically class as a madras curry? Not quite. It’s slightly less deep with rich flavours, but is possibly done like this to be more suited to the Taiwanese palate. The meat is delicate and succulent, and also plentiful.
Korma
There’s some great undertones coming through from the coconut milk (or cream) in the dish, and it is delicately spiced to the point of barely having spice at all. The chicken is succulent and definitely not dry, and it’s an overall tasty curry.
Did it blow my mind with flavors? No. But, in the curry’s defence (if it could have one), a korma is not particularly known for its ability to wow, but more so the delicate balance of light flavours.
One thing you’ll notice almost instantly is that the korma is much more saucey compared with the madras. This isn’t a negative, per se, but it’s down to your personal preference on your ideal curry consistency.
If you like it saucey and mild – Korma is for you.
If you like it slightly less sauce – Madras is for you.
Ultimately, Renshi curry Taichung is a good option if you want to get some Indian flavours in you.
The bottom line
Is it worth it? I wouldn’t travel from outside of the city just for it, but if I live in Taichung and I’m looking for a good value curry then I’d certainly come here.
Would I come here again? I would, but I wouldn’t rush back, as I think Taichung has a lot more food that I am keen to try.