Page 82 - MASALA Magazine Vol.15 Issue 5 | June - July 2024

angkok is known for its vibrant array
of Michelin-calibre restaurants,
countless local street vendor gems, and
many incredible cooks from eclectic
backgrounds. One of which happens to be Prabh
Singh Mutneja, an engineer turned connoisseur
of Indian comfort food and the mind behind the
home kitchen delight aptly named ComfiCurry.
His passion for food, and cooking up a storm, is
embedded into his delivery service, providing
flexible and customisable set meals (or ‘thalis’) for
your home. The aim is to provide a comfortable
experience, without compromising the quality
and freshness of the ingredients on their way to
your doorstep.

ComfiCurry strives to consistently deliver a
blend of restaurant-level services and the taste of
home-cooked meals. This was spurred by Indian
tourists or expats who yearned for meals from
their hometowns. Since experimenting in the
kitchen from 2014, Prabh’s dedication to serving
up comfort and quality has only grown. Now
with an entire staff of cooks under his leadership,
ComfiCurry aspires to take things to a different
level, which was recently showcased with their
collaboration with Gallery Pizza. The new pizza
consists of a signature slow-cooked butter chicken
sauce, mozzarella, marinated chicken, and mint
chutney, offering authentic Indian flavours, and
will be available until 31 July.

While he spearheads a set menu of delicious
items and brilliant collaborations, we had the
pleasure of tasting two dishes from Prabh’s talented
hands, putting the man behind the brand to the
test. These two recipes, off the regular menu,
are comfort food at its best, with Prabh’s twist, of
course. Bon appétit!

The ARTof Reach Prabh and his team on

Instagram (@comficurry) to
order your quality-driven desi meals, and
don’t forget to try the new Comficurry
pizza at Gallery Pizza.

EATING For Prabh Singh Mutneja,

Owner of ComfiCurry,
a homemade meal is an art form of its own.

82 | MASALA MAGAZINE JUN-JUL 2024 B Y MAHMOOD HO S S AIN