I'll cut right to the chase. I've eaten a lot of curry in my day, and the chicken curry here is the best I've had in over a decade — since, in fact, I ate at the top curry restaurant in Tokyo. Curry restaurants have often been accused of using spice to mask inferior ingredients, but this particular restaurant uses locally harvested free-range chicken and stays away from larding their fare with butter. Downtown Victoria now has two fabulous curry joints — the other being the Bengal Room at the Empress Hotel — but Tibetan Kitchen goes one step further than its more famous (and expensive) competitor. This is a place to enjoy!
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