According to the waitress suage means deep fried, which is how all the veggies are prepared before being served with the curry.
The curry itself was nothing out of the ordinary, with it being on the lighter side and bulked up by caramelised onions. The meats however, are what's worth going for. The chicken leg was fried nicely to a light crisp while still being tender inside. On the other hand, lamb was smoky and reasonably tender despite being very lean. Lastly, though the muscle of the kakuni was slightly tough, the luscious marbling made it moist and passably tender. Really value for money add-ons which made the other elements(10bux for curry plus veggies) seem expensive in comparison