Curry in Side: Tikka Masala by the Mediterranean (2026)

It happens around day five. The kebabs have been magnificent, the fish superb — and then someone at the table says it out loud: "I could murder a curry." A nation's Friday-night religion does not pause for a fortnight in the sun.

Good news from the Manavgat coast: Hawaii Restaurant has run a proper curry-house corner on its menu for years, tuned by two decades of British regulars who accept no imitations.

The curry line-up

• Chicken Tikka Masala — the anthem. Creamy, tomato-rich, exactly what the craving demands.
• Chicken Korma — the gentle one: mild, coconut-soft, the family's diplomatic choice.
• Chicken Curry — the straight-down-the-middle classic.
• Chicken Bombay — deeper spice, more attitude.
• Jalfrezi Curry Chicken — the fiery one, pepper-forward and unapologetic (it lives on our Mexican page but its heart is pure curry house).

Build it like a proper curry night

Open with chicken wings or onion rings in the poppadom role, keep the drinks cold — a Efes or Corona plays the lager part faithfully — and let the table order across the heat spectrum so everyone steals tastes. The wider chicken guide covers the Kiev-and-schnitzel wing of the family for the curry-averse.

Why holiday curry hits different

Because it is eaten outdoors, in warm evening air, after a sea day — a setting no rainy Friday at home can match. Add the cocktail list for the non-lager contingent and the karaoke stage for afterwards, and curry night becomes the full night out.

Open daily 10:00–02:00 in the heart of Side — book the table; the craving already did the deciding.