Source: https://heyseorak.com/spots/timut Last-Updated: 2026-10-21 --- # Timut Indian Curry Eatery (티무트) > Say the romanized name when ordering. Staff will understand even if your pronunciation isn't perfect. Category: indian | Type: eat | Area: downtown | Price range: moderate Address: 4F Sujeong Building, 148 Jungang-ro, Sokcho, Gangwon Phone: 0507-1337-2202 Hours: Mon–Tue 11:00–15:00, 16:30–20:00 (last order 19:30), Wed Closed, Thu–Sun 11:00–15:00, 16:30–20:00 (last order 19:30) English menu available: Yes ## Trust and freshness - Verification: interview / 2026-10-21 - Menu freshness: updated 2026-10-21T09:08:39.922+00:00 Smoke from a charcoal tandoor, house-blended spices, and the water by the Gaetbae ferry beyond the windows: Timut brings the owner's long route through Indian kitchens and French culinary training to Sokcho. Chicken tikka marinates in homemade yogurt before meeting the fire; naan dough rests overnight before its brief, hot bake. Start with the smoky, tangy chicken tikka masala, or explore the sharp heat of Timber Curry. The fourth-floor dining room gives you a reason to linger over the last piece of naan. Pro tip: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. Vegetarian adaptations may be discussed in advance, but vegan or celiac-safe preparation is not guaranteed. Aloo Gobi contains butter and cream; plain naan contains wheat, milk, egg, and butter. Find the restaurant on the fourth floor by the bull-statue square on Jungang-ro. No on-site parking; use nearby paid parking. Closed Wednesdays, with a daily break from 15:00 to 16:30 on open days. Ask about elevator access before visiting if needed. ## Story ### How it started The owner's parents began running Indian restaurants in Korea in 1999. Helping open their Apgujeong restaurant turned a familiar family business into a personal interest. In 2016, the owner traveled alone to Hyderabad and then Pune. During an internship at a Hilton hotel, hearing Indian colleagues use French cooking terms prompted a new question: what could formal training in France bring to an understanding of Indian food? ### Philosophy French language study and practical kitchen training followed. The aim was to understand Indian cooking through technique and to work more deliberately with texture. Back in Korea, the owner worked in food-company research and development before moving to Sokcho. At Timut, that curiosity takes a hands-on form: blending spices, fermenting yogurt, marinating chicken, and preparing food in small batches. The owner also wants to keep exploring Gangwon ingredients; the potato-filled paratha is one example on the current menu. ### Signature Chicken tikka masala is the owner's reported best seller. Chicken thighs spend at least 12 hours in homemade yogurt and spices before being cooked in the tandoor. Their smoky aroma then meets a tangy, sweet, spicy gravy. The same attention to preparation runs through the breads: naan dough is hand-kneaded and rested cold for at least 12 hours before baking. Timber Curry takes a different direction, adding Himalayan wild pepper to a distinctly hot sauce. ### Finding the place The dining room is on the fourth floor of Sujeong Building, beside the bull-statue square in central Sokcho. Naver describes a view toward the Gaetbae ferry. There is no restaurant parking, and pets are not permitted. High chairs, Wi-Fi, reservations, takeaway, and delivery are listed. Seating is described as wheelchair-accessible, but the route to the fourth floor needs checking. ### For international visitors A family visiting from Pune once recognized something familiar in the charcoal tandoor. For the owner, who had spent time in that city, it was an unexpected connection across the table. They remember the family's pleasure in the food and surprise at finding this cooking in Sokcho. Guests with dietary requirements should contact the restaurant before booking; the owner's nut-allergy restriction applies throughout the menu. ## Dietary Summary - Total menu items: 22 - Common allergens: dairy, eggs, nuts, shellfish, wheat ## Menu ### Curries (커리) - **Timber Curry** (팀버커리) — ₩17,900 ⭐ Signature A hot curry accented with Himalayan wild pepper. The shop's two Naver entries describe different degrees of intense heat; ask staff before ordering. Ingredients: Himalayan wild pepper | Spicy: very_hot | Serving: Protein and full sauce ingredients are not specified. The two listings have been combined into one product. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Chicken Makhani (Creamy Tomato Curry)** (치킨마카니) — ₩15,900 ⭐ Signature Chicken in a smooth tomato rosé sauce, the most classic of the curries and the restaurant's gentle introduction to its menu. Ingredients: chicken, tomato rosé sauce | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Chicken Tikka Masala** (치킨티카마살라) — ₩16,500 ⭐ Signature Smoky chicken tikka in a tangy, sweet, spicy gravy. The owner's reported best seller. Ingredients: chicken tikka, yogurt, spices | Spicy: medium | Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Prawn Saag (Spinach Curry)** (프라운 삭) — ₩17,900 Prawns in a spinach gravy with a little heat. Ingredients: prawns, spinach | Spicy: mild | Allergens: shellfish | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Chicken Korma** (치킨코르마) — ₩16,500 A rich, non-spicy chicken curry made with cashews and cream. The shop recommends it for children. Ingredients: chicken, cashews, cream | Allergens: nuts, dairy | Serving: Contains cashews. Mild flavor does not mean allergy-safe. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Aloo Gobi (Potato & Cauliflower Curry)** (알루 고비) — ₩14,900 Potato and cauliflower curry with a little butter and cream, described by the shop as vegetarian. Ingredients: potato, cauliflower, butter, cream | Allergens: dairy | Serving: Vegetarian as listed, not vegan. Any changes require advance discussion and are not an allergen-safety guarantee. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. ### Tandoor & Starters (탄두르·에피타이저) - **Chicken Tikka** (치킨티카) — ₩19,900 Chicken thighs marinated for at least 12 hours in homemade yogurt and spices, then cooked in the tandoor. Ingredients: chicken thigh, yogurt, spices | Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Malai Tikka (Creamy Tandoori Chicken)** (말라이 티카) — ₩19,900 A creamy, non-spicy version of tandoori chicken. Serving: Full marinade ingredients need confirmation; the restaurant's nut-allergy restriction still applies. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Corn & Mozzarella Kurkure** (콘치즈 꾸르꾸레) — ₩8,000 Fried appetizers filled with super-sweet corn and mozzarella. Ingredients: super-sweet corn, mozzarella | Allergens: dairy | Serving: Portion count and wrapper ingredients are not listed. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. ### Naan & Paratha (난·파라타) - **Plain Naan** (플레인 난) — ₩3,500 Hand-kneaded naan dough rested cold for at least 12 hours, then baked in about three minutes. Ingredients: wheat flour, milk, egg, butter | Allergens: wheat, dairy, eggs | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Butter Naan** (버터 난) — ₩4,000 Slow-rested naan, quickly baked and brushed with butter. Allergens: dairy | Serving: Ask about the complete dough ingredients; plain naan here contains wheat, milk, egg, and butter. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Garlic Naan** (갈릭 난) — ₩4,500 Naan baked with crushed garlic and finished with butter. Ingredients: garlic, butter | Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Honey Naan** (허니 난) — ₩5,000 Slow-rested naan brushed with honey after baking, for a sweet finish alongside curry. Ingredients: honey | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Cheese Naan** (치즈 난) — ₩6,000 Naan filled generously with mozzarella and baked after at least 12 hours of cold resting. Ingredients: mozzarella | Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Aloo Paratha (Potato-stuffed Flatbread)** (알루파라타) — ₩6,500 Flatbread filled with seasoned Gangwon potatoes, made with dough rested cold for at least 12 hours. Ingredients: Gangwon potatoes, seasonings | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. ### Rice (밥) - **Biryani (Spiced Rice)** (비리야니) — ₩17,900 The shop's Lucknow-style rice dish uses a house spice blend and has a pronounced onion aroma. Ingredients: rice, house spice blend, onion | Serving: Protein and full garnish ingredients are not specified. Do not assume this is a vegetarian or nut-free dish. The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Plain Rice** (플레인 라이스) — ₩3,000 Plain Korean rice to serve alongside curry. Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Jeera Rice (Cumin Rice)** (지라 라이스) — ₩6,000 Rice quickly stir-fried with cumin seeds for a savory, aromatic side. Ingredients: rice, cumin seeds | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. ### Lassi (라씨) - **Plain Lassi** (플레인 라씨) — ₩4,500 A yogurt drink made with yogurt fermented in-house, served in the selected flavor. Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Mango Lassi** (망고 라씨) — ₩5,500 A yogurt drink made with yogurt fermented in-house, served in the selected flavor. Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Ttal-gi La-ssi** (딸기 라씨; English: Strawberry Lassi) — ₩5,000 A yogurt drink made with yogurt fermented in-house, served in the selected flavor. Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free. - **Rose Lassi** (로즈 라씨) — ₩6,000 A yogurt drink made with yogurt fermented in-house, served in the selected flavor. Allergens: dairy | Serving: The owner does not accept reservations for guests with nut allergies because cashews are used and cross-contact cannot be prevented. No dish here is represented as nut-free.