The story
Tucked near Piazza Castello, Serend brings a surprising convergence of Sri Lankan and Indian flavors to Milan. As creator Mochohf enthusiastically noted, the kitchen delivers "incredibly spiced chicken curry" alongside creamy yellow lentils and aromatic rice — a hidden gem that balances bold heat with comforting depth. The Pollo al Curry con Riso e Lenticchie Gialle, a single dish highlighted in the review, exemplifies this fusion approach.
Despite a modest 3.4-star aggregate rating, the passion in Mochohf’s testimony suggests Serend resonates strongly with adventurous diners. The casual, modern setting welcomes those seeking an exploration beyond Milan’s traditional Italian fare, making it a worthwhile detour for curry lovers willing to trust a single, glowing recommendation.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers rave about the Pollo al curry con riso e lenticchie, calling it a soul-warming standout. The overall vibe is one of cozy, unpretentious comfort that feels like a home-cooked hug.
“The chicken is cooked with a sauce that keeps it moist and gives it a great level of spicing — very different from the spices we use. There's this whole complexity of flavour that drives me crazy. The yellow lentils are almost like a purée, super soft, they melt in your mouth, and I think they're made with coconut milk because I taste a sweet coconut undertone. The rice is cooked with floral aromas. The bread that came first was amazing too, like a pancake with spicy sauces. I love it, especially the wise and abundant use of spices.”
What creators say
1 creator has covered Serend. Most active: Mochohf
Serend offers a fantastic Sri Lankan and Indian fusion experience with incredibly spiced chicken curry, creamy yellow lentils, and aromatic rice — a hidden gem in Milan.
Dishes mentioned
Pollo al Curry con Riso e Lenticchie Gialle
The chicken is cooked with a sauce that keeps it moist and gives it a great level of spicing — very different from the spices we use. There's this whole complexity of flavour that drives me crazy. The yellow lentils are almost like a purée, super soft, they melt in your mouth, and I think they're made with coconut milk because I taste a sweet coconut undertone. The rice is cooked with floral aromas. The bread that came first was amazing too, like a pancake with spicy sauces. I love it, especially the wise and abundant use of spices.
