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Brick Lane Curry House Shines

By Doug Singer

Named after East London’s Brick Lane Indian Row, Brick Lane Curry House was the first of its kind in Manhattan, introducing Indian cuisine in a new way. After seven successful years operating on E. 6th St. this British-Indian gastronomic spice playground opened its doors at its midtown location. Well known for their fiery Phaal Curry, this is just the beginning of what is an authentic experience.

After cooling down with a couple of specialty cocktails, we eagerly started what would be an epic feast. First up was the Samosa (crispy pastry stuffed with spiced potatoes & peas or minced lamb), Lassuni Gobi (crispy cauliflower florests tossed in a tomato and garlic sauce) and the Prawn Balchao (prawns in a tangy tomato based sauce, a Goan speciality). Samosas are traditionally judged on one very important factor, the crust, and this one was world-class! I still wonder how they manage to keep the cauliflower florets in the Lassuni Gobi so crisp while bathing in the delicious sauce, but they seem to stand up endlessly—delicious.
Next up we explored some jewels from the tandoor. The Methi Salmon (salmon lightly marinated in fenugreek, ginger and garlic), Imli ke Champe (lamb chops infused with tamarind, ginger and garlic) and the Seekh Kababs (minced lamb with spices cooked on skewers) were all bursting with ethnic flavors and executed to a savory perfection. 

As we were preparing for indulgence in some curries, it was hard not to notice the elegance of the quality of service, and Manager Mangesh Elag fine tuning the art of hospitality at every turn. The experience of flavors exploded with the delivery of the Lamb Vindaloo (a fiery 
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combination of freshly roasted and ground spices and condiments from Goa, cooked with potatoes), Fish Madras ( gravy tempered with mustard seeds, curry leaves and finished with coconut milk) and the famed Chicken Tikka Masala. It would not be a night at Brick Lane Curry House without mopping up these delectable sauces with their freshly baked Garlic Naan—simply spectacular! 

Undoubtedly one of the better curry houses in New York, whether you are craving an ethnic experience, or simply some very fine food, Brick Lane Curry House needs to be on your list!

www.bricklanetoo.com 

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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