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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.
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.
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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
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
