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Brick Lane Curry
Review of NYC’s most famous (and first) curry restaurant
Moilee from Brick Lane Curry House (Photo: Seth Holehouse)
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Brick Lane Curry (306 E. 6th St.) is famous for its Phall curry, the spiciest curry currently in existence, and their Phaal Challenge, in which one soon-to-be hothead attempts to finish an entire bowl of the flaming hot dish. After devouring the curry (well, if they devour the curry), a photograph of the winner is taken and posted up on their Phaal of Fame. Complimentary beer is served to the winner, who is also given a certificate of completion. I was given the opportunity to check out the restaurant, and although I didn’t partake in the challenge, I wanted to see what Brick Lane Curry has to offer, besides insanity curry.
Immediately upon entering Brick Lane, the aroma fills up your senses with the bar welcoming you in. The restaurant is small, but its intimate décor makes it inviting. My evening began with a brief history about Brick Lane Curry: The restaurant is named after a London street where Indian cuisine dominates, and it was the first establishment to serve curry in NYC. The evening’s chef, Karthik Kumar, had already chosen for me the dishes that he believes are the restaurants best.
I was served their recommended cocktails:
The Ghost: This drink plays a trick on you. It’s sweet upon taking your first sip, but it leaves a spicy aftertaste, due to it being garnished with a chili pepper.
Tamarind Margarita: The tamarind flavor makes this drink sweet, which is surprising because the fruit itself is quite sour, and with salt rocks coating the glass rim, it’s a good blend for those who enjoy sweet and salty.
Mango Mojito: Just like sangria, this concoction is sweet and crisp, but will give you a buzz if you order more than two.
Then came the appetizers:
Lahsuni Gobi: If you’re a meat lover who wants to start incorporating vegetables to your diet, this is the best possible food for you. It looks like sesame chicken (from the color to the texture), but it’s actually cauliflower florets with garlic, sesame seeds and tomato sauce. I highly recommend this dish if you’ve never had Indian food and are a bit hesitant.
Prawn Balchao: Tangy shrimp prepared Goan style.
Before the main course, the chef brought me Imli Ki Champe, which is baby lamp chops with tamarind. It is perhaps the BEST item on Brick Lane Curry’s menu. It’s succulent, tender and smoky, all of which Mr. Shah is fully aware of. He says, “When people come here and see that we serve lamb, they’re hesitant to try, but once they do, they learn that it’s good.”
The main course included a tasting of their curries, all of which are good (it is their specialty, after all), but there’s one particular curry dish that deserves to be mentioned: Shrimp Moilee is cooked with mildly spiced coconut curry. With the subtle spiciness, you’re able to taste all the ingredients.
To end our culinary journey through India, I was served Patiala, a cocktail consisting of Chivas Regal, Bailey’s Irish Cream, Drambuie and crystallized ice. Though it’s listed in the cocktails section, we were told that it’s best served as a dessert drink due to its creamy sweetness. Be aware, this small concoction is strong, so take it easy.
After finishing my meal, I had decided: Brick Lane Curry stands up to its hype.