Instagram Post 2/25/2018

(Click on any image to view it in high resolution.)

It was our second lunch of the day (these things happen) and I wasn’t particularly hungry (that never happens), but my dining buddy had been eager to try Vintage Curry “British Style Halal Indian and Chinese Restaurant” at 87-77 168th Place in Jamaica, Queens. Now, I’ve consumed more curries in my time than I can remember and most have been just fine if unremarkable, but a menu boasting 48 varieties gave me pause. Ultimately, we landed on Balti Bhuna with Shrimp (luxuriating in a thick curry sauce of balti paste and fenugreek leaves) and Dumpakth Curry with Lamb (featuring red pepper and curry leaves in a heavy cream sauce).

The bucket in the photo is a balti, basmati rice on the side; dumpakth refers to a cooking technique in which meat slowly braises in its own juices in a handi (a shallow cooking vessel) that has been sealed with a crust that translates to incredibly tender meat.

The presentations were my first clue that we weren’t in Little India anymore. I tasted both dishes. Stunned, I found them to be a flavorful cut above what I was accustomed to and absolutely delicious – and that was a judgment rendered on a full stomach! Regrettably, I didn’t get a photo of the Peshwari Naan; suffice it to say it was the best I’ve ever had. It’s a trek, but I think I need to go back for a follow up. And next time, I’m bringing my appetite!

h/t Dave Cook, Eating in Translation