Curry:A Tale of Cooksand Conquerors
Mirza Firuz Shah
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Akbar III 1948-2012
Publisher and Place:
Oxford University Press Inc
Royal Mughal Ref:
The area in Manhattan where 1st Avenue intersects with East 6th Street is so overcrowded with Indian restaurants that it is known as “Curry Row.” Here you can order a lamb vindaloo, a seafood
biryani, a sweet yellow dhansak, or a mild and creamy beef korma with side dishes of aloo gobi and nan bread. This catalogue of dishes conjures up the aroma of fried onions; windows adorned with bright red fairy lights, white tablecloths, patchy service, Indian music humming in the background, and a two-course meal for under $20. Further uptown at Utsav on 6th Avenue the cheerful but utilitarian atmosphere of gaudy lights and bright colors have been exchanged for pale peach walls and plush carpeting. Utsav is an example of a new breed of Indian restaurant. The fountain in the entrance gives the place a touch of class; high ceilings, large airy windows, and comfortable banquettes add a luxurious feel to the dining room. The menu too, is different from the standard Indian restaurant. The choice of any familiar curry with chicken, lamb, or beef has been replaced by more specialized regional dishes, ranging from Kashmiri-style shrimp curry to Goan chicken xacutti and Konkan coconut-flavored fish. Utsav places great emphasis on authenticity of flavor and the higher prices match this attention to detail and quality.
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This is not the same may be one of his great grand children ???
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