I had dinner with a friend tonight at Asian Spice Curry. The food is delicious and the waiters are very friendly. I would definitely go back. (It was almost full on a Friday night, so I would try and get there before 6:30pm on weekends.)
I went to this pop up last night. Being from Singapore, I was very excited to try this out. What a disappointment. The curry had no depth of flavor. The beef was watery and mediocre. And the shredded chicken noodle was by far the worst dish. Flavorless and greasy. The service was incredibly haphazard. It was probably them not being able to deal with the influx of customers who read this review. Critic's pick? Seriously?
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Good article. Refreshing to see that a meal doesn't involve a American Express Black card. Good food is elemental, make the most of what is available and cooked with care. Then there is company. If the company is good the meal really doesn't matter, it will taste good and be memorable. Not sure who said it but a quote goes something like this, "never want a meal made with an unhappy cow or an angry cook".
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Curry takes at least six hours of cooking which is a reality . Thats how you make a creamy curry with mutton and potatoes. Again if you make a curry that is only vegetarian ; you will need three hours. One way is to make curry with vegetables like potatoes, cauliflower and carrots. Tomatoe paste is made with onions . My point is that curry is creamy if cooked for six hours. It is not easy living in India.
Not many people in urban India (where most women, married or single, have day jobs to pay the bills) have the time to cook a dish for six hours. Fuel is also expensive enough that heating a single dish for six hours is considered ridiculously extravagant: and most houses are not equipped with ovens either. They use pressure cookers to cook meat-based curries as well as legumes (pigeon peas/Toor dal and beans): the latter would take an eternity if cooked the old-fashioned way.
And yes, the pressure-cooker recipes do turn out creamy.
And yes, the pressure-cooker recipes do turn out creamy.
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The restaurant's location in Chinatown does not at all go against its using Southeast Asian food ingredients.
Slide 4 and the story of the connections of Ms. Yip and the founder's family is most touching and it is an excellent example of the power of private entrepreneurship and perseverance.
As far as the dishes shown in the slides go, it seems to me that anything can be paired with curry and other hot spices. Was it not the cooks' goal in the past centuries to mask the taste of food by smothering it in expensive spices?
Slide 4 and the story of the connections of Ms. Yip and the founder's family is most touching and it is an excellent example of the power of private entrepreneurship and perseverance.
As far as the dishes shown in the slides go, it seems to me that anything can be paired with curry and other hot spices. Was it not the cooks' goal in the past centuries to mask the taste of food by smothering it in expensive spices?
1
I've only been there when it's Mama Eatery. And that place is great. I'm definitely going to try this out. It was my favorite place for lunch when I worked at the Municipal Building.
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