From Our Editors
Vindalu curries hail from Goa, a state in western India. Kadai curries are a specialty of Pakistan. And so-called special club curries trace their lineage to the imperial kitchens of the Mughal dynasty, centuries in the past. Chefs at The Curry Club pay homage to these time-honored recipes as they add touches of flavor to medleys of veggies, meats, and seafood. Besides perfecting the restaurant's titular dish, they also hide spiced potatoes and peas inside samosas' crispy crusts, roast skewered lamb pieces in a clay oven, and marinate tandoori chicken overnight to lock in juices likely to sneak out after curfew.