Have at it. Tear them to pieces 
I have no personal beef with any of the reviewers, of course, being able to just read about it all as an āoutsider.ā
That said, the potato salad with trout roe looks loverly, but ya canāt go wrong with trout roe in my book. The beef fahsa sounds interesting, never had it.
Iād hit the frog legs, too, and of course the suma katsuo sashimi, and the dry-aged duck.
Some tasty bites, for sure. Just need to find someone to bankroll that feastā¦
You posted this elsewhere as well and generated some discussion there:
But, itās worth its own thread.
Overcoming my objections in the link above let me start the mutton rolling with
To parse this nonsense:
Itās Kolhalpur (ą¤ą„ą¤²ą„ą¤¹ą¤¾ą¤Ŗą„ą¤°) you idiots at the NYT, as itās Gandhi not Ghandi. [Note
https://www.nytimes.com/1924/02/06/archives/ghandis-ill-health-the-cause.html }, etc.] As itās Sichuan, not Sihcuan. Or French, not Frenhc.
āAt last a memorable goat curry around the corner from Bloomingtdaleās.ā What the fuck does that mean? Iām a card-carrying fan of that store ā some of the best funeral suits Iāve worn have been fitted for me there. Never, though, did I sniff around the corner for a memorable goat curry, however laden down I might have been with somber suits and perhaps grief
The chef āencourages the meat to relax ā¦ and wallops it with enough Maharashtrian spices and dried chiles to fell an elephant.ā
I ordered some earlier today-- is there a human among you who doesnāt wish a good felling in the afternoon? ā and I am sorry to report that it was drearily ordinary. Iād say more, but it would be a waste of words.
I also ordered some of their galouti kebabs, They were uniformly coarse (@Saregama alert).
Thanks for your input.
Maybe they meant that goat curry is now available in the more fancy parts of NYC? Maybe insinuating that goat curry would ordinarily be considered a down-market sort of food? Iām not sure why that should be the case ie. goat curry could rank up there with any high level cuisine.
As to this:
When I cook red meat in an Indian style, I donāt braise it first and then add spices and chillies. You can tenderise the meat first if needed but building the base with the spices etc first before meat is added and then usually pressure cooking it to get it tender. Yes, spices can also be added later to get additional layers of flavour. Personally I donāt use dried chillies for heat, more for flavour, and usually fried with whole dry spices in oil at the beginning and picked out afterwards along with the whole dry spices so that guests donāt accidentally chomp on a whole dry chilli or cardamom/clove/cinnamon bit.
Shame some of those dishes are only available as part of a tasting menu. Oh, well.
