Day 75, Albany, the State Capital of New York, prior research had not given much hope of finding a worthwhile Curry here. Mainstream menus prevail. After a truly impressive Goat Curry on-the-bone at Shalimar of India (Burlington VT) on Day 73, there seemed little point in finishing our – Round The World In 80 Days – trip on a downer.
Sunday lunchtime, food was required, a kebap was considered though the most interesting source was a bit of a hike beyond Washington Park. That was still the consideration when Marg picked her coffee shop. As it happened, two Curry Houses came into view as we crossed the road to Bitchin Donuts. Whilst Marg enjoyed her sugar intake, the Hector thought what the hell, may as well study the on-line menus of the nearby venues. Tandoori was now foremost in the mind, this would not detract from the Goat Curry and would at least put Albany NY in Curry-Heute.
Two venues overlapped on Google Maps, Gandhi and Curry Leaf each having the same address. Gandhi had the higher rating. Scrolling through the Gandhi menu, the usual suspects were encountered, the accompanying photos commensurate with what I had seen previously, Soupy, Creamy, no thanks. Then I spotted a potential special – Punjabi Korma. The description looked kosher, what’s more the classic Korma was also on the menu, the heart rate increased.
There was no Gandhi, Curry Leaf it was to be. Entering at 14.05, there was no sign of life in what looked like a venue with decidedly tired decor. Anticipating someone coming from the far end of the room we stood, expectantly.
There was a voice from behind, where had he been hiding? Mr. Grumpy? Had we woken him up? Yes, we could choose a table, menus were brought with two bottles of not so chilled still water ($1.50). Can we have glasses? That request may have been the final straw.
The Curry Leaf menu featured Punjabi Korma ($12.95), why had the Hector found this previously? Hopes were raised further, Tandoori remained the fallback. I had a photo of the Desi Korma from Glasgow’s Handi By Darbar at the ready.
Is your Punjabi Korma like this? No Coconut, no Cream, a Desi Korma?
No coconut.
That was good enough for the Hector. Rice was included so once again no temptation to order Bread and waste it. Anyway, for Hector, Rice remains the chosen accompaniment with this supreme of Curry. 
Marg, no doubt still on a sugar high, was only having Masala Tea ($2.95).
The chap disappeared into the kitchen at the rear, an overheard conversation confirmed more than one member of staff on the premises. Hector took the opperchancity to capture the spirit of Curry Leaf. Being a corner unit, our chap had been somehow near the window. The large window table would surely be the last place anyone would choose to sit, cables ran across a manky carpet, the power conduit for the – Open – sign. Mid meal, an African family arrived, well known to our host, this was their chosen table.
Let’s ignore the tea, for once.
The Rice portion was well judged, a la Hector. Mainland Europe Curry Houses could learn so much by studying Curry-Heute.
Then there was the Curry.
Punjabi Korma
One knows, one can tell, this was as Desi a Korma as the Hector has ever encountered. The Masala had that pulped, maybe not quite blended appearance, Tomato Seeds right there. The separating Oil, as with two days ago at Shalimar of India was distinctly – Desi. How good could this be? Marg was already commenting on the aroma. Aroma? I haven’t smelled anything for days, and since the last review, half a tooth has gone for good measure.
Ten pieces of Meat were decanted, of these, two were particularly large and would be halved. With no Bread to dip in the Masala, I scooped some grains of Rice onto the fork and dipped these in the retained Masala.
I looked up at Marg, my head nodding in disbelief. Marg has seen this reaction only a few times. For once I managed to avoid adding an expletive, and – Wow! – did not even begin to describe the feeling. This Curry was something else. Glasgow’s Yadgar, Bradford’s International, Manchester’s Kabana, is it possible to take all the pleasures experienced at these venues and combine them?
The Seasoning, oh, the Seasoning. If ever Salt brought out Flavour, this was it. The Spice would build, gently. This Curry was never going to reach sweat-inducing levels, but was certainly invigorating. I hadn’t even touched the Meat.
The Meat was never defined. Lamb or Beef, it would be ironic if it was the latter having devoted most of my life extolling the virtues of Lamb. Super-soft Meat, and having absorbed gallons of Flavour prior to serving, this was certainly giving it back.
With the retained Masala, the Hector was living the dream, the Dry Curry of choice. In time the remaining Masala was added to ensure all the Rice could be eaten.
Boneless, no Whole Spices – was noted. I subsequently spotted Coriander Stems and then the tongue isolated what turned to be a Green Cardamom, thankfully not another piece of stray dentistry.
How is the food? – asked the chap.
I know my Punjabi Curry, and this is wonderful!
A smile. We were onside.
Back to the eating. How had this wonder been achieved? Why was it so special? To borrow a detested piece of terminology from the sister Blog, – Mouthfeel. There was a rounded sense of pleasure on the palate. Tastes, Flavours, Textures, it was all happening. A new chapter begins here, a new yardstick by which all shall be compared.
The end was in sight, this period of absolute pleasure would draw to a close. Just how good was this Curry?
Shkoor, Moiz, Bill, Rizwan, Mr. Baig, I doubt if anyone is going to serve me a better Curry in ’24. I can be sure of one thing, if Friday’s Goat Curry at Shalimar of India was a candidate, this was definitely the best Curry the Hector has had in the United States of America, never mind East of The Rockies.
Now imagine it served on-the-bone!
The Bill
$21.49 The Punjabi Korma was suddenly $13.95. $25.00 (£19.69) was paid .
The Aftermath
With more newcomers having arrived, I took my time to go up and present the Calling Card. As I did my spiel so I realised, this was not the same chap, clearly a brother, and likely to be the Chef who had cooked this most memorable Curry.
With Marg confirming – that’s not him – there was no option but to withdraw.
Curry Leaf, Albany NY, it has to be tried to be believed. The Punjabi Korma comes highly recommended, the rest of the menu, well, who cares?
2024 Menu
Well worth the wait by the sound of it. Happy days.
Hector replies:
A complete surprise, totally blown away!