A Curry Tour of NYC
Summary
Restaurant critic Robert Sietzema joins Brian Lehrer to explore the global diversity of curry in New York City, highlighting dishes ranging from German currywurst to Jamaican goat curry and Sri Lankan specialties. The segment traces the history of curry as a British colonial invention before diving into specific NYC spots like Flava’s International Grill and Schaller’s Stuba. Listeners share personal recipes and cultural insights, including a Jamaican cod sauce and Vietnamese chicken curry, while Sietzema discusses price points and unique preparations like escargot curry.
Topics discussed
Introduction to the speed tour of curry in NYC
Listener calls and the German currywurst
History and location of currywurst in NYC
Goat curry at Flava's International Grill
Sri Lankan curry on Staten Island
Defining curry and its British colonial origins
Listener Jackie shares her grandmother's Jamaican sauce
Vietnamese chicken curry and price range comparison
Okra names and eating pakoras with roti
Lucian's spice market shout-out
Escargot curry and closing remarks
Credits and WNYC sponsorship information
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