Brick Lane Curry House

Brick Lane Curry House

By Erik Mathes

Imagine you run an excellent Indian restaurant (just roll with me here). You have an extraordinary menu with no perceptible weaknesses, and yet your establishment’s reputation is predominantly based on a dish that causes customers to shed tears of agony. That’s how Brick Lane Curry House’s owners and staff must feel since the place started getting press for its phaal curry challenge, pitting brave/daring/tongue-numb diners against a virtually inedible sauce (the menu claims it contains “more pain and sweat than flavor”) made with ghost and scorpion chiles (you might remember the now-legendary scene in which BLCH’s chef wears a gas mask to prepare it). Try it if you must, or spare yourself the burning esophagus and indulge in any of the fourteen other exquisite curries that grace Brick Lane’s menu. There’s lamb bhuna, deeply flavorful due to its earthy spices simmering for hours with rich, meaty juices; moilee, a golden, coconut milk–based curry flavored with mustard seeds that’s best served with seafood; and the grandpappy of them all, butter masala, a creamy, tomato-dominant sauce that’s as smooth as... you know. As if these curries weren’t delightful enough with piping hot basmati rice and fresh, tandoori-baked garlic naan, they’ll set off an explosion of enrapturing flavors once you introduce Brick Lane’s expert wine pairings to the mix. It’s adventurous eating for sure, but sans any scorched palates.

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eye for design
A place called Brick Lane would be incomplete without bricks, right? Right. That’s why most of the restaurant, including the low-key upstairs dining section, is decked out with brick walls and complementary dark wood tones. This decor pays homage to London’s traditional Indian eateries (which are affectionately dubbed “curry houses” because that’s what British palates prefer).



Sun–Thu 11 AM–11 PM; Fri–Sat 11 AM–1 AM

price range

$14 (tandoori chicken) to $27 (seafood sizzler)