When thinking of the New York City food scene, one doesn’t usually consider Queens as the go-to borough for go-to eats. You may think of of Manhattan and possibly even Brooklyn depending on the cuisine you’re after, but rarely Queens. Right across the river and just a short train ride from Midtown is Kurry Qulture, an Indian restaurant that pays homage to traditional Indian fare all while putting their own spin on it. Opened in 2015, Kurry Qulture is located right in Astoria, Queens and in the heart of what seems to be the new go to area for food from around the world.
Kurry Qulture offers a seasonal menu consisting of traditional Indian cuisine such as kebabs, but with their own unique twist. KQ Kebabs are accented with their own sauce depending on which you prefer. For example, the KQ Turkey Kebab is topped with a housemade cranberry chutney…and if you were wondering, you won’t find Turkey Kebabs anywhere else. Another unique option on the menu is the KQ Cauliflower that’s coated in a tomato and garlic chutney. Kurry Qulture apparently knows a thing or two about chutney and the KQ Cauliflower was so popular and in high demand that it was re-added to the menu.
The décor of Kurry Qulture provides patrons with a fine dining look and feel. To accompany that ambiance is a drink menu that’s just as elegant. Mixologist Vaibhav Dhale really put thought into the cocktail list that separates distinctive drinks into three categories: light, bright, and tight. The fruity No Fire Engine is made with rosemary infused gin, passion fruit and champagne and can be found in the light section. For something a little stronger and with a kick, you may want to venture to the tight section and order up an Astoria of My Life. They really cater to everyone no matter your palette.
Kurry Qulture is a restaurant that will surprise you with flavors you knew you loved and others you didn’t think you would. Combined with their flavorful menu and the fine dining experience of owner, Sonny Solomon, it’s safe to say they’ll be around for years to come.
By Monique Wise
