New York’s Outstanding Curries | Eater NY
"The fabled German currywurst was invented in Hamburg right after World War II, proving that curry continues to travel. The story is recounted in Uwe Timm’s highly recommended novella, The Invention of Curried Sausage. German currywurst has been made available at several places around town in the last decade. The version at Schaller & Weber’s Upper East Side Stube is made by cutting up a knockwurst, depositing it in a pretzel bun, and then smothering it in curry ketchup with additional curry powder added. This is a real gutbomb; delicious, but don’t try to eat two." - Robert Sietsema
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