"Curry King has been operating from noon to midnight for years, in large part serving cab drivers on a lunch or dinner break. Come here and check out the lineup of their vegetable stews, fried snacks, and tandoori meat - which changes somewhat every day. The thing that always remains, though, is the $6 vegetarian lunch special where you can get dal, salad, rice, and a vegetarian entree. No matter what, we recommend ordering the garlic naan that's baked fresh in the back and served piping hot on a paper plate. It’s as thick as it is fluffy, and the size of an analog clock you’d find on a classroom wall. photo credit: David Lee Food Rundown photo credit: David Lee Garlic Naan Fluffy, hot, and half-an-inch thick, this is one of the puffier versions of garlic naan we’ve tasted. It takes a few minutes to prepare in the kitchen, which is how you know it’s fresh. Bhindi Masala This is our favorite vegetarian entree to order with the $6 lunch special. Even if you’re choosing a meat route, we still recommend getting a small side of okra anyways. The star-shaped okra pods stay firm and chewy despite being sautéed with a ton of warming spices, onions, tomatoes, and ginger. photo credit: David Lee Chicken Curry Curry King’s chicken falls right off its bone, as if the bird is deeply unsatisfied with its own body. There’s a special where you can get this curry chicken, rice, and sides for $8. If that’s not appealing for lunch on a random Tuesday, we’re not sure what would be. Samosa Chaat Piled high with cut-up samosas, masala chickpeas, a creamy yogurt sauce, biting raw onions, sweet chutney, and green chilis. Eat it for breakfast, eat it at 11pm. As far as we’re concerned, there is no bad time to eat something this simultaneously spicy and cooling. photo credit: David Lee Tandoori Meats On top of the counter, you’ll see a pile of skewered chicken, beef, lamb, and goat. We always get chicken (they have boneless, herb-flecked ground seekh kebab, or a whole chicken leg), which is reliably tender and tastes a bit like its yogurt marinade." - Hannah Albertine
