{"id":67028,"date":"2024-06-03T00:01:41","date_gmt":"2024-06-03T06:01:41","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67028"},"modified":"2026-04-03T11:09:41","modified_gmt":"2026-04-03T17:09:41","slug":"kabab-curry-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67028","title":{"rendered":"Kabab & Curry – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Kabab & Curry Cuisine of India on Wyoming Just North of Comanche<\/figcaption><\/figure>\n

A rec<\/a>ent study<\/a><\/strong> by The Picky Eater analyzed the world\u2019s most popular cuisines and dishes. \u00a0Picky Eater’s survey determined that Italian cuisine (highlighted by pizza, pasta, and risotto) is the most popular cuisine in the world, followed by Japanese and Indian food. The study also revealed that Chinese restaurants are the most common worldwide, representing an average of 9.5% of all restaurants in \u201ctop-visited cities,\u201d followed by Italian cuisine concepts (roughly 8.5%) and Indian establishments (8%). \u00a0Indian restaurants have not propogated as widely in the United States. A 2023 study by the Pew Research Center closely indicates that Indian restaurants account for only 7 percent<\/strong><\/a> of all restaurants serving Asian food in America. \u00a0That’s starting to change.<\/p>\n

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Kabab & Curry is one Colorful Restaurant<\/figcaption><\/figure>\n

Although the first Indian restaurant ( the Hindustanee Coffee House in New York City) opened its doors in the late 1800s, it wasn’t \u00a0until the 1960s and 1970s that Indian cuisine began to gain wider recognition, as more Indian immigrants came to the United States and opened restaurants and grocery stores. Today, Indian cuisine is a well-established part of the American culinary culture–one that is poised to explode largely thanks to innovative second- and third-generation Indian-American chefs developing new dishes and unique concepts.<\/p>\n

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Kabab & Curry Offers a Sumptuous Lunch Buffet<\/figcaption><\/figure>\n

Five reasons are attributed for the ongoing growth of Indian cuisine in the United States. \u00a0(1) \u00a0Indian cuisine has a robust flavor profile that appeals to adventurous diners who crave aromas and flavors that entice them. \u00a0(2) It appeals to vegans and vegetarians. Indian dishes are perfect for anyone avoiding animal products as well as those who many have gluten allergies. (3) It does not have added preservatives. Indian recipes are made from scratch with no added preservatives. \u00a0This results in healthy, well balanced menu items which are a must for a more health conscious diner. (4) Indian food has healing properties. Ingredients such as ginger, garlic, turmeric and fennel seeds work wonders on your digestive system and aid your immune system in staying strong. (5) Indian food appeals to the young. \u00a0Millennials and early Gen Z\u2019s now make up most of the population and largely dictate culinary trends. \u00a0 They tend to be much more adventurous in their dining choices.<\/p>\n

Not mentioned as one of the reasons Indian food has the potential for significant growth is that it is is largely undiscovered by the public. \u00a0Its potential to continue growing in popularity is limitless. \u00a0Most diners familiar with Indian cuisine, however, tend to frequent Indian restauants that offer low-cost buffets. \u00a0That has somewhat hindered the growth of Indian food as well as having been a boon for business. \u00a0Buffets offer \u00a0a low-risk, low-cost introduction to Indian food. \u00a0Indian buffets tend to serve relatively “innocuous” dishes that have similarities to foods with which American diners are familiar (tandoori chicken, for example). \u00a0Sadly some diners never “graduate” from the buffet and haven’t discovered the flavorful treasures in the menu. \u00a0You probably wouldn’t be surprised to read that I almost never (unless it’s the only option) eat from the buffet.<\/p>\n

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Mango Lassi and Mango Custard<\/figcaption><\/figure>\n

While the Duke City has celebrated excellent Indian restaurants for decades, there are far fewer of them than they are of other ethnic culinary cultures. \u00a0Yelp lists twelve Indian restaurants in the Albuquerque area, including two food trucks. \u00a0Yelp’s list is actually longer, but it would be a stretch to call some of the additional listings “Indian.” \u00a0The roster of Indian restaurants in the metropolitan area is expanding. \u00a0June, 2024 saw the launch of both Kabab & Curry and Maharajah. \u00a0During our years in the Duke City, I don’t recall any more than one new Indian restaurant launching at any one given month in the Albuquerque area.<\/p>\n

Kabab & Curry may be brand new to the Duke City, but in some ways it’s very familiar. \u00a0So are the proprietors, the Singh family. \u00a0You might remember them as having owned the wonderul India Palace<\/strong><\/a> which shuttered its doors in 2013. \u00a0Daughter Sonie explained that her parents were brought out of retirement from the boredom of social isolation during the Cabona virus. \u00a0Sonie continues an India Palace tradition, that of customer orientation. \u00a0When people asked me where to go for a romantic dinner, I often recommended India Palace because of the warm, attentive service. \u00a0Sporting a perpetual smile, Sonie may become the face of Kabab & Curry.<\/p>\n

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My Kim’s Favorite Buffet Offerings: Tandoori Chicken, Naan and Tamarind Chutney<\/figcaption><\/figure>\n

3 June 2024<\/strong>: Kabab & Curry offers a bounteous lunch buffet. \u00a0My perusal was solely for the sake of taking a picture, but I knew it would appeal to my Kim. \u00a0Alas, my bride isn’t much of a culinary explorer. \u00a0She sees the buffet as an opportunity to ferry back to our table as much tandoori chicken as her plate will hold. \u00a0Well, that’s not entirely true. \u00a0She also loves the grapes, watermelon and especially the mango custard<\/strong><\/em>. \u00a0The pairing of mango custard and grapes is a winner. \u00a0By the way, you can find a wonderful recipe for mango custard on Alonna Smith’s My Indian Stove<\/strong><\/a> blog. \u00a0Alonna is a local treasure with a real passion for Indian food.<\/p>\n

3 June 2024<\/strong>: Though my entree choices may vary, one standard during every visit to an Indian restaurant is mango lassi<\/strong><\/em>, \u00a0a popular Indian beverage. Mango Lassi is a delicious and creamy blend of mangoes and yogurt with a touch of cardamom. \u00a0At many of the restaurants in which we’ve had a mango lassi it’s served at room temperature. \u00a0It is nonetheless a very refreshing and absolutely delicious drink with healthful properties (containing lactobacilli, a healthy bacteria that lubricates the intestines) you won’t find in American soft drinks.<\/p>\n

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Paneer Pakora<\/figcaption><\/figure>\n

3 June 2024<\/strong>: Predictably, my Kim’s buffet plate centered around Tandoori\u00a0<\/strong><\/em>chicken <\/i><\/b>which\u00a0gets its name from the bell-shaped tandoor clay oven which is also used to make naan, the fabulous Indian flatbread. Tandoori chicken obtains its reddish hue thanks to a marinade that includes Kashmiri red chili. Kashmiri red chili powder is made from dried, ground Kashmiri red chilies, which have a vibrant red color and a mild level of spiciness. \u00a0It’s got to be mild for my Kim to be able to eat chicken with which that chili is seasoned. \u00a0 Make sure you try Alonna’s recipe<\/strong><\/a>.<\/p>\n

3 June 2024<\/strong>: The buffet also includes naan, either garlic or plain. \u00a0A number of other very interesting and versatile Indian breads are also on the menu. \u00a0Those include khasta roti, onion kulcha, laccha paratha, aloo paratha, poori, keema naan, kashmiri naan, spicy naan and bullet naan. \u00a0One commonality among Indian breads is just how wonderful they are. \u00a0My Kim pairs her naan<\/strong><\/em> with tamarind chutney, a sweet, savory and sour (cherry-like) condiment. \u00a0With profound apologies to my mom and sainted grandmothers, naan may be my very favorite among the world’s breads. \u00a0That’s saying a lot. \u00a0Alonna has easy-to-make recipes for yeasty or non-yeast naan on My Indian Stove<\/strong><\/a>.<\/p>\n

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Paneer Karahiwala, a Magnificent Vegetarian Dish<\/figcaption><\/figure>\n

3 June 2024<\/strong>: As a bona fide turophile, cheese is a passion I acquired from my dad. \u00a0Though my preference is for super sharp, cave-aged cheeses, I’ve got a fondness for paneer, the so-called “Indian farmer’s cheese.” \u00a0Paneer isn’t aged and though it’s a soft cheese, it doesn’t melt. \u00a0 It’s made from full-fat buffalo milk or cow milk. \u00a0It’s made by curdling milk with a vegetable-derived acid such as lemon juice. \u00a0Among my favorite appetizers at Indian restaurants is paneer pakora<\/strong><\/em>, a popular Indian fritter in which soft battered paneer pieces (usually cubed) are fried. \u00a0Kabab & Curry serves it with their delightful mint chutney. \u00a0Each order comes with four large cubes of paneer pakora. \u00a0Though I’m always happy to share with her, my Kim doesn’t like some cheeses. \u00a0So, it’s all mine!<\/p>\n

3 June 2024<\/strong>: In my travels, my perusal of Indian menus skews rather heavily toward paneer-based dishes. \u00a0Buffets tend to feature only saag paneer (a popular vegetarian dish featuring \u00a0pan-fried cheese (paneer) in creamy spinach). \u00a0Only a few Indian restaurants I’ve visited offer paneer Karahiwala<\/strong><\/em>, an iconic Pakistani dish reminiscent of stiry-fry cooking. This flavorful dish is made in a karahi (iron wok). \u00a0Cubes of panner are cooked together with tomatoes, green peppers and spices to form a spicy curry that will absolutely blow you away. \u00a0It’s not overly piquant but definitely has personality. \u00a0Palate-pleasing personality! This dish was very popular in Indian restaurants throughout England, but doesn’t appear to be very comment in America’s Indian restaurants. \u00a0Kudos to Kabab & Curry for a wonderful version of a favorite–which, by the way, tastes even better when reheated (portions are generous).<\/p>\n

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Indian Kofta<\/figcaption><\/figure>\n

17 July 2024<\/strong>: \u00a0I had to do a double-take when studying Kabab & Curry’s menu and espying a kofta dish. \u00a0 Kofta is most often thought of as a Middle Eastern dish and indeed, it’s almost ubiquitous in restaurants serving kababs. In Middle Eastern restaurants, kofta is most often served as skewers of ground beef and lamb mixed with fresh parsley, onions, garlic and warm Middle Eastern spices. \u00a0At Kabab & Curry, the kofta is served in a very rich curry (emphasis on very rich). \u00a0Each saucy, spiced meatball is absolutely delicious, but basmati rice is definitely needed to cut the richness of the curry. The meatballs are minced (probably in a food processor), resulting in a truly melt-in-your-mouth meatball.<\/p>\n

For those of us who frequented India Palace, Kabab & Curry is reminding us why we loved it so much. \u00a0With restaurants like this one, Indian food will continue to gain new fans in the Duke City.<\/p>\n

Kabab & Curry<\/strong>
\n3617 Wyoming Blvd., N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 292-2059
\nLATEST VISIT<\/strong>: 17 July 2024
\n1st VISIT<\/strong>: 3 June 2024
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Paneer Karahiwala, Paneer Pakora, Garlic Naan, Mango Lassi
\nREVIEW #1400<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A recent study by The Picky Eater analyzed the world\u2019s most popular cuisines and dishes. \u00a0Picky Eater’s survey determined that Italian cuisine (highlighted by pizza, pasta, and risotto) is the most popular cuisine in the world, followed by Japanese and Indian food. The study also revealed that Chinese restaurants are the most common worldwide, representing an average of 9.5% of all restaurants in \u201ctop-visited cities,\u201d followed by Italian cuisine concepts (roughly 8.5%) and Indian establishments (8%). \u00a0Indian restaurants have not propogated as widely in the United States. A 2023 study by the Pew Research Center closely indicates that Indian restaurants account for only 7 percent of all restaurants serving Asian food in America. \u00a0That’s starting to change. Although the first…<\/p>\n","protected":false},"author":1,"featured_media":67034,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,15,523,141,563],"tags":[4041,4040,872,4042,4189,4039,1653,869,4044,1663,4043,871],"class_list":["post-67028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-buffet","category-indian","category-new-mexico","category-rating-excellent","tag-baldev-singh","tag-cuisine-of-india","tag-garlic-naan","tag-india-palace","tag-kofta","tag-lunch-buffet","tag-mango-custard","tag-mango-lassi","tag-paneer-karahiwala","tag-paneer-pakora","tag-tamarind-chutney","tag-tandoori-chicken"],"yoast_head":"\nKabab & Curry - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=67028\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kabab & Curry - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"A recent study by The Picky Eater analyzed the world\u2019s most popular cuisines and dishes. \u00a0Picky Eater’s survey determined that Italian cuisine (highlighted by pizza, pasta, and risotto) is the most popular cuisine in the world, followed by Japanese and Indian food. 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