Sunday 20 Apr
 
 

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · What about Kabob?
Restaurant Reviews
 

What about Kabob?


Authentic Pakistani cuisine is closer than you might think.

Greg Elwell August 7th, 2013

Kabob-n-Curry
4104 N. Portland
kabob-n-curry.com
601-3454

What works:
spicy, creamy, wonderful Pakistani cuisine for pretty cheap
What needs work:
Its online ordering system is dodgy.
Tips:
Remember to order rice, especially if you’re getting it to-go.

Daal channa
BY: Mark Hancock

Look, I just eat the food.

Sorry. If you’re looking for an in-depth look at what makes Indian food and Pakistani food different or some kind of historical significance or really anything ... I don’t know.

I just like Kabob-n-Curry, which is the only Pakistani place I’m aware of in Oklahoma City.

I liked it when it was a hole-in-the-wall and you got funny looks if you didn’t get the food to-go. And I like it now that there are tables and lights and it seems like a real restaurant. I still kind of get funny looks, however. (Am I just funny-looking? Oh god, I am!) No matter what, I know when I go to Kabob-n-Curry that I will be getting daal channa ($4.50), because that is what my wife wants and god help you if you try to stop her. She is not a fan of spicy foods, in general, but this is so good she doesn’t care a little bit.

Made with yellow lentils, this creamy stew has a rich, buttery flavor and packs a real punch in your flavor gut. It comes topped with fried onions, which give the whole mess a sweet note that I find irresistible.

A quick note about rice: You will need to order some. At Kabob-n- Curry, rice is not included. But when you order it, you get enough to choke a small-throated donkey with a penchant for rice. It’s $2 well spent.

Similarly, if you want naan, order it.

This place is strictly à la carte. A big ol’ piece of tandoori naan is $1. I could eat a Lincoln’s worth, given the opportunity, so maybe just get a couple to start.

Haandi kabob beef
BY: Mark Hancock
OK, I lied about not knowing the difference between Pakistani and Indian cuisine. Pakistani cuisine includes beef. So if you’re hungry for kababs that are bovine in origin, this is a good place. For my money, the haandi kabab beef ($6.99) is a good bet. It uses seekh beef kabab (ground and spiced beef) and serves them with gravy. Spoon it over rice and let it sop up the flavor.

Back to things that are kind of basically the same, however, the channa masala ($4.99) is an amazing chickpea curry that has a heartier texture and a more assertive spice. This is good for vegetarians or people who enjoy eating food.

How do you feel about goats? Do you think they’re delicious? Did one of them murder your family and now you’re seeking revenge? Either way, I like the mutton achaari ($6.99), which combines tender stewed goat meat in a spicy gravy with green chilies. This is hot. If you save leftovers for the next day, it will be hotter. I’ve never known leftovers to last longer than that.

Food really is the great equalizer.

I’m sure someone who knows the rich history of Pakistan could tell you some awesome things about this food, but dummies like me can go in there and just eat it, and it tastes good, and why aren’t you already eating there?


 
  • Currently 3.5/5 Stars.
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