New York Street Food

Today’s Lunch is shrimp curry over white rice and a double from the Trini-Paki Boys Halal Food cart on West 43rd St, just east of 6th Ave.  This cart is owned by a couple, and the unusual name is because one of the owners is from Trinidad and one is from Pakistan.  They named the cart after their boys, the Trin-Paki Boys.  In New York, it sounds intriguing.  In London, it can be more like a racial slur.

shrimp curry and vegies

The shrimp curry over rice was quite spicy and good.  Instead of a few large shrimp, there were a lot of smaller shrimp, which was fine.  This was definitely one of the spicier lunches I’ve had, and I was glad for the rice after the shrimp was gone because it cooled me down a bit.   They also put a spoonful of vegies over half the shrimp, which you can see above.  Under the vegies was more shrimp curry.  I got the small size for $5, and it would have been plenty, even if I didn’t get the double, although larger sizes are available, too.

Trinidadian double

Open double

For the double ($2), he put two thin pieces of flat bread that looked like tortillas on the grill, warmed them up, spooned some chickpeas and sauce onto one, put the other on top and closed it up in foil.  It was spicy and a little sweet and very tasty.  It reminded me a little of ka-chori, and Indian dish I’ve had.  One reviewer on Yelp! said these doubles changed their life and one reviewer was unimpressed.  It didn’t change my life, but I was impressed.  It was thoroughly enjoyable.

Today’s Lunch was a very good, if spicy, one.  I tried some new dishes and was amply rewarded, as you will be if you try the Trini-Paki Boys cart.

Shrimp curry over rice

Usmania, a restaurant serving authentic Pakistani street food recently opened in Plantation, FL, in an area known primarily for its retirement villages.  My grandparents used to live nearby in Sunrise years ago, and my in-laws are only about 20 minutes away.

The thought of my mother-in-law eating haleem is quite amusing.  According to the restaurant reviewer John Linn, haleem “combines slow-stewed beef shank with lentils and wheat, and after hours of cooking, the mixture resembles a kind of meat porridge — thick, sticky, and gelatinous.  It’s not exactly goat brain, but the smooth and piquant meat paste is definitely a textural challenge for Western palates.”

She could always try nihari, one of Pakistan’s national dishes. “The hearty meat stew is hugely popular at breakfast, sold by street vendors in train and bus stations. Usmania’s version is rich and thick with bits of shredded beef shank permeating the gooey sauce. The kitchen gives you a little bowl with fresh lemon slices, minced ginger, and cilantro to sprinkle in, and doing so makes the bold, spicy curry taste even brighter.” [Broward-Palm Beach New Times]

Next time we visit relatives in Florida, Usmania is on the list.  I’m sure my mother-in-law would be fine with the chicken tandoori or seekh kebabs, even though it would be great fun to order the haleem for her.