"A well-rounded and seasonal menu, the experience is a celebration of Indian culture in a sexy space, a new beat to Indian food, becoming both a destination and a neighborhood spot, Astoria needed something like this."
"Kurry Qulture stands out from the rest with a combination of fine dining, eye-catching contemporary art, Bollywood-pop music and a substantial cocktail list that gives the place more of a comfortable lounge-feel."
“Sonny Solomon’s enthusiasm is a great part of the charm at Kurry Qulture. Do ask to meet the chef, if he’s not too busy, because, like Solomon, he is very proud of what they’re doing at their fine and innovative restaurant."
"The accolades are well deserved, the food is amazing, the space is beautiful, and the service is impeccable. Do yourself a favor and venture off the beaten path and take a trip to Astoria for some of the city’s best Indian food, at Kurry Qulture."
"The regional (and sub-regional) Indian cooking is both tasty and high achieving, beginning with mirchri ka salan featuring a complex peanut- coconut and sesame seed-base spiced with fresh-ground tamarind, curry leaf, and fenugreek."
“The pav are the buns and the bhaji are the veggies, a wonderful cookup of cauliflower, potato, tomatoes, green peas, and carrots seasoned with cumin, coriander, turmeric and black pepper. Amchur, or dried mango powder, lends some tanginess to this lovely snack.”
“One of the most interesting Indian dishes I’ve ever encountered was the Phool Makhane Ki Sabji, consisting of puffed lotus seeds, mostly chewy with a bit of crunch, served in a coral colored makhani sauce made with ricotta and spices.”
“The food was all delicious and a higher quality than most price fixes one finds at Indian restaurants. Also, the ambience of the restaurant is entertaining, from the attentive wait staff to the carefully chosen soundtrack featuring Bollywood music."
“The service was excellent from start to finish, with our waitress checking in on how we were doing often, but not too much. Our water glasses were always filled, and the staff was considerate when clearing plates and glasses.”