True Fusion Cuisine
In Philadelphia, restaurants like Kabobeesh serve up the meat-heavy cuisine of Pakistan. But in New York, a restaurant named Kashmir Kabab House has taken Pakistan's cuisine to a new level of proletarian awesomeness. Here's the word from Jennifer 8. Lee of the New York Times' City Room Blog:
We were amused to encounter this creation near Times Square: Pakistani chicken meat patties on miniature bagels, served hamburger style. The patties are a form of a traditional Pakistani dish called chapli kebab that is a specialty of the northwest Peshawar region. They are sold (with the minibagel!) for $1 each at Kashmir, a 24-hour Pakistani-Indian place, which your City Room correspondent used to frequent on the late shift. (For some reason, kebabs are popular round the clock in New York City.) These kababs are called “chapli,” which means “slipper” or “sandal,” because the patties look like the sole of a slipper or sandal. They were brought over to Pakistan by the Pashtuns from Afghanistan. City Room was further amused to see Kashmir’s chicken seekh kebobs — only served on hot dog buns with lettuce for $1.50. (An idea for Fourth of July barbecues?) Definitely try the green coriander chutney in lieu of ketchup.
Looks Like a Slider, Except for the Bagel and Bun [City Room/NY Times]
[Image via New York Times]
