While New York broadly has excellent food from across the world, one cuisine we are frequently disappointed with is Indian (I concede I have not tried some respected places in Queens). With one of us being Indian and both of us traveling in India, we have an admittedly high bar but none the less, never found a particularly good place. Always on the lookout for a good place and to quench our (and especially my) constant desire for spice, we tried Brick Lane Curry House and I attempted its Phaal Challenge. Phaal is reportedly the spiciest curry dish and the challenge entailed eating an entire order on your own for the grand prize of a free Kingfisher, a certificate of completion, and your name and picture on the Phaal of Fame.

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So we’re back from Italy and despite stuffing ourselves throughout Tuscany and Rome, upon our return, we immediately wanted to try and make a few dishes we had over there. Our first night in Florence, we had a massive steak. We were ordering in kilos so ended up with (we think) just over three pounds of pre-cooked steak for the two of us. Needless to say, we still managed to finish it. Before the steak, we had a dish of drunken pasta, it was basically spaghetti cooked in red wine rather than in water. While extremely flavorful, the dish was a bit of a single note with an intense red wine flavor and not much else. This recipe, adapted from here adds in a few extra flavors.

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