In The News
“Thunder Mountain Curry is a Southeast Asian gig run by the energetic and enthusiastic Mike Gordon, who is Culinary Institute trained, yet chooses to ply his ambrosial meals from a sidewalk stand. The menu offers superb vegetarian as well as chicken and sometimes lamb and a wonderful seafood curry.”
- Dish and Dirt From Troy, New York dishanddirt.blogspot.com
“Quality ingredients, culinary skill, and a general love of food all come through in the final product. The mango lassi is made with honey and fresh mint-unique in my experience and among the best I've ever had. The pakoras-vegetables fried in a chick pea batter-are also outstanding, and the steady stream of customers certainly suggests that the rest of the food is as good.”
- The Polytechnic, August 25, 2003
“In Chiang Mai, in northwestern Thailand [Mike] studied that province's Chinese-influenced dishes. In Bangkok, his eyes stinging from the pollution, he bought beers and observed the street vendors. A tip from an expatriate sent Gordon south, to Khojum....Gordon found the same seasonings he buys in the Asian market in Albany-squid fish sauce, sriracha chili sauce, soybean paste-but discovered something you can't get from ingredients and cookbooks: nuance.”
- William Patrick, Chronogram, July 2007
“The best day to tour Troy is Saturday...when a farmers' market comes to town. The market makes Troy's relative shortage of restaurants irrelevant: offerings include...the Asian cooking of Thunder Mountain Curry, whose chef, Mike Gordon, may be one of the few graduates of the Culinary Institute of America selling food from a pushcart.”
Fred A. Bernstein, The NY Times, April 7, 2006