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"I don't like Indian food in New York," says English expat Christopher Sell. "It lacks flavor." Especially in comparison with the Birmingham balti, the stir-fry that emerged with that city's mid-seventies influx of Pakistani immigrants. Named for the cast-iron pan it's cooked in and served traditionally with nan bread instead of cutlery, the balti has become as inherently British as fish and chips. So it makes perfect sense that Sell would open the CurryShop directly next door to his ChipShop, advancing his one-man British invasion of Park Slope. The mix-and-match menu invites diners to pair five meat or vegetable selections with five sauces, from creamy korma to hot vindaloo. — Rob Patronite and Robin Raisfeld