Madeira – Funchal – Indian Palace – The Independent Madeira Curry House

Marg and Hector visited Indian Palace (Estrada Monumental, 197 9000-065 Funchal, Madeira) yesterday to check out the Menu and make a booking for six people this evening at 20.30. This morning we discovered just how cold and wet Madeira can be in February when we took the Bus across to the north coast. Santana is famous for its Triangular Houses, that done a Taxi sped us back to the dry and warmth of Funchal.

The Lomond Six arrived at Indian Palace punctually. The Waiter who had taken the booking recognised Marg and Hector, our promised table at the far end of the room beside the balcony was waiting. This Chap would look after us for the duration. He remembered my specific questions about tweaking the Dishes, we were set to have fun.

A Variety of Drinks were ordered, Bier (€3.75), Sparkling Water (€3.50), Mango Lassi (€4.00) and the odd Glass of Wine. I asked for my Bier to be served – Dry – without liquid, just Hops. Extra Chillies were offered instead. For the record, I have found one source of IPA with Hops, but that will be posted on another reliable website, one day.

Starters were declared. Marg would ask for a Papadum (€0.90) and a Chutney Tray (€1.40). Our Waiter assured us that the Chutney Tray would come. This did not stop two more Poppadoms being added to the order, a bit confusing at this time, all will become clear.

Hector had to sample the Fish Pakora (€4.50), whilst Ian and Ann would share a Vegetable Mix Pakora (€3.50). At the far end of the table, Steve and Louise would share the Tikka Mix Starter (€9.90). This was our last night in Madeira, nothing was holding us back.

How could Marg resist the offer of Butter Chicken( €9.70)? Ann who I have come to learn enjoys Creamy Curry, opted for Lamb Korma (€10.00) whilst Ian chose Lamb Bhuna (€9.90). They would share Plain Rice (€2.00) and a Peshwari Nan (€4.50). Ann was so taken by her Peshwari Naan at Sabor da India on Monday, she was hoping for something similar. Louise repeated her Sunday Selection and went for Lamb Roghan Josh (€10.50), Steve stuck to his usual Lamb Madras (€10.50). They would share a Keema Nan (€4.00) and Pilao Rice (€2.90). Hector had been too busy taking notes to study the Menu once again. The Waiter knew I was going to complicate matters. The description given for Karahi Gosht (€9.90) does not include the dreaded Capsicum. We agreed that none would appear, nor Big Blobs of Onion.

Punjabi Style – I proffered. Hotter than Medium.

Madras – was the agreed Spice Level.

Marg’s Mago Lassi attracted some attention. Served in a Tall Glass, it resembled something one might be served in an Ice Cream Parlour. The entire Company looked on in appreciation.

Oh, that’s lovely – was Marg’s verdict.

Two sets of Chutney Trays, each with an an additional pair of Dips were placed either side of a pile of six Poppadoms. These Dips are worth a special mention. Mango Chutney and the Raita are Standard.

The Tamarind was new to some of our Company and much appreciated. The Coriander and Chilli Dips were presumably made – in House – both very Tasty. These complemented the various Starters when they arrived, the surplus was retained for the Mains, just in case. Marg helped hereself to half of my Poppadom:

This is My Starter – she reminded me.

The Fish Pakora was a Treat. Six good sized pieces which I decided to halve. Very Fresh with enough Spice to justify being called – Pakora – this was a Wonderfully Light entrée.

The Vegetable Mix Pakora had Potatoes, Cauliflower and Onions. They were not the finely chopped Melange of Vegetables as Pakora is known in Scotland, simply pieces of – Vegetable in Batter. Sill, this was well received. Ann was well taken by her Starter:

So freshly made. The Cauliflower is gorgeous.

The photo of the Tikka Mix Starter does not do it justice. There was more Meat here than I spotted. The Seekh Kebab and pieces of Chicken are visible, Steve assures me there was Lamb and Pork too.

Wonderful – was an early exclamation by Steve. The meat is cooked to perfection, first class, and the Dips just make it.

After many years, Hector has come to the conclusion:

If the Starers impress this much, the Mains will disappoint.

But, not today! Indian Palace were about to prove their pedigree.

The plates were set before us, these were Seriously Hot as was verified by those who had to – do the customary touch – when told – The plates are hot! The Breads were Quartered except the Paratha which was only cut in two.  Why cut them at all? The Layering and Flaky nature of the Paratha impressed immediately, though it did turn a bit Crispy towards the end. By then I was full and not so concerned. The Garlic Naans were also – Thin and Crispy – not the – Light and Fluffy – which India House at least had right a few days back. Marg insists that this is how she prefers her Naan Breads – not too Doughy.

Karahi Gosht

Eight good-sized pieces of Tender Lamb sat in a Wonderfully Thick Masala. On cutting, the Lamb was seen to have the Fibrous, Columnar Structure, that has puzzled me for years. After a week in Funchal, I have come to note that the Quality of the Meat served is Excellent.

The Masala was Tomato-based with Minimal Onion Strips. Rich in Flavour, it was well Spiced, a Kick, not excessive. The Seasoning was exactly as it should be, enabling the Flavours to emerge,  but where was the listed – Herb? The Paratha was a good choice of Accompaniment, Rice would not necessarily have suited this interpretation of Karahi Gosht.

Without being hyper-critical, one has to consider whether this would have been acceptable as a Karahi Gosht in the Best of Glasgow, Bradford, or Manchester. The reality is, this was better described as a Quality Mainstream Curry. I was keen to compare it with Ian’s Lamb Bhuna.

Lamb Bhuna

Visually, there was not much difference between the Karahi Gosht and the Lamb Bhuna. The Masala in the latter looked as Thick as the Karahi Gosht and was also not to excess. I could see small strips of Red Capsicum, the presence of which was not an issue for Ian.

Mild, hardly any kick – was Ian’s opening remark. The leftover Chilli Dip was put to good use.

Mmmm. – was the resulting comment. To be fair, Ian had not specified a Spice Level at the time of ordering. Like Hector often does, he presumably was happy to see what came.

With his share of the Rice and the Peshwari Naan, Ian was a Happy Diner.

The two further Lamb Dishes were at the far end of the table. Hector was just as keen to see the Keema Naan, or rather its interior. The Mince inside was Pink, which as I have come to know is not the best way to serve a Keema Naan. They are much better when the Mince is properly cooked first (Brown). However, Steve and Louise were too busy enjoying their Keema Naan:

Louise: The Mince is lovely and Spicy.

Steve: Fantastic.

Lamb Madras

This had appreciably more Masala than the previous two Lamb Dishes. This is Steve’s Standard Order, so he has had a few hundred of these. I do not exaggerate.

The meat was very tender, it just fell apart.

Above average, a good level of Spice, probably not enough depth of flavour.

Hector suspects we have been missing our dose of Methi this week.

Lamb Roghan Josh

In terms of Masala, this was comparable to the Madras but with added Ginger Strips.

Slightly more Spicy than usual, but very tasty – was Louise’s verdict.

Louise was also impressed by the Pilao Rice – Flavoursome.

Lamb Korma

This is not the style of Curry which Hector has the Opperchancity to review often. The Soupy, Yellow Masala was topped with Cream and Nuts (Almonds?). Given the nature of this Dish, not a lot of Meat was visible. Ann was very pleased with her choice:

The Lamb is wonderful, so well cooked. Yum!

Six Diners, five having Lamb; the Wife of Hector had chosen Chicken.

Butter Chicken

As with Korma, this Dish is what it is. One cannot therefore criticise the Soup-like appearance. Marg had agreed – a Kick – with the Waiter at the time of ordering.

Just on the edge for me.

So, Chef had it spot on then!

Throughout our Meal, our Waiter was keeping a good eye on the proceedings. We were asked periodically if there was anything else we needed. He was also keen to ensure everyone was enjoying their selection. Never intrusive, simply Excellent Service.

The Chap who was obviously Mein Host had been visible throughout our visit, but let our Waiter have his day. It was time to introduce The Hector.

I went up to the Bar and offered the Calling Card and showed the Curry-Heute Website. We then chatted for ages, much to the puzzlement of the rest of The Company who thought I had gone to fetch The Bill.

He confirmed himself as the Owner of Indian Palace, the Independent Curry House in the Funchal Cluster. The story I was told yesterday in Namaste was expanded upon. Sajjad, Mein Host, once worked at Sabor da India under Siddiqui, one of the Brothers who own the other four Indian Restaurants  in this area. His reward for opening Indian Palace was to find Namaste open virtually underneath his premises.

We discussed people’s expectations when ordering Curry. In Sajjad’s experience, what the British regard as – Medium – is far too Spicy for the Germans. I assured him that Curry in Deutschland is improving.

Sajjad was keen to tell me that they try to be as Authentic as possible, using the correct ingredients. I didn’t dare mention- Methi – which evidently has not found its way to Madeira, yet. He mentioned – Sugar and Cream – in particular as Ingredients he eschews except – Cream – when the Dish requires it. Indeed, why has Rogan Josh become a Creamy Dish across Europe of late? Thankfully not here.

There had to be a Ritual Photo, I was keen to ensure that our Waiter would share the fame.

Sajjad  –  Hector  –  Naseer

Finally, I asked for:

The Bill

€132.15 (£112.95) We had been charged for three of the six Poppadoms, the ones which were ordered. This total is remarkably similar to what the six of us have been paying all week at our chosen venues selling Portuguese Cuisine.

The Aftermath

Sajjad came over to the table to be introduced. Our Waiter had been instructed to offer Complimentary Drinks. Brandy, Grand Marnier and Baileys on Ice (for Marg) were accepted. This was the Final Touch that sent six Happy Diners on their way. As I passed the Bar, Sajjad informed me he had already been on the Curry-Heute Website and was taken by the detail:

You write a lot!

I try to tell the whole story.

He has promised to serve me a worthy – Fish Karahi – next time. Home tomorrow, sadly.

Where were you when Mark Warburton resigned from Glasgow Rangers? Hector was at Indian House, Funchal, Madeira.

Update:

Even before I had time to write this post, Sajjad had been in touch. The Vegetable Pakora Recipe has caught his eye. Perhaps Indian Palace may attempt the version given here.  Finally, our Waiter’s name has been provided: Naseer.