This is Hector’s final Curry-Heute from Paris in 2015. So far the score is One Win, One Draw, One Defeat, a bit like Scotland when we used to qualify for the World Cup Finals. The Cluster of Curry Houses at Passage Brady was visited yesterday and the New Delhi found to be competent.
Marg and Hector arrived at Passage Brady with great efficiency, it’s easy when you know where you are going. Hector also new exactly which Curry Venue would be visited today – La Rheine du Kashmir (80, 82, Passage Brady – 75010, Paris, France). Having chatted with The Chaps yesterday, they had convinced me they could cook a Hector Curry. Marg and Hector had to run the gauntlet past the other venues to achieve our goal.
Mon Host sat us in the Lane, one other Diner was inside. The interior had to be studied, the Decor was not subtle. In some ways it’s amusing that Indian Restaurants still think they have to look like this.
The Menu was brought but Mon Host knew something else was required. Once again I showed a photo of the expectation – Karahi Gosht – was Mon Host’s exclamation.
Can you cook this?
He looked at me, his expression was one of – well what do you think?
Lamb, Dry, Minimal Sauce, Sec, no Capsicum. You have Fenugreek? A positive nod.
He showed me The Menu – Lamb Balti – was their closest.
A Paratha too. I was asked which style – Plain. Sorted. I was now in their hands.
Marg chose a Fish Pakora (€5.00). A Bottle of Badoit would accompany. There is never a problem sourcing a Bottle of Sparkling Water in Paris, the price is also more reasonable than in the UK.
The Gate to Passage Brady has a sign on it clearly stating in French that this is a covered area and therefore smoking is not permissible. Sadly this is not enforced.
A Single Poppadom with Cumin Seeds was brought to fill the time.
No metal stand today. M
arg’s Fish Pakora arrived first. The Dips came soon after, the now standard Yoghurt, Tamarind and Pickle. Three Large Pieces of Fish Pakora made up The Portion. One more would have been given credence. Dry was how it looked, – Dry – was how Marg described it. More Batter than Fish.
When the Starters are not wonderful there tends to be hope for The Curry.
The Largest Paratha I have seen this week was placed at the edge of the table. This was actually the Ideal Size, who can eat a whole Glasgow Paratha? Flaky? This was Wonderfully Flaky. Perfect.
An elaborate Housing sitting on a Integral Candle Heater contained the Curry. I removed the lid and looked inside. Where’s The Curry? Way down inside, at the base of the Pot was some Meat in Minimal Masala. Once again I thought I also had Minimal Meat. Decanting was necessary, it would have been impractical to attempt dipping a Paratha into this receptacle.
Five, Six, Seven, the Meat content was easily into Double Figures. The Masala just sufficient, Tomato-rich, had a Viscous, Thick Texture. Dark Green Flecks of Herb were visible. This was Methi! Hector had a Parisien Lamb Curry of Quality!
The Spice Level was on the Low side, but this to Hector is less important than Seasoning and Overall Flavour. This was by no means a Five Star Curry, however, given what I have been served in the last two days, this was well above the Parisien Mainstream as experienced to date.
The Portion was definitely an Elegant Sufficiency. Mon Host asked if I needed another Paratha.
One is always enough. (cue Howard…) He admitted to having three or four with a Curry.
The Bill
€28.00. This appears to be the going rate for a Main Course, Starter and Badoit.
The Aftermath
The Assistant accepted the Calling Card. You’re from Glasgow! Maybe this made an impact.
We were all happy, a photo had to record the moment.
Four Parisien Curry Houses visited, I would recommend La Reine du Kashmir and the Villa Punjab.