Geraniou Street starts near Omonia Square in Athena, here lies a cluster of Curry Cafes. Visits to the Curry Palace / Dhaka Palace predate Curry-Heute. This venue is well covered. Nearby is Rajdhani which was visited last year, impressive. Across the street lies the daunting Dhan Siri (always people hanging around outside), this was the planned venue for Curry-Heute. Sadly, every table had an ashtray, ventilation was poor, – We’re oot!
Bangladeshi Restaurants are not the preferred source of Curry for The Hector, however Surma Restaurant (Geraniou 10, 10552, Athena, Hellas/Greece) a few metres from Rajdhani claims to be Indian & Bangladeshi.
This is not an area where tourists congregate and so had there been a piano player, he would most certainly have stopped when Marg and Hector entered Surma. A group of Chaps sat near the window, one was smoking. The opposite wall had a line of empty tables, no ashtrays. Mein Host approached, his English was better than my non-existent Greek, though not by much.
The word – Curry – was accepted, he brought a Menu and showed me the Lamb Dishes – Lamb Karahi (€7.50) – was pointed at, the picture too. He must be Psychic, or was keen for me to try this. I found a Plain Paratha (€2.00), my turn to point, now for Marg. A Pair of Samosas (€2.00) was featured, I pointed once more. Another Chap came from the kitchen direction, this was all repeated. The index finger communicated one of each choice.
A paper tablecloth was produced, we’re going upmarket. Two Bottles of Still Water were set before us, no way was I about to introduce the word – Sparkling – to the conversation. No glasses. Marg asked for glasses. Rather than bring them from the tray of upturned glasses I could see at the counter, he disappeared with a cloth then returned with two tall glasses. One has to appreciate the effort.
During our wait, various Chaps walked in and out. Some sat, more weeds were lit. There was an awareness of tobacco without it being oppressive. We had our space. Nobody else was ordering Food. This was a Social Venue, we stood out, a bit. A Waiter kept bringing out cups of Tea. Mein Host asked where we were from. Scotland appeared to surprise him. The concept of – Curry Tourist – was not understood.
The wait was at least twenty minutes, then Mein Host brought a tray. The Paratha impressed immediately, Fresh, Flaky, as good as the photo in the Menu. The Curry was in a Pot which was seriously Hot. The Pair of Samosas looked Substantial. A Simple Salad Accompaniment was set down, then a Dip for the Samosas. We had Food.
Lamb Karahi
When the lid was removed from the Hot Pot, I had to enter the – Wow! – mode. Dry – is used frequently in this Blog to differentiate Quality Masala from Shorva. This Lamb Karahi was Bradford Dry. The Masala was just enough to cling to the Mutton, provide the necessary Moistness, and be a vehicle for the Spices. The Meat was also cut Small, some as Small as the Bradford Curry Houses. There was no holding Marg back, she wanted to sample this, then she realised, Hector had not tasted it yet. Gosh! Wonderful! Surely the Photo says it all? Marg clocked – Methi – immediately.
I had to try and calculate how much Paratha I would actually consume, no way can I eat a whole one even when they are this well presented. The Flavour from the Karahi was – Earthy – Familiar. The Chef knew what he was doing, this was shaping up to be a Classic.
The Samosas were Spicy, Marg informed me. The Tomatoes disappeared, even some of the Cucumber. What is happening here? Marg eating Cucumber. By the time Marg had finished her Snack we both realised that I was going to be a considerable time.
The Pot kept the Meat at the base very Hot. Slivers of Capsicum revealed themselves. Four tiny pieces at first, then I hit the bed-load. These were easily set aside, not a problem, mere Slivers. The Lamb was most certainly Mutton (eh?), Chewy. Very Chewy. This slowed the progress. There was a Mass of Mutton, Lots, Loads. Marg did her best. Defeat was staring us both, I like to share the blame.
Green Cardamoms were present, the Seasoning was Perfect, the Spice level within Acceptable Parameters. Mein Host approached, of course I was enjoying this. The Chewy Nature of the Mutton aside, this was a Karahi to remember. Still the base of the Hot Pot kept the Food warm, impressive, better than Metal. How much longer could I eat? We had plans. I could have spent another fifteen minutes and finished this Superb Karahi. And The Hector chewed on. Time to stop.
Dilemma: to present the Calling Card or not?
The Bill
€17.50. A bit of license here. Who was going to complain?
The Aftermath
The Curry-Heute Website was shown and the Calling Card was received with grace. Mein Host then gave me his mobile number. He showed the Calling Card to the Chap I believe was The Chef. All was well.
We had been well looked after and given a memorable Lamb Karahi. Respect.
Time to visit the Puppies which were literally around the corner on Athinas before becoming tourists once again. BabJI was passed at the edge of Plaka, too Mainstream for The Hector. The Menu has Lamb Carahi featuring Onion and Green Peppers. This sounds like a typical Euro Curry. Take me back to Geraniou.
Last Night at The Hermion Taverna, Plaka
Not every Restaurant in Greece sells the Traditional Dishes, too many are simply Grill Houses. We had passed the Hermion Taverna on our first night, they had a Veal and a Lamb Dish of the Day. The Veal came with Pasta, the Lamb with Potatoes – Aloo Gosht!
This was Sublime. The Citrus Flavours from the Sauce were the Standout. Compared to the Mutton in today’s Karahi, this was Classic Greek Slow-cooking. A Citrus Kleftico would be a good description.
I must stop eating Lamb with every meal.
Marg did have Pasta, look what she left.
The Joy of Curry Blogging – Septem 8th Day -, the Bier of the Trip, the Year, so far, at Barley Cargo.
Alcohol beside me as I write, call me Dalton Trumbo, just for today.
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Update 2019
Surma has gone.