The Raja Mahal (Calle del Ave Maria, 15, 28012 Madrid, España) was spotted yesterday after a quite impressive visit to the Sonali Indian Restaurant, it was closed. More in hope than expectation Hector and Marg headed off just after noon to the Lavapies Curry House Cluster. The Raja Mahal was open, some Chaps were having Lunch, we chose our own table to the rear of the room.
The Waiter appeared and brought the Menus. I told him I was here because of the advertised Punjabi Curry, that we came from Glasgow, and this is the Cuisine we are used to. His English was slow to begin, but his ear soon adjusted. Google Translate was primed with – Una salsa espesa minima y seca, picante y sin capsicum. Whilst he was happy to take this order, he thought he had better check with Chef. The Replacement Samsung was taken to the Kitchen – What is capsicum? – was the question he returned with. Yay!
Hector’s ongoing Spanish lessons were complicated by the Menu today which had – Prawns – mentioned in the English translation, but had – Langostinos – in the Spanish. Gambas?
It was agreed that Chef would make me a Lamb Punjabi (€7.90) as he would for himself, not necessarily how it would normally be presented to The Spanish or The British. A Paratha (€2.40) would accompany.
Marg was not having Curry, Vegetable Pakora (€2.95) would suffice. Two Bottles of Agua con Gas (€2.00) completed the order.
Two Complimentary Poppadoms and a Tangy Dip were brought with the 500ml Bottles of Sparkling Water, it is hot out there, more water would be ordered.
The Chaps who were dining were Staff, they returned to their respective positions. One was Mein Host whom The Waiter had informed us was originally from Punjab. Hector’s mood had now changed from Hope to Expectation.
The Vegetable Pakora and a Modest Salad accompanied the serving of the Lamb Punjabi as requested. Six Pieces of Freshly Cooked Pakora, plus a Raita, kept Marg amused. The Pakora was Irregular in shape, the way it turns out if one makes Pakora at home. Haven’t tried? Easy, try this Recipe.
Lamb Punjabi
The Meat appeared to be very Bright, there was a momentary fear that Chicken had been brought, there had been no error. The Lamb was covered in an Abundance of Ginger Strips and some Fresh Coriander, the first we have encountered in Spain. At first I could only see the Masala around the edge of the Karahi, it looked pretty much like what we have encountered in the past week, but closer examination revealed a reasonable Masala Mash was dominant. Slices of Fresh Green Chillies were mixed through the Masala, this had the makings of a Curry that should please The Hector.
The Paratha was piping hot, Thicker than yesterdays at Sonali, Layered and Flaky, a Very Good Paratha. Sonali’s was Outstanding.
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Time to Dip
There was Kick, the Seasoning was Perfect. It was difficult to count the Lamb Pieces, but we were into double figures. The Lamb was Tender and varied in size, there was a suggestion that the Lamb had not just been introduced to the Masala, this was a Quality Curry. The Plethora of Ginger meant that this was initially the Dominant Flavour. Halfway down, I stopped to take another photo, I was seriously enjoying this, full of Flavour. A few Large pieces of Onion were encountered, just a few, this was much closer to a Lamb Karahi than the one I had specifically ordered yesterday at Sonali. There was the realisation that I am unlikely to get a Curry better than this in Madrid. I shall hopefully manage at least one more Madrid Curry before it is time to return to Blighty.
The Waiter was back as we finished our Meals. He was here to chat, he hopes to visit the UK in the near future. The Calling Card was given, then he summoned Mein Host.
Mein Host, also a Chef, was also given a Calling Card, and so began a serious conversation about – Curry.
The various styles were discussed: Curry where only Tomatoes are used to make the Masala, the corollary where only Onions are used, the standard Onion and Tomato Mash too. He went on to insist that to cook a Curry with the Full Flavour, the Meat must be on the Bone. He insisted that the Skin should be left on the Chicken. I had photos of Yadgar (Glasgow) on display on the Annoying Samsung, I had to show the Namkeen Karahi.
Mein Host described how only Salt, Pepper and some Oil are used, simple, but experience is required to achieve the desired outcome.
I was instructed to contact Mein Host next time I am in España and he will cook to order.
We hadn’t paid.
The Bill
€19.25. (£16.40) €6.00 was Sparkling Water, three Bottles.
The Aftermath
There had to be photos.
And now to go and see Madrid, Bullfighting anyone?
