Just before 14.00, Hector and Marg took Line 2 on the Madrid Metro to – Manuel Becerra, one stop before – Ventas – where the Bullfighting is held. The objective was Curry-Heute at Tandoori Station (Jose Ortega y Gasset 89, 28006 Madrid, España). Sources suggested that this venue is a cut above the Quality of other Madrid Curry Houses.
Entering at 14.10, the Lady at the Bar/Reception asked if we had a Reservation, we didn’t. We were escorted to the far corner at the rear of the premises, passing some thirty Diners en route. A distant table perhaps, but from here we could see everything. Tandoori Station is definitely a Pukka Establishment, office workers were interspersed with the casual visitors such as ourselves.
The Menus were provided by one of the Army of Staff on duty, these Chaps would be in constant attendance, bringing and clearing as required. 500ml Bottles of Agua con Gas (€2.00) were ordered, a welcomed size in the current heat. Poppadom Pieces and three Dips were brought, a Waiter explained that the Red one was – Picante -, he wasn’t kidding. The Blend of Sharp Spice and Tamarind on the Seeded Poppadoms was well received, Marg stuck to the Mint.
A Chap who was dressed in a different outfit to the rest of The Staff approached, Pad in hand to take our order. This was Mein Host and El Chef – Nadeem. I asked if we could speak in English, – The Language of Curry, this was not a problem. Once again, Marg considered it to be too early in the day for a full blown Curry, she turned the clock back and ordered Keema Samosas (€7.50), a bit steep, thought The Hector.
Today’s Spanish Lesson
Once again, – Prawns – appeared on this Menu as – Langostinos, not that I’m going on about this, – Gambas – indeed. The Lamb Section of the Menu had a realistic Eight Dishes from which to choose. Karhai Gosht (€14.90) – Aromático y exótico curry de Cordero con Tomate, Jengibre, Ajo y Cilantro, medianamente picante. In the past week we have learned that Lamb is – Cordero. Cilantro – is known to be an alternative to – Coriander -, but – Jengibre? It could not be a greeting in Polish. The How-soon-can-I-replace-this-Useless Samsung, took ten attempts to translate – Jengibre – to – Ginger. This confirmed that the Lamb Karahi had the potential to be Authentic. No mention was therefore made of the Dreaded Ballast – Capsicum, so I decided to take a chance. I did ask for – as thick a Masala as can be managed. Mein Host then enquired about the Spice Level. I gave my usual retort: Spicy is Good. We had raised the stakes above – medianamente picante.
The cheapest Rice on the Menu was €5.00, no way. A Paratha (€3.00) suddenly felt better value. Sorted.
With the Poppadom Bits polished off, there was time as always to take in the surroundings and the lives of others. A group of three at the adjacent table appeared to have ordered the Set Menu. Above our heads was Luggage on Luggage Racks, the wall down our side of the Restaurant had the Open Barred Windows of an Indian Train. Here is another Opperchancity to mention again The India Trip of April 2016. This was quite Novel, the Station Clocks did look to be on the small side. Had they been the real size they would have been out of proportion to the rest of the Decor. This was indeed a Pukka Establishment.
Keema Samosa
The Keema Samosas arrived as a Pair with the Most Modest of Salad Accompaniment, Lettuce. The Dips had been left, just as well. The Samosas were a good size, Marg was happy with them – Stuffed with mince – was her positive observation, however, Marg’s attention appeared to waver, the Karhai Gosht was attracting her interest, and why shouldn’t it have?
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Karhai Gosht
A Large Metal Pot housed the Lamb Karahi, topped with Ginger Strips and Fresh Coriander this looked just the job. As I have come to accept in España, the Masala is going to be of the Standard Indian Preparation, at least this was far from Shorva, the Salsa had Substance. Peaking out from the Mass of Lamb and Masala was the Dreaded Ballast, Small Pieces of both Green and Red Capsicum. At least this was not the feared Stir Fry of Onion and Capsicum which so many Mainstream Venues pass off as – Karahi. I have written that last sentence often, such is the prevalence of Substandard Karahi served to The Hector over the years.
The Paratha was a Good Size, the Layering was evident, however, the Melted Butter may have given a Sheen, but it was preventing any sense of – Flaky – being observed. As the Butter soaked in, so the Paratha became more Flaky … still not as good as that served at Sonali a few days back, theirs was Perfection.
The Plato was rejected, Hector shall eat from The Pot.
The Spice Level was Serious, Marg took a Dip – Yours is definitely strong, Woof! (Archie Macpherson impersonation understood.) The Masala had a Great Kick, the Seasoning too was right on The Limit, this Curry had the potential to be Wonderful.
It was difficult to count the Lamb Pieces, but the Portion was into Double Figures, the pieces decidedly – Large. The Lamb was so-Tender, the Best Lamb encountered in Spain on this trip. Initially there was a sense of Flavour coming from the Lamb to complement the overall experience, the latter pieces did seem Drier and less Flavoursome. Bradford Small would have changed the Nature of the Dish however, more of the Flavour may have permeated Smaller Cuts.
There was no sign of the tell-tale Dark Red Chillies, however, this Karahi must have encountered them in the cooking process. The Dominant Flavour was very much the South Indian, Smoky, Chettinad Flavour. It has been a while since I have encountered this, Glasgow’s Punjabi Restaurants do not cook in this manner.
The Fresh Coriander and the Ginger Strips became mixed through the Masala as I ate. There was a concerted effort to ensure Zero Intake of Capsicum. The Remnants were left in a pile at the base of the Pot. A final photo was taken to show the Largeness of the Lamb, and the fact that although unwelcome, the Capsicum had not become a too distracting feature of the Curry.
As an example of South Indian Cuisine, this was an Excellent Curry.
The Bill
€29.40. (£25.00) Twice the price I have paid in the Lavapies Curry Cluster, however, Twice the Flavour.
The Aftermath
One of the Many Waiters took the Cash and the Calling Card. More people had been arriving for this Lunchtime Session, I assumed the Curry-Heute introduction would be lost in the mire, but no.
Mein Host came up to the back of the Restaurant, Calling Card in hand, trying to discover who had given it.
I attracted Nadeem’s attention, yes the name of Mein Host was established later from the Tandoori Station Website. I introduced myself and showed the Curry-Heute Website briefly. I had to confirm that this was indeed Mein Host, – and The Chef – he quickly informed me.
I was invited to describe my Curry Today, Marg agreed later that everything I said was concurred with a nod from Mein Host, the Quality and Tenderness of the Lamb, the South Indian Flavours… I had to get in my dig and say that I had not asked for the Capsicum to be withheld because their detailed description of the Karhai Gosht had not listed them.
On mentioning the fact that I believe I have encountered Frozen Lamb in a previous Spanish Curry, Nadeem confirmed the likelihood of this but made it clear that he only uses Fresh Lamb. The difference was most apparent, the Lamb today was a Standout.
It is always appreciated when a Restaurateur is willing to pose with The Hector, especially in premises as busy as Tandoori Station.
