Curry at a Beer Festival? Surely not. At this year’s Great British Beer Festival – GBBF – Hector was well impressed by the Punjabi Lamb on offer. Today at the Brangwyn Hall, Dr. Stan declared his state of hunger and returned after an age with a plate of Chicken Curry on Rice with a Poppadom. He hid behind the Poppadom. Why order this, it looked and smelled of Vesta.
Craig and Yvonne followed suit shortly afterwards, this left five for Curry-Heute in Swansea.
It is a short walk from the Brangwyn Hall to the Anarkali Tandoori Restaurant (79-80 St. Helen’s Rd, Swansea Sa1 4BQ, Wales), a Restaurant whose Menu The Hector had studied this very Lunchtime. The sign in the window had said – Open. Minutes after 13.00 they most certainly were not, is there no demand for Curry before nightfall in Swansea?
It was some time before 22.00 when Mark, Karen, Mags, Howard and Hector entered Anarkali, Mark assured us it was the Best of the venues at this end of St. Helens Road.
If The Hector finds a choice between three Dishes on a Standard Menu then the hopes are raised. Five Dishes could have been the Hector Curry this evening, I called them out as I found them.
Punjabi Kara Gosht (£7.10) – Tender lamb and minced lamb prepared in a mouth-warming rich gravy with onions, tomatoes, and Punjabi spices.
This usually appears on Menus as – Rara Gosht, but here is the mystery term – Kara – once again.
Adraki Gosht (£7.10) – A Central Indian dish of tender lamb cooked in a thick sauce with ground spices, browned onions, fresh herbs and shredded fresh root ginger to give a zesty flavour.
Kesuri Lamb (£7.10) – A Hyderabadi dish of succulent lamb prepared with the wonderful distinctive flavour of methi leaves (fenugreek).
Karahi Lamb (8.15) – Lamb marinated in spices cooked with chopped onion, capsicum and tomato. Speciality of the Khyber Pass.
Handi Original (£7.70) – Tender pieces of chicken, lamb or prawns cooked in a medium spiced sauce.
Mags was no doubt looking for Aloo Gosht but went for the Anarkali Balti Speciality (£11.15) – An exotic combination of of lamb, chicken and prawns in a classic balti sauce – ideal for the person who likes to have a bit of everything.
Being a few quid dearer than the rest of the Dishes, it was pleasing to hear that this was served with a Naan.
Who says women’s brains work differently? Karen chose Lamb Jardaloo Sali (£7.10) – A Central Indian Dish of tender lamb cooked in a thick sauce with ground spices, browned onions, fresh herbs and shredded root ginger to give a zesty flavour.
This sounded good enough for a Hector, how did I miss it? It might contain Potato, how did Mags miss it? Karen ordered Palak Pilau (£3.20) to accompany.
Mark, who may not share my revulsion to Capsicum in Curry went for the Lamb Karahi, a Nan (£2.50), and an Aloo Gobi (£3.40) as a Side. When a Chapatti costs £1.50, paying for a Naan or a Paratha (£2.50) becomes the better option.
Howard put in his bid – Kesuri Lamb. A Spring Onion Chilli & Garlic Nan (£3.10) would accompany. The Kesuri Lamb would have been my first choice also, but as Howard has ordered – The Other Dish – so often to increase the breadth of the Curry-Heute coverage, this left me with the Adraki Gosht – Spicier than Madras. For Research Purposes, and at the risk of over-indulgence, a Keema Nan (£3.10) it was. A Main Course and an Accompaniment for just over a Tenner, not bad at all.
No alcohol was ordered, we had just been to a Beer Festival, drinking Fizzy Lager would have us thrown out of CAMRA.
Kesuri Lamb – This is Stunning!
Howard was impressed instantly with his Kesuri Lamb. So it goes.
This is stunning – he remarked as soon as he dipped his Naan. A piece of Meat was placed on the plate beside my Karahi. This is stunning – he said as he plopped the Meat. Another Piece of Meat (apologies Mr. Rarebell) was given to Mark – This is stunning! – said Howard.
Howard was clearly impressed by his Kesuri Lamb. I interrupted my Adraki – You’re right. The Methi was well pronounced, that was a Stunning Curry!
Howard was also impressed by his Spring Onion Chilli & Garlic Nan, so we know already what to order in future. The remaining four Curry Dishes have to be reviewed, still.
Anarkali Balti Speciality
Pretty damn good – said Mags of her Anarkali Balti Speciality, though she did spot that the Prawns were so small they were Shrimps, for those who classify Seafood in this manner. One may also conclude that it was the presence of Seafood which raised the price for this Dish.
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Lamb Jardaloo Sali
The Palak Pilau was an Interesting Development.
Karen was also impressed by her Jardaloo Sali. I heard the word – Apricot – at one point.
It was a good Curry, a change from what I would normally have.
Access to t’Internet revealed that this is a Parsi/Persian Dish. Jardaloo – is indeed – Apricot. Marg would love this. Sali – are Potato Straws. They looked like Ginger Strips.
Lamb Karahi
I studied Mark’s Lamb Karahi with interest. The dreaded Large Chunks of Capsicum were not present, though there were Large Pieces of Onion. The final preparation may well have involved a Stir Fry judging by the appearance of the Masala. The Masala was Thick and Minimal, still, I was glad I had not ordered this. I have seen a lot worse, I have had a lot worse, but this was far removed from the Karahi as served in Glasgow where we are well spoiled.
Mainstream and OK – said Mark. Howard’s was really good.
The Aloo Gobi, decanted to Mark’s plate before I could photograph it, impressed by its appearance. Despite Mark not being able to finish it, none came Hector’s way, too busy eating the Adraki and Keema Naan.
The Test for any Keema Naan/Paratha is the Colour and Extensiveness of the Mince. Individual Brown Grains are the Optimum, a Red Layer of what looks like Donner Kebab Meat is not what one desires. The Keema Naan was Red inside. I like Donner occasionally, when I order a Kebap.
Adraki Gosht
The Root Ginger hit Hector’s Palate from the start of the Adraki. These are Ginger Strips.
The Masala was suitably Thick with Onions to the fore. The expected Kick was not there, this was not – Spicier than Madras. After the initial Ginger Blast the Dish became a bit nondescript, maybe this was partly down to sampling Howard’s Stunning Kesuri.
Is this Lamb? I asked aloud at one point. In the end I was convinced it was but the question should never have drifted through my mind. How much Lamb does Hector eat?
The one feature of the Adraki Gosht which really disappointed this evening was the Temperature of the Meal. I like my food to be Steaming Hot initially, it will cool, Cold Food does not spontaneously become Warmer.
As The Waiter removed the Debris from the table, Howard addressed him as the empty plate was lifted – That was stunning.
The Bill
£59.90. Five People Dining, Twelve Pounds a Head. I like Swansea prices, especially after yesterday in Cardiff.
The Aftermath
The Calling Card was given to Our Waiter. He placed it in the breast pocket in his waistcoat, it may well still be there.
To be fair, it was the end of a long day, but Hopcraft Gazza and Company had just arrived.
On the way out I asked the question that had been bugging me for some hours.
Do you open at Lunchtimes?
Yes every day.
Until what time?
Half past one.
I was here today at quarter past, you were closed.
