Hector and Marg have flown south towards the sun and some heat. Consider Praha two weeks ago and -14°C; as we landed last evening in Madeira just before sunset, it was 19°C. I know which temperature I prefer. This is our first ever experience of Portugal, strange that we have never been to the Mainland.
There could be up to nine Curry Houses in Funchal, even The Hector will not get round all of these in seven days. Our accommodation is on the eastern extremity of the Old Town, the Curry Houses are all west, in the newer parts of Funchal. We walked for an hour in glorious sunshine and warmth, firstly along the promenade, and then along the cliff-line.
Three other Curry Houses were passed en route – Taj Mahal – Indian Palace – and – Namaste, all were open at noon this Sunday lunchtime. Hector had one objective: Sabor da India (Rampa do Lido 8, Loja A, 9000-106 Funchal, Madeira), a Restaurant that Sources suggest is not only the Outstanding Curry House in Funchal, but one of the top Restaurants in absolute terms.
We missed the small street initially due to the one way system, the main road had split in two. Entering @12.30 we heard a voice greet us from the kitchen. Mein Host came out to greet us properly. The Waitress had been sent on an errand, he would deal with us. He recognised that our dulcet tones were Scottish. A Set Menu was suggested, however, Hector has his mind set on one Main Dish. Marg as ever would have a Savoury Snack. I had promised her Coffee and Cake for Breakfast, tomorrow.
A much needed Large Bottle of Sparkling Water (€3.00) was secured, the walk here had worked up an appetite and a thirst. At least we could take a Bus back to Centro.
Mein Host informed us that if we desired Naan Bread (2.00) it would take some time. Presumably to fire up the Tandoor. I had to ask:
Is your Naan Bread any good?
If you don’t like it, you don’t pay!
Portugal, Curry, it could only be a Lamb Vindaloo (€11.30), after all it was the Portuguese who are given credit for inventing it. Meat marinaded in Wine, served with Potatoes, Spicy. That Vindaloo has become associated with being on a Scale above – Madras – is probably nonsense. So it goes.
A Pullao Rice (€3.00) would accompany. I had no idea how the Masala would be and so considered this to be the safer option.
Marg chose Vegetable Pakora (€4.90) and a Mixed Salad (€3.90). Another Bottle of Sparkling Water would be added later.
The Order was received, we established that what was in effect – Starters – would be served with the Main.
I was warming to being in Sabor da India, more-so when Mein Host brought out a tray of four Complimentary Dips, then a fifth.
This is for the Vindaloo lover.
A Red Chilli protruded from a mass of the dark red Smoky-Chillies that are served so rarely. Beneath these lay – Danger!
There was time to take in the surroundings and décor. Sabor da India is bright and spacious, decorated in pastel shades. With ubiquitous table cloths, one is most certainly here – to dine. Marg and Hector, however, were here for Sunday Brunch. When the Waitress returned, she too greeted us and brought the second bottle of Sparkling Water, all was set.
The Vegetable Pakora and Salad arrived first. Assuming these were to share, the Waitress tried to place them centre table. Marg managed to create a New Melange – Vegetable Pakora and Mixed Salad. Given the reported – Lettuce Shortage – back home, this was a Feast. Why do people put Lettuce on a plate anyway?
The Lamb Vindaloo was served in the Metal Pot one sees on every High Street in the UK. The Masala impressed instantly, it was Minimal and Thick, exactly how The Hector seeks his Curry. Topped with Ginger Strips, again this looked very homely. The Pullao Rice came in a Sensible Portion, I took enough, Marg helped herself to some then finished it.
Decanting the Meat, there were around eight Large Pieces with only two or so pieces of Potato. This was Lamb with Potato, I could not help recall my last Vindaloo abroad when in Düsseldorf’s – Jaipur Palace – the ratio was 50 : 50. To corrupt a phrase, this Lamb Vindaloo looked – The Full Bhuna.
Some of the Fiery Chillies were placed top left, some Chutney top right. I stirred these in as and when. The Base Flavour from the Curry was quite Earthy, a Decent Mainstream Curry, a bit Under-seasoned. When the Smoky Flavour from the Red Chillies kicked in, then I had something to behold. The Chutney had an overwhelming Aniseed Flavour, I did not return to this. The Spice Level had now moved up a gear. This was a Vindaloo in the classic sense. Do not touch the Water at all costs, there lies madness.
The Flatness of the Pakora made me wonder of what it was comprised. Aubergine, Cauliflower and Onion were listed by Marg. With the Salad mixed in, she was thoroughly enjoying her – Snack. There was no further mention of Coffee and Cake. Savoury Rules!
Very healthy – was Marg’s comment on her creation.
A dish full of vegetables, with a crunchy and refreshing tatse.
Meanwhile back in the Land of The Vindaloo, the Lamb was found to be suitably Tender but unfortunately had never been marinaded in Wine as I had hoped – The Romance of the Portuguese Vindaloo, not. The Freshly Chopped Onions came into play towards the end, I needed the Diversity, away from Masala and Meat. To be fair, there had been Peas in the Pullao too. Bay leaves and Bits of Bark accumulated at the side of the plate giving the Curry an air of Authenticity, some thought had gone into the preparation; for a European Curry this was indeed most impressive. No visitor from the UK would have cause for complaint.
Two more Customers arrived, they greeted the Waitress by name, Regulars. Mein Host came out to greet them also. I waited for my moment to present The Calling Card. I went up to the Bar and showed the Curry-Heute Website. Mein Host’s Handy rang, he had to take it. Thereafter the required photo was taken and he came over to our table.
The Bill
€27.30 (£23.33) The Waitress took care of this whilst our chat with Mein Host continued. Complimentary Liquers were offered, but declined, far too early.
The Aftermath
He acknowledged the term – Vindaloo – but admitted that no Wine had been used in the preparation.
Further scrutiny of my Calling Card and the Website impressed. He has just ordered new business cards, had I been here days ago he could have put – Curry-Heute.com – in a suitable space.
Sabor da India has been in existence for eleven years. Mein Host acknowledged that in Portugal they have come to realise there is no point cooking for Local Tastes as happens too often around Europe. By cooking as close to – Authentic – as possible, so more people will be satisfied. He is proud to be rated so highly in Funchal and will no doubt work hard at maintaining this.
The description of the Fish Karahi looked enough to tempt Hector back. I knew that later in the week our four Fellow Travellers would expect me to pick a Curry House from those I had visited. Little did I know until this evening, that will be tomorrow.
As someone famously said:
I’ll be back.
