Yes, Hector and Marg indeed did dine at Sabor da India (Rampa do Lido 8, Loja A, 9000-106 Funchal, Madeira) yesterday Lunchtime. So keen were our four Fellow Travellers to have Curry-Heute it was decreed that if Sabor da India was as good as The Hector reported, then – we must – go.
A Big Taxi took us to the door, which was surprising given steepness of the access ramp, ironically cheaper than six Bus Tickets from Funchal Centro where we are resident. Mein Host recognised Marg and Hector, the greeting was even warmer than yesterday once he saw our group was six. A Table was arranged far left, from Hector’s chosen seat, all could be surveyed. The Restaurant was not full, but not far from it when we arrived @20.15.
Menus were provided and Drinks arranged. Given that this would be an extended event, Hector decided to eschew the normal Sparkling Water and have a Coral Bier (€3.75). Louise and Steve made it three, Marg stuck to Sparkling Water (€1.75). Ian and Ann made a choice which must be the first representation in this humble website a – Bottle of Wine – Red (€11.00).
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Louise was first to declare her Main Course: Lamb Rogan Josh (€11.50). Steve was tempted by the Lamb Vindaloo (€11.50) which I enjoyed yesterday, but the thought of too many Potatoes put him off. When I said there were only a couple of bits he settled for this. Steve and Louise would share Pullao Rice (€3.00) and a Garlic Naan (€3.50). Marg and Ian both chose Lamb Karahi (€10.90).
Marg would have Pullao Rice as her accompaniment, Ian would share Plain Rice (€2.00) and a Peshwari Naan (€3.90) with Ann. For her Main Course, Ann opted for Fish Masala (€11.50), Hector was also intent on Fish, the Fish Karahi (€11.50) as described did not contain the dreaded – Capsicum – as some Dishes were, there was a chance… I would have to verify before committing.
Starters, we had to. Shami Kebab (€4.50) is not something one encounters often outside of Desi Curry Houses, or India. Steve too was on board with this. Marg and Louise would each have a Papadum (€1.00) and share a Chutney Tray (€1.75). The charge for the Poppadoms put the rest of us off. Ian and Ann would share a Chicken Pakora (€4.50) and another Chutney Tray. After Marg added a Mango Lassi (€3.00), all was set.
Mein Host, dressed quite differently from yesterday’s – apron – , took the order. Admitting that Peppers would feature in the Fish Karahi, we agreed that another Vegetable would substitute. I believe I made my point.
Marg took the Opperchancity to visit the Facilities, as my exit was clear, a good idea for me too. On my return I caught Mein Host and showed him the Sabor da India entry on Curry-Heute, he was well pleased with the photo of himself and Yours Truly, to the extent of calling over the Waiter who had taken our Drinks Order. Mein Host and I formally introduced ourselves, Siddiqui immediately waved me into the kitchen.
The Chaps were beaming when the camera appeared – Fame! It is not often one is invited to inspect and photograph. All was well here, absolutely spotless. How Chefs keep their – Whites – white still baffles. It was in the kitchen that – Cauliflower – was agreed as my – Substitute Vegetable – and my Fish Karahi would be served – Madras Hot. This amused after my discourse on the – Spice Scale – yesterday.
Back at the table, Marg related that the Waitress had now recognised her from the broken finger. There is no truth to the rumour that Marg is falling apart.
The Starters arrived. Siddiqui came over – to explain – as they say in India, the various Chutneys and Spices in the Trays.
The Chutneys were made on the promises, the Mango with Aniseed was a bit much for me yesterday. The Coriander Dip appealed to most, the Lime Pickle to The Chaps, and beware of the Chillies that were for – Vindaloo Man.
The Shami Kebabs were authentic, but served far too cold. At least The Dips were able to put some – fire in the mouth – and liven the Shami Kebabs.
The Chicken Pakora was well received by Ian, and Ann in particular.
This is delicious, very fresh, and not the reheated Pakora you have (elsewhere).
Some ordered more Bier, Hector stuck to one, this Coral was not the same as we have had the last two nights. They have a Pils?
The Mains arrived in order, Marg’s Lamb Karahi first, the Rogan Josh and so on. Louise related that she would never now order a Chicken Curry after years of doing so.
So much more flavour.
Both of these Dishes looked as one would be served in the UK, as the rest were set before us, so those here for the first time knew this would be something to remember.
Lamb Rogan Josh
Louise is becoming used to the ways of Curry-Heute, and thus knew that meaningful quotes were required.
Lovely, the first Rogan Josh I have had without too much tomato. It had ginger (strips), the first time I’ve had this, outstanding!
Lamb Karahi
The Karahi looked pretty much like any Curry served in the UK except they were served in the same Metal Pots as the rest. Red and Green Peppers were present but not in huge pieces and not in the ridiculous style of Capsicum and Onion Blobs which Chefs too often use as Ballast. Masala-rich this was far from – Soup – the Meat content was significant.
Marg and Ian were sat on either side of Hector, they consulted each other at the end of the meal to reach a joint and positive conclusion. If this was not Ian’s first encounter of Ginger Strips, then he has not come across them often. The simplicity of their creation was described by Hector. They both agreed that the Lamb Karahi was suitably Spicy but not excessively so. There was an appreciation that too much Spice simply kills the Flavour.
Marg: Plenty meat, a good rich sauce, flavoursome, and worked well with the Pullao Rice.
Ian: Very tasty, spicy, full of flavour.
The Fish Masala
Having seen this Dish before my own Fish Karahi, I was hoping the Karahi would be significantly different. This was a Creamy Curry, too Soup-like for Hector’s Palate, but this is what The Lady ordered and possibly expected.
Ann too enjoyed – the crunch – from the Ginger. Most impressed – was her summative comment. She had been making a stream of favour-some comments throughout, Hector’s shorthand was not up to speed.
The Fish Masala was not finished and so Ian and Steve helped out. The extent of the – Creaminess – was confirmed as was the presence of Coconut, but not excessively so, this was not a Korma.
Lamb Vindaloo
Steve was kept busy arranging his various components, the Vindaloo, the Pullao Rice, the Garlic Naan and the extra Chillies. This also kept him quiet., however, he would have his say. There were many more pieces of Potato than I had been served yesterday, eight was mentioned compared to my two/three. 
So much for Hector’s recommendation. The Meat content was clearly sufficient so as not to spoil the experience. When Steve was asked to describe his Lamb Vindaloo he stated:
The taste, quite tomatoey, wasn’t overly hot, lots of flavour.
For a Vindaloo, this is praise indeed, usually one eschews Flavour when one opts for Serious Spice.
The Naan Breads
The three Naans were served cut in six pieces, the whole would not have been a Silly Size. It was likely that one person would manage to finish a complete one, even a Hector. They were Thinner than the norm and slightly Crispy. The Garlic Naans were regarded as pleasant, the Peshwari Naan was described differently. No sooner had Ann sampled her first piece when she remarked how good it was. This was followed by the definitive:
This is the best Peshwari Naan I’ve ever had.
Fish Karahi
I had hoped for something to compare to the Best Fish Curry served anywhere, the Fish Chettinad served at Indian Mango, München. I had mentioned this to Siddiqui yesterday as part of our post-meal discussion. What came today was very much a Spicy Fish Stew. The Masala had an acceptable level of Viscosity but was way more than was needed. Cauliflower topped the Curry Pot, by not decanting I was faced with tackling this before I reached the White Fish below.
Everything was Piping Hot, care had to be taken. Marg took one of my six pieces of Garlic Bread, I realised there would not be enough to accompany this Dish. Such was the Quantity of Masala, Marg observed I would have been better with Rice.
Once the Masala had cooled sufficiently, I was able to scoop some on to the Naan. The Spice Level hit instantly, this was one helluva Spicy Curry, Chef was taking no prisoners. Some could not have eaten this. By the time I reached the Fish I had to accept that this was the Classic Spice over Flavour. I have no idea what the Fish was. Espada, Scabbard, is the Local Delicacy, perhaps. The Quantity was impressive, Hector would be finished last, a combination of having to wait for the Dish to cool and coping with the effect on the Hector Palate.
Marg had left some Rice. Once the Solids had been eaten, Marg’s Rice was poured over the extra Masala. This would indeed have been a better choice at the start, Rice tends to also reduce the extremes of Spice. It does, assuming one’s palate can still tolerate the slight reduction.
Siddiqui came across once again as we finished, I had watched him visit every table in the room, no doubt spreading the charm. Few people were left, we had been here over two hours.
What are your marks out of ten? – he asked me. Hector does not rate Curry in this manner.
Too much Masala – was my main concern. I still dream of being served a Virtually Dry Fish Karahi.
Steve reported that he had been given more Potato than he was anticipating after my experience yesterday.
Eight pieces of Potato.
In that case I will have to charge you more – was Siddiqui’s response.
Ann mentioned her Peshwari Naan – That was the best Peshwari Naan I have ever had!
The first?
No, the best!
This kicked off a conversation about Naan Bread. Siddiqui has experienced the – Hanging Naans – as served in some UK venues. They are too large, too thick, too doughy. He stands by the Thin and Crispy served at Sabor da India. Hector can cope with this, it’s not Pizza. I prefer my Naan to be Thick, Light and Fluffy, then preferably dripping in Garlic and Coriander.
Siddiqui remarked that he can always tell Scots, we ask for Pakora, whereas the English ask for Onion Bhaji.
The Waitress who had been busy at other tables this evening came over with three plates of Mango Kulfi. It was possible that these were Complimentary, however, as we were unsure we questioned for whom they were intended. She returned, for us.
Steve had his first Mango Kulfi at Indian Happy Tandoor in Praha last month, this was a first time for Louise, Ann and Ian. Steve insisted he could taste – Mango – Ian denied this. Saddiqui was soon on hand, and so Hector asked how it was made. Mango Pulp and Milk, boiled until it thickens, added Cream.
The Bill
€134.90 (£115.30) It took us a while to establish what each Couple was due to pay, meanwhile something else was underway.
The Aftermath – Meet Tony
The Drinks Waiter came over with six glasses then two Bottles of Port. Dry or Medium was offered, so each to their taste. A decent-sized Portion of Port rounded off our visit to Sabor da India. Songs will be sung about Sabor da India.
Siddiqui shook everyone’s hand as we approached the door. The Waitress (I should have established her name) held the door open, everyone received a Farewell Kiss. This is how to run a Restaurant.
As we walked along to – The Hole in One – my Fellow Diners continued to enthuse about the Food, the Decor, the Relaxed Atmosphere and the Service. Sabor da India had made an impression, Siddiqui runs a Wonderful Restaurant, and with two other Curry Houses, Namaste and Indian Palace, seconds away, he has to. I wonder how busy they were this evening?
