There are two Indian Restaurants in Whitby. Over Breakfast at our B&B this morning, a fellow resident mentioned he had visited Passage to India next to the Railway Station last evening and found it to be OK. Our Landlady said she favoured Indian Moments (63-65 Church St, Whitby YO22 4AS England) across the bay. A combination of John and Judith calling it a night and the start of a heavy downpour meant that Indian Moments would provide refuge.
There were only a handful of Diners present when we entered around 21.00 this Sunday evening. The Menu revealed three Interesting Dishes:
Rajastani Gosht (£14.95) – A fairly hot stew dish prepared with shanks of grilled lamb, gently simmered in yoghurt and tamarind sauce. A superb lamb dish with plenty of strong flavours.
Naga Naga Lamb (£11.95) – Lamb cooked with potatoes in a special Naga chilli sauce, cooked to your strength.
Fish Bhuna (£9.95) – Fried pieces of fish on the bone, cooked with onions, capsicums and coriander in a thick gravy made with special spices.
Too often with Lamb Shank – Nihari – the accompanying Masala is Shorva, though earlier this year at Bengal Butler (Biggin Hill) this was not the case. I decided to show Mein Host my rotating photos on the Curry Heute Homepage in order to establish what I was looking for. Somewhat frustratingly, the first photo up was Keema Padora as served at Punjabi Charing Cross (Glasgow). Once the Karahi were shown, I was assured that the Rajastani Gosht would be served with – Little Sauce – and not – Shorva. As insurance, I ordered Keema Rice (£3.50) to mop up any excess Masala.
Marg had dined earlier with John and Judith, whilst Hector snacked. It was Marg’s turn to snack, Mixed Kebab (£4.95) would suffice.
The Young Waiter who brought the two small Bottles of Sparkling Water (£1.60) was remarkably polite. Hot Plates heralded the arrival of the Order.
Rajastani Gosht
The Masala redefined – Dry – and Thick. This, as promised, was far from Nihari. The Keema Rice was more than I would eat which meant that Marg was able to supplement her snack. The Spice Level impressed, there was a Sweetness which surprised, I usually add Tamarind to provide a – Tangy Flavour, this was decidedly different. Sweet – can be off-putting, this combination of Spices worked very well indeed.
The Keema Rice actually complemented the Thick Masala, I should order this more often. There was absolutely no Oil residue from the Masala, this was shaping up to becoming a Memorable Curry.
The focus of the Dish was the Lamb on-the-bone. Slow cooked, Daigi-style (?), this was as wonderful as any Kleftico. The Meat fell off the bone, there was no need to use a knife, a fork separated the Lamb into bite-sized pieces. The Fibres, which usually make me think I am eating Meat which is not Lamb, were visible in parts. So this is from where they originate.
Mein Host approached to ask the customary question.
This is different and wonderful and far from Nihari.
I decided that this was the time to give the Calling Card. He showed it to another Chap who I would later establish to be his brother and co-host.
I enjoyed the final moments of my Rajastani Gosht, this is a Dish I would highly recommend.
Mixed Kebab
Meanwhile, across the table, Marg had finished her Vegetable Pakora, Chicken Tikka and Seekh Kebab. This was a decent portion. A piece of the Vegetable Pakora came my way, again, very tasty. It’s about time one established a tradition of visiting a Restaurant, have a few Starters, then return later for a Main Course.
The Bill
£31.55. I should have challenged this, way too much even allowing for Marg’s coffee.
I was distracted by the Railway Station address. Indian Moments is an offshoot of Passage to India.
The Aftermath
Mein Host told me that he worked in Italia for some twenty years before opening here. He intends to introduce some new Dishes and listed a few. I heard the magic words – Namkeen Karahi – the White Karahi.
Will you have it tomorrow? If so I’ll be back.
Sadly, this was not to be. However, some day the good people of Whitby should be able to enjoy this very Special Dish.
It’s just as well we came today: Closed Mondays.
