Hector is in Kraków for five days with Marg and, … we’ll see who else appears in Curry-Heute this week. This may still not be enough time to explore the new Curry Houses which have appeared in the last year or so. Parampara Indian Cuisine & Culture (Starowislna 36, 31-038 Kraków Polska) is nearest to our accommodation in Kazimierz and so was chosen as the first venue for Curry on this trip. Reviews in other sources had already raised my level of expectation.
We made the short walk from Hotel David to the north eastern extremity of Kazimierz and entered Parampara just after their noon opening time. A Lady sat in the far corner, Mein Hostess I would come to realise. Two young girls would be the Waitresses, they were busy cleaning glasses as we took a table for two mid-room. Menus were provided, the first thing I noticed was the presence of Pork, a rarity in the UK. Pork Vindaloo (30Zl) was tempting, but I have eaten a lot of this in the last week, so not today. Tabakmazz (32Zl) – Pork Ribs with Ginger powder could be worthy of investigation. The description for Laal Mass (35Zl) was simple, this Meat Curry which originates in Rajahstan somehow intrigued. The possibility of red Mathania Chillies could lead to the Smoky Flavour I have come to associate more with the South of India. Jeera Rice (8Zl) would accompany.
Good choice – said the Waitress as I announced my choice.
Very soft Lamb – she promised.
Marg found her preferred Lunch – Keema Samosa – (12Zl). She managed to convey to the Waitress that she desired her Samosas to be served at the same time as my Curry. A Litre – Karafka – (10Zl) of Sparkling Water completed the Order (almost). The start of the Menu explained that the Curry at Parampara was available at three Levels of Spice. The Waitress did not ask which Level I desired. The description for the Laal Mass stated – Spicy – fair enough.
The Litre Jug of Sparkling Water had – Ice, Lemon and Mint. Pukka.
I like the ambiance – remarked Marg as we waited. The décor was simple, some Indian Restaurants are OTT in their attempts to create the atmosphere of a Curry House. The Elephant on the wall could hardly be missed, enough. I had to look up the meaning of – Parampara. That you are reading Hector’s review of this venue is essentially the definition.
Marg remarked that the wait for our food felt – appropriate. I had to tell her how ridiculously fast the Lamb Karahi came on my last visit to Namak Mandi (Glasgow), Hector was not amused.
Laal Mass
When the Waitress placed the karahi on the table, the aroma was sensed instantly. Topped with pieces of Fried Onion, this looked like a typically Mainstream Curry. The Blended Masala shrouded the Meat, at least it did not appear – Soup-like.
*
As is too often the case in Europe, there was enough Basmati for two. I took more Rice than I knew I would eat on to the plate and began decanting the Meat. Curry Leaves and Cumin Seeds were plentiful in the Rice.
Why don’t you just tip the lot on to the Rice? – asked Marg.
I need to count and arrange the Meat.
The Meat was abundant. On reaching double figures I was well impressed. These were substantial pieces of Lamb. Seventeen pieces of Meat, some would require being halved. Hector eats a half kilo regularly, but that is always Lamb on-the-bone. The Laal Mass was – Boneless, this was the proverbial – Feast. The Quantity of Masala left in the karahi was now decidedly Minimal, excellent.
The anticipated Flavour was there, the hint of – smokiness. The Curry had a decent – Kick – and was well Seasoned. By the halfway point my notes had to be updated. The Spice kept – kicking in, this Curry raised a sweat. The Seasoning was fundamental, crucial, the Flavours kept coming. The Waitress came over to ask the customary question:
You like?
Wonderful!
The Samosas
Meanwhile Marg had asked for Yoghurt to accompany her Samosas. What could have been a Tamarind Dip did not suit her. Raita (5Zl) was offered. This went down very well.
Crunchy dumplings with lamb filling – is how the Samosas were described.
Quite crunchy – was Marg’s observation as she tore in. The Samosas were a decent size and indeed looked well stuffed. The Samosas finished, Marg took a soupçon of the Laal Mass.
Very intense … too spicy for me … very tender.
Marg then took some of the surplus Rice and used up the remaining Raita, she was being well fed for very few Zloty.
Meanwhile, the Hector ate on. I was amassing a pile of debris on my plate, Cloves, both Black and Green Cardamom, the Curry Leaves. This was a Huge Curry, the Meat was excellent, it tasted as if it belonged to the Masala. This Curry had been prepared with great skill and expertise, much better than anything I have ever cooked. The Seasoning I recorded as – Brave. Perhaps this Dish could be too much for some, however, if one can handle the Spice and the Seasoning, then I would most certainly recommend this Laal Mass. I would class it as an – Outstanding Curry!
The Bill
70Zl (£14.00) This was great value given the Quantity of food on the table.
The Aftermath
I gave the Calling Card to the Waitress and asked if that was her boss sitting in the corner. The Calling Card was taken over, Mein Hostess was across in an instant. Justyna introduced herself. I congratulated her on the Quality of the Curry. She immediately sent the Waitress downstairs to fetch the Chef – Sheuli Bhowal. In keeping with my own observations, it was confirmed that Parampara has only been open for four months. I commented on the map of India, it was Justyna’s children who did the annotations. When Chef arrived I offered my praise once more. I was told me that they deliberately keep their Menu – short. Still, there is surely something for everyone.
Marg and I were led through to the – Blue Room – at the rear of the premises. By now everything that didn’t move had been photographed. There had to be a photo of Hector with Justyna and Sheuli. Curry this good has to be celebrated, I most certainly will be back.
Update 2020
Parampara has gone.