After Monday’s excellent Laal Mass at Parampara here in Kraków, Hector was under some pressure to arrange Quality Curry for six this evening. My agenda for this week had to include a Kadhai Fish (34Zl) from the Kraków Curry House which has featured most in Curry-Heute.
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Marg, Winnie and Hector spent the early afternoon at Nowa Huta where Curry is certainly not to be found before our rendezvous with Al, Steve and Louise at The House of Beer. From there we made the short walk across the northern side of Stare Miasto to Indus Tandoor (Slawkowska 13-15, 31-016 Kraków, Polska). Slawlowska has been dug up from one end to the other, this cannot be good for business. On entering we were shown to the room off to the right which is reserved for groups. The Waiter took our photo just to get things underway.
In addition to the Kadhai Fish, I announced that I would order a Daal Makhani (20Zl) for the table, to share. Hector in a sharing mood? Amazing what days in Polska can do to the Curry Hound. Vegetable Pulao (12Zl) has proved to be the optimum accompaniment to the Fish Curry over the years.
Steve aside, it took some time for my fellow diners to make their choices. It took me as long to note the Order. Steve would have his usual here: Our Speciality (13Zl) is essentially a Spicy Chicken and Vegetable Soup. It has been astonishing at times when served Thick, in recent visits it has not been what it was. A change or absence of Chef has been mooted in a previous Blog entry. Lamb Madras (28Zl) is Steve’s usual Curry of choice. He and Louise would share a Plain Pulao (9Zl) and a Plain Naan (7Zl). Louise would have Papadams (3.50Zl) to start with a Lamb Butter Masala (35Zl) to follow.
Marg would have a glass of Mango Lassi (12Zl), Papadams then Keema Mutter (26Zl) with a Tandoori Roti (5.50Zl) for her Main Course. Al was up for Chicken Pakora (20Zl) followed by Chicken Methi (32Zl). Winnie would share the Chicken Pakora and a Rice and Bread order: Plain Pulao (9Zl), Keema Naan (15Zl) and a Plain Naan (7Zl). For her Main Course, Winnie went for Butter Lamb (35Zl). I was intrigued by the difference between this and Louise’s selection. Two Carafes of Sparkling Water (15Zl) and two domestic Lagers (9.50) completed the Order.
On taking the Order, the Waiter went to check that the Kadhai Fish could be made without Capsicum. Last year Chef made a new Masala from scratch to accommodate my request. All was well, apparently.
We took it in turn to make our way through the labyrinth that is Indus Tandoor to the Facilities which are actually outside in the close, at the far end of the premises. It looked at 21.00 that we would have the place to ourselves.
The Starters arrived. The Poppadoms were the Euro-style with embedded Cumin Seeds, far tastier than what is generally served in the UK. These were accompanied by three Dips, no Tamarind.
… bit disappointed with the Poppadom, a bit chewy, not light and crispy – remarked Louise.
The Chicken Pakora was into double figures, so ordering this to share was a sensible idea. The Pakora looked overdone, but any fear that it was not up to standard was instantly allayed:
Excellent! – exclaimed Al. Can I say – Excellent? I believe – Excellent – is acceptable.
The two having their first Curry-Heute Experience had been warned about which word was banned in this Blog. Excellent – is oft used.
One of the greatest Soup Experiences ever, – is, – was. Appearance wise it looked the same as has been presented in the years we have been coming to Indus Tandoor. It was Steve’s discovery, he knows better than any of us what the score is:
Not outstanding, not the way it was, it’s OK. The thickness has gone forever. It’s not even the same, small pieces of chicken. Not as thick. Totally different.
Consistency is a universal problem. Every Chef has their own ideas, however, it is up to a Restaurateur to have his changing Chefs make a Dish in the style of the Restaurant. I think we have to relegate – Our Speciality – to the league of – once upon a time…
A serious looking Salad and Hot plates heralded the arrival of the Mains. By now the Waiter who was clearly in charge this evening had recognised me from previous visits. He brought the Mains on a tray, the karahi brimming with Curry. 
The karahi here may not appear to be the largest, they are deceptive. With the Bread and Rice allocated, we realised we had an extra Plain Pulao. Better this than one short.
Chicken Methi
I have no idea how this tasted, but I do know it is far from anything I would be happy to receive. Methi is King of the Herbs, but in this Masala, a yellow one? It became apparent that Al did not know Methi was a Herb, he does now.
F*ck – was his reaction to tasting his Chicken Methi. In the performative sense of the word – he added.
Well of course. By this time some of the Daal Makhani had reached his end of the table.
Daal Makhani
This is always a pleasure to encounter, yet I so rarely do. I would never order it as a sole Main. It had everything a Quality Daal of this type should have. The viscosity was there, and so was the Spice and the hoped for Flavour.
The Daal was exceptional – declared Al.
Methi and Daal Makhani, it has been a long time since Al and I dined together, Retirement Dinner Curry aside.
Lamb Butter Masala & Butter Lamb
A photo of the latter on its own escaped me. Maintaining records and not ruining the flow of the dinner can be problematic. The explanation of the difference between the two Dishes was down to the Onions. The Butter Masala had more Onions I was reliably informed.
The Lamb Butter Masala (above) does look red whilst that which appears in Winnie’s photo (right) looks closer to the Masala of the Chicken Methi. People weren’t swopping Dishes around just to confuse the Hector?
Louise was quite eloquent this evening, it helps to get one’s comments in early:
Delicious, creamy, tasty, unctuous, very flavoursome.
Unctuous, we’ve not had that before.
Having enjoyed her share of the Chicken Pakora, Winnie was certainly playing the game. She now knew I had brought her somewhere I hold to be – Special:
Delectable, aromatic, the lamb was very tender.
Keema Mutter
In close up, the Mince does look very coarse grained. This is not the Keema we have in the UK. The Dish is also very Red. Why do Chefs think Curry has to have bold colours? Having watched Hector enjoy his Curry in the past two days, Marg was overdue a Curry. Her positivity took me aback somewhat:
The best Keema I’ve had for ages, great flavour and taste. I thought the salt content and spice was fine.
Sometimes yours can be a bit too much – she added.
Hector likes his Curry – Well Seasoned.
As for the Tandoori Roti:
A bit thick, I couldn’t tell it from the Naans.
I only have two other comments regarding the Breads. Steve – average, Winnie – not fluffy. I still think the Bread at Indus Tandoor looks a bit peely wally.
Lamb Madras
The Lamb Madras, as served at Indus Tandoor, has made a few appearances in Curry-Heute. The false colouring may be the only negative, this Curry has a decent Thick Masala.
Steve’s take:
Slightly over tomatoey, the Lamb was perfect, melt in the mouth. Spice-wise I’m looking for more, but perfectly acceptable.
Kadhai Fish
Here was the desired mound of Fish in a suitably Thick (red) Masala. Two Dried Red Chillies were present which always adds to the Flavour. I quickly spotted that there was a copious amount of Red Rind. I hoped it was Tomato, sadly it was slivers of Capsicum. These would have to be cast aside.
The Vegetable Pulao is very much part of what makes this Curry a success. Mushrooms, Green Beans, Carrots, Cauliflower, Peas, Broccoli and finally Paneer must make this the best Vegetable Rice served anywhere. In effect, one is having a Fish Biryani with a wonderful Masala.
The Fish was Big, Chunky, Coherent. My mouth went on fire quickly, this Curry packed a punch. The Dry, Thick Masala is what Hector seeks, the reason why I keep coming back to Indus Tandoor.
I showed the Waiter the pile of – Red – I was amassing on the side of my plate.
Chef cannot make it without Capsicum – was his reply.
Well, last time he did.
Still, this remains a Fish Curry I will always order when in Kraków.
The Bill
393.50Zl (£78.70) Six people dining for this. Let’s enjoy Curry in Polska before Brexit devalues Sterling even more.
The Aftermath
My privilege – was the expression used by the Waiter more than once. Was he actually – Mein Host? He told me that he has plans to open his own premises.
There’s a city in Spain without a Curry House – I informed him. If he gets in touch I shall reveal where. I inquired about the Chef. I was keen to establish the demise of – Our Speciality. Chef made an appearance, meet Sahil who has been at Indus Tandoor for two years. Yes, that’s about right, the last time we had the original – Our Speciality – was prior to this.