Vinhorady, Hector has been visiting this part of Praha for many years. Vinhorady appears to be the focal point for many of the new Craft Beer outlets, there are also three Curry Houses just off this square. 
Sri Lankan Curry House (U Vodarny 10, Praha 3 Vinhorady, Czechia) was today’s choice of venue. Spending seventeen days in Sri Lanka in 2003 I loved the Curry, but became tired of Coconut in everything. Avoiding Coconut was in the back of the mind today, but Curry with Coconut if necessary is fine.
I arrived just on 14.00, a Buffet, available until 15.00, was advertised on a board at the door. 119Kc for eat all you can, is almost free food. I walked down the few steps into the basement premises.
A large Bar faced me with only two small tables opposite. Mein Host gestured to the passage beyond the Bar. Three rooms lay at the end of the corridor, two dining areas with the Buffet set up in the middle room.
I glanced at the food that was already on display: Beef Curry, Devil’s Livers, Beetroot Curry, Pumpkin Curry, Daal, and Stir Fry Vegetables.
My preference is always a la carte, freshly cooked food. Mein Host brought the Menu, it was brief, to the point. Sri Lankan Curry or Devil’s Speciality both available in Chicken, Pork, Beef, Lamb or Seafood. Devil’s Speciality in Lamb (220Kc) featured Soy Sauce which is more associated with Stir Fry, I would take the risk. He was happy to withhold the Peppers. Mein Host suggested Rice as an accompaniment, Vegetable Rice (95Kc) was the choice. Ginger Beer (45Kc) was not available, a 300ml bottle of Sparkling Water (30Kc) would suffice.
A couple were finishing their Buffet Lunch, four more diners arrived to take up this option. They all had their money’s worth. I was wondering if I should have settled for Buffet, it was distinctly different from the norm. When Mein Host brought my Order, I knew I had chosen wisely.
Vegetable Rice
Sat on a Banana Leaf, this was a meal in its own right. The Quantity was such I knew immediately that I would only eat around half, a waste. Onions, Carrots and slivers of Leek/Cabbage were mixed through.
Devil’s Speciality
Small cut Lamb was accompanied by an array of Vegetables. The Onions were cut into blocks rather than slices. There was an abundance of Tomatoes, I had the choice of both the Raw and Cooked. The Green Vegetable had to be the listed Leek, this was a first. Slices of large Green Chillies were present also, Capsicum may not have been out of place in this Dish, it wasn’t a Curry. The Sauce was thicker than standard Soy Sauce, thickened with Cornflour? I must try this next time I make a Stir Fry.
I arranged half of the Devil’s Speciality on top of the flattened Rice, here we go.
I started with the Rice, oh yes! Somehow I am able to remember specific Flavours from the past. The last time I tasted this was aboard the M.V. Scotstoun in the summer of 1969 somewhere in the west periphery of the Atlantic Ocean. It is this particular blend of Rice and Spice that has stuck in my mind for Chinese Cuisine. The standard that was set by a Chinese crew all those years ago had been matched. This was going to be quite a meal.
The Vegetables in the Devil’s Speciality were al dente, crunchy. Leek is for Soup, or so I thought. Strips of Leek served in this way most certainly worked. The Onions were powerful, undercooking them had retained their potency. The Sauce had a decent – Kick – and was much more than Soy Sauce. Only Chef knows what extra Spices went into this creation. The Lamb was suitably Tender and still managed to stand out in the mass of Vegetables which lay before me.
Mein Host asked the customary question:
I like this! – was my simple reply. The combination of Flavours was exciting.
Hector cooks Stir Fry quite regularly, nothing I have made has been as good as this. Brandy Ho’s Hunan Food (San Francisco) in 2018 was the last time I tasted anything this wonderful in this style. Today’s Sri Lankan experience is now recorded as one of the finest eating experiences, ever. I wish I had been able to finish all that had been presented. Why didn’t I take the leftovers back to my apartment?
As I relayed the saga to Steve later in the day, the thought of this Dish with King Prawns came to mind. Devil’s Speciality is available with Prawns (195Kc), but King Prawns? I wonder what would happen if I turned up with a bag of King Prawns and presented them to Chef? A November return to Praha has been mooted with – The Company. I shall most certainly return to Amritsar Mail and Sri Lankan Curry House, two outstanding venues.
The Bill
345Kc (£11.50) It is ironic to think that three people could have had the Buffet here for a comparable sum.
The Aftermath
Mein Host had stepped out, it was his wife who I spoke to after the meal. My enjoyment was communicated and the fact that I have been to Sri Lanka had to be dropped into the conversation.
Sri Lankan Curry House – Menu
Two blocks up the hill from Sri Lankan Curry House lies The Pind (Korunní 1151/67, 120 00 Vinohrady, Czechia), it too was open mid-afternoon. As I have found already this week, the range of choices for Chicken Curry outweighed the Lamb.
Walking around the perimeter of the park leads to Grand Rasoi (Slezská 1668/56, 120 00 Praha 2 – Vinohrady-Vinohrady, Czechia) which is a Indian & Thai Restaurant. Extracts from their somewhat extensive Menu are shown below.
