In Olbia, Sardinia, PAK Kashmir – Donner Kebab shows prominently on Google Maps, I didn’t expect to find two outlets for this franchise in such close proximity. After my surprise Beef, or was it really Veal, Curry last night at Pak Kebab, I visited both venues to check them out. They had the same fayre, which makes me ask the obvious question, where is the Curry actually cooked and by whom? Of course, no Curry Chain in the UK would centrally cook their Curry, then ship it out to the various outlets, would they?
Check the apostrophe!
It was the charm of the Lady at PAK Kashmir – Donner Kebab (Via Acquedotto, 8, 07026 Olbia OT, Italy) which made me choose today’s venue. Veal – she assured me last night when I enquired after the Meat Curry.
Arriving at 13.15, the Chap behind the counter immediately summoned the Waitress to deal with us, had he remembered me from last night? The inevitable Chicken Curry was there, as was the Veal Curry (€6.00). Behind the Meat Curry was another tray with Potato and what I took to be Daal. A portion of this was ordered too.
No Rice? – the Waitress confirmed.
Samosas (€1.00) were advertised, however, Marg became more interested in what looked like a large Spinach Roll (puff pastry). She ordered one.
I saw a large blue bottle in the fridge and so asked for a large bottle of Agua Frizzante. She offered us small bottles only.
But you have a large bottle.
That’s mine! – was the reply.
Two bottles it was, accompanied by small plastic cups which needed anchored, such was the strength of the fan. A family sat in the interior, Kebap, various, were brought to them in the minutes following. There was quite a steady stream of people from all nations buying Takeaway during our visit. Kebap must be quite a treat for those brought up on Pasta, Burgers and Pizza.
A plate with Bread and two Dips was placed on the table without comment. No Rice, so they’re giving us – Pitta Bread – I thought. Marg tore in as I completed the required photography.
Piping hot – Marg assured me. It was, and it wasn’t Pitta, these were Mini Naans, very Fresh, and despite their thickness, not doughy. The accompanying Raita was the perfect foil, the Citrus blast came through strongly, Quality Bread and a Tangy Dip, excellent.
Veal Curry
The Waitress brought the Veal Curry, the Quantity of Meat impressed. This was a huge portion, well into the teens, and not small pieces either. There was a Shorva as expected, Thin, Oily, the Bread would be put to good use.
Aloo Mutter
The Daal turned out to be Peas! Potato and Peas (€4.00) was one of the Dishes on the photographic Menu, as was Aloo Gobi (€4.00). Had the Cauliflower and Potatoes been available, Hector would have been in raptures. Still, what lay before me was impressive, this was a much Thicker affair, no Shorva here.
The Waitress assumed Marg was having one Dish, I asked for a big plate so as to combine the two.
Beef, Potato and Peas!
A Sunday lunch if ever there was one. Marg was ahead of me again. She dipped some Naan in the Shorva:
Quite a kick – was her impression. Hector doesn’t do impressions.
I sampled the Shorva, there was no immediate – Kick – this would grow. The Seasoning was fine. There were pieces of a – Dark Herb – in the Shorva, Parsley possibly, I was getting no sense of Methi or Coriander. My first piece of Meat required a lot of chewing, a lot, yet the Meat was not tough. Thereafter, I became used to the situation and found this – Veal – to be more than acceptable. I do not recall having had – Veal Curry – prior to visiting Olbia, so was not sure what to expect. Wiener Schnitzel does not have this texture.
The obvious thing to do with the Potato was to mash it into the Shorva. This may have been sacrilege. The Aloo Mutter was well Seasoned, and as hoped, had different Flavours from the Veal Curry. Here was a moment of synergy, the combination worked very well.
Marg’s Spinach Roll was not making an appearance, and so she devoured one of the Naans and helped herself to some of the Meat and Shorva. Again she mentioned the Spice Level, still I was not getting it.
The second Dip was a Chilli Sauce. I took a Soupçon, then spooned some on to my plate. Fearing that I was about to create a nasty Red Curry, I mixed up what remained on my plate. The colour did not change too drastically, I now had a Spicy Curry! Now we’re talking
As I was finishing, so the Spinach Roll was presented, it was 13.55.
No thanks – was Marg’s reaction.
I have one criticism about today’s Curry Experience. Neither the Veal Curry or the Potato and Peas were served – Hot. Both Dishes were barely – Warm. As I hoped to engage Mein Host, still busy behind the counter, I consulted Google Translate:
Mi piace il mio cibo servito molto caldo, il tuo era solo caldo.
I went up to the counter to pay, the Waitress pointed to Mein Host, only he could handle the cash. Mein Host was busy turning out four Kebabs, not Donner per se, but layers of Meat roasted on the rotating spit. The Donner delivery chap was passing through, I reckoned he dropped off four Virgin Donners.
The Bill
€12.00 (£10.71) We could only have been charged €1.00 per bottle of Sparkling Water. So why so expensive in other places?
The Aftermath
I left the Calling Card after the briefest of introductions, Mein Host was busy.
As we were getting our bearings outside, the Waitress came out, Calling Card in hand.
What is this? – her English turned out be be way better than she had previously let on.
Marg quick to answer
It’s his Curry Blog.
Olbia, The Happy Town, so it goes.