Hector and Marg are back in Athena after two excellent nights in Heraklion (Crete) being entertained by Dimitris at Crop Roastery. Two days of Greek Cuisine, although Curry was an option. That I didn’t rush back to Curry Park should say everything, though I did manage to keep Curry-Heute up to date by recording their new locus.
Instead of our usual hotel in Plaka which has priced itself out of our budget, we are resident in the adjacent Psyri. Our accommodation is only one hundred steps from Beertime on Iroon Square where we end up most evenings. This also means we are a matter of minutes from the cluster of Curry Houses which are located immediately north of Psyri and immediately west of the Central Municipal Athens Market. This can be quite a dodgy area, however, we have experienced no hassle here in our years of visiting, whereas, travelling by tram in Athena is another story.
Having made ourselves known at Beertime once again, we headed through the backstreets to Pak Taka Tak Restaurant (Pl. Theatrou 24, Athina 105 52), arriving at 19.30. As always, Paka Taka Tak was quite busy and we would be the only Westerners on the premises. We took seats at the end of a table for eight, a chap at the far end would finish shortly, though the next diners would plonk themselves right beside us. We were all here for the food, the ambience may never win prizes, but the current premises are still – grand – compared to the original which I note is still being used as a store for this and the other premises.
Our Waiter looked sort of familiar, this would be explained later. He brought the simple Menu and a large bottle of chilled Still Water with glasses. The Menu was the same as on our last visit over two years ago, which means the exceptionally low prices had not increased. We were in for a treat.
On my previous three visits, the Karahi Gosht (€4.00) has impressed. Impressed may be an understatement. Our visits have been at lunchtime so Marg has had her usual Samosa, tonight she would have a main course. Marg considered the – Chicken options – then almost pounced on Keema Matar (€4.00). An Aloo Gobi (€3.00) would have made an excellent accompaniment, however, our Waiter informed us that they only had – Indian Vegetables. I took this to be Mix Vegetable (€3.00) so ordered this. I asked for Naan, Marg for a Chapatti. Bread is not written on the Menu at Pak Taka Taka. On previous visits we have ended up refusing more Naan such is the quantity they try to serve, and included in the price of the meal. UK Restaurateurs please note, and especially those in Aberdoom!
In the interim I studied the photos of the staff on the Pak Taka Tak page on Curry-Heute. Indeed, the Waiter did look familiar, the beard was maybe different. The Chef was the same, so genuine Punjabi Fayre would be maintained.
The food arrived, somehow all at once. What a banquet.
The Salad was more complex than the Greek Salads we had been paying for in Greek Restaurants in the past two days. I noted the Raita as being a – lake – such was the quantity on the plate. Three karahi were brought which did puzzle, it took me a moment or two to realise that karahi #3 was the Indian Vegetables, served seemingly in the same Masala as the Karahi Gosht. A plateful of Bread accompanied. Dear Reader, I now have to try and do this meal justice.
The Bread
Three pieces of very light, round and fluffy Bread were piled on the plate. Each had been quartered, for once this did not feel like an issue. These were not the Naans that the chaps next to us would be served momentarily. Theirs were well fired, and approaching – Rogni – in style. Ours were more akin to the Pitta that I have always enjoyed in Israel/Egypt and a far cry from the rubbish that masquerades as Greek Pitta in UK supermarkets. The Bread was a delight, so Fresh, and would work well with both the copious Raita and the Masala. Eleven of the twelve quarters would be eaten, only a scrap would remain.
Karahi Gosht
Just look at how much Meat there is, and served on-the-bone. The pedigree of the blended Masala was glaringly obvious, this was decidedly Rich in appearance. For some there may have been too much Oil, Hector knows that herein lies – the Flavour.
Bloody hell – was my almost involuntary tourettes exclamation. This was everything I had hoped for, authentic Karahi Gosht, no frills, exactly how I would imaging it being served in the eateries of Lahore. The Meat was well into double figures, the bones were mostly ribs. Tender, of course, so well cooked and no sign of – Meat Pulp.
There was instant gratification, every mouthful thereafter was yet another joyous moment. The balance of Spice and Seasoning matched the Hector palate, when I tackled the whole Green Chilli so the odds were raised, and very much against me. From where had this Chilli originated? Wow!
I’m coming here everyday for breakfast, lunch, and dinner! – I proclaimed.
Yet, this was only part of the meal.
Indian Vegetables
Having been told in effect that there were no Potatoes or Cauliflower in the house, we were at the mercy of what came. Turnip was my first guess when I saw the karahi. Marg got in there first and dismissed this. Ah, Khadu, it had to be, and much more than I would ever add to a Curry. Having dipped the Bread in to establish that the Masala matched that in the Karahi Gosht, I had no qualms about decanting spoonfuls of the Vegetable to the side of my Gosht. Having always preferred to have more than just Meat and Masala this was working well. There’s more.
Marg had been tackling the Salad also, I was encouraged to take pieces of Tomato then the glorious pickled Chillies. I love these, and could eat them all the time. The Green Olives were stuffed with Red Chillies in the classic style. Olives add such a new dimension to a Curry, they should really be served up more often in the UK.
Hector had a magnificent Karahi Gosht, a Vegetable Side, a worthy Salad, the finest of Breads, all that was left was to sample a Soupçon of Marg’s – Keema Matar.
Keema Matar
OK, there was an Oily slick to one side of the karahi, yet this did not put Marg off. With skill, she was able to remove the Mince and Peas and leave much of the Oil such at the end it sat on the base of the karahi.
I had my Soupçon, Chef had not held back here. The Spice and Seasoning were full on. Cinnamon was sensed on the Hector plate, this was markedly different from the Karahi Gosht, and as such should tempt me back for lunch here on this trip.
Marg had her say:
I was hungry and I loved the spice and the texture, it was so easy to eat, full of flavour. One of the best Keema Mutter I have ever had. Very rich, there was a lot of flavour in the sauce, some are very – mincy. I ate everything.
I don’t normally post photos of – The Bill – that once being the prerogative of the other Glasgow Curry Bloggers, whatever happened to them? I went up to pay.
The Bill
€12.00 (£10.53) There’s the proof. Is this not the best value for outstanding Curry – anywhere?
The Aftermath
That’s my brother – explained the Waiter who looked so familiar, as I showed photos of the staff from previous visits. That’s him – said the waiter pointing to a group sat near the door. A chap was summoned. The original crew were more or less reunited. It was they who insisted that Chef have another photo taken, his assistant had to get in on the act. The Calling Card was given once more, just to remind all who this Hector is.
If people are put off by the district, then go in daylight hours, but for Curry Lovers to miss the Curry at Pak Taka Tak, and the other nearby venues, would be incredible.
