Gdynia – Taj Mahal – Four Years Later

As will become apparent, Hector and Marg are now on a whistle-stop tour of Polska, a country with one of the lowest Koronawirus rates in Europe, but word from back home today – it is rising. Onward we go, Kraków or bust.

This was Marg’s first visit to Gdansk–Sopot–Gdynia, last night we dined in style at Restauracja Fino (Grzaska 1, 80-833 Gdansk), Polish Fayre at more sensible prices than our recent Berlin extravaganza. The model for this trip is Curry on the days we don’t change cities. One cannot have the pleasure of a train journey and a Curry on the same day, then nothing on the next, though there may be one exception to this .

Curry in Gdansk has not impressed, however, Howard and Hector were challenged by some authentic Indian Cuisine at Taj Mahal (Antoniego Abrahama 86, 81-001 Gdynia, Polska) some four years ago, therefore not long after Marg and Hector were in India.

After a pleasant afternoon in Sopot, we headed up the line to Gdynia. Taj Mahal was surprisingly busy when we arrived around 18.00. A waitress was dealing mostly with the outside tables, a waiter the inside. He showed us to a window table. Moments after we took our seats, a group of women across from us stood up and burst into song, different. Unfortunately this meant the wean in the pram was now awake, could it scream, screech? Was anything done about it? No. At times this was quite unbearable. Why do people have no regard for their fellow diners? Anyway some feature in this photo and this was their table. There was further annoyance.

Determined to avoid – Peppers – as they are translated on Polish menus, I again showed my stock photo of Capsicum. The waiter was not for having any tweaks, if the Menu said – Peppers – then – Peppers – you were having. This included the Chilli Fish (42Zl) which I had my mind set on. I consider this to be totally inflexible, what about – cooking to order?

Marg chose Roghan Josh (36Zl) whilst Hector took the risk with Mutton Vindaloo (43Zl). Marg asked for – medium spice – whilst Hector asked for – Spicy – but not – crazy. Hector knows what this place is capable of serving. We would share a Naan (7Zl) and Navrattan Pullau (20Zl). The waiter was happy to accept the request that – Peppers – should not appear in our Vegetable Rice, typically they do not which begs the question… Sparkling Water completed the Order, the waiter offered a litre or a litre and a half. The litre would do, I had spotted Sparkling Water on the Menu being charged at either four or eight Zloty, we would see.

Last time we were given complimentary Poppadoms and Dips, not today. We’re not doing to well, other Curry Houses are available in Gdynia, quite a few to be explored actually. The jug of Sparkling Water impressed, the continuing noise from the table opposite did not.

The Navrattan Pullau was wonderful. Piled high in the dish, there was easily enough Rice for two to share. Topped with sliced Almonds, Peas, Green Beans, Potato and Broccoli also featured. The Vegetables which should be crisp, were, whilst the opposite maintained. The Naan looked pale and was served in quarters. It had risen enough and was light and fluffy in parts. I would be happy if I had made this Naan, and it was definitely way better than the pathetic offering a few days back at Berlin’s most expensive Curry House.

Mutton Vindaloo

Served in a small karahi and placed on a candle-heated stand, the Curry looked worryingly – red. A slice of Lemon topped the viscous, blended Masala along with a sprinkling of Fresh Coriander leaves and stems, plus Ginger Strips. Apart from the artificial (?) colour, this Curry looked as good as one might expect. On decanting the Meat, I counted well into double figures, so the small karahi was deceptive. Where was the Potato? A Vindaloo without – Potato?

There was instant blast of Flavour from this very well Seasoned Curry. Whilst this impressed, the Flavours from this Curry did not bring back the memory of India that its predecessor had done. Whilst Hector may struggle to describe Flavours, the memory banks have them all stored.

The Mutton was poor. Cut to almost uniform size and shape, this resembled that which comes in a big bag in a freezer shop. The Texture was mostly wrong. I have to at least question the quality of what was served, only Chef knows the efficacy.

Meanwhile, weans from another table were running riot up and down the restaurant, cue more screeching from opposite. The enjoyment of Hector’s Curry was being impaired.

After a time, a slight tanginess emerged from the Masala, the Vegetables were adding the required – Diversity. The Spice Level was pitched well, a Spicy Curry, not over-demanding. Despite all that was going on, this was a Curry to be enjoyed. Every grain of Rice, every morsel of the Mutton Vindaloo was consumed, and the remaining Naan wiped the karahi clean. When the waiter, who appeared to be quite harassed at times, asked the customary question, I had to answer – Yes. (despite the meat)

Mutton Roghan Josh

The absence of Lemon slice was the identifying feature of this Curry, again too – red. For comparison purposes I dipped some Naan in the seemingly identical Masala.

More Tomato perhaps, and no noticeable – tang. This Rogan Josh was evidently not of the – Creamy – interpretation. The Spice Level would suit Marg: