I raised my head enough to photograph the doorway as we entered Indus Tandoor Restauracja indyjska Kraków. Despite having passed earlier in the day and seen the Indus Tandoor logo, the penny didn’t drop.
I like your t-shirt – said the waiter as we took our seats in the empty restaurant. A good start.
These were the premises I had most looked forward to visiting on my next return to Kraków. I had finally arrived in Kraków six months after my first attempt of 2020. Was Parampara Indian Cuisine & Culture still operating here back in March?
How long has Indus Tandoor been here? – I asked the waiter. His reply was along the lines of a previous uptown business moving down here. He was aware that there had been a lady Chef working on these premises, but was unaware of what became of her.
Marg was reading the Menu whilst I photographed it. Bell Peppers – were quite a feature of too many dishes for my liking. Having just been forced back out into the rain, Hector was in no mood to accept anything other than the best Curry the restaurant could provide.
I outlined all of my parameters, the waiter pointed to the photograph on the far wall. He considered the Curry bottom left, bottom right was what Hector had in mind. The Masala had to be brown, thick, minimal, and contain no Capsicum. Lamb Palak (34Zl) was the agreed Curry, above Medium Spice. I told him I had the British Spice Scale in mind, not the Polish. Vegetable Pulao (12Zl) with the same caveat, would accompany.
Marg had found Keema Mutter (26Zl), one of her favourite Dishes. A Tandoori Roti (5.50Zl) would accompany. Marg also declared that she desired a Mango Lassi (12Zl) in addition to our usual Sparkling Water (10Zl). Only 330ml bottles were available.
Whilst we waited, a string of deliveries were arranged and collected by some of the many chaps who had cycled past us during our two days in Kraków. Bars have been quite busy, the restaurants we have visited, quiet, eerily so. Does nobody dine out any more?
Hot plates were presented moments before the arrival of the food.
The portion of Vegetable Pulao was substantial, a third would be left, Marg was unable to help out due to the mass of food that came her way. With a healthy dose of Carrots, Peas, Green Beans, Broccoli, Cauliflower and Paneer, this is exactly what was required to add Diversity to any Curry. The temperature of the Rice was little more than tepid, a pity, this would detract from the overall enjoyment.
The Tandoori Roti mystified. The buttered Bread had risen to a thickness way beyond a Roti. With the burnt, puffy bits, Hector would have been proud to serve this, whatever it was. The – Roti – remained soft, an excellent piece of Bread, but not from any Roti encyclopaedia that Hector has encountered.
Lamb Palak
I should have expected the Creamy element of the Masala which is common across mainland Europe. Always a risky order, the Spinach was not overdone, there was plenty, but a true Masala was present enhanced by the pieces of cooked Tomato.
Any complaints? – asked the waiter, whose friendly, jovial manner came across well.
Not yet – was Hector’s reply.
On decanting the Meat, the quantity impressed, it was well into double figures and large pieces too. Chewy at times, the flavour of the Lamb came across well, I liked the Texture. The Spice Level felt non-existent to begin with, but grew as I ate. Above medium? What is their – medium? The Seasoning was also at a low level. I had hoped that the Paneer may have helped the Curry here, alas that was not to be. The Paneer was a bit rubbery. I dug up first a Black Cardamom then a Green Cardamom, the Flavour of both came across strongly. Again, the Spinach was not in one’s face, well balanced.
My major issue with the meal was the temperature, or lack of. The Vegetable Rice was not warm enough, the Curry may even have been cooler in parts. Hector appreciates having his food served as warm as can be, this was a major let-down. Had the dinner plate not been hot at the start, I may well have sent the lot back.
Meanwhile, across the table, Marg was having an entirely different experience.
Keema Mutter
Here was the Dry, Thick Curry which Hector covets.
Hot hot! – exclaimed Marg as she took her first intake of Roti and Mince.
There was a mass of Mince and finely chopped Onions here, this appeared to be the perfect interpretation of Keema Mutter. Marg assured me Peas were present. On taking my usual Soupçon, it hammered home how – cool – my Curry was. The Flavour here was full on, Tomatoey, and the Seasoning was very apparent. This was a Curry to savour.
Marg encountered a Cardamom – a small one – as she described it.
Green?
I’ve just eaten it.
Oops.
A great salt taste – continued Marg, was she winding up Hector?
The quantity was clearly going to beat Marg, a dilemma. The Keema Mutter was too good to waste. I resolved to finish the Meat in my Palak and abandon any hope of tackling more of the Rice that remained on my plate. The surplus Keema came across the table.
Now I really got to appreciate this Curry. The Tomato Flavour was wonderful, the Spice pitched at a decent level, Marg hadn’t made her usual comment. The Flavours here were the closest to home we have encountered on this trip, close to Punjabi Fayre. This Keema Mutter was as good as one can get, and definitely the best Polish Curry had on this trip.
Marg even waxed lyrical:
It was a meal full of flavour, with extra tastes to complement the minced lamb. A hearty meal, with heat and spice at a good level to make an excellent dish. I enjoyed the Roti as well.
The Bill
101.50Zl (£20.64) Good value.
The Aftermath
On asking again how long Indus Tandoor had been here, the penny finally dropped. I had photographed the relevant parts of the Menu without studying the layout too closely. In the Soup section – My Speciality, later the Kadhai Fish which Hector has been enthralled by for many years was there. This was Indus Tandoor #2. Marg and Hector had stood metres from the mother shop on Tomasza earlier today when we had our Hot Chocolate indulgence at Marg’s favourite – Camelot Cafe.
Our waiter has been in Polska for two years having come straight from Nepal. Everest Curry nearby, is Kraków’s newest Curry House, a Nepalese outlet. There may be a connection in all this and the sudden expansion in numbers of Kraków Curry Houses.
Menu extracts
Update, Friday, October 2, 2020
For those who wondered … we arrived back at Edinburgh Airport, 15 hours and 48 minutes before having to self-isolate. On our next trip, we may well have to.
