After ten days of enjoying Desi Curry firstly in Athena, and then more surprisingly here in Roma at Asian Restaurant & Pizzeria – Cucina Indiana, it was time to return to the Mainstream. There is a cluster of Indian Restaurants between Roma Termini and the Coliseum, my choice today was based upon the comparative ratings in another source, could Gandhi 2 be that good?
Entering Gandhi 2 Indian Restaurant (Via Genova 29/a, 00184 Roma Italia) we were welcomed by the army of staff standing in readiness. Chef happened to be walking past as we approached our table. A waiter introduced us to Chef, all good fun. The place was quite empty but would be full by the time we left. As with Asian Restaurant, the majority of the customers were Indian. Tonight, no nuns.
Acqua Frizante (€2.00) was sorted first. The Italians do not overcharge for water, another 750ml bottle soon followed. The menu showed seven Lamb Dishes, Marg would have the Keema Matar (€12.00) accompanied by a Chapatti (€2.50). This is a ridiculous price for a Chappati.
Eliminating the obvious left Hector with a choice of Rogan Josh (€11.00), Madras Gosht (€12.00) or Gosht Vindaloo (€12.00). The description of the Rogan Josh was vague, and why was it cheaper than the rest? The Vindaloo did not mention the presence or otherwise of Potato. Why have Madras when Vindaloo potentially offers more Diversity? On turning to the Fish Curry page, I spontaneously opted for Fish Vindaloo (€14.00). Zeera Rice (€6.50) would accompany. Expensive Rice.
The Order given, a basket with a Poppadom in two halves, was brought along with the Pickle Tray. The actual Pickle looked interesting, way darker and more varied than the standard Lime version. Marg told me the Raita was Spicy, I was too busy enjoying the Tamarind.
This is my opperchancity to add a side – contorno – or preamble, as someone once said. Underneath our Trastevere room is a restaurant we visited a couple of nights ago, it was mobbed outside and in, but we were accommodated through the back. English was being spoken at the next table, gregarious as ever, our conversations coincided. We had to ask about the restaurants nearby which were queued out. Why are they so special?
Our neighbour assured us that Italian/Roman restaurants are all pretty much the same: same ingredients, similar outcomes. It’s the new venues which attract the crowds. When it comes to cooking Italian at home versus going out for same, I rest my case.
Curry is most certainly not like this. For the record, we left said restaurant, there was nothing on the menu to entice. Remember, Hector is not permitted to order Pizza in Italia.
The wait was appropriate, well for my food. Inexplicably, Marg would have to wait another five minutes for her Keema.
The Zeera Rice was enough to share, however, Marg would stick to Bread. I took a decent portion of Rice, plenty of Cumin Seeds were mixed through.
Fish Vindaloo
The slice of Lemon sat on top of two whole Green Chillies. A Vindaloo with extra Chillies. The blended Masala had a decent viscosity. I counted the solids believing them all to be cubes of Fish. It was Marg who noticed that some of what I was arranging on the Rice was actually Potato. Six good sized pieces of Fish and three bits of Potato was enough, I suppose. The white Fish retained its form, I understand that this was – Swordfish – possibly a first on Curry-Heute.
The Spice Level was fierce, definitely a Vindaloo if one employs that scale. The Seasoning was less apparent such that this Curry had no real depth of Flavour.
This was the unfortunate – all Spice little taste – scenario that one risks experiencing when ordering a Vindaloo. Hector had a solution.
I took some of the Pickle and stirred it in to the Masala. The Seasoning increased dramatically, the Spice Level was also tempered, and there was suddenly way more Flavour in the Curry. The rest of the Pickle was employed, the Fish Vindaloo-Achari was a much better creation.
Meanwhile, Marg’s Chapatti had sat for the five minutes it took for her Curry to arrive.
Small, folded, greasy, this was a miserable example of the genre and one would not be enough. Marg ordered a Tawa Roti (€2.00), this would arrive in good time and save the day.
A direct comparison of the two Breads was then possible. Drier, crispier, the Roti, for once, proved to be the better option.
Keema Matar
The Coriander Topping was generous almost – foliage. The Mince was ground coarsely. Whilst the surface of the Keema looked suitably Dry, the Oil became increasingly visible as Marg made progress. An Oil table?
Marg’s account:
The Keema arrived five minutes late and was very hot. The Chapatti was greasy. The meat was coarse and spicy with plenty Peas and Coriander. For me, there was too much Oil.
I ordered a Roti and it arrived promptly and was a better texture to eat with the Keema. An enjoyable meal.
One paid the lady at the doorway, but as yet we had no Bill.
The Bill
€41.00 (£34.70) Comparable to Curry Houses at home.
The Aftermath
The Calling Card was handed to our lady host, she sort of understood the concept of a Curry Blog. The card was passed to a younger member of staff, there was a greater recognition, appreciation even.
The Cumin Seeds made their presence known in the minutes after leaving the restaurant. A pity they hadn’t imposed themselves in the Vindaloo.
2022 Menu Extracts
