Having sampled Curry in Tooting over two days earlier in the week, it was back to – the city. Dr. Stan announced that he would join Hector, Lord Clive and Lady Maggie of Crawley for lunch at The India Club (Hotel Strand Continental, 143 Strand, London WC2R 1JA). Dr. Stan brought Mags down from Hackney, this was her first visit to the former staff canteen for the Indian Embassy.
We assembled punctually for our 12.30 rendezvous. Having led the way up the stairs, I advised the waiter that we were five. The first table on the right was allocated. There may have been space on the far side of the room, but not for long. It was busy at The India Club this Wednesday lunchtime. I counted twenty on arrival, many more came, a fair cross section of society. One has to know of this place, stumbling across The India Club is an unlikely event, especially with another Curry House a few doors down.
The menus were provided, no price increase since the last visit in October. Then, Clive and Hector established – three main courses to share between two – as the means of not leaving wanting more. London portions.
Clive and Hector were therefore sharing three portions of Bhuna Lamb – Chef Special (£13.00), Mags added another portion. Dr. Stan chose Saag Lamb (£13.00) then suggested that he and Mags share a Vegetable Curry (£7.50). Maggie went for Keema Peas (£12.00) Rice for five: three Pilau (£4.00), two Plain (£3.50). There is not much of a difference between the two. Maggie added Mango Chutney (£0.60) just in case her Curry was too Spicy.
The waiter managed to accommodate the request for two separate Bills. On asking that there be no Capsicum, he informed me that this would already be cooked in. The menu clearly states: cooked in spiced tomato and onion masala, garnished with capsicum. On all previous visits I have avoided the garnish. Cooked in Capsicum, a departure. I would take the risk.
A bottle of Tap Water was ordered, hardly enough for five. Securing a second proved difficult. Warm plates were brought in a matter of minutes, sadly these would be well cold by the time the food was served. We settled down for the wait. Dosa – appeared to be the choice of many. Although alcohol is served here, two ladies did arrive with their own bottle of wine.
13.00 came and went. The waiters taking the Orders appeared not to be able to bring out the food, there was a chap for this. Those who arrived later had theirs first. At 13.15, three portions of Bhuna Lamb were brought, we had ordered four.
These sat whilst we waited for Rice and the rest. There was always the promise of the remaining food arriving soon. Rice was being shared to get things underway. It took some ten minutes to assemble all, Chutney aside, which had to be summoned later. If the food had been hot, it was no longer. Hector is used to piping hot food.
Bhuna Lamb – Chef Special
The portions are visibly small, yet I did count the Meat into double figures as I arranged the Meat and Masala over the Rice. That there was another half portion coming my way was most certainly comforting, the Hector would be fed.
Cloves registered immediately, there was a rich, earthy Flavour emanating from the Masala. This was a function of the Seasoning which was well pitched, the Spice Level was no more than moderate. The Meat was beautifully Tender, Flavoursome, but lukewarm. Indian Curry, as cooked for Indians, quite distinctive, how Curry should taste, but it should not have been presented thus.
Some of the Masala was – cold. Sending the food back would only have created further delays.
Time to address the elephant in the room. Small pieces of Green Pepper had been cooked in. The size meant – not Ballast – but their presence would cause the inevitable. Indeed, for hours later they resurfaced. Why Capsicum?
The Bhuna at The India Club usually has a redness, with visible Tomatoes in the Masala, not so today. Today’s was a darker brown, fewer Tomatoes, and we all know why.
Did I enjoy my Curry? Well of course, but it could have been so much better. My fellow diners proved to be more forgiving. Clive:
Very tasty, very tender meat, just the right level of sauce to stop it becoming soupy.
Mags, who for once was not having Aloo Gosht:
Lamb really tender, lovely heat to the sauce, would recommend The India Club.
Saag Lamb
A fist appearance in these pages, this is how the Hector likes his Palak Gosht. The Spinach had been stirred into the Masala, presumably the same one used for the Bhuna.
Vegetable Curry
They must be joking!
Potato, Cauliflower, Green Beans, were conspicuous by their absence. Instead, there was a mix of Vegetables which looked as if they had been boiled to death: Courgette, Leek, Carrots, Peas and Onions sat in the most unappealing Shorva. Yadgar (Glasgow) this was not. This Vegetable Curry I had never seen before, and hope to never again.
Dr.Stan’s verdict:
I enjoyed that, very good. I do like Saag, tender meat.
The Veg Curry was a bit spicier.
Mags:
Veg Curry a bit thin.
A bit?
Maggie had been left with little choice but to assist Clive with some of his Bhuna, such was the length of time the Keema took to arrive.
Keema Peas
One cannot help but be amused. If ever Peas had been added on rather than cooked in, then this was it. The Keema did look superb, however, authentically – Dry, no visible Oil, no needless Masala.
Maggie did report this to be more Spicy than the Bhuna then remembered her Chutney, which hadn’t arrived.
Marvellous, the Keema was tasty, was expecting it to be drier, hence the mango sauce. Right size of portion for me (she’s learning), on the warm side.
I assumed the latter referred to Spice, not temperature.
It took a while to obtain the necessaries, yes the waiters were busy, but the division of labour was questionable.
The Bill
£104.10 There is a reason why we paid in this manner.
The Aftermath
There was no opportunity for engagement. We made our way downstairs, more customers were still arriving.
Curry-Heute is all about the Fayre, décor is incidental, and service rarely rates a mention. Service not included – there was a tip, this was hardly deserved.