Lisboa – Radhuni – Another Outstanding Curry House on Rua do Benformoso!

An evening Curry for a change, and back to the Lisboa street which keeps giving. After an aperitif at Sputnik, Hector, Marg, Lord Clive and Lady Maggie walked the block southwards to the top end of Ruo do Benformoso, a new perspective.

Bangladeshi restaurants dominate here, on seeing Radhuni (Rua do Benformoso 155 A B, 1100-084 Lisboa Portugal) the irony was not lost. With no disrespect to The Radhuni (Loanhead, Scotland) where Marg and Hector have enjoyed great hospitality, the experience at their namesake was going to be radically different.

We secured a table right at the counter. Fazal, one of the two waiters, would engage with us throughout our visit. He listed the Dishes that were off, nothing Tandoori was available. Quite a few of the Curry Dishes were off, Hector was close to moving on.

Having had Karahi in the recent outings, it was time for – Curry. Lamb Bhuna (€8.50) and a Paratha (€2.50), should reveal lots about Radhuni. Marg opted for Lamb Karahi (€8.95) with a Chapati (€1.00), whilst Maggie took the Chicken route: Chicken Karahi (€8.50) with two Chapattis!

Clive eventually chose Chicken Madras (€7.50) with a Paratha and Garlic Rice (€3.50).

I thought we were sorted, nibbles arrived, then Marg added a Samosa (€1.50). In case Marg declared this to be the best Samosa she has ever had, Clive thought he better jump in there too.

Whether or not there was meat in the Samosa was never resolved. Packed full of goodness, both were pleased with what came.

Having studied the Starters on the counter, Maggie was desperate to find out what the – Croquette – was. A Spring Roll – a la croquette (€2.50) may best describe what came. Maggie was in a playful mood.

Ladies, I announced, after last night’s experience, let’s have no telling me your food is – Spicy. Spicy – has been redefined.

Tonight, when the food arrived, there was a fair bit of puzzlement and confusion.

The Chapattis I recognised as being such: thin, wholemeal, light, fine. The Paratha?

What’s that?

Paratha.

That’s never a Paratha.

Small, nothing risen no sign of a swirl or layering, this was as thin as the Chapatti. On breaking it open there was a sign of minimalist layering, but this was shocking to serve as a Paratha. I immediately ordered another Chapatti, no point paying extra for such a pathetic piece of Bread. The Garlic Rice was substantial, enough for Clive and Maggie to share.

Chicken Madras

Pieces of Chicken served on-the-bone, sat in an Oily Masala. There’s no point criticising the Oil content this is how it is. Desi Curry can be Oily. The Masala appeared to be rich, with Lamb this of course would have been a much better experience. Clive thoroughly enjoyed his Curry, in fact his final statement is one to note:

He said it would be hot, it was. Could have been hotter, temperature-wise. Chicken on-the-bone, how they do it in Portugal. Food was excellent.

Of all the places you have taken us to, this was the most authentic Indian.

(Note, we have all been to India, for Clive it is a case of – often,)

Chicken Karahi

This Curry did not differ much in appearance from the Madras. There may have been less Masala, and this may have been Thicker. We had to trust Fazal.

Maggie asks every time she orders a Curry that it not be too Spicy for her. Unfortunately for Maggie, there is no internationally recognised Maggie Spice Scale, but tonight Chef may have guessed right.

The right level of Spice beautiful – was an early comment.

I felt I just demolished that. It wasn’t soupy, for me the right amount of heat. Lots of flavour, I could taste all the flavour without it being drowned out by overwhelming hotness.

So far excellent, however, there is now a dilemma in how to report the following. Marg was given my Curry, I received her Karahi, neither one of us was for giving up what had been set before us. If I’m wrong, I can change it, later.

Lamb Karahi

The large pieces of Lamb, some on-the-bone, in the Thicker, Oily Masala meant this could not be the Bhuna. The first dip of Paratha into the Masala was a classic – Wow! – moment. The blast of Flavour from the Masala was a moment of joy, Hector has found another wonderful Curry House. The second in a matter of days, why else does the Reader think I was in Lisboa?

The Spice built steadily, the Seasoning was pitched to perfection: a la Hector. I have to agree with Clive, the food could have been served hotter. But the Flavours just kept coming. A whole Black Cardamom was the only identifiable Spice.

The Meat count was into double figures, so great value. The softest, Tenderest, Lamb, cooked to perfection. The richness of Flavour, Earthy I can apply here, this was a glorious eating experience.

Lamb Bhuna

This had to be the Bhuna, and what a fine example of a Dry Curry. I did well to order this, even though it was Marg who ended up having it. Marg’s thumbs were up from the start. I could have eaten that all over again – was a surprising statement.

I started the meal with a very tasty Samosa, full of vegetables, filling.

The main dish was one of the best curries I’ve ever tasted. Couldn’t be faulted, a good kick, with tender meat, even though I don’t often have Lamb on-the-bone. No sauce meant the meat went well with my Chapatti.

Marg wasn’t finished. In the same way that the display of Starters proved to be tempting, so Fazal was asked for a piece of Jalebi also on on the counter.

Finish on a sweet note – is Marg’s cry.

And destroy the lingering Spice on the palate? Linger it did, well until an APA washed it away.

The Bill

€54.90 (£48.29) We had eaten well.

The Aftermath

I was happy to – make Fazal famous. Maggie had further ideas. She asked to meet the Chef who had cooked her Curry, a first. Chef and the other waiter duly obliged for a photo also.