After his arrival in Wroclaw, I did wait a few minutes on Sunday evening to inform Steve that the three of us were booked for Methi Gosht (Zl44) at Maharaja Indian Restaurant (Art of Food) (Hugona Kollataja 22, 50-002 Wroclaw, Polska) today at 14.00. It’s not on the current menu, but was agreed with Sameer, Mein Host, after tasting the Lamb Palak (Zl44) which was quite simply, unique and refreshing. An interpretation of this Curry which Europe tends to do so badly. Methi Masala did appear on a preview menu seen here three months ago, even Hector Holmes remains baffled as to its non-presentation. The photo showed Methi Masala, a Curry to savour, and hopefully not the Herb Mash which is regarded, on this website anyway, as the lesser interpretation.
Arriving on schedule, Maharaja was busy. A crowd of international student types were finishing their meals, then getting up en masse to pay at the counter. They did so individually, and today’s host, Mani, engaged with each one as they did. This took a full ten minutes.
Once the room was empty, Mani came over to greet. Thankfully, he was aware of our arrangement. Methi Gosht (Zl44) would be forthcoming, two spicy, one medium.
Where are you from – asked Mani – can you handle the Green Chillies?
We’re Scottish! – said it all.
In addition to the inclusive Rice, Marg added an Indian Butter Roti (Zl8), Steve a Garlic Naan (Zl13). Bottles of both Still (Zl7) and Sparkling Water (Zl7) plus a bottle of Mango Lassi (Zl10), completed the Order.
Chef got to work whilst Mani cleared the debris from three tables. The aroma of Garlic then Spice wafted from the kitchen. On completion of his task, Mani came over to chat.
Methi became the focal point of the conversation. Methi as a fresh Herb, as Seeds and as Powder. Mani told us that a teaspoon of Powdered Methi stirred into hot water each day is good for the joints.
After a respectable time, the food was served.
Three sensible portions of Rice, we could probably have cancelled one.
The Roti was definitely – Buttery – which would prevent it crisping. I did not recognise Steve’s Bread as a Naan. Thin, it hadn’t risen. No blisters, peely wally, how was that a Naan?
Methi Gosht
On Sunday, as I waited for the Lamb Palak, I asked myself – what have I done? The Curry turned out to be significantly different from the Euro-norm, excellent. The Methi Gosht did look closer to what I had expected last time.
With excessive moisture gathering around the edge of the karahi, and the spoonful of Cream swirled in the centre, this was not the hoped for Methi Masala.
The Spice Level was a notch above – medium – what happened to the Green Chillies? The Seasoning, which was the foil for Sunday’s Palak Gosht was missing, totally missing, as in – marked absent. The depth of Flavour which I found to be quite remarkable two days ago was not there. This Curry soon became monotonous. Yes, there was the Methi blast, thereafter, not much was happening.
Ten pieces of Meat were embedded in the Mash, I found a few fatty pieces, one or two required a bit more chewing. By now I should appreciate that these karahi may look small, they are deceptive. We had substantial Curry portions.
Those who had Bread, inevitably had too much Rice. Even Hector had to stop and abandon some grains.
Being the only one who had knowledge of Maharaja’s Lamb Palak, I have to report my disappointment today, however, starting from a blank page, my fellow diners had an alternative experience.
Steve – It was quite spiced, thought the seasoning was OK. The meat was a bit tough, a pleasant dish, no complaints. Naan bread, was doughy, whatever it was.
Marg – A lovely herby dish, with a few pieces of fatty meat. On the whole, tender. I thought the Roti looked heavy, but when mixed with the sauce, it wasn’t heavy at all. The Lassi perfected the meal.
The Bill
Zl177 (£33.77) In the spirit of the students, we paid separately.
The Aftermath
The Calling Card was still at the counter, Mani therefore knew of Curry-Heute. I wrote earlier in the year that Maharaja has potential. Today this was not realised. What happened to the new menu?