The first full day in Agadir; on reaching the beach this morning, Marg elected to head north towards the distant marina. In time we would be parallel with the only two reported sources of Indian Cuisine in Agadir. Bollywood – Oceana Pakistani Indian Restaurant (front de mer, Promenade Tawada, Agadir 80000 Maroc) immediately had me won. Pakistani – it said boldly on the titular banner.
The offer of – Lam Karahi Full (270.00 dh) – had to be verified. Having surveyed the premises and the menu, I told the staff member sitting at the entrance that we would be back – this evening!
With our accommodation adjacent to Place Aït Souss in the centre of the city, the thought of four lengthy walks to achieve this goal was somewhat off-putting.
Research revealed the smaller Orange Taxis are local only, easily flagged down, and cheap.
And so it was, – Aperitivo – whilst watching the sun set before walking a few doors down to Bollywood – Oceana.
Being greeted once more in the outer seating area, I asked for non-smoking. I was assured that there was no-smoking inside but permitted outside. So why was there an ashtray on every table?
As it happens, nobody smoked either in or out, a major bonus.
A side rant. For four centuries these selfish polluters had their way, harming the health of all around them. In Europe we have taken the necessary steps to put these people in their place. So why do Europeans revert back to type, a level of ignorance, at the first opperchancity? We, the non-smokers, currently have sit outside at bars, and still suffer. Sitting inside is simply not on.
Our waiter this evening was exceptional. He got the gist of Hector’s requirements quickly. Desi – was recognised when ordering the Karahi Gosht. On-the-bone – was confirmed. To accompany, the usual Chapatti (07.00 dh) for Marg and a Paratha (20.00 dh) for the Hector. A half hour wait was advised on the menu so Marg suggested we share the portion (pair) of Samosas (55.00 dh). And so – Briouates – were ordered, one Meat, one Veg. A litre bottle of Sparkling Water (25.00 dh) or – Grand Oulmes – completed the Order. FYI: £1.00 is approx 12.00 dh, so our Lam Karahi Full was around £21.00.
Our waiter brought flatbread which Marg described as being – cut like a cake – and three pots. One contained Raita, another Spiced Onion, the third – butter! A first.
I’m surprised how soft the Bread was – remarked Marg.
Near the serving area I could see another waiter smother the Onions with Tabasco or similar. I had to have a shot of the Onions. Bread before an unknown quantity of Karahi, just the job.
Briouates – Samosa
The Samosas were piping hot and well filled despite their relative flatness. The Meat Samosa was for the Hector. With discrete grains of Lamb Keema, there was a decent kick and a burst of Flavour. Was there Methi in there?
The Vegetable Samosa had Potato Mash, Peas and possibly Onion. Here there was less of an impact, and all down to the Seasoning not matching the Keema. The Hector did the reasonable thing, at the halfway point, I suggested we swap.
Having been placed at a small table for two, our waiter then suggested we move to a larger table to accommodate all that followed. Instead, all that wasn’t required was placed on the floor under the table. Thirty minutes after placing the Order, I saw a familiar sight, a large karahi sitting at the serving point. And so the feast was assembled.
The Chapatti was the version the Hector prefers: light in colour, thin, soft. Marg would soon take care of that then help out with the Paratha.
The Paratha ticked all the boxes: layered, flaky, soft and with a hint of a swirl in the centre, it was sufficiently – buttery – too. Marg confirmed that she too enjoys a Paratha but knows she cannot manage a whole one. Between us we only managed about two thirds.
You’ll need some Rice – suggested the waiter.
The Rice was declined, however, we did accept the Salad which followed. Spot the Chilli.
Lam Karahi Full
Behold, a kilo (?) of authentic Desi Karahi being served in NW Africa! Topped with Coriander, sliced Bullet Chillies and Ginger Strips, this matched anything served in the UK or Athena (Hellas). The Sucky Bones were prominent, the Masala just oozed quality. I was almost afraid to taste this creation in case it did not match the appearance.
Sliced Green Chillies had been cooked in, Marg would encounter a piece of Cinnamon Bark. Suspense.
There was a blast of Earthy Flavour, all was good. Nay, all was wonderful, imagine the taste/smell of the Souk. The softest of Lamb, some pieces hardly needed chewing. I did need a knife to separate some from the bone, were these the ones which gave off most Flavour?
The Seasoning was – fine – but we had been spoiled by the Meat Samosa which was right up there. At the point of ordering, Marg had been concerned about the Spice Level. I had assured her that Karahi is never about blowing one’s head off.
This is brilliant for me, spice-wise – remarked Marg.
Indeed, enough to make an impact, the Chillies did their job as and when. One bite of the extra Chilli was enough for the Hector.
Scraping the karahi, we both did, with the Bread to mop up the remaining Masala was spontaneous. The collecting Oil was within acceptable parameters. The Masala was exactly as it should be, enough to shroud the Meat and give off its own Flavours.
A wonderful rich flavour of sauce – reported Marg- complemented the very tender Lamb on-the-bone. There were many flavours bursting in my mouth with the spice level just on the limit. I enjoyed the soft Chapatti but loved the rich Paratha.
Previously, we have enjoyed outstanding Curry in Luxor (Egypt) and Carthage (Tunisia), this was easily the best Curry had in Africa, to date.
Dessert was not on, but Marg did manage to squeeze in Dessi Chai (20.00 dh).
Lovely, Cardamom, you’d find it repulsive!
Tea with milk? As bad as sitting inside a pub with people smoking?
The Bill
397.00 dh. (£31.25) Paid by card, there was a bit of miscalculation with the well earned tip. A 20.00 dh note sorted that.
The Aftermath
The Calling Card was well received. Our waiter then pointed to Mein Host who had sat surveying all. Both were well taken by Curry-Heute, I asked the same question to each.
There is Korma on the menu, is it Desi Korma, or Coconut?
The answer was what the Hector wanted to hear. Hopefully, this will be confirmed in the coming days.
2023 Menu extracts
