Three nights in Wellington, one Curry opperchancity, it had to be a good one. Avoiding the dreaded ingredient from too many a venue, my choice became clear: Indian Alley Wakefield Restaurant and Bar (3/290 Wakefield Street, Te Aro, Wellington 6011 New Zealand). Capsicum was clearly defined as minimal, and there were some interesting Dishes not seen on a typical – BIR – menu. The ubiquitous curse of the British Indian Restaurant, why do we have to see the same thing at all times in the – Mainstream? Perhaps that’s what defines – Mainstream?
The initial search for – Pakistani – outlets bore no fruit, though last night we did stumble across Punjabi Pratha in the heart of Downtown Wellington. A Curry Cafe, the kettles contained exactly the same fayre as I had seen in Brisbane and Sydney. I recited the contents of each kettle until I reached the Meat. Rogan Josh and Lamb Curry were the final two. Almost predictable, where was the – Goat Curry?
We arrived at Indian Alley around 14.00, Hector’s preferred time to dine. Closed. Easter has passed. Despite offering a lunchtime menu Monday-Thursday, they are closed on Saturdays until 17.00.
Taking refuge from the heavy rain in a cafe, we then passed the afternoon at the excellent – Te Papa – museum. It was 18.30 when we returned to Indian Alley. Mein Host – Anil Kumar – invited us to choose any of the smaller tables. A table in front of the bar was a strategic locus.
Water would be brought to the table, Mein Host asked if we preferred – Still – or – Sparkling. The latter (NZ$7.00) was the welcome choice. Still – would have been the same price, clever.
Hector had – Achari – in mind and had pre-declared this to Marg. This was Barni Lamb (NZ$24.00) which, on seeing the menu for the first time, caught Marg’s eye. Marg was willing to give way and have Lucknow Lamb Kofta Curry (NZ$26.00) but her first choice was granted. Occasionally there’s a change of mind. On recalling the wonder that was the Laal Maas at The Village (Glasgow, Scotland) many moons ago, it had to be.
To accompany, Marg’s usual: Tandoori Roti (NZ$4.00), and for Hector: Vegetable Pilau (NZ8.00). At the point of ordering I asked Anil what Vegetables were present.
No Capsicum.I can add if you wish.
Whilst the flexibility was noted, I did not want to see them.
Medium – for Marg. Laal Maas – Only served HOT – the menu makes clear. Anil pointed this out. After Spice Paradise (Sydney) nothing shall hurt.
Is Desi style possible? – I had to ask.
Most people do not ask for this – I was assured.
We settled down for the wait. Marg counted sixteen fellow diners. The décor was informal, interesting Muriels (sic).
A chap passed approached me from behind:
Hector shouldn’t be here.
Gordon, the only Kiwi who drinks in my local in Glasgow was here. He too had eliminated all the other Wellington Curry Houses and considered Indian Alley to be worthy of investigation. What were the chances?
Songs will be sung about this.
A waitress started bringing the Order. Two portions of Rice, the Vegetable Pilau and a Plain Basmati. Marg’s choice comes with Rice, where did it say that on the menu? Did mine? It was on the same page.
The Vegetable Pilau had enough Interesting Vegetables: Peas, Carrots, Green Beans and unusual long White Beans. The extra Rice made sharing the Pilau un-stressful.
The Tandoori Roti, served in four pieces, was made from Wholemeal Flour. Not for Hector, just as well. Marg had no issues.
All but a few grains of the Basmati would be eaten.
Laal Maas
Yes it’s – red! Perhaps worryingly so, but I expected a Tomato-rich Curry. The Masala was typical of a Mainstream Curry House – blended – but not excessive. As I decanted I stopped counting the Meat at eight. There was enough to justify the price. As ever, I retained some of the Masala for the end game.
There was a decent – kick – as I started eating. The Lamb was superbly Tender. New Zealand Lamb, it’ll never catch on. A couple of later pieces were more chewy, overall, quality Meat.
The Spice Level was building already. Madras – if we are using that nonsensical scale, was left behind. Vindaloo – was soon passed also. No sweat, literally. Call me – Andrew.
There was no distinctive Flavour as such, no Whole Spices, this was Mainstream Curry as it is served to the masses. Well, maybe not this particular Curry. It’s good to touch base, then one can appreciate more the full – Desi – experience. The Interesting Vegetables did their job – crunch. This was as good as I could hope for having seen what is available in Wellington.
Barni Lamb
The Masala was visibly different, a standard – brown – but blended all the same. Marg was able to identify individual Spices as she ate. The Laal Maas was all about heat, so maybe hers was the better choice. A Soupçon crossed the table.
I concurred with Marg, Cloves with a predominance of Cinnamon. A tasty Curry, what more can one ask for?
Well read the review before this one and find out!
A tasty and rich sauce with many pieces of tender lamb. Strong cinnamon and aromatic clove flavours suited my palate. The Tandoori Roti was perfect in addition to the Vegetable Pilau. An enjoyable meal.
The plates were void of waste, honour maintained. On gesturing to the chap who cleared the table that I wanted to pay, he in turn gestured towards the bar, Mein Host, and the till. Not a word necessary.
The Bill
NZ$69,50 became NZ$71.24 after a NZ$1.74 surcharge. (£34.05)
Is it still Easter? Note the – Indian Hot.
The Aftermath
The Calling Card was received, I promised to make Anil Kumar a star.
Indian Alley, the only Wellington Curry House to be reviewed in Curry-Heute.
We bade farewell to Gordon and his fellow diners. He’ll be home a wee bit before us. But then, who knows what tomorrow shall bring. Shocking news tonight from Sydney.
2024 Menu
