Nelson, Motueka and blink and you’ll miss it, Riwaka. Some may know, these are the sources of the killer Kiwi hops which have transformed Bier. More on that elsewhere.
How could Hector therefore find a Curry House in Motueka and not visit? Simply Indian (130 High Street, Motueka 7120 New Zealand) as the address confirms, lies in the heart of the town, on the main street. One cannot miss it.
Had Simply Indian opened at lunchtime, Marg and Hector would have given a better account of themselves. We had a big lunch some hours before heading up to Kaiteriteri. This was us on the return journey to Nelson.
We entered Simply Indian at 17.15, three people were waiting on Takeaway at the counter. Having stood for a minute or two, Sabin, Mein Host, invited us to choose any table. It appears that in New Zealand, the principal staff on duty have to have their names clearly posted for all to read.
A young waitress brought the menus and a giraffe of chilled tap water. We would order our customary Sparkling Water (NZ£11.90). A suitably large bottle.
Still full, but willing to play the game, Marg restricted this meal to Assorted Pakora (NZ$10.90). A Masala Tea (NZ$7.50) was mooted for later.
With Rice included with main courses, Hector would forego inspecting the Bread. Capsicum was mentioned in too many classics, needlessly. Bhuna Lamb (NZ$29.90) felt like the best compromise. For a moment, Beef was considered, but hey ho, we’re in New Zealand. Hector had Moroccan Lamb for lunch.
The menu stated that a choice of Spice Levels was possible. The waitress duly consulted:
Hot.
Kiwi hot or Indian hot?
What about British Hot? – I asked – it’s hotter.
I settled for – Indian Hot.
Maybe I should stop doing this. Adding extra Chillies / Chilli Powder takes no skill. But then, is – bland – worse?
Marg ensured that her Pakora would arrive with my Curry.
The waitress plonked a basket with two Poppadoms on the table. Not only did they have the much sought after Cumin Seeds, the Seasoning here was at a level never encountered before in a Poppadom. Despite having no accompanying Dip, Hector wolfed one down.
More Takeaway customers presented followed by a group of four to sit-in.
Sabin brought hot plates.
Minutes later he brought the food.
He described the Pakora to Marg, three types, Potato, Beet and Cauliflower.
He then addressed the Hector – this is the best Bhuna you will ever have.
I will be the judge of that – was the response.
Yes, Sabin was being a bit gushy, but compare this with two nights ago in Nelson at The Indian Cafe where near indifference was the name of the game.
Assorted Pakora
This was a veritable plateful and no way could Hector assist. A portion for sharing, I doubt if many could manage a main course after eating this by oneself. The accompanying Tamarind was put to good use. The flat Potato Pakora looked like – fritters. Impossible to say if double frying had been employed, the Beet looked the closest to this having been done.
A full plate of crispy sliced potatoes, cauliflower and beet. The Tamarind gave a sweet tasting sauce to all the vegetables.
A few pieces had to be abandoned. This made a mockery of pukka establishments which demand such big prices for tiny portions.
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The Rice was also way more than a Hector could manage. I took what I thought I might eat.
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Lamb Bhuna
A thick Masala shrouded a karahi full of Meat. This was a Bhuna. Too often in recent times, Hector has been served a – Soupy Bhuna. I counted fourteen pieces as I arranged the Lamb on top of the Rice. Many were large, great value.
Indian Hot – there was no doubting this. Marg took a sample of the Masala, too much for her. The level of Seasoning was way below the Hector idyll. The Poppadom had set a level, a pity this had not been replicated in the Curry.
Tender Lamb, every piece was melt in the mouth yet far from – pulp. Really well cooked Lamb, but not giving of Flavour beyond its own Meatiness.
The Minimal Masala was potent, a big – kick – indeed. With no Whole Spice, there was nothing more to reveal. The powerful Flavour was somewhat one-dimensional. How one wishes a Cumin Seed say, had launched a blast of new Flavour. I’m missing my Cloves also.
Sabin came over to check on our progress. Much of the above was related.
Do you know the word – Khara? – he didn’t.
It means the full Flavours are revealed through managing the Salt.
He offered me a salt cellar, declined.
I have to eat the food as you serve it.
Sabin suggested that next time he would cook to my taste. A pity there can be no – next time. How often has it been written in these pages that although the Curry did not match my particular preferences, that with a couple of tweaks, it would become so? This is what should be happening in every Curry House.
A good time to introduce Curry-Heute via the Calling Card. Sabin took the Calling Card back to the kitchen. It was difficult to tell if he was also the Chef. Whilst the waitress took the Orders, he brought out all the plates, the food and did the greetings. We did overhear the waitress defining her role – I’m a waitress, and you want me to…
Ah, the young people these days don’t understand what work inveigles.
I ate on, finishing the Meat was the principal target. Attained. Rice had to be left, too much.
If I was a resident of Motueka, I’m certain we could come to an arrangement: no Capsicum in the Kadahi (NZ29.90) for example to make it authentic. Maybe some – Whole Spices? Lamb on-the-bone?
It was good to find a Chef who knows what a Bhuna is.
Marg forgot to order her Masala Tea. More time to get on with the other business of the day.
The Bill
NZ$52.0 (£25.04)
The Aftermath
Having paid the waitress at the counter, it was she who showed me Sabin’s name on the wall. She fetched Sabin, we caught him on the rebound from bringing food to the window table. The window table, they asked for more napkins, Marg was nearly involved there, as we had distracted Sabin.
The photo was followed by me informing Sabin that Curry-Heute will probably only manage to cover six Curry Houses in New Zealand. Hector had picked out Simply Indian long before we started this mega-trip. Hopefully, fame shall follow.
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2024 Menu
